Easy Green Bean Casserole Without Mushroom Soup Recipe

Aysegul Sanford sitting on stairs facing the camera.

Yes, You Can Make This Classic Without The Canned Mushroom Soup

The first time I had green bean casserole without cream of mushroom soup was at a friend’s Thanksgiving many years ago. Until then, I had only known the version made with canned soup, so I was shocked by how different it tasted.

Gone was the mushy texture and the overly salty sauce. Instead, there were crisp, tender green beans coated in a creamy sauce that was seasoned just right. I loved it so much that I went back for seconds.

When I decided to make my own version at home, I knew I wanted the same fresh, umami-rich taste without relying on canned soup. The challenge was to replace those umami flavors that we all expect from the traditional recipe.

After testing it several times, I found the answer. A simple homemade roux, combined with two cheeses (mild cheddar for creaminess and Parmesan for savory umami depth), was the best substitute for cream of mushroom soup in green bean casserole.

From there, you can top it off with the classic fried onions or give it your own twist by topping it with panko or caramelized onions.

So, whether you are not a fan of mushrooms or just want a homemade alternative to the canned stuff, this from-scratch green bean casserole is the one you will want to make every holiday season.

And I am grateful to hold your hand through the process. So, let’s make it together, shall we?

Ingredients You’ll Need

Let me tell you something, you do not have to give up flavor to make a green bean casserole with no mushroom soup.

A quick homemade roux combined with cheese and fresh herbs gives it a creamy, savory sauce that’s just as comforting as the classic version. You’ll find the exact measurements in the recipe card below, but here are a few things to keep in mind before you start:

Ingredients for the recipe from the top view.

Fresh green beans: Choose fresh, firm, and unblemished green beans (also known as string beans). Ensure that you clean and dry them as thoroughly as possible, trim their ends, and cut them into 2-inch pieces.

Unsalted butter: You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe.

All-purpose flour: I use regular all-purpose flour in this recipe, but if you prefer a gluten-free option, you can substitute your favorite 1:1 gluten-free baking flour.

Vegetable stock: I am keeping this recipe vegetarian, which is why I’m using vegetable stock, but my chicken stock recipe works just as well. If you’re using store-bought, opt for a low-sodium option to better control the amount of salt in your no-mushroom green bean casserole.

Cheese: I’m using a mix of white cheddar and parmesan to add a rich, savory flavor that replaces what you’d normally get from mushroom soup. If you do not have white cheddar, yellow cheddar, or Colby Jack can be substituted.

Herbs, spices, and seasonings: I am using fresh thyme, ground nutmeg, Kosher salt, and ground black pepper, which are the classic spices most green bean casserole recipes typically use. If you like spice, you may also add a pinch of red pepper flakes.

French-fried onions: Store-bought crispy onions provide a crisp topping for your casserole.

How to Make No Mushroom Soup Green Bean Casserole

I get it; letting go of the shortcut of canned mushroom soup may seem intimidating, but I promise you that it is worth it. With a little technique and guidance, you’ll see it is not that difficult.

Below are my step-by-step instructions with detailed notes from my recipe testing to help you succeed on your first try:

Person washing and trimming green beans.

Step 1 – Prepare the green beans: Start by washing, drying, and trimming the ends of your fresh green beans. Cut them into two-inch pieces and set aside.

If you’re using frozen or canned green beans, you can skip the blanching steps that follow. Just be sure to increase your baking time to about 17-18 minutes so the casserole heats through evenly.

Step 2 – Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.

Person blanching green beans to prepare for making green bean casserole.

Step 3 – Boil the Green Beans: Add the green beans to the boiling water and cook until crisp-tender, approximately 5-7 minutes in total. Be careful not to overcook them during this step; they should still maintain their shape and firm texture.

Step 4 – Cool the green beans: Using a slotted spoon or strainer, transfer the cooked green beans directly to the ice water bath.

Let them sit in the ice bath for 5 minutes, or until they reach room temperature. Once cooled, remove them from the water, spread them on a clean kitchen towel, and pat them dry as much as possible.

Pro Tip: Do not skip drying them, as it is key to the success of this recipe. Removing the excess liquid prevents diluting the roux and helps preserve its rich and creamy texture.

A collage of images showing how to make the sauce for green bean casserole without mushroom soup.

Step 5 – Preheat the oven: Preheat the oven to 375°F (190°C) and butter your baking dish.

Step 6 – Sauté butter and garlic: Before starting this part of the recipe, ensure all your ingredients are ready, as the rest of the process proceeds quickly and requires constant attention.

Melt the butter in a large skillet over medium heat, then add the garlic and saute it for 30 seconds.

Step 7 – Make The Roux: Add the flour to the melted butter and whisk constantly for about 5 minutes, until the mixture is lightly browned.

A full five minutes of whisking might sound like a lot, but it is not. If you skip this step, you’ll end up with a raw flour taste in the final product, so be patient and work those arm muscles.

Gradually pour in the stock and heavy cream. Whisk the mixture constantly for about 10 minutes, or until it has thickened, adjusting the heat as necessary to prevent burning.

Pro Tip: As you whisk, you will notice that the mixture starts to thicken. While I say it will take 10 minutes, rather than relying on the clock, pay attention to the texture and feel of the mixture.

When it gets to a level where it coats the back of a wooden spoon, it should be ready.

Step by step images showing how to mix the sauce with green beans to make no mushroom string bean casserole recipe.

Step 8 – Season the Roux: Remove the roux from the heat and whisk in the cheddar cheese, thyme, nutmeg, pepper, and red pepper flakes. It will get even thicker with these additions, and that’s what we want.

Step 9 – Add the green beans: Fold in the blanched green beans into the sauce and mix until they are evenly coated with the mixture.

Person preparing green bean casserole for baking with and without crispy fried onions on top.

Step 10 – Fill the casserole dish: Transfer the green bean mixture to the prepared dish and spread it evenly throughout.

Step 11 – Bake and serve: Bake your green bean casserole for ten minutes. Then, sprinkle the fried onions in an even layer over the top and bake for an additional 5 minutes, or until the onions turn golden brown.

6 Lessons I Learned During My Recipe Testing

Do not overblanch the green beans: When boiling your green beans, be sure not to over-blanch them. Cooking them too long will result in a mushy casserole. Just blanch them until they have a nice bite but still have a firm texture.
Be patient while making the roux: This is the main difference between using a can of mushroom soup and making your own. The important thing here is to never leave side of it. As you whisk, pay attention to the texture and consistency of the mixture. Add the liquids gradually while whisking constantly to avoid clumps.
Taste for seasoning: After finishing the roux, give it a taste and add more as needed. I kept the amount of salt listed in the recipe card to a minimum, as the saltiness of the cheese can vary from brand to brand.
No need to cover it with aluminum foil while baking: During my initial research in preparation for this recipe, I found some recipes that instruct the user to cover the top with foil during baking. I tested this recipe three times and never needed to do so, as I believe adding the fried onions at the last minute helps prevent them from browning too quickly, eliminating the need to cover the casserole while baking.
You can make it even more umami-rich: I think adding Parmesan cheese compensates for the lack of umami taste from not using canned mushroom soup or mushrooms. However, if you’d like a bit more depth, you can add one tablespoon of soy sauce or one teaspoon of Worcestershire sauce to the roux. You can add more if you want, but keep in mind that a little goes a long way with these salty ingredients.
Yup, you can add bacon: It will no longer be vegetarian, but cooked turkey bacon (or regular bacon) makes a great addition to this green bean casserole recipe. I recommend cooking it until crispy, chopping it up, and sprinkling it on top of your casserole.

FAQs

How do you make green bean casserole less soupy?

Since this recipe doesn’t use canned soup, it’s unlikely it will turn out runny. However, if your sauce feels too thin, let it cook a bit longer or let it cool before serving.

How do I make green bean casserole without fried onions?

If you still want a crunchy topping without using fried onions, you can add toasted panko, crushed crackers, seasoned croutons, or even cornflakes. For extra depth, caramelized onions add a rich, sweet flavor that pairs perfectly with the sauce.

Is it better to use fresh, frozen, or canned green beans in green bean casserole?

I’ve tested this recipe with all three options. Fresh green beans give the best texture and flavor. Frozen beans are a great second option, as long as you thaw and dry them thoroughly before use. Canned beans will work in a pinch, but they tend to be too soft and can make the casserole mushy. If you use frozen or canned beans, skip the blanching step and bake the casserole for 17-18 minutes.

What Goes Good With Green Bean Casserole?

No one can resist the creamy decadence of a thick green bean casserole. Not only is this recipe one of the best Thanksgiving vegetable sides, but it also works perfectly for a Friendsgiving potluck or even a cozy Sunday supper. Here are a few of my favorite dishes to pair it with:

Turkey: If I am making it for Thanksgiving, I almost always serve it with my Herb Roasted Turkey, Cranberry Sauce, and Sweet Potato Casserole. However, if you are having a smaller gathering, my other turkey recipes, like my Turkey Tenderloin Recipe, Turkey Wings, and Turkey Meatloaf, would all pair beautifully with this casserole.
Chicken: For a showstopping dinner, serve it with my Roasted Chicken, Goat Cheese Stuffed Chicken, or Roasted Cornish Hen.
Beef: I almost always make this green bean casserole as a side when I serve Ina Garten’s Pot Roast. It is truly a great combo. And if I am making it for Christmas, it pairs wonderfully with my Reverse Sear Chateaubriand.

Green bean casserole without mushroom soup on a wooden spoon.

Other Green Bean Recipes You Might Also Like

I love having a few green bean recipes on hand that are easy to make and go with just about any main dish. Below are a few others from the archives:

If you’re looking for something crispy and satisfying, Air Fryer Green Bean Fries are a great alternative to heavier, fried snacks. They’re coated in a garlicky panko-parmesan breading and cooked in the air fryer in minutes.
This Vegetarian Cornbread Stuffing, made with jalapeño cheddar cornbread and canned green beans, is yet another great recipe that uses green beans.
For an easy, one-pan side, 15-minute Buttery Garlic Green Beans are always a reliable choice. Easy to make, buttery, and garlicky, it is one of my top side dishes on the blog.