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Healthy Green Bean Casserole

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This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor! Whole green beans and fresh mushrooms are dressed with a simple sauce made of greek yogurt and topped with a crunchy breadcrumb topping studded with sliced almonds. Made without cream of mushroom soup, this holiday side dish is easy and flavorful!

This green bean casserole is so easy and tasty! And its soup free!

This post was sponsored by Whole Foods. All opinions, recipe, and photographs are mine. Thank you for supporting the brands that support me and allow me to continue to grow my blog. #MyHolidayTradish

When it comes to holiday food, there are two camps of thought – either you try brand new recipes all the time, or you stick to the exact same menu and recipes that have been handed down through generations.

Easy Green Bean Casserole

As for my family, we tend to play both sides – there are certain holidays where we stick to the same menu and even recipes that we have used for years, and then there are times that we branch out and try new things.

Take this past Thanksgiving, for example – we used pretty much the same menu that we always do, but I convinced my family to do the majority of the food in crock pots (best decision EVER, seriously!).

I have also been slowing reinventing all of our old family-approved recipes to remove all the “junk” ingredients.

We seriously over indulge in all things cheese, butter, sugar, and wine on holidays – but there is no need to add processed cream-of-crap soup to that as well.

No Soup Green Bean Casserole - a lightened up healthier version!

Green Bean Casserole is one of my favorite holiday side dishes, but its also one that I don’t like making. Cream of Mushroom soup totally grosses me out, but I also don’t like taking the time to make a homemade béchamel sauce during the hustle and bustle of pulling a giant foodie-feast together.

This Green Bean Casserole, though is super easy to throw together, but it still retains all the awesome flavor of the original recipe – actually better, I think, because it uses fresh ingredients!

The green beans are smothered in a creamy greek yogurt sauce laced with sautéed shallots, garlic and mushrooms, layered with a light smattering of sharp and nutty parmesan cheese and then topped with a super crunchy combination of sliced almonds and panko breadcrumbs.

Its amazing, its easy, its healthier, and its perfect for your next holiday gathering!

How to make green bean casserole without cream of mushroom soup:

This recipe is simple to make! For the full set of directions, make sure you scroll down to the recipe card below.

  1. Heat a large skillet over medium heat with 1 Tablespoon of butter.
  2. Sauté the shallot, garlic, and mushrooms in chicken stock until the liquid has completely evaporated, stirring occasionally.
  3. Turn off the heat and place the mushroom mixture in a medium bowl.
  4. Thaw the frozen green beans and place them in the bowl with the mushrooms and onions.
  5. In another medium bowl, mix together the greek yogurt, flour, salt, and pepper.
  6. Mix the sauce into the green bean mixture and spread evenly into a prepared baking dish.
  7. In a small bowl, mix together the dried onion, parmesan cheese, breadcrumbs, and almonds.
  8. Sprinkle the topping evenly on top.
  9. Bake, uncovered, for 35-40 minutes, or until the topping is golden brown.
Lightened UP Green Bean Casserole - so easy and so tasty!

Storage Tips

  • To store leftovers. Refrigerate the casserole in an airtight storage container for up to 3 days.
  • To reheat. Reheat leftovers in a baking dish in the oven at 350 F until warmed through.

To make this dish ahead of time, prepare the green beans and sauce and place them in the baking dish. You can mix the breadcrumb topping together, but don’t sprinkle them on top until you are ready to bake. Cover the green beans with a lid and store in the fridge for up to one day. The breadcrumb topping can be placed in an airtight container and stored on the counter until ready to use.

Note: I do not recommend freezing this dish as the green beans and breadcrumbs will be mushy once thawed.

Looking for more perfect holiday side dishes? Try these great recipes:

  • Italian Herb Roasted Carrots – These easy Italian Herb Roasted Whole Carrots are the perfect vegetable side dish for when you need a quick recipe you don’t have to think about! These tender roasted carrots are packed with flavor and are great with everything!
  • The Best Creamed Corn Recipe – This creamed corn is the absolute best. Easy to make, with real ingredients, your holiday table deserves this.
  • Caramelized Brussel Sprouts with Cranberries and Barley – Caramelized Brussel Sprouts with Cranberries and Barley is a flavorful and healthy vegetable side dish recipe to make for Thanksgiving or Christmas. It’s easy to make and everyone loves the sweet, crispy Brussel sprouts, tart cranberries, and chewy barley!
  • Cheesy Potato Casserole – Cheesy Potato Casserole is a staple at holiday meals. It is creamy, cheesy, and so delicious! You won’t be disappointed in your decision to enjoy it!
  • Orange Pecan Acorn Squash – This Roasted Acorn Squash Recipe with Orange and Pecan is perfect for fall. A little bit sweet, a bit savory, a bit zesty. The orange, cinnamon, brown sugar and pecans paired perfectly with the squash.

 

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Yield: 6 Servings

Greek Yogurt Green Bean Casserole

Lightened UP Green Bean Casserole - so easy and so tasty!

This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor while keeping the ingredients soup-free!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

Casserole

  • 1 TBSP butter
  • 14 oz frozen whole green beans
  • 8 oz baby bella mushrooms, thinly sliced
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup chicken stock

Sauce

  • 1 cup plain greek yogurt
  • 2 TBSP flour
  • 1 tsp salt
  • 1/2 tsp pepper

Topping

  • 1 TBSP minced dried onion
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 350F.
  2. Spray a 2 quart baking dish with cooking spray and set aside.
  3. Heat a large skillet over medium and warm up 1 TBSP butter.
  4. Sautee the shallot, garlic and mushrooms with 1/2 cup of chicken stock, stirring occasionally, until the liquid has completely evaporated.
  5. Remove from pan and place in a medium bowl.
  6. Thaw the frozen green beans in the microwave for about 5 minutes.
  7. Add them to the bowl with the onions and mushrooms.
  8. In another medium bowl, mix together the greek yogurt, flour, salt, and pepper.
  9. When the green beans are kind of cool, mix the sauce into the beans and onion mixture and evenly spread into the prepared baking dish.
  10. In a small bowl, mix together the dried onion, parmesan cheese, breadcrumbs, and almonds for the topping.
  11. Evenly sprinkle over the top of the green beans.
  12. Bake, uncovered, for 35-40 minutes, or until the topping is golden brown.
  13. Enjoy!

Notes

You can assemble this ahead of time and store, covered, in the fridge, until ready to bake.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 664mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 12g

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