Green Bean Casserole without Mushroom Soup Recipe
Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.
Servings: 6 servings
Ingredients
- 2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
- 5 tablespoons unsalted butter plus more to coat the casserole dish
- 3 cloves fresh garlic minced
- ¼ cup all-purpose flour
- 1 ¾ cups vegetable stock or chicken broth
- ½ cup heavy cream
- 4 ounces shredded white cheddar cheese approximately 1 1/2 cups
- 2 ounces Parmesan cheese* shredded approximately ¾ cup
- 1 teaspoon fresh thyme minced
- ⅛ teaspoon ground nutmeg
- 1 teaspoon kosher salt plus more for the blanching water
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes optional
- 1 cup French fried onions 2 ounces
Instructions
- To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
- Meanwhile, fill a large bowl with ice and water. Set it aside.
- Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
- Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
- Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
- Preheat the oven to 375 degrees F (191 degrees C). Butter a 9X11 or 9X13 casserole dish with a tablespoon of butter and set it aside.
- In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
- Add the flour and whisk constantly until lightly browned, for about 5 minutes.
- While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
- Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
- Fold in the green beans and toss until they are evenly coated with the sauce.
- Transfer the green beans to the prepared casserole dish and spread it out evenly.
- Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
- Let the sauce cool for 10-15 minutes to set before serving.
Video
Notes
- Yields: This easy green bean casserole recipe makes about 6-7 cups, enough for 6 adults as a side dish. The nutritional values below are per serving.
- Fresh, frozen, or canned green beans, which one should you use? I tested this recipe both with fresh green beans and frozen (and thawed) green beans, and they were both great. You can technically use canned beans, but I wouldn’t recommend it, as they tend to be too soft. Still, if you decide to use canned beans, skip the blanching and add them directly to the roux. However, be sure to drain and dry them thoroughly before adding to avoid diluting the mixture's consistency.
- Using Fresh mushrooms: I can almost hear you ask, What if I don’t mind using some fresh mushrooms? While the main goal of this recipe is not to use canned mushroom soup, you can definitely add fresh mushrooms to the mixture. I recommend using 8 oz of cremini (or baby bella) mushrooms. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Drain the sautéed mushrooms and add them to the sauce mixture, then add the green beans and toss until thoroughly coated.
- How to make it ahead: To make this casserole ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake as directed.
- Storing leftovers: You can store your leftover green bean casserole in an airtight container in the fridge for 3-4 days. To reheat your casserole, place it in a 350°F (175°C) oven for 7-10 minutes or until heated through.
- Freezing: Although it is technically possible, I don’t recommend freezing this green bean casserole, as it will likely become mushy after thawing.
Nutrition
Calories: 397kcal | Carbohydrates: 21g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 2196mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2102IU | Vitamin C: 20mg | Calcium: 325mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
