Green Bean Casserole Without Mushroom Soup

My green bean casserole without mushroom soup is perfect for anyone who loves this cozy side but isn’t a fan of mushrooms! I love making this every year for Thanksgiving and Christmas for my family!

My Easy Way to Make Green Bean Casserole with no Mushrooms

I love making green bean casserole, but as much as I love the classic version, I love that fresh homemade taste of knowing what all of the ingredients are. That is how I created my green bean casserole without mushroom soup.

Now, obviously, using canned mushroom soup is easy when cooking, and I use it in my canned green bean casserole, but sometimes I want something a little healthier and creamier, in a fresher way.

I decided to keep it super simple while still capturing all that creaminess and flavor that makes this dish such a classic, while still making a true green bean casserole from scratch.

I remember the first time I sat down for Thanksgiving and my husband Ben noticed the change immediately. He said it tasted creamier in a better, more refreshing way. Sort of like it was a bit lighter. I told him I made the green bean casserole without cream of mushroom soup and he was impressed!

And, if you love green beans like I do, try my recipes for green bean casserole with cream cheese, smothered green beans, green bean casserole without fried onions, and tater tot casserole with green beans.

Green Bean Casserole From Scratch Ingredients

• Olive oil – Used to saute the green beans. I’ve used butter in place with success too.
• Fresh green beans – I love using fresh green beans to make this casserole fully from scratch, but canned green beans and frozen green beans can be used as a substitution.
• Butter – To make the roux of the casserole. I prefer butter for its sweeter flavor for this.
• Garlic – I find garlic adds a ton of flavor to the creamy sauce.
• Flour – Used in the roux to thicken the sauce in the casserole.
• Chicken stock – This thins the sauce. I’ve used veggie broth or chicken stock in place of it. Water will work in a pinch, but I like the flavor the broths give.
• Heavy cream – This is what gives the casserole that creamy thick texture.
• Cream cheese – Adds to the creaminess of my recipe and helps make the sauce even thicker.
• Lemon juice – Adds a bit of brightness and freshness.
• Thyme – I use this as the main spice in my recipe for its flavor. It complements the green beans perfectly.
• Red pepper flakes – Gives the casserole just a hint of heat without being spicy.
• Nutmeg – Optional, but I love the slight nuttiness and warmness it brings.
• Fried onions – I love how crunchy the top gets with this. I have also used Ritz cracker crumbs as a substitute with great success.
• Salt and pepper – Just a pinch is needed to bring out the fresh flavors.

How to Make Green Bean Casserole with Mushroom Soup

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

STEP ONE: Preheat the oven to 375 degrees F and grease a 13×9 baking dish with butter or cooking spray.

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

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 it until a paste is formed and continuing to cook for an additional minute. 

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

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

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

Tips for the Best Homemade Green Bean Casserole

• I use fresh green beans when possible. I’ve made this casserole with canned or frozen green beans as well, but fresh green beans have the best texture and flavor!
• I only cook the beans for a few minutes until they’re starting to soften and turn bright green. They’ll continue cooking in the casserole, so I try to avoid overcooking them in the pan.
• Whisk the flour with the butter in the pan until it forms a smooth paste. I think the key to a great roux is making sure there are no lumps!
• After pouring the sauce over the green beans, I stir them gently just until the beans are coated. I always want to make sure I’m not too rough with the green beans so they keep their texture.
• Cook the casserole until the fried onions are golden and the beans are just tender. I don’t like how the beans can get mushy if overcooked, so I always keep a close eye on the casserole near the end.

Green Bean Casserole with No Mushrooms Variations and substitutions

• For a cheesy version, I’ll add 1 ½ cups of fontina, swiss, gruyere, parmesan, or cheddar into the sauce while adding the cream cheese. My daughter Leah loves this version!
• Boil the green beans instead. I prefer to saute them to pull them as soon as they get bright green, but I’ve boiled them with success in the past.
• When I want a savory crunch, I’ll crisp up 6 slices of bacon in a pan, then cook the green beans in the bacon grease instead of olive oil. I chop up the bacon and add it on top with the fried onions.
• If I don’t have fried onions, I’ll use cornflakes or crushed butter crackers to top off the casserole.
• For a gluten-free version, I’ll use cornstarch instead of flour to thicken the sauce.
• If I want some heat, I’ll add extra red pepper flakes or a little cayenne pepper to give it that nice kick.

What to serve with my Green Bean Casserole From Scratch

I love my classic green bean casserole all year round! I think it goes perfectly with my pork tenderloin in the oven, smothered pork chop recipe, and Instant Pot steak.

If I’m making my homemade green bean casserole for a special occasion like Thanksgiving or Christmas, I’ll pair it with a full turkey, a baked whole chicken, boneless turkey breast, or spiral ham, along with a nice large bowl of watergate salad.

Green Bean Casserole Without Mushroom Soup FAQs

Do I need to make green bean casserole with fresh green beans?

I highly recommend fresh green beans if they’re available, but I created my recipe to be made with any kind of green beans.

• Canned green beans: I use 3 (14.5 oz) cans of green beans. I just drain them and add them straight to the baking dish without cooking first.
• Frozen green beans: I use 3 (10 oz) bags of frozen green beans. I just omit step 2 and increase the baking time to 15-17 minutes before adding the fried onions. 

How do I make homemade green bean casserole less watery?

If the sauce is a little too runny, I add a little more flour to the roux when on the stove until it thickens. I’ve also used a cornstarch slurry to help it thicken more, too.

Cream of mushroom soup already contains a thickener, so it’s necessary to add it when making my green bean casserole from scratch.

How to store leftovers

I let my leftovers cool completely, then either cover them or transfer them to an airtight container. I store them in the refrigerator for up to 4 days.

Can I add mushrooms to my green bean casserole?

If I want to incorporate some mushrooms into my green bean casserole, I’ll saute them in the pan and then stir them in with the green beans and sauce before baking.

Can I overcook my green bean casserole without cream of mushroom soup?

Yes, green bean casserole can be overcooked. Cooking too long will make the green beans soggy and can also cause the sauce to separate. I always keep a close eye on the casserole near the end of the baking time to make sure the green beans stay crisp-tender.

More Easy Thanksgiving Recipes

• Sweet potato casserole
• Cornbread stuffing recipe
• Fruit salad with cool whip
• Chess pie
• Ham gravy
• Sweet potato pie with condensed milk
• Caramelized brussels sprouts