Easy Green Bean Casserole Without Mushroom Soup

4.54 from 41 votes

Easy Green Bean Casserole Without Mushroom Soup

My green bean casserole without mushroom soup includes a from-scratch creamy sauce topped with crispy fried onions. I'm proud to serve it every year on my Thanksgiving table!

Prep Time15

Cook Time20

Total Time35

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Samantha Erb

Equipment

13x9 baking dish

Ingredients

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

Instructions

Preheat the oven to 375 degrees F and grease a 13x9-inch pan with butter or nonstick cooking spray.
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.
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.
In the same skillet, melt the butter over medium heat. Add the garlic and cook it for 1 minute, or until just fragrant. Then add the flour and whisk until it forms a paste. Continue to cook the roux for an additional minute.
Slowly add the chicken stock, whisking constantly as it's added. Whisk it until no lumps of roux remain. Add the heavy cream and whisk to combine.
Cook the sauce for 2-3 minutes, stirring often, or until it is thick and bubbling. Then add the cream cheese and stir until the cream cheese is fully melted.
Add the lemon juice, thyme, red pepper flakes, and nutmeg. Whisk to combine. Season with salt and pepper, to taste.
Pour the sauce over the green beans and gently toss to combine.
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.

Video

Notes

Use fresh green beans when possible, as they 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.
After pouring the sauce over the green beans, stir them gently just until the beans are coated.
Cook the casserole until the fried onions are golden and the beans are just tender.
Store leftovers in an airtight container or tightly wrapped with plastic wrap in the fridge for up to 4 days.
If using canned green beans: Use 3 (14.5 oz) cans of green beans. Drain them and add them straight to the baking dish without cooking first.
If using frozen green beans: Use 3 (10 oz) bags of frozen green beans. Omit step 2 and increase the baking time to 15-17 minutes before adding the fried onions.

Nutrition