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!
Equipment
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
Serving: 1Calories: 312kcalCarbohydrates: 17gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 48mgSodium: 274mgPotassium: 291mgFiber: 2gSugar: 5gVitamin A: 1216IUVitamin C: 12mgCalcium: 62mgIron: 1mg
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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