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Lighter Green Bean Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6


Lighter Green Bean Casserole

  • 2 tablespoons canola oil
  • 6 cups (1-inch pieces) thin French style green beans (about 1½ pounds)
  • 1 (8-ounce package) sliced fresh mushrooms
  • ½ cup chopped onion
  • ¾ teaspoon salt, divided
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1½ cups low-sodium chicken broth
  • 1½ cups 2% reduced-fat milk
  • ¼ cup lightly packed fresh grated Parmesan cheese
  • 2 tablespoons toasted slivered almonds
  • fried onions (recipe follows)

Fried Onions

  • ¼ cup canola oil
  • 1 cup sliced onion
  • 2 tablespoons all-purpose flour


Lighter Green Bean Casserole

Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.

In a large skillet, heat oil over medium-high heat. Add green beans, mushrooms, onion, and ¼ teaspoon salt; cook, stirring occasionally, for 6 to 8 minutes or until mixture is lightly browned and beans are crisp-tender. Pour vegetable mixture into prepared pan.

In a large saucepan, whisk together flour, thyme, garlic powder, and pepper. Gradually whisk in broth, milk, and remaining ½ teaspoon salt until smooth, and cook, whisking constantly, over medium heat for 8 to 10 minutes or until thickened and bubbly. Remove from heat, and stir in cheese until melted. Pour sauce onto bean mixture in pan, and sprinkle with almonds.

Bake for 20 minutes or until hot and bubbly. Top with hot Fried Onions, and serve immediately.

Fried Onions

In a medium skillet, heat oil over medium-high heat. In a shallow bowl, toss together onion and flour, shaking off excess. Cook onion in hot oil, turning occasionally, for 2 minutes or until golden brown. Remove onion with a slotted spoon, and let drain on paper towels. Use immediately.