From your Bariatric Nutrition Team

If you love the traditional green bean casserole – so popular for the holidays – this is a lightened-up version that won’t weigh you down.

Makes 10 servings (serving size is 1/2 cup).


  • 2 tsps. olive oil (divided)
  • 1 medium vidalia onion, cut in ½ and thinly sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1- 8 oz. pkg of cremini or white button mushrooms sliced
  • 3 Tbsp. flour
  • 1 tsp. thyme
  • 1 ½ cups skim or 1% milk
  • 1 lb. green beans, trimmed and cut into bite size pieces
  • ¼ cup whole grain bread crumbs
  • ¼ cup grated Parmesan cheese
  • Salt & pepper to taste


  1. Pre-heat oven to 350˚.
  2. In a medium saucepan, steam the green beans for approximately 8 minutes. Drain and set aside the beans when done.
  3. While the beans are cooking, heat 1 tsp. of olive oil in a large skillet set over low heat.
  4. Add sliced vidalia onion and sauté for approximately 20 minutes or until the onions are caramelized and golden. Remove the onions from the skillet and set aside.
  5. Add 1 tsp. olive oil to the skillet along with the chopped onion and thyme and cook until translucent. Add the garlic and mushrooms and cook for 5 to 10 minutes.
  6. Sprinkle the flour and salt and pepper over the onion, garlic, and mushroom mixture and stir continually for 1-2 minutes to cook out the flour.
  7. Gradually stir in the milk, and stir continually until the sauce thickens.
  8. In a small bowl combine the bread crumbs and grated cheese.
  9. Spray a 2 quart casserole dish with cooking spray. Place the green beans in the casserole dish.
  10. Pour the mushroom sauce over the green beans and top with onions and breadcrumb mixture.
  11. Bake for 15 to 20 minutes or until golden brown.

Nutrition Information (per serving):  Calories 74; Carbs 9g; Fat 2g; Protein 3g; Sodium 106mg; Sugar 4g