Green Bean Casserole

A healthier version of this classic side dish.

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 20 half-cup servings.



1 teaspoon unsalted butter

½ white onion, minced

3 cloves garlic, minced

10 ounces mushrooms, sliced

Pinch salt and pepper

¾ cup cooked turkey bacon, chopped

1 cup roasted red peppers, chopped

16 ounces green beans that have been blanched (boiled 2-3 minutes, shocked in ice water)

½ cup parmesan cheese

6 ounces non-fat, plain Greek yogurt

8 ounces non-fat sour cream



  1. Preheat your oven to 500 degrees F.

  2. In a large pot, sauté onions, garlic, mushrooms, salt, and pepper in melted butter over medium high heat until mushrooms lose majority of their liquid and onions are cooked through. 

  3. Add bacon, peppers, parmesan, yogurt, and sour cream. Mix together and remove from heat. 

  4. Place green beans in casserole dish. Pour mushroom mixture over green beans and mix together. 

  5. Bake for 10-15 minutes and remove from oven.