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.
Jump to recipe
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 350°F/ 180°C 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 350°F/ 180°C.
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.
Jennifer @ Show Me the Yummy says
Green bean casserole is one of my FAVORITES! Love that this version is so much healthier 🙂
Adina says
Thank you, Jennifer.
Heather @ Join Us, Pull up a Chair says
Looks delicious and so much healthier! Great SRC choice!
Adina says
Thanks, Heather. 🙂
Anu - My Ginger Garlic Kitchen says
Green beans, mushrooms and white wine combination sound heavenly, Adina. Such a fantastic treat and thanks for introducing me to this new recipe.
Adina says
You are welcome, Anu. It was a new combination for me as well, I loved it.
Thao @ In Good Flavor says
I think I can eat any kind of green bean casserole that's put in front of me, but there is something to be said for ones with fresh, wholesome ingredients like this one. It looks delicious and would go well with so many things.
Adina says
Thank you, Thao, I think the same about it.
Kathryn @ Family Food on the Table says
We love green bean casserole but I've had to tinker with the one my mom always made (it was full of processed stuff) so this version looks perfect! All the great flavors but with fresh, healthy ingredients!
Evi @ greenevi says
Green beans, mushrooms and white wine sound like the perfect combination 😉
Adina says
Thank you, Evi. And you could easily make it vegan by using nut milk. 🙂
Cheyanne @ No Spoon Necessary says
Loving all your choices for the SRC, Adina! This is another great one! Green bean casserole is a classic, but a healthy spin is always winning!! Cheers, friend!
Adina says
Thank you, Cheyanne. I don't know how the casserole tastes when made with canned mushroom soup, but I think the healthy version tastes great, I cannot imagine the other version being better.
Kirstin Troyer says
Yum! This sounds so good! Great choice. Fellow Group C'er
Adina says
Thank you, Kirstin. 🙂
Adina says
I am glad you liked it, Amanda. 🙂
Our Eating Habits says
You're photos are absolutely lovely!
Adina says
Thank you, that is so nice to hear. 🙂
Anne says
Adina I am so happy that you liked my Green Bean Casserole, and the pictures look great!
Adina says
Thank you for the recipe, Anne, we loved it.
Debbi says
Love this without the soup!! I could use non dairy milk and make it dairy free too! Yea! 🙂
Adina says
That would work well for sure.
Kate @ Framed Cooks says
Secret Recipe Club?? That sounds like so much fun! And, yay YOU for making this classic casserole actually good AND good for you! 🙂
Adina says
The Secret Recipe Club is really fun, you should join. 🙂
Amanda E says
Hi Adina! I was lucky enough to adopt your blog this month and made your fantastic skinny green onion sauce 🙂
Amy (Savory Moments) says
This lighter version of green bean casserole looks delicious!
Adina says
Thanks, Amy.