Green Bean Casserole is a classic vegetable side dish that's especially popular during the holidays. This homemade version is an upgrade from the original and is made without canned soup.
Green bean casserole without canned soup
The classic recipe is made with canned cream of mushroom soup. With this recipe, you don't need the canned soup. I have an easy-to-make mushroom sauce that replaces the soup and is full of delicious flavors.
This recipe starts with fresh green beans, but you could use frozen green beans if fresh ones aren't available. And since the holidays get busy, I have make-ahead instructions which help make the holiday dinner so much easier.
Key ingredients for green bean casserole
- Green Beans - I prefer to start with fresh green beans. If they aren't available, you can also use frozen ones. If using frozen, you'll skip the blanching steps.
- Mushrooms -Use fresh cremini button mushrooms. White or brown are both fine. This recipe uses minimal mushrooms, and you can easily double or triple the amount without any other changes to the recipe.
- Stock - Use veggie stock or chicken stock. This adds flavor and helps create the consistency for the sauce.
- Half-and-Half - This creates the creamy goodness for the sauce. If you don't have half-and-half, use equal parts of heavy cream and whole milk.
- Onion - Use a finely diced white or yellow onion.
- Butter - Use regular salted or unsalted butter. You'll be adding salt to taste at the end, so you can add as much or as little as you need.
- Flour - Helps thicken the sauce.
- Crispy Fried Onions - Used for the topping. For this recipe, I used French's Fried Onions. They can often be found in the condiment section of your grocery store.
Making green bean casserole
- Trim and blanch green beans. To blanch, boil in salted water for 5-7 minutes until they reach the tenderness you desire.
- Plunge beans into a bowl filled with ice water. This stops the cooking process and helps preserve the bright green color.
- Sauté onions and mushrooms along with butter in a pan over medium heat.
- Cook until the onions have softened and the mushrooms are golden.
- Stir in the stock. Scrape up any browned bits from the bottom of the pan.
- Add half-and-half and cook over medium-low heat until the sauce begins to simmer and thicken. The sauce is ready when it coats the back of a wooden spoon, and a line drawn with your finger through the sauce holds its shape.
- Stir in green beans.
- Pour into a lightly greased casserole dish.
- Bake in a preheated 350°F oven for 30 minutes until bubbly.
- Top with French-fried onions and return to the oven for 5 minutes.
Recipe tips
- Cut the green beans into any desired size. I typically leave mine full-size, but you can slice them into smaller pieces.
- If using frozen green beans, skip the blanching step. Thaw and drain off any excess liquid, then add to the sauce.
- After blanching the green beans, drain them well and then spread them on a clean towel to help remove any excess moisture.
To make ahead of time
Prepare the casserole up to one day ahead of time according to directions, but don't bake. Place everything into your casserole dish. Allow to cool slightly. Cover and refrigerate.
Remove from the refrigerator about 30 minutes prior to baking . Remove cover and bake according to directions. Baking time may increase by 5-10 minutes. Add the fried onions during the final five minutes of baking.
Frequently asked questions
Yes, frozen green beans can be used. Thaw the beans and pat them dry to remove any excess water. Then add beans to the sauce.
Yes, but the sauce will be thinner. Try using whole milk if not using half-and-half.
More delicious side dishes for the holidays
- Wild Rice Stuffing
- Homemade Cranberry Sauce
- Dinner Rolls
- Sweet Potato Gratin
- Mashed Potatoes
- Homemade Gravy
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable recipes.
Homemade Green Bean Casserole
Ingredients
- 1 pound green beans (fresh or frozen)
- ¼ cup onion (white or yellow finely diced)
- 4 ounces mushrooms (white or brown, sliced)
- 2 cloves garlic (minced)
- ¾ cup stock (chicken or vegetable)
- 1 ¼ cups half-and-half cream
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¼ cups french fried onions
Instructions
- Trim and blanch green beans. To blanch, boil in salted water for 5-7 minutes until they reach the tenderness you desire. Plunge beans into a bowl filled with ice water. This stops the cooking process and helps preserve the bright green color.If using frozen green beans, skip this step.1 pound green beans
- Sauté onions and mushrooms along with butter in a pan over medium heat.¼ cup onion, 4 ounces mushrooms, 2 tablespoons butter
- Cook until the onions have softened and the mushrooms are golden. Add garlic and cook for 30-60 seconds until fragrant.2 cloves garlic
- Add the flour and stir so everything is well coated. The flour will become absorbed into the butter from the onions and mushrooms. If the flour remains dry, add a tablespoon of butter. Cook over low heat for 2-3 minutes.2 tablespoons flour
- Stir in the stock. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.¾ cup stock
- Add half-and-half and cook over medium-low heat until the sauce begins to simmer and thicken. The sauce is ready when it coats the back of a wooden spoon, and a line drawn with your finger through the sauce holds its shape.Add salt and pepper.1 ¼ cups half-and-half cream, ½ teaspoon salt, ¼ teaspoon pepper
- Stir in the green beans.
- Pour into a lightly greased casserole dish. Bake in a preheated 350°F oven for 25-30 minutes until bubbly.
- Top with French-fried onions and return to the oven for 5 minutes.1 ¼ cups french fried onions
- Allow casserole to rest for 5 minutes before serving.
Notes
- Cut the green beans into any desired size. I typically leave mine full-size, but you can slice them into smaller pieces.
- If using frozen green beans, skip the blanching step. Thaw and drain off any excess liquid, then add to the sauce.
- After blanching the green beans, drain them well and then spread them on a clean towel to help remove any excess moisture.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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