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 make this dish any time I find fresh green beans, but it’s amazing with canned or frozen beans as well!

My Easy Green Bean Casserole with Fresh Green Beans

A few years ago, when my daughter Leah was going through a phase where she refused to eat anything with mushrooms, I decided to make a green bean casserole without mushroom soup. I wanted to keep it super simple while still capturing all that creaminess and flavor that makes this dish such a classic.

I landed on replacing the traditional mushroom soup with an easy roux and plenty of seasonings. My daughter kept popping into the kitchen to make sure I wasn’t sneaking any mushrooms into the mix, and I even had her help me whisk the roux, which she loved!

When we all sat down, my husband Ben tried a bite and said, “Did you make this differently? It tastes really really good!” He couldn’t believe I’d skipped the cream of mushroom soup in this green bean casserole recipe! And thanks to the crispy onions on top, my kids didn’t even bat an eye at all the fresh green beans underneath! 

And, if you love holiday side dishes and casserole recipes, try my fall fruit salad, sweet potato casserole, cornbread stuffing, 3-ingredient ham glaze, instant pot carrots, ham gravy, and green bean casserole with canned green beans.

Green Bean Casserole from Scratch Ingredients

• Olive oil — I’ve also extra melted butter in place of the oil
• Fresh green beans — I have used canned and frozen green beans instead
• Butter
• Garlic
• Flour
• Chicken stock — chicken broth or even veggie stock works fine too
• Heavy cream
• Cream cheese
• Lemon — bottled lemon juice works as well
• Thyme
• Red pepper flakes
• Nutmeg — optional
• Fried onions — this is my favorite topping, but I’ve also used Ritz cracker crumbs on top like this recipe

How to Make Green Bean Casserole

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 9X13 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 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 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. 

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 and tricks for the Best Homemade Green Bean Casserole

• 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!
• 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, 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 Without Mushroom soup 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 kids always go crazy for the extra cheesy casserole!
• 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 make the creamy sauce.
• If I want some heat, I’ll add extra red pepper flakes or a little cayenne pepper to give the casserole that nice kick.

What to serve with This Green Bean Casserole From Scratch

Green bean casserole is a traditional holiday side, but I love serving it 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 homemade green bean casserole for a special occasion like Thanksgiving or Christmas, I’ll pair it with turkey, a baked whole chicken 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 available, but I created this recipe so it can 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 I add the fried onions. 

How do I make homemade green bean casserole less watery?

If my sauce is a little too runny, I add 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 has a thickener included in it, so it’s important to add that in when making a green bean casserole from scratch.

How do I store leftover green bean casserole with no mushrooms?

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 yummy 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 this green bean casserole without 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 Holiday Recipes

• Velveeta mac and cheese
• Monkey bread recipe
• Cream cheese fruit dip
• Million dollar deviled eggs
• 7 layer dip
• Grape salad
• Peanut butter balls
• Fruit salad with cool whip
• Candied yams