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.
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.
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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?
- 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.
Green Bean Casserole without Cream of Mushroom Soup
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
- Fresh green beans are the best choice. Frozen are fine as well. Don't use canned green beans.
- Ice water: Placing the blanched beans into a bowl of ice water ensures that they remain crisp and of a beautiful, intense green color.
- Mushroom choice: White button or cremini mushrooms.
- For a vegetarian dish, replace Parmesan with vegetarian hard cheese. You can use Cheddar or Swiss cheese instead.
- 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.
Lauren @ Sew You Think You Can Cook says
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! ๐
I'll have to try your healthier version, now!
Lorelle says
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.
Adina says
You're welcome, Lorelle, I hope you like it as much as we did. ๐
sarah k @ the pajama chef says
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!
Adina says
I hope you do, Sarah, I think you will like it as well.
mjskit says
Who doesn't like Green Bean casserole? You've done a great job making it healthy! Thanks!
Adina says
Thank you, MJ.
Brie says
Not every American is fond of a traditional green bean casserole ๐ 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!
Adina says
I really don't need the meat to enjoy this, it makes a perfect meal on its own.