FoodLink - Purdue Extension

Sarah’s Green Bean Casserole

Try this healthier version of a familiar favorite.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

30 min
30 min
Total Time
60 min
Servings: 8


4 cups fresh snap (green) beans (trimmed)
1 cup onion (diced)
2 cups mushrooms (diced)
1 tablespoon butter
2 tablespoons flour
1 cup skim milk
1 tablespoon Worcestershire sauce
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 teaspoon salt
16 low-sodium whole-wheat crackers
1 teaspoon olive oil
1/2 teaspoon onion powder


  1. Heat oven to 350°F. Spray a large casserole dish with nonstick spray.
  2. In a large sacepan, bring water to a boil. Fill a large bowl with ice water.
  3. Blanch the snap (green) beans in boiling water for about 4 minutes for crisper beans. Blanch longer for a softer texture.
  4. Remove beans from the water and plunge in ice water. Drain and set beans aside.
  5. Place diced onions and mushrooms in a microwaveable bowl and microwave on high for about 2 1/2 minutes to soften. Set aside.
  6. Melt butter in a large skillet over medium heat. Once melted, whisk in flour and cook for about 1 minute (continuously whisking).
  7. Whisk in the milk and cook over low heat until you have a thick white sauce.
  8. Stir the Worcestershire sauce, garlic powder, black pepper, and salt into the milk and flour mixture.
  9. Stir the drained beans, onions, and mushrooms into the white sauce (including any liquid with the onions and mushrooms).
  10. Pour the mixture into the casserole dish.
  11. Crush the crackers into a medium bowl, and toss the crumbs with olive oil and onion powder. Sprinkle over the top of the casserole.
  12. Bake until crackers are golden brown (about 30 minutes).