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Healthy Weight Watchers Green Bean Casserole Recipe

Healthy Weight Watchers Green Bean Casserole

A lighter version of classic green bean casserole made with reduced-fat mushroom soup, fat-free milk, tender green beans, and crispy fried onions. The onions are added in two stages for flavor inside the casserole and a crisp golden topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Cooked green beans
  • 1 10.5-ounce can 98%-fat-free or Healthy Request condensed cream of mushroom soup
  • 1/2 cup Skim or fat-free milk
  • 1 teaspoon Reduced-sodium soy sauce
  • 1/4 teaspoon Ground black pepper
Topping
  • 1 1/3 cups Crispy fried onions, divided

Method
 

Step-by-Step
  1. Heat the oven to 350°F. If you are using a 1 1/2-quart baking dish, set it nearby so the assembled casserole can be transferred without delay.
  2. If using fresh green beans, trim them and blanch them in boiling water for about 4–5 minutes, just until tender. Drain very well; thaw frozen beans completely and drain them just as carefully.
  3. In a large bowl, stir together the condensed mushroom soup, skim or fat-free milk, reduced-sodium soy sauce, and ground black pepper until smooth. Add the green beans and 2/3 cup of the crispy fried onions, then mix gently.
  4. Transfer the mixture to a 1 1/2-quart baking dish and spread it into an even layer. Bake uncovered for 25 minutes, until the sauce is hot and bubbling.
  5. Stir the hot casserole carefully, then sprinkle the remaining 2/3 cup of crispy fried onions over the surface. Return the dish to the oven for 5 minutes, until the onions are golden and crisp.

Notes

Drain green beans thoroughly so the sauce stays creamy and the casserole browns properly. Weight Watchers Points vary according to the specific soup, fried onion brand, and plan being followed. For a fresher variation, sauté 8 ounces of sliced mushrooms and 1 minced garlic clove before combining them with the beans and soup.