Healthy Green Bean Casserole Recipe

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This healthy green bean casserole is the perfect healthy alternative to the traditional version of this recipe.

Green bean casserole is a Thanksgiving tradition in many American homes. I don’t think I’ve been to a Thanksgiving dinner yet where this casserole was not part of the meal. The problem is, it’s always made with condensed, canned “cream of chemical” soup. And we won’t even talk about the french fried onions that are usually dumped by the boatload on top of what could be a very nutritious and still delicious side dish. Not wanting to leave this recipe unturned, I set to work and created this delicious clean eating green bean casserole recipe!

Clean Eating Green Bean Casserole Recipe

It’s a wonderful substitute that won’t leave you running for the gym right after dinner and nobody at my holiday table knew the difference. All they mentioned was how good it was. Now that’s my kind of Thanksgiving side dish!

How To Use Up Leftover Green Bean Casserole

There are a few tasty ways you can use up these leftovers.

  • Make pasta – Cook noodles separately to package directions. Put the green beans in a skillet with a little olive oil or grapeseed oil. Toss in some chopped onions, a few extra mushrooms if needed and some parmesan cheese. You can even mix in a little sour cream if you want something a bit creamier.
  • Make a green bean grilled cheese sandwich – Simply make a grilled cheese as you normally would, but add some of this casserole to the middle. Best done with cheddar.
  • Make “Auflauf” – A German idea which is basically, “leftover casserole”. Yep, make casserole from your casserole! Simply mix this with some rice and any other cooked, leftover ingredients you’d like to mix in. Transfer to an oiled casserole dish. Beat a couple eggs in a bowl and pour the egg over the top of the casserole. Top with parmesan cheese and bake at 375 F. for about 40 minutes, or until the egg is fully cooked through.
  • Make soup – Give this soup from Jeanette’s Healthy Living a try. Simply use the green bean casserole where her recipe calls for green beans. Easy!

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Healthy Green Bean Casserole Recipe

Clean Eating Green Bean Casserole Recipe

Healthy Green Bean Casserole

This standard Thanksgiving side dish just got a healthy makeover, and it’s absolutely delicious!
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3 servings
Calories: 248.85kcal
Author: The Gracious Pantry



  • 2 slices whole grain bread
  • ¼ cup roasted almonds (no sugar added)
  • 1 tbsp. onion powder


  • 1 lb. frozen green beans
  • 1 ½ cups clean eating cream of mushroom soup – warmed and thickened with 2 tbsp. whole wheat flour (see link above)
  • 1 tsp. cornstarch (or arrowroot powder)


  • Preheat oven to 350 degrees F.
  • Place all topping ingredients in a food processor and blend until you have a nice “crumby” texture. Set aside.
  • Prep the soup by simply warming it over high heat and whisking in the flour and starch.
  • Place the frozen green beans in a casserole and pour the soup on top.
  • Top with as much topping as you like (you don’t have to use it all, but you can).
  • Bake for 40-50 minutes, or until the topping has a nice crunch to it.
  • Cool and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 248.85kcal | Carbohydrates: 29.84g | Protein: 13.76g | Fat: 9.9g | Saturated Fat: 2.18g | Cholesterol: 6.3mg | Sodium: 978.96mg | Potassium: 631.08mg | Fiber: 7.41g | Sugar: 6.59g | Vitamin A: 1043.26IU | Vitamin C: 18.99mg | Calcium: 121.38mg | Iron: 3.43mg

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  1. The first time I made shitake soup was for green bean casserole when my son was vegan. I used less plain Silk than I would have for soup so it was more like a sauce. I didn’t want to use those awful chemical onions so I carmellized some with a little bit of olive oil and used them on top. My son said “I don’t like mushroom soup; but I like *this!*

    1. The Gracious Pantry says:

      Jodi – Fantastic! I love mushroom soup. Nothing else like it!

  2. Anonymous says:

    Cindy – That’s wonderful! I use that brand as well but have never seen the mushroom soup. I’ll have to check it out. Enjoy the casserole!

  3. graciouspantry says:

    If you can get it to work, go for it! I tried it and had a hard time with it. They weren’t crunchy at all. It was just a mushy mess. But if you can get them crunchy, sure! That would be great!

  4. graciouspantry says:

    Great! Hope you enjoy it!

  5. graciouspantry says:

    3-6 depending on the size of the serving.

  6. Just made this recipe without knowing it called for the Mushroom Soup! So, I improvised! I made pseudo soup mixture with 2/3 C beef broth, 2/3 C soy milk, a dash of balsamic vinegar and olive oil AND — IT WORKED! The recipe doesn’t mention what to do with the toasted bread but I chopped it into little cubes and mixed with 50% salted Trader Joe’s dry roasted almonds and then sprinkled it on — that’s the crunch!. I also caramelized some onions separate in addition to some diced mushrooms. I mixed the whole mixture, stirred in the “soup”, topped it, and baked! Thanks for the alternative recipe! — Lunch for the week!

  7. Kathy Stewart says:

    I need to know if this will work with fresh beans?

    1. The Gracious Pantry says:

      Kathy – You could probably get away with it. Just watch it closely so your beans don’t overcook.

  8. Do I just lay the 2 slices of bread and whole roasted almonds on top? Would love a full recipe. Does not mention what to do with the crumb topping ingredients.

    1. The Gracious Pantry says:

      Simone – I updated the recipe to be more clear. Hope that helps.

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