Traditional Green Bean Casserole

Traditional Green Bean Casserole

4.2 of 5 (82)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 91.9
  • Total Fat: 3.7 g
  • Cholesterol: 1.9 mg
  • Sodium: 250.3 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Traditional Green Bean Casserole calories by ingredient


A lighter version of the classic holiday recipe. A lighter version of the classic holiday recipe.
Number of Servings: 10


    2 (16-ounce) bags frozen green beans, thawed
    1 (10-ounce) can low-fat cream of mushroom soup
    3/4 c skim milk
    1 tsp black pepper
    1 c canned fried onions


If desired, stir in 2 cups sauteed mushrooms.


Mix soup, milk, and pepper in a large bowl, then stir in the thawed green beans. Transfer to a greased casserole dish.
Bake in a preheated 350 F oven for 30 minutes, until the casserole is bubbling.
Remove from the oven and top with the onions. Bake another five minutes to crisp the onions.

Makes 10 servings (heaping 1/2 cup)

Member Ratings For This Recipe

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    20 of 21 people found this review helpful
    Very Good... Sugestion use salt free canned green beans and rinse them in water after opening. Also, the Healthy Choice Campbells soup actually has less fat and calories than the fat free version. Otherwise yummm - 5/22/09

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    Very Good
    17 of 17 people found this review helpful
    I make it with Almonds on top instead of the onions. - 6/1/09

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    10 of 11 people found this review helpful
    Although the frozen green beans are healthier they were so much tougher to eat. I would probably go back to the canned for this kind of recipe. - 2/2/09

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    7 of 7 people found this review helpful
    This turned out great! I did use french-cut frozen green beans, and added half a minced scallion. Yum! - 12/4/07

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    6 of 7 people found this review helpful
    I use fresh green beans, steamed in mine, and the healthy request campbells soup in mine. We've used skim milk for years now. - 12/25/08