Classic Green Bean Casserole… with a Twist

Who doesn’t love green bean casserole at Thanksgiving dinner? This recipe adapts the original Campbell’s recipe into a more bariatric-friendly dish. Enjoy!


  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1/4 c. milk
  • 1 tsp. soy sauce (or substitute salt)
  • Dash ground black pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 3 cans cut green beans
  • 1/4 c. Greek Yogurt
  • 2 c. shredded cheddar cheese
  • 1 can stems & pieces mushrooms, drained
  • 2/3 c. French’s® French Fried Onions (optional, you can also use slivered almonds instead)


  1. Preheat oven to 350°F.
  2. Whisk together the soup, milk, Greek yogurt, soy sauce, black pepper, garlic powder, and onion powder until thoroughly combined.
  3. Fold in 1 cup of the cheese, beans, and mushrooms, then pour the mixture into a 3-quart (microwave and oven safe) baking dish.
  4. Microwave on high for 5 minutes, then stir. Heat for an additional minute or so, until the cheese is melted and casserole is completely heated through.
  5. Top with the reserved cup of cheese and fried onions (or slivered almonds) and microwave on high for about 2 minutes, until cheese melts and onions get crunchy.
  6. Bake in the oven for 25 minutes or until the bean mixture is hot and bubbling. Stir the mixture, and then sprinkle with the remaining cup of cheese and the onions (or almonds). Bake for 5 more minutes or until the cheese is melted and onions are golden brown.

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Author Info

Blossom Nutritionist

Blossom Nutritionist

Jeni is our registered dietitian. She recently relocated to Las Vegas to escape the long, cold winters of northern Idaho. In addition to being our nutrition specialist, she is also a certified weightlifting and sports performance coach. In her free time, she can usually be found in the gym, hiking with her dogs…or spending entirely too much money at Ikea.

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