Green Bean Casserole without Mushroom Soup brings a fresh, flavorful twist to the beloved classic. Made entirely from scratch, it’s rich, creamy, and packed with comfort, no canned soup needed, just real ingredients and crave-worthy taste.
I love holiday leftovers. I like to serve my green bean casserole with Best Turkey Sandwich and my Turkey Cranberry Salad. It is a great way to make more of the things you love.
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Why this Green Bean Casserole without Cream of Mushroom Soup is a Keeper
This side recipe for this homemade version because it hits all the right notes just like the classic green bean casserole. The best green bean casserole without canned mushroom soup is creamy, flavorful, complete without traditional mushroom soup.
- From-Scratch Flavor: This is the best green bean casserole recipe without mushroom soup. It ditches the canned soup for a homemade cream sauce, resulting in a fresher, richer, and more flavorful casserole just add green beans.
- No “Canned” Taste: This recipe avoids the processed, salty taste that can come with canned cream of mushroom soup or cream of chicken soup. The creamy sauce is made with simple ingredients like butter, flour, sour cream, and sometimes cheese, giving it a superior texture and tang.
- Control Over Ingredients: Making your own sauce, without using condensed cream of mushroom soup, allows you to control the sodium and tailor the seasonings to your personal preference.
- Uses Fresh or Frozen Green Beans: This recipe works beautifully with canned or frozen green beans, giving you flexibility while avoiding the mushy texture of canned green beans.
What’s the best topping? French Fried onions or something else?
French’s fried onions are classic, but homemade fried shallots or crispy breadcrumbs with Parmesan can elevate the dish beautifully.
Pro Tip for this Side Dish
Blanch green beans just until crisp-tender before baking. This keeps them from becoming mushy in the oven.
Ingredient Notes for Fresh Green Bean Casserole
Only a few easy-to-find ingredients are needed for this easy recipe, but here are tips for making them shine. You will love this recipe that is why I highly recommend fresh green beans over frozen or canned green beans.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Green Beans: Fresh green beans are best; trim the ends and blanch until bright green for best texture. Feel free to use frozen green beans instead, just thaw and drain well. You do not want mushy green beans.
- Onions: Crispy fried onions give that classic crunch; you can use store-bought or make your own for extra freshness.
- Milk or Cream: Whole milk creates a creamy sauce, while heavy cream adds richness.
- Cheese (optional): Shredded cheddar or Parmesan can be stirred into the sauce for a flavor boost.
Variations and Substitutions to Make the Green Beans
There’s a couple different swaps you can make to make this already delicious green bean casserole extra delicious.
- Creamy Base: Instead of making a roux with butter and flour, make a sour cream or cream cheese mushroom sauce.
- Topping: The classic crispy French fried onions can be substituted with toasted breadcrumbs, crushed crackers, or even chopped nuts for a different kind of crunch.
- Add-Ins: Incorporate caramelized onions, or shredded cheddar cheese into the casserole for an extra layer of flavor and texture.
- Make it Dairy-Free: Use unsweetened almond milk and a plant-based butter substitute.
- Add Protein: Stir in cooked, crumbled bacon or diced ham for a heartier side.
- Boost Flavor: Add fresh herbs like thyme or parsley to the sauce before baking this green bean casserole with fresh green beans.
How to Make Green Bean Casserole without Mushroom Soup
This recipe comes together in 5 easy steps. This homemade green bean casserole is so good, it quickly became one of my favorite from-scratch recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare the Vegetables: Drain green beans, transfer to a bowl and set aside. Melt some butter in a deep skillet and sauté the onions and mushrooms until tender. Add the cooked veggies with the green beans.
- Make Sauce Base: Melt the rest of the butter in the skillet and cook the garlic. Whisk in the flour, then add the milk slowly. Continue to whisk until the mixture has thickened and is bubbly.
- Add Seasoning and Cheese: Remove from heat and whisk in the chopped thyme, All Purpose Seasoning and the cheddar cheese.
- Assemble the Casserole: Pour the cheese sauce onto the veggies and stir to combine everything. Transfer the green bean mixture to the prepared baking dish.
- Add Toppings and Bake: Top casserole with fresh green beans with French fried onions and bake in a preheated oven until golden brown and bubbly.
Prep Ahead Suggestions for the Best Green Bean Casserole
I like to prepare ingredients ahead of time so that I don’t have to do all of the steps at once when I’m making dinner.
- Assemble: You can blanch the green beans and prepare the creamy sauce up to 2 days in advance. Combine them in the casserole dish, cover tightly, and refrigerate.
- Add Onions Last: Add crispy onions just before baking, as they will get soggy. When you’re ready to bake, add the topping and bake as directed.
Alternate Cooking Methods for Easy Green Bean Casserole
This green bean casserole without cream soup is best in the oven, but here’s how to switch it up.
- Slow Cooker: You can make green bean casserole no mushroom soup in a slow cooker. Prepare the sauce and combine it with the green beans, then cook on low for several hours until the beans are tender. Add the fried onions just before serving to maintain their crispness.
- Stovetop: You can make this recipe entirely on the stovetop by making the sauce and adding the green beans, then simmering until they are cooked through. Add the fried onions at the end for a fresh, crispy finish.
- Air Fryer: Make individual portions of green bean with mushroom casserole in ramekins and air fry at 350°F until bubbly and golden.
Store, Reheat and Use Leftovers Green Bean Casserole from Scratch
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: To reheat, place individual portions in the microwave or a larger portion in the oven at 350°F (175°C) until heated through. For best results, add a fresh layer of crispy onions on top before serving.
- Use Leftovers: Green bean casserole from scratch recipe leftovers can be transformed into a soup by thinning it out with chicken or vegetable broth. You can also mix it into pasta dishes or serve it as a side for a simple weeknight meal.
Recipe FAQs About Classic Green Bean Casserole Recipe
If your casserole is watery it may be because the green beans were not drained well enough.
Feel free to add more spices and cheese if you’d like.
Not originally, but it’s super easy to make it gluten free. Use your favorite gluten free flour and top with gluten free French fried onions or gluten free breadcrumbs.
Expert Tips for Making Traditional Green Bean Casserole
- Blanch Fresh Beans: If using fresh green beans, blanch them first in boiling water for a few minutes and then immediately plunge them into an ice bath. This locks in their vibrant color and ensures they cook evenly in the casserole.
- No Soggy Topping: The key to a crispy topping is to add the fried onions at the very end of the baking process. Bake the original recipe casserole first until bubbly, then add the onions and bake for just a few minutes more until they are golden brown.
- Seasoning is Key: Taste your sauce before pouring the sauce over the green beans. Adjust the seasoning, adding more salt, pepper, or other spices as needed to ensure the flavor is robust.
- Serve this Recipe: Serve with Old Fashioned Sweet Potato Casserole with Canned Yams, Copycat Honey Baked Ham or Orange Fluff Salad.
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Homemade Green Bean Casserole with No Mushroom Soup
Equipment
- Nonstick Cooking Spray
- Deep Skillet
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Ingredients
- 32 ounces Green beans, 4, 8 ounce cans
- 5 Tablespoons Butter, divided
- 8 ounces Mushrooms, cleaned and chopped
- 1 medium Onion, diced
- 1 clove Garlic, minced
- 3 Tablespoons Flour
- 1 ½ cups Whole milk
- 1 teaspoon Fresh thyme leaves, roughly chopped
- 1 ½ teaspoons All Purpose Seasoning Blend
- 1 cup Cheddar cheese, shredded sharp
- 3 cups French fried onions
Instructions
- Preheat oven to 350℉ and spray a 13×9 baking dish with nonstick cooking spray.
- Place prepared green beans in a colander over large bowl and allow to drain.
- Add 2 Tablespoons of butter to a deep skillet and melt over medium heat.
- Add the onions and mushrooms and cook for 5-8 minutes, or until the vegetables are softened.
- Transfer the drained green beans to a large bowl and add the cooked vegetables.
- Add the remaining 3 Tablespoons of butter to the skillet and melt over medium heat.
- Add the garlic and stir for 30 seconds.
- Stir in the flour and whisk for about minute. The mixture should resemble paste.
- Slowly add the milk, whisking constantly. Continue to whisk until the mixture thickens and is bubbly.
- Add in the chopped thyme and All Purpose Seasoning Blend.
- Remove the skillet from the heat and stir in the cheddar cheese, whisking until the cheese is melted.
- Pour the cheese sauce over the bean mixture and stir until everything is combined.
- Transfer the mixture into the prepared pan, spreading it out in an even layer. Top with the French fried onions.
- Bake for 20 minutes, or until the mixture is bubbly and the top is golden brown.
Christina’s Notes
- Blanch for Best Texture: Keep green beans crisp by blanching briefly before baking.
- Prep Ahead for Holidays: Assemble up to 24 hours in advance for stress-free cooking.
- Switch Up the Topping: Panko or crackers work just as well as fried onions.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.