Nothing says comfort food like a creamy, cheesy green bean casserole — especially when it’s made from scratch with fresh ingredients. This Green Bean Casserole Recipe with Fresh Green Beans takes the classic Thanksgiving favorite and gives it a lighter, diabetic-friendly twist. No fried onions, no canned beans, and no unnecessary carbs — just simple, delicious ingredients that come together for the perfect holiday side dish.
Why You’ll Love This Green Bean Casserole
If you’ve only ever made green bean casserole with canned soup and canned beans, you’re in for a treat. This version is:
- Made with fresh green beans — tender-crisp and full of flavor
- Diabetic-friendly — no breading, no fried onions, and lower in carbs
- Creamy and cheesy — thanks to Greek yogurt, almond milk, and melted cheese
- Perfect for Thanksgiving or any family dinner
ips for Perfect Texture
- Use fresh green beans for the best bite — they should be tender but not mushy.
- Blanch, don’t overcook — 4–5 minutes in boiling water is all you need before baking.
- Want extra color? Broil for 1–2 minutes at the end to make the cheese beautifully golden brown.
- Flavor boost: Add a dash of smoked paprika or thyme to the sauce for an earthy finish.
Variations
- Add mushrooms: Sauté sliced mushrooms and stir them into the mix before baking.
- Add turkey bacon: Sprinkle crumbled cooked turkey bacon on top for a smoky crunch.
- Make it creamier: Mix ¼ cup of cheese directly into the sauce before baking.
- Use frozen green beans: Thaw and drain them first, then bake for 30–35 minutes instead.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: In the oven at 350°F for 15 minutes, or microwave individual servings for 1–2 minutes.
- Make ahead: Assemble the casserole a day before and refrigerate. Bake uncovered when ready to serve.
Nutrition Highlights
This recipe fits perfectly into a diabetic-friendly meal plan:
- Low carb: about 8g net carbs per serving
- Protein-rich: Greek yogurt and cheese add a boost of protein
- Healthy fats: from almond milk and cheese
- No fried onions or bread crumbs — all flavor, no spikes
Yes, but shorten the baking time to about 25–30 minutes since canned beans are already soft.
Absolutely! Assemble a day ahead, refrigerate, and bake right before serving.
Can I substitute regular milk for almond milk?
Yes — low-fat or skim milk works just as well if you’re not avoiding dairy.
