Everyone’s favorite green bean casserole, with 11 grams less fat!
Several years ago, my sister, Jennie, and I almost walked out on Thanksgiving dinner. It wasn’t because the turkey was overdone or that we ran out of wine. No, it was a way bigger deal than that. My mom, for the first time that we could remember, did not make green bean casserole. We freaked. But we’re probably not the only ones who would miss this Thanksgiving classic. Green Bean Casserole is one of our most popular Thanksgiving side dishes.
Our healthier version skips the canned soup and all the fat and sodium that traditional recipes call for. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole with tons of flavor. (Find more Thanksgiving recipes made healthier.) Now that’s something to stay at the dinner table for. (Find more recipes for make-ahead side dishes to please everyone at your table.)
How We Made It Healthier
- We skip the canned mushroom soup (which has plenty of sodium) and instead make our own creamy sauce.
- To reduce sodium we call for sherry in this recipe—but don't use cooking sherry, as it has added sodium.
- Buttermilk powder is one of the "secret" ingredients that makes this so "rich" tasting but still healthy. It adds depth of flavor but not a lot of calories or fat. Look for it in the baking section of your supermarket.
Recipe comparison of EatingWell’s Green Bean Casserole vs. a traditional version. We:
- Cut calories by about a quarter
- Cut fat in half, from 21 grams to 10 grams
- Cut saturated fat by 80%, from 10 grams to 2 grams
- Added fiber
- Cut sodium