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Green Bean Casserole Without Mushroom Soup

If you love green bean casserole but aren’t crazy about mushrooms, this green bean casserole without mushroom soup is definitely for you. It has everything you love about this classic American dish without the parts you don’t. 

ready to serve green bean casserole

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This green bean casserole no mushrooms recipe is perfect for your next family or neighborhood get-together. It is easy enough to make for a weeknight dinner and delicious enough to impress any crowd. 

I love to make this green bean casserole without cream of mushroom soup in the late summer, right around harvest time. I highly recommend fresh, locally grown, and/or recently harvested green beans if at all possible.

Seasonal vegetables will always offer the most flavor and nutrients. 

Don’t worry, though! This green bean casserole without mushroom soup is perfect year-round. We have you covered if you are working with canned or frozen green beans.

That’s right — this recipe is simple, easy, and versatile. You’ll come back to it again and again. 

Here’s what I’m going to teach you in this post: 

  • Everything you need to make this green bean casserole no mushrooms recipe. 
  • Detailed instructions for making green bean casserole without cream of mushroom soup. 
  • Easy variations when preparing this green bean casserole without mushroom soup.  

All it takes to make this classic comforting casserole is a few simple ingredients and a bit of time. Roll up your sleeves and get ready to make some roux!

ingredients for green bean casserole

How to Make Green Bean Casserole Without Mushroom Soup

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat your oven to 375 degrees F and grease a 9X13 baking dish with butter or cooking spray.

skillet with green beans

STEP TWO: Heat a large skillet over medium heat, then add the olive oil, the green beans, and a pinch of salt. Cook beans until they turn bright green and begin to soften, usually about 5 minutes. Transfer to the baking dish. 

adding ingredients to skillet

STEP THREE: Use the same skillet over medium heat to melt the butter and cook the garlic until fragrant, about one minute. Add the flour to the skillet, whisking until a paste is formed and continuing to cook for an additional minute. 

pouring liquid into skillet

STEP FOUR: Slowly add the chicken stock, whisking constantly until no lumps remain. Next, whisk in the heavy cream until combined. Cook the sauce until thick and bubbly, stirring constantly, for about 2-3 minutes. Add in the cream cheese and stir until fully melted. 

pan with sauce

STEP FIVE: Add the red pepper flakes, thyme, nutmeg,  lemon juice, and stir until combined. Season with salt and pepper to taste. Pour the sauce mixture over the green beans and toss to evenly combine. 

green beans in a casserole dish

STEP SIX: Bake the casserole for 8-10 minutes before adding the fried onions and baking for an additional 8-10 minutes. Your casserole is ready when the onions are golden brown, and the beans are tender. 

green beans in a casserole dish with sauce

Can You Use Frozen Green Beans Instead of Fresh?

I highly recommend fresh green beans if available, but this recipe can easily be adapted to canned or frozen green beans. 

  • Canned: You’ll want 3 cans (14.5 oz) total for green bean casserole without cream of mushroom soup. Be sure to drain them thoroughly, then add them straight to the baking dish without cooking first.
  • Frozen: For frozen green beans, 3 (10 oz) bags should do the trick. Omit step 2 and increase your baking time to 15-17 minutes before you add the fried onions. 

How Do You Make Green Bean Casserole Less Watery?

The roux is the secret key to thickness in this green bean casserole without mushroom soup. It is made from all-purpose flour, a natural thickener. 

If you find that your sauce is coming out too runny, be sure that you are using enough flour and add more if needed. Cornstarch is another thickener you can use if you are in a bind. 

green bean casserole without mushroom soup

Variations on Green Bean Casserole Without Mushroom Soup

It is simple and easy to make this green bean casserole no mushrooms recipe exactly how you’ll like it. Use these simple guidelines for help:

  • Cheese – Add 1 ½ cups of fontina, swiss, gruyere, cheddar, or your favorite cheese while adding the cream cheese. 
  • Bacon – Crisp up 6 slices and set them aside. Use the bacon grease in the skillet instead of the olive oil to sautee your green beans. Chop up the bacon and add it to the top of the casserole along with your onions. 
  • Oil – Feel free to use your favorite neutral-flavored cooking oil instead of olive oil.
  • Toppings – Fried onions are best, but if you don’t have any on hand, you can use cornflakes or crushed butter crackers to top off your casserole.

How Do I Store Leftover Green Bean Casserole?

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. 

spoon in green bean casserole

Other Green Bean Recipes You’ll Love:

Yield: 8 servings

Green Bean Casserole Without Mushroom Soup

homemade green bean casserole in a casserole dish

This green bean casserole without mushroom soup is a game changer. Creamy sauce, fresh green beans, and crunchy onions complete the dish.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds fresh green beans, ends trimmed and cut into 2” pieces
  • 4 tablespoons (½ stick) butter
  • 2 cloves garlic, minced
  • ¼ cup all purpose flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • ½ lemon, juiced
  • ½ teaspoon fresh thyme, minced
  • ½ teaspoon red pepper flakes, optional
  • ⅛ teaspoon ground nutmeg, optional
  • 1 ½ cups fried onions

Instructions

  1. Preheat the oven to 375F and grease a 9x13 pan with butter or nonstick cooking spray. 
  2. Add the olive oil to a large skillet set over medium heat. When the oil is warm, add the green beans and a pinch of salt.
  3. Cook the beans for 5 minutes, or until they are just beginning to soften and turn bright green. Transfer the beans to the prepared baking dish. 
  4. In the same skillet (no need to wash it), melt the butter over medium heat. Add the garlic and cook it for 1 minute, or just until fragrant. Next, add the flour and whisk until it forms a paste. Continue to cook the roux for an additional minute. 
  5. Next, slowly add the chicken stock, whisking constantly as you pour. Whisk until no lumps of roux remain. Next, add the heavy cream and whisk to combine. 
  6. Cook the sauce for 2-3 minutes, stirring often, or until it is thick and bubbling. 
  7. Next, add the cream cheese and stir until the cream cheese is fully melted. 
  8. Finally, add the lemon juice, thyme, red pepper flakes, and nutmeg. Whisk to combine. Season with salt and pepper, to taste. 
  9. Pour the sauce over the green beans and gently toss to combine. 
  10. Bake the casserole for 10 minutes. Then sprinkle over the fried onions and bake for another 8-10 minutes, or until the onions are golden brown and the beans are just tender.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 262Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 271mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 6g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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