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    Where Is My Spoon > Recipes > Side Dishes

    Green Bean Casserole without Cream of Mushroom Soup

    Last modified: Dec 11, 2024 ยท Published by Adina, Nov 1, 2021 ยท 36 Comments

    Jump to Recipe
    pinterest image of green bean casserole without canned soup.

    Try a green bean casserole without cream of mushroom soup. This delicious Thanksgiving side dish is made from scratch and uses fresh green beans and mushrooms.

    overhead view of golden green bean casserole made without soup.

    Have you ever made green bean casserole without cream of mushroom soup? A traditional green bean casserole for Thanksgiving is not exactly healthy. It contains canned condensed cream of mushroom soup and fried onions. But not this recipe! No canned mushroom soup and no fried onions.

    And if you like green beans, try Romanian Green Beans with Garlic or French-Style Green Beans; they would both make fantastic side dishes for your Thanksgiving or Christmas dinner.

    This green bean casserole without cream of mushroom soup is almost as quick as the classic version, using a simple white sauce and cooked mushrooms for a creamy, comforting dish.

    Jump to recipe
    • Recipe ingredients
    • How to make green been casserole without cream of mushroom soup?
    • Good to know!
    • Make ahead and store
    • What to serve it with?
    • Recipe
    • Green Bean Casserole without Cream of Mushroom Soup

    Recipe ingredients

    Green beans: Fresh green beans are always the best choice; they are crispier, have a more pronounced taste, and are not soggy. Frozen can be used instead.

    Mushrooms: Fresh mushrooms, no canned soup, and no canned or frozen mushrooms. You can use either white button or cremini mushrooms.

    See the recipe card for full information on ingredients and quantities.

    How to make green been casserole without cream of mushroom soup?

    collage of four pictures of cooking green beans, frying mushrooms, making roux and mixing everything.
    • Step #1: Blanch for 3-4 minutes until they lose their raw edge but are still firm. Drain and place them immediately in a bowl with ice water.
    • Step #2: Heat the oil in a large non-stick pan, add onion, and cook for about 2 minutes. Add the mushrooms and cook until they turn golden and all the released juices evaporate, about 8-10 minutes. Adjust the taste with salt and pepper.
    • Step #3: Pour the milk into a saucepan and add the flour gradually while whisking all the time. Cook while whisking continuously until the sauce thickens; it will happen fast. Season and add cheese.
    • Step #4: Add vegetables to the sauce (or pour the sauce over the veggies) and mix well. Adjust the taste.
    • Transfer the mixture to a casserole dish and top with Panko and cheese mix.
    • Bake in the preheated oven until the Panko is golden, about 35-40 minutes.

    Good to know!

    Placing the blanched beans into a bowl of ice water ensures that they remain crisp and of a beautiful, intense green color.

    Don't wash the mushrooms; they will soak up the water and become soggy. Instead, clean them thoroughly with kitchen paper to remove all traces of dirt. Try Veal Marsala with Mushrooms, too; it would make an exquisite festive meal.

    Don't be tempted to use canned green beans; the recipe will not be the same. Canned beans are soft and mushy, and that's not what you want in this dish.

    Make ahead and store

    Make ahead: Prepare everything, but don't top the casserole with the Panko and Parmesan mixture. Cover the casserole dish with cling film/plastic wrap and refrigerate for up to 24 hours.
    Remove the plastic wrap, top the casserole with panko breadcrumbs and cheese. Bake as instructed. The baking time will be slightly longer since the casserole will be chilled before going into the oven.

    Reheat: Cover the green bean casserole without cream of mushroom soup leftovers with plastic wrap and refrigerate for up to 3 days. Reheat in the preheated oven at 350ยฐF/ 180ยฐC for about 15 minutes or until heated through

    The green bean casserole doesn't freeze well.

    close up of green beans topped with panko and parmesan.

    What to serve it with?

    • bacon-wrapped turkey breast slices with a rosemary sprig and sprouts.
      Bacon Wrapped Turkey Breast (2 Main Ingredients)
    • crock pot whole turkey carved on a vintage platter with rosemary.
      Crock Pot Whole Turkey
    • spicy pork roast sliced on a platter with brussels sprouts.
      Spicy Pork Roast (Pork Loin)
    • bowl with garlic and rosemary mashed potatoes on a white and green kitchen cloth.
      Garlic Rosemary Mashed Potatoes

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    green bean casserole without milk overhead view.

    Green Bean Casserole without Cream of Mushroom Soup

    This green bean casserole is made without cream of mushroom soup and fried onions. This delicious Thanksgiving side dish is made from scratch and uses fresh green beans and mushrooms.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Side Dishes
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 servings
    Calories: 181kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 2 lbs green beans Notes 1, 2
    • 1 tablespoon olive oil
    • 9 oz small mushrooms Note 3
    • 1 small onion
    • 1 cup milk
    • 2 tablespoons flour
    • 1-2 teaspoons soy sauce optional and to taste
    • 5 tablespoons Parmesan freshly grated, divided, Note 4
    • 5 tablespoons Panko breadcrumbs
    • fine sea salt
    • ground black pepper

    Instructions

    • Preheat the oven to 350ยฐF/ 180ยฐC.

    Cook vegetables:

    • Blanch beans: Bring a large pot of water to a boil. In the meantime, trim and cut the green beans into 2,5 cm/1-inch pieces. Add salt to the water and then the beans. Blanch for 3-4 minutes until they lose their raw edge but are still firm. Drain and place them immediately in a bowl with ice water (Note 2).
      2 lbs green beans/ 900 g
    • Prepare vegetables: Wipe the mushrooms clean with kitchen towels (Note 5) and halve them. If larger, quarter them. Chop the onions.
      9 oz small mushrooms/ 250 g + 1 small onion
    • Cook: Heat the oil in a large non-stick pan, add onion and cook for about 2 minutes. Add mushrooms and cook until they turn golden, and all the released juices evaporate about 8-10 minutes. Set aside. Adjust the taste with salt and pepper.
      1 tablespoon olive oil

    White sauce:

    • Mix: Pour the milk into a saucepan and add the flour gradually while whisking all the time.
      1 cup milk/ 250 ml + 2 tablespoons flour
    • Cook while whisking continuously until the sauce thickens; it will happen fast. Season with salt, pepper, and soy sauce if used. Stir in 3 tablespoons of grated cheese. Add a splash of extra milk if the sauce seems too thick.
      fine sea salt + ground black pepper + 1-2 teaspoons soy sauce + 3 tablespoon from 5 tablespoons Parmesan

    Casserole:

    • Mix: Add vegetables to the sauce (or pour the sauce over the veggies) and mix well. Adjust the taste with salt and pepper. Lightly oil a suitable casserole dish and pour in the mixture.
    • Top: Combine Panko and remaining grated cheese in a small bowl. Top the casserole with this mixture.
      5 tablespoons Panko breadcrumbs + remaining cheese (2 Tbsp)
    • Bake in the preheated oven until the Panko is golden, about 35-40 minutes.

    Notes

    1. Fresh green beans are the best choice. Frozen are fine as well. Don't use canned green beans.
    2. Ice water: Placing the blanched beans into a bowl of ice water ensures that they remain crisp and of a beautiful, intense green color.
    3. Mushroom choice: White button or cremini mushrooms.
    4. For a vegetarian dish, replace Parmesan with vegetarian hard cheese. You can use Cheddar or Swiss cheese instead.
    5. Don't wash the mushrooms; they will soak up the water and become soggy. Instead, clean them thoroughly with kitchen paper to remove all traces of dirt.

    Nutrition

    Serving: 1/6 of the casserole | Calories: 181kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 312mg | Fiber: 8g | Sugar: 11g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Lauren @ Sew You Think You Can Cook says

      April 06, 2016 at 5:23 am

      Green bean casserole is one of my favorite side dishes at the holidays. I've done a version in the slow cooker that didn't use canned soup, but it just wasn't the same! ๐Ÿ˜‰
      I'll have to try your healthier version, now!

      Reply
    2. Lorelle says

      March 25, 2016 at 5:27 am

      I love green beans, and like you, when I see cans of soup in a recipe I delete and move on. Your recipe looks delicious and I will be trying it out over easter - thanks so much.

      Reply
      • Adina says

        March 29, 2016 at 6:05 pm

        You're welcome, Lorelle, I hope you like it as much as we did. ๐Ÿ™‚

        Reply
    3. sarah k @ the pajama chef says

      March 25, 2016 at 12:00 am

      i have to admit that green bean casserole has never been my favorite... but my husband loves it and homemade versions are always better than the processed kind. i'll have to try this!

      Reply
      • Adina says

        March 29, 2016 at 6:11 pm

        I hope you do, Sarah, I think you will like it as well.

        Reply
    4. mjskit says

      March 23, 2016 at 3:23 am

      Who doesn't like Green Bean casserole? You've done a great job making it healthy! Thanks!

      Reply
      • Adina says

        March 29, 2016 at 6:11 pm

        Thank you, MJ.

        Reply
    5. Brie says

      March 23, 2016 at 12:50 am

      Not every American is fond of a traditional green bean casserole ๐Ÿ™‚ I usually avoid that canned soup filled questionably colored dish at holiday dinners. But yours looks so fresh and delicious! I can just imagine mashed potatoes topped with a big scoop, yum!

      Reply
      • Adina says

        March 29, 2016 at 6:13 pm

        I really don't need the meat to enjoy this, it makes a perfect meal on its own.

        Reply
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