Green Bean Casserole Without Mushroom Soup
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This green bean casserole recipe is made with fresh green beans, baked in a creamy sauce, and topped with crispy onions. You won’t find any cream of mushroom soup in this recipe!
THE BEST ALTERNATIVE TO TRADITIONAL GREEN BEAN CASSEROLE
If you’re anything like me, you’ve never been a fan of classic green bean casserole, typically made with mushy green beans, canned soup that has so many ingredients, and often mushrooms. Despite living just outside of the Mushroom Capital of The World, I have never been a huge fan of mushrooms… Unless we’re talking about veggie-loaded pizza. Then I’m all for it!
It wasn’t until I made this easy green bean casserole without cream of chicken soup, cream of mushroom soup, nor any kind of mushrooms at all that I decided YES, this is how I like this side dish prepared. And because it’s so good, it has made appearances at more than just our Thanksgiving table. There’s never a bad time for green beans!
Traditional green bean casserole might mean different things to different people, but I often think about a rich casserole made with a can of cream of mushroom soup. It has a distinct flavor, that isn’t necessarily bad, but isn’t quite how I like it.
This green bean casserole recipe without mushroom soup is exactly how I like my green bean casserole.
The fresh green beans are perfectly cooked until just tender (and not mushy), and baked in a homemade garlic cream sauce that is to die for. Topped off with those crispy French fried onions, this is seriously the best green bean casserole recipe, and I’ve even included instructions for including mushrooms if you really do miss them. Be sure to check the recipe card for specifics.
Without mushrooms, this casserole will still be rich and comforting, but will have mega emphasis on the bright flavor and texture of fresh green beans. This delicious green bean casserole is a serious contender for my favorite holiday side dishes (other contenders are sweet potato casserole and mac and cheese). I bet it will be one of yours, too!
GREEN BEAN CASSEROLE INGREDIENTS
The ingredients needed for my green bean casserole recipe without mushroom soup are simple and easy to find. You can make a vegetarian casserole by using vegetable broth instead of chicken broth.
For this homemade green bean casserole, you will need:
• green beans
• unsalted butter
• garlic
• all-purpose flour
• chicken or vegetable broth
• heavy cream
• salt
• black pepper
• French fried onions
HOW TO MAKE GREEN BEAN CASSEROLE WITHOUT MUSHROOM SOUP
STEP #1
You’ll start this casserole by blanching the green beans so they are perfectly tender. In a large pot, combine about 1 gallon (128 oz) of water and about 1 and ½ Tablespoons of salt. Bring the salted water to a boil, then add the green beans and allow to boil for 5 minutes.
While the beans boil, prepare a large bowl of ice water. Quickly but carefully drain the beans in a colander, then immediately submerge beans into the ice bath to stop the cooking process and prevent them from getting mushy. Allow the beans to chill in the ice water for a few minutes, then drain them and place them in a large bowl.
STEP #2
Next, melt the butter in a large skillet. When the butter is melted, add the minced garlic and allow to soften for about 3 minutes. If the garlic is browning too quickly, lower the heat. Add the salt and pepper and cook for an additional 1 minute.
STEP #3
Sprinkle the flour over the butter/garlic mixture and stir to combine (you are making a roux to thicken things up). Cook the roux for 2 minutes, then slowly whisk in the chicken or vegetable broth, making sure there are no lumps. When all of the chicken broth has been added and the mixture is smooth, slowly add the heavy cream and whisk again to combine.
STEP #4
Bring the mixture to a simmer and cook until it has thickened, stirring frequently, for about 5 minutes.
STEP #5
Pour the sauce over the beans and stir to combine. Be sure all of the green beans are coated.
STEP #6
Pour the green bean mixture into a 9″ by 13″ baking dish, then top with the French fried onions and bake.
CAN I USE FROZEN OR CANNED GREEN BEANS INSTEAD OF FRESH?
If you don’t want to use fresh green beans, I recommend using frozen ones. These are pretty comparable to fresh green beans in terms of taste, and still have a slight bite, so they would be a great substitute for fresh ones.
Blanch them just like you would fresh, or simply thaw them and drain them. Just be sure you don’t throw them into the dish frozen! They will release too much moisture and your casserole will wind up soggy.
While I highly recommend fresh green beans (if they are available), this recipe can easily be adapted to accommodate canned or frozen green beans.
FROZEN GREEN BEANS
To use frozen green beans, you’ll typically find these in 10oz bags, so 3 of them should be perfect for this recipe. Allow to thaw, then you can blanch them or not. You might want to test their thawed texture to guide you in this decision.
CANNED GREEN BEANS
Canned green beans are not even my second choice for this green bean casserole since they are already very soft and watery, but they can work in a pinch! You’ll want to use 2 cans total (usually 15oz each) for green bean casserole without cream of mushroom soup. Be sure to drain them thoroughly, then add them straight to a large bowl without blanching them first.
GREEN BEAN CASSEROLE RECIPE FAQs
Best Green Bean Casserole Without Mushroom Soup
Ingredients
- 36 ounces (1020g) fresh green beans1 rinsed and trimmed, then cut in half (approximately 1-2" pieces)
- 3 Tablespoons (42g) unsalted butter
- 2 cloves of garlic minced
- 3 Tablespoons (23g) all-purpose flour
- ¾ cup (180mL) chicken or vegetable broth
- ¾ cup (180mL) heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 ounces (170g) French fried onions
Instructions
- Preheat the oven to 400ºF (204ºC).
- Blanch the green beans: in a large pot, combine about 1 gallon (128oz) of water and about 1 and ½ Tablespoons of salt. Bring salted water to a boil, then add the green beans and allow to boil for 5 minutes. While the beans boil, prepare a large bowl of ice water. Quickly but carefully drain the beans in a colander, then immediately submerge beans into the ice water to stop the cooking process and prevent them from getting mushy. Allow beans to chill in the ice water for a few minutes, then drain and place in a large bowl.
- In a large skillet over medium to medium-high heat, melt the butter. When the butter is melted, add the minced garlic and allow to soften for about 3 minutes. If the garlic is browning too quickly, lower the heat. Add the salt and pepper and cook for an additional 1 minute.
- Sprinkle the flour over the butter/garlic mixture and stir to combine (you are making a roux). Cook the roux for 2 minutes, then slowly whisk in the chicken or vegetable broth, making sure there are no lumps. When all of the chicken broth has been added and the mixture is smooth, slowly add the heavy cream and whisk again to combine.
- Bring the mixture to a simmer and cook until it has thickened, stirring frequently, for about 5 minutes.
- Pour the sauce over the beans and stir to combine. Be sure all of the green beans are coated.
- Pour the green bean mixture into a 9" x 13" baking dish then top with the French fried onions.
- Bake the casserole for 23-25 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly (I like to start checking around 15 minutes). Serve immediately. Store leftovers covered tightly in the refrigerator up to 5 days.
Notes
- Green beans: my grocery store carries pre-bagged green beans in 12oz bags, and I use 3 of them for this recipe. Anywhere between 32 and 36 ounces is fine. TO USE FROZEN: allow to thaw, then you can blanch them or not. You might want to test their thawed texture to guide you in this decision. TO USE CANNED: be sure to drain them thoroughly, then add them straight to a large bowl without blanching them first.
- Mushrooms: if you want to add mushrooms to your green bean casserole, chop 8 ounces of white mushrooms and add to the butter/garlic mixture before adding the flour.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Your innovative take on the classic Green Bean Casserole is so fresh and delicious. Love the creamy homemade sauce!
Thanks so much, Liza!
This was seriously SO delicious!! From scratch is just another level of yumminess! Thank you!!
YES! It totally is! Thanks, Laura!
So glad we found your recipe before Thanksgiving. I’m not a fan of cream of mushroom soup and this was absolutely delicious!
Yes, so so good! Thank you!
My family very much enjoyed this dish at Christmas. I plan to make it a holiday tradition. Some of us don’t care for mushrooms
Thanks so much, Tammy! 🙂