Easy Green Bean Casserole Without Mushroom Soup Recipe 2025

Are you tired of using canned mushroom soup in your green bean casserole? I totally get it! 

This homemade green bean casserole without mushroom soup is a game-changer. You’ll love how fresh and flavorful it tastes compared to the traditional version.

This recipe uses simple, real ingredients to create a creamy, rich sauce from scratch. 

It’s perfect for Thanksgiving dinner, holiday gatherings, or any weeknight meal when you want something comforting. 

The best part? 

You control exactly what goes into your dish, making it healthier and more delicious. 

Trust me, once you try this homemade version, you won’t go back to the canned stuff!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Difficulty Level: Easy
• Cuisine Type: American
• Servings: Available for 2 people and 6 people
• Best Served With: Roasted chicken, baked ham, mashed potatoes, or dinner rolls

Ingredients List

For 2 People:

• Fresh green beans – 300g (10.5 oz)
• Butter – 2 tablespoons
• All-purpose flour – 2 tablespoons
• Garlic cloves – 2, minced
• Whole milk – 1 cup (240ml)
• Heavy cream – ¼ cup (60ml)
• Chicken or vegetable broth – ½ cup (120ml)
• Cheddar cheese – ½ cup (50g), shredded
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon
• Onion powder – ¼ teaspoon
• Fresh mushrooms – 1 cup (70g), sliced (optional)
• French fried onions – ¾ cup (40g)
• Parmesan cheese – 2 tablespoons, grated

For 6 People:

• Fresh green beans – 900g (32 oz / 2 lbs)
• Butter – 6 tablespoons
• All-purpose flour – 6 tablespoons
• Garlic cloves – 6, minced
• Whole milk – 3 cups (720ml)
• Heavy cream – ¾ cup (180ml)
• Chicken or vegetable broth – 1½ cups (360ml)
• Cheddar cheese – 1½ cups (150g), shredded
• Salt – 1½ teaspoons
• Black pepper – ¾ teaspoon
• Onion powder – ¾ teaspoon
• Fresh mushrooms – 3 cups (210g), sliced (optional)
• French fried onions – 2¼ cups (120g)
• Parmesan cheese – 6 tablespoons, grated

Equipment Needed

• Large pot for boiling water
• Medium-sized saucepan
• 8×8-inch baking dish (for 2 people) or 9×13-inch baking dish (for 6 people)
• Colander or strainer
• Knife and cutting board
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• Mixing bowl

Step-by-Step Cooking Instructions

Step 1: Prepare the Green Beans

Wash the green beans under cold running water. Trim off both ends using a sharp knife. Cut them into 2-inch pieces if they’re very long. Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat.

Step 2: Blanch the Green Beans

Once the water is boiling, add the green beans. Cook them for 5-6 minutes until they’re bright green and slightly tender but still crisp. Don’t overcook them! Drain the beans in a colander and immediately rinse them with cold water. This stops the cooking process and keeps them crunchy. Set them aside.

Step 3: Preheat Your Oven

Set your oven to 350°F (175°C). This gives it time to heat up while you make the sauce.

Step 4: Sauté the Garlic (and Mushrooms)

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until it smells amazing. If you’re using fresh mushrooms, add them now and cook for 4-5 minutes until they’re soft and golden. Stir occasionally so the garlic doesn’t burn.

Step 5: Make the Creamy Sauce (Roux)

Sprinkle the flour over the butter and garlic mixture. Stir constantly with a whisk for about 2 minutes. The mixture will look like a thick paste. This is called a roux, and it’s what makes your sauce thick and creamy.

Step 6: Add the Liquids Gradually

Slowly pour in the milk while whisking continuously. This prevents lumps from forming. Add the heavy cream and broth next, still whisking. The sauce will start to look smooth and creamy. Keep stirring!

Step 7: Thicken the Sauce

Continue cooking the sauce over medium heat for 5-7 minutes. Stir it often. You’ll notice it starts to thicken nicely. It should coat the back of your spoon. If it looks too thick, add a splash more milk. If it’s too thin, cook it a bit longer.

Step 8: Add Cheese and Seasonings

Turn the heat to low. Add the shredded cheddar cheese, salt, black pepper, and onion powder. Stir until the cheese melts completely into the sauce. Taste it and adjust the seasoning if needed. The sauce should be creamy, smooth, and flavorful.

Step 9: Combine Green Beans and Sauce

Add your blanched green beans to the sauce. Stir gently until all the beans are coated with the creamy mixture. Everything should look well combined.

Step 10: Transfer to Baking Dish

Pour the green bean mixture into your greased baking dish. Spread it out evenly with a spatula. Make sure the sauce covers all the beans.

Step 11: Add the Topping

Sprinkle the French-fried onions evenly over the top. Add the grated Parmesan cheese on top of the onions. This creates a crispy, golden, delicious crust.

Step 12: Bake

Place the baking dish in your preheated oven. Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges. You’ll smell the amazing aroma filling your kitchen!

Step 13: Rest and Serve

Remove the casserole from the oven carefully. Let it rest for 5 minutes before serving. This helps the sauce thicken up a bit more. Serve it hot and enjoy!

Chef’s Tips and Variations

Tip 1: Choose Fresh Green Beans. Look for bright green beans that snap easily when you bend them. Avoid beans that are limp, brown, or have spots. Fresh beans make all the difference in this recipe.

Tip 2: Don’t Skip the Blanching. Blanching the green beans before baking keeps them tender-crisp instead of mushy. The cold water rinse is important because it stops them from cooking further.

Tip 3: Make It Dairy-Free You can use coconut milk or cashew cream instead of regular milk and cream. Use vegan butter and skip the cheese, or use dairy-free cheese alternatives. It’ll still taste creamy and delicious!

Read More - Crispy Green Bean Chips Recipe

Tip 4: Add Extra Flavor. Try adding ½ teaspoon of dried thyme or rosemary to the sauce. A splash of white wine (about 2 tablespoons) adds a nice depth. You can also add crispy bacon bits on top for a smoky flavor.

Tip 5: Make It Ahead. Assemble the entire casserole up to step 10, then cover it with foil and refrigerate for up to 24 hours. When you’re ready to serve, add the toppings and bake. You might need to add 5-10 extra minutes to the baking time since it’s cold from the fridge.

Tip 6: Avoid Common Mistakes. Don’t let the roux burn – keep the heat at medium and stir constantly. Don’t add cold liquid too quickly, or you’ll get lumps. And don’t overbake, or your green beans will lose their nice texture.

Serving Suggestions

This green bean casserole looks beautiful when you scoop it onto plates with a large serving spoon. 

The creamy sauce and crispy onion topping create a wonderful contrast. Garnish with a sprinkle of fresh parsley or extra Parmesan cheese if you like.

This dish pairs perfectly with roasted turkey, baked chicken, or glazed ham. It’s a classic holiday side dish that everyone loves. 

Serve it alongside mashed potatoes, stuffing, and cranberry sauce for a complete Thanksgiving feast.

Here are three complete meal ideas:

• Holiday Dinner: Roasted turkey, this green bean casserole, mashed potatoes, and pumpkin pie
• Weeknight Meal: Grilled chicken breast, green bean casserole, and a simple garden salad
• Sunday Dinner: Baked ham, this casserole, sweet potato casserole, and dinner rolls

Nutritional Information (Per Serving)

• Calories: 285
• Protein: 9g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 4g
• Vitamin A: 15% of the daily value
• Vitamin C: 20% of the daily value
• Vitamin K: 25% of the daily value
• Calcium: 180mg

Note: Nutritional values are approximate and based on the 2-person recipe serving size.

Storage and Reheating

Storing Leftovers: Let the casserole cool completely to room temperature. Transfer it to an airtight container or cover the baking dish tightly with aluminum foil. Store it in the refrigerator for up to 4 days.

Freezing Instructions: This casserole freezes well! Assemble the dish, but don’t add the fried onions on top yet. Cover it tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator, add the onion topping, and bake as directed.

Best Reheating Method: Preheat your oven to 325°F (165°C). Cover the casserole with foil to prevent the top from burning. Heat for 15-20 minutes until warmed through. You can also microwave individual portions for 1-2 minutes, but the topping won’t stay as crispy.

How Long It Stays Fresh: The casserole tastes best within 3-4 days of making it. The green beans will soften a bit over time, but the flavor remains delicious.

Frequently Asked Questions (FAQ)

1. Can I make green bean casserole without mushroom soup?

Yes! This recipe creates a creamy, flavorful green bean casserole without mushroom soup. By making a roux-based sauce from butter, flour, milk, and cream, you can enjoy a healthier, fresher version that’s perfect for Thanksgiving, weeknight dinners, or holiday meals.

2. How do I make green bean casserole creamy without canned soup?

To make your green bean casserole creamy without canned soup, whisk together butter, flour, milk, heavy cream, and broth to form a smooth sauce. Adding shredded cheddar cheese enhances the flavor and creates a rich, homemade texture that coats the green beans perfectly.

3. Can I prepare green bean casserole ahead of time?

Absolutely! You can assemble your green bean casserole up to the point before adding the fried onions. Cover it and refrigerate for up to 24 hours. When ready to bake, add the topping and extend baking time by 5–10 minutes if the casserole is cold from the fridge.

4. How long do I need to blanch green beans for casserole?

Blanch green beans for 5–6 minutes until they are bright green and slightly tender but still crisp. Immediately rinse them in cold water to stop cooking. This keeps your green beans from becoming mushy during baking.

5. Can I make this green bean casserole dairy-free or vegan?

Yes! Substitute coconut milk or cashew cream for milk and cream, and use vegan butter and dairy-free cheese. You can also skip the cheese entirely. The casserole will remain creamy and delicious while being fully dairy-free or vegan.

6. How do I keep green bean casserole crispy on top?

Top your casserole with French-fried onions and a sprinkle of Parmesan cheese just before baking. Bake until golden and bubbling. For extra crunch, wait until just before serving to add fried onions if preparing ahead.

7. How should I store and reheat leftover green bean casserole?

Store cooled green bean casserole in an airtight container in the fridge for up to 4 days. For freezing, assemble without the fried onions, cover tightly, and freeze up to 3 months. Reheat in a 325°F oven for 15–20 minutes, adding the topping at the end for crispiness.

Conclusion

There you have it – a delicious, homemade green bean casserole without mushroom soup that’s so much better than the canned version! 

This recipe is perfect for holidays, family dinners, or anytime you want a comforting side dish. The creamy sauce made from scratch tastes fresh and flavorful, and you’ll love knowing exactly what’s in your food.

I really hope you try this recipe and love it as much as I do. It’s become a favorite at my holiday table, and I’m sure it’ll become one at yours too. Don’t be intimidated by making the sauce from scratch – it’s actually super easy!

Now it’s your turn! Give this recipe a try and let me know how it turns out. Did you add any special ingredients? 

Did your family love it? 

Leave a comment below and share your experience. And if you found this recipe helpful, please share it with your friends and family. 

Happy cooking!