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Overhead image of Healthier Green Bean Casserole Recipe inside of a baking pan.

Healthier Green Bean Casserole Recipe

This Healthier Green Bean Casserole Recipe is made from scratch, lighter, and much more delicious than your traditional green bean casserole. Here's how you can make a healthier and gluten-free version of a green bean casserole this holiday season!
Course Side Dish
Cuisine American
Keyword casserole recipe, green beans casserole, green beans recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 6 people
Calories 344kcal


Onion topping ingredients:

Green beans casserole ingredients:


For the onion topping

  • In a skillet, heat olive oil over medium heat. Add onions and sauté for about 3 minutes. Stirring occasionally, until the onion is partially cooked. Don’t cook the onion for too long because they shouldn’t to be too soft.
  • Meanwhile, add pork rinds in a food processor and chop it until it looks like breadcrumbs.
  • Place onion in a medium bowl and let it cool down for few minutes. Add in the same bowl pork rinds, parmesan and salt and pepper. Mix all together and set aside.

For the green beans

  • Adjust the oven rack to the middle position, and preheat oven to 425°F.
  • Steam green beans by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the green beans into the steamer basket.
  • Cover the pot and steam until green beans are fork tender (5 minutes).
  • Heat olive oil in a skillet over medium heat. Add mushroom and sauté for 5 minutes. Add cream cheese, half-half cream, garlic powder, onion powder, salt, freshly ground black pepper and green beans in the same skillet. Mix everything well to combine all the ingredients together.
  • Spoon the green beans mixture into an oiled casserole dish and top with onion mixture. Bake uncovered for 10 minutes or until the casserole gets the brown/golden look. Enjoy!


  • You can quickly trim green beans by lining them all up on a cutting board and cutting off the top and bottoms.
  • Keep an eye on the green beans as they will get mushy if overcooked. 
  • Make sure to cut the onions thinly so they crisp up better.
  • To store: Keep the leftovers in the fridge, wrapped up tightly for up to 3 days.
  • To reheat: Simply reheat the casserole in the oven to keep things crispy. 


Serving: 1/6 | Calories: 344kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 448mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g