Green Bean Casserole Without Mushroom Soup

An easy make-ahead friendly Green Bean Casserole made without mushroom soup from scratch. It is the perfect side dish for any holiday meal.


- Fresh green beans - Kosher salt - Unsalted butter - Garlic - All-purpose flour - Vegetable stock - Heavy cream - White cheddar cheese - Parmesan cheese - French fried onions

Prep the green beans


Wash, dry, and trim the ends of your fresh green beans. Then, cut them into two-inch pieces and set aside.

Boil the green beans

Add the green beans to the boiling water and cook until crisp and tender 5-7 minutes in total. Be careful not to overcook.


Cool the green beans

Use a slotted spoon or strainer to transfer the cooked green beans directly to the ice water bath. Let them sit in the ice bath for five minutes.


Prep the oven

Preheat the oven to 375 degrees F. While the oven heats, butter your casserole dish with a tablespoon of butter and set it aside.


Saute the garlic

Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.


Make the roux

Add the flour to the melted butter and whisk constantly until lightly browned. Then, gradually pour in the stock and cream. Whisk until thickened.


Finish the sauce

Remove the roux from the heat and whisk in the cheddar cheese, thyme, nutmeg, pepper, and red pepper flakes (if using).


Add the green beans

Fold the blanched green beans into the sauce until they are evenly coated. Taste for seasoning and more if necessary.


Fill the casserole dish

Transfer the green bean mixture to the prepared dish, bake for 10 minutes, top it off with fried onions and bake for another 5 minutes.



Be sure to check out the blog post for ingredient substitutions, make ahead and storage tips.