Nov 22, 2022 | Modified: Nov 22, 2022 by | | This website earns income from ads, affiliates, and sponsorships.
An easy to make green bean casserole recipe without cream of mushroom soup.
Tender green beans in a creamy mushroom sauce, made from scratch with simple ingredients!
A holiday table is just not complete without a savory green bean casserole. It's probably the recipe I look forward to the most!
I used to make a green bean casserole with a can of cream of mushroom soup, but after I discovered what's actually in those cans... I decided I'd rather make it from scratch.
This recipe is so quick and easy to put together, it's a must-have Thanksgiving dinner side dish!
More classic holiday side dishes to try: sweet potato casserole / bread stuffing with sausage / cranberry sauce / green chili corn casserole
Ingredients needed
- frozen green beans
- mushrooms
- french-fried onions
- butter
- heavy cream
- chicken stock
- grated parmesan cheese
- salt, pepper and garlic powder
- flour
Tips and Substitutions
- Frozen green beans: Fresh green beans can be used in this recipe. Wash and cut the green beans and then blanch them in boiling water for 5 minutes. (You could also use canned green beans that have been drained.)
- Heavy cream: Half and half or whole milk can be used in place of heavy cream.
- Chicken stock: This can be replaced with water. You may need to add a touch more salt to the dish.
- Parmesan cheese: Cheddar cheese can be used in place of parmesan cheese or you can use a mixture of both!
How to make the best green bean casserole recipe
Transfer the frozen green beans to your refrigerator overnight to thaw.
You can also take them out a few hours before you start cooking.
Step 1: Preheat oven
Move the oven rack one space above the middle slot and preheat your oven to 375°F (190°C).
Lightly grease a 9" x 13" casserole dish with butter or cooking spray and set aside.
Step 2: Prepare the green beans
Place the thawed green beans in a large microwave-safe bowl and cook for 3 minutes on high. You're aiming for a texture that is crisp-tender as the green beans will continue to soften as the casserole bakes.
If you don't have a microwave, boil the green beans in water for 2-3 minutes, drain and transfer to a large bowl.
Step 3: Sauté mushrooms
Melt 2 tablespoons of butter n a large skillet over medium-high heat. Add the mushrooms and cook until they have softened.
Transfer them to the bowl of green beans along with 1 cup of fried onions.
Step 4: Make a roux
Melt the remaining 2 tablespoons of butter in the skillet and add the flour. Use a whisk to mix the butter and flour into a paste.
Allow it to cook 2-3 minutes while whisking until it turns a very light golden brown.
Add ½ cup chicken stock and whisk until the mixture is smooth.
Adding this small amount of liquid in this step will prevent clumps when you add the remaining liquid.
Add the remaining chicken stock, heavy cream, parmesan cheese, garlic powder, salt and pepper and whisk until it starts to bubble and thicken. This will take about 4-5 minutes.
Pour into the bowl of veggies and stir to combine.
Step 5: Assemble the casserole
Transfer the green bean mixture to the casserole dish and top evenly with the remaining fried onions.
Bake for 30 minutes or until bubbly and golden brown on top.
What to serve with green bean casserole
Here are just a few of our favorite holiday dishes to serve with green bean casserole!
- slow cooker ham with brown sugar glaze
- slow cooker turkey breast
- sweet potato casserole
- bread stuffing with sausage
- green chili corn casserole
- scalloped potatoes
- cranberry sauce
Make-ahead, storing and freezing instructions
How to make ahead of time
Green bean casserole can be made up to 2 days ahead of time and stored in the refrigerator. Assemble the casserole in a baking dish and cover with foil. You will need to bake the casserole longer than the instructions call for if it is cold from the fridge.
How to freeze
Assemble the casserole in a freezer-safe dish and allow to cool completely. Wrap with two layers of foil and store in the freezer for up to one month. The casserole can be baked from frozen or after thawing in the fridge overnight. Allow more baking time if frozen.
How to store leftovers
Store any leftovers in an airtight container, in the refrigerator, for up to 4 days. They can be reheated in the microwave or in the oven.
Easy holiday dessert recipes
- pumpkin pie
- easy apple pie
- oreo cheesecake
- pecan pie
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- 24 oz. frozen green beans (thawed)
- 4 tablespoons butter
- 8 oz. mushrooms (sliced)
- 3 tablespoons flour
- 1 cup chicken broth (or water)
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups fried onions
Preheat oven to 375°F (190°C) and move the rack one space above the middle. Lightly grease a 9" x 13" casserole dish with butter or cooking spray and set aside.
Place the thawed green beans in a large microwave-safe bowl, I use an 8 cup Pyrex batter bowl, and cook for 3 minutes on high. You want them to have a crisp-tender texture. (If you don't have a microwave, boil the green beans in water for 2-3 minutes, drain and transfer to a large bowl.)
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook until they have softened. Transfer them to the bowl of green beans along with 1 cup of fried onions.
Melt the remaining 2 tablespoons of butter in the skillet and add the flour. Use a whisk to mix the butter and flour into a paste. Allow it to cook 2-3 minutes while whisking until it turns a very light golden brown. Add ½ cup chicken stock and whisk until the mixture is smooth. (Adding this small amount of liquid in this step will prevent clumps when you add the remaining liquid.)
Add the remaining chicken stock, heavy cream, parmesan cheese, garlic powder, salt and pepper and whisk until it starts to bubble and thicken, 4-5 minutes. Pour the sauce into the bowl of green beans and stir to combine the ingredients.
Transfer the mixture to the casserole dish and top evenly with the remaining 1 ½ cups of fried onions. Bake for 30 minutes or until bubbly and golden brown on top.
Calories: 446kcal | Carbohydrates: 25g | Protein: 8g | Fat: 36g