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.

Ingredients

- 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

1

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.

2

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.

3

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.

4

Saute the garlic

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

5

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.

6

Finish the sauce

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

7

Add the green beans

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

8

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.

9

Serve!

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