Green Bean Casserole Without Mushroom Soup
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It's not the holidays unless you're serving this flavorful green bean casserole without mushroom soup. If you're looking for a fresh alternative on your holiday table, this is it!
The homemade creamy mushroom sauce tossed with tender green beans and crispy onions is mouthwatering! It's the perfect side dish for Thanksgiving dinner, or any day in between.
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Why You'll Love It
I used to be a big fan of a traditional green bean casserole until I read the ingredients on the back of canned cream of mushroom soup. Some versions include monosodium glutamate, or MSG, which is a controversial additive in many foods.
I'm not a canned soup hater, and I still use the chicken flavor in several dishes as long as it's free of MSG. But, after making this easy green bean casserole without mushroom soup, I'm a believer!
It's so fresh, savory, and creamy...I'll never go back to the old way again! I bet you'll feel the same way when you give it a try.
If you're looking for a recipe for green beans without added cream, try Sauteed Green Beans with Bacon.
Ingredient Notes
This made-from-scratch recipe is truly the one of the best tasting casseroles you'll ever taste. You'll love the addition of soy sauce, an ingredient that gives the mushroom sauce its extraordinary flavor.
It's also nice to free up your oven during the holidays which is why I love making this recipe in my cast iron skillet. (ad) If you don't have a skillet, feel free to bake it in a regular 9 x 13 inch casserole dish.
Here's a handy shopping list of ingredients you'll need for this homemade green bean casserole recipe. (See recipe card for quantities)
- butter
- sliced mushrooms
- sweet onion
- soy sauce
- dried parsley
- minced garlic
- flour
- milk
- heavy cream
- frozen green beans
- parmesan cheese
- french fried onions
What are Haricots Verts?
Haricots Verts is the french name for fine green beans. They're normally thinner and more tender than regular green beans, which allows a quicker cook time. The tenderness also makes them an excellent choice for casseroles and other dishes.
I use frozen Haricots Verts in this recipe, which I found at Aldi grocery store. If you decide to use fresh green beans, be sure to trim and blanch them in advance or they'll be tough and need more time to cook.
Equipment
- cast iron skillet (substitute a baking dish or regular skillet)
Instructions
There are 6 easy steps to follow when making this classic casserole:
- Sauté mushrooms and onions in butter over medium heat until tender.
- Add soy sauce, dried parsley and garlic. Continue to sauté.
- Stir in flour mixed with water, followed by milk and heavy cream.
- Add green beans and pepper. Stir gently.
- Top green bean mixture with shredded parmesan cheese.
- Sprinkle casserole with crunchy onions and bake at 350 degrees for 20 minutes until golden brown and bubbly.
Recipe FAQs
Grocery stores carry canned french green beans, but I don't recommend using them. I promise you'll be more pleased with the outcome if you use fresh or frozen french green beans. They cook in a snap, and the homemade taste is hard to beat!
Yes, yellow squash and zucchini taste amazing in this recipe. Just be sure to sauté them with a little onion before adding the sauce.
Sure! The parmesan helps thicken the sauce and gives it incredible flavor, but if you prefer cheddar cheese, it makes a great substitution.
Expert Tips
- Green Bean Casserole without mushroom soup is best when served hot out of the oven while the fried onions are still crispy.
- Try not to cover this dish with a lid or foil because the steam will cause the onions to lose their crispiness.
What to Serve with Green Bean Casserole
This classic green bean casserole goes great with a Dutch Oven Turkey Breast or flavorful Crock Pot Turkey. For your holiday meal, enjoy it with cranberry sauce and Cornbread Biscuit Dressing.
There's nothing better than green beans alongside Brown Sugar Spiral Ham or Cast Iron Beef Tenderloin. Whip up some Buttermilk Drop Biscuits, add a few tablespoons of butter, and you've got a delicious southern meal!
Storage and Freezing
Store leftover green bean casserole in an airtight container for up to 5 days in the refrigerator.
Freeze leftovers in an airtight container for up to 3 months.
Thaw frozen leftovers in the refrigerator overnight. Reheat in a 350ºF oven until warm throughout.
Related Recipes
Southern casseroles are irresistible any time of year, but if you're gearing up for the holidays, these recipes are a necessity on your table!
- The Best Squash Casserole
- Broccoli Cheese Casserole
- Sweet Corn Casserole
- Loaded Hash Brown Casserole
- Vidalia Onion Casserole
- Sweet Potato Casserole
- Crescent Roll Breakfast Casserole
- Pizza Casserole Recipe
Recipe Card
Green Bean Casserole Without Mushroom Soup
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 3 Tbsp. butter
- 8 ounces sliced mushrooms
- 1 small sweet onion chopped
- 2 Tbsp. soy sauce
- ½ tsp. dried parsley
- ¼ tsp. minced garlic
- 1 Tbsp. flour mixed with 2 Tbsp. water
- 1 cup milk
- 1 cup heavy cream
- 1 dash coarse ground pepper
- 16 ounces frozen french green beans (haricots verts)
- 6 ounces parmesan cheese (shredded)
- 6 ounces french fried onions
Instructions
- Preheat oven to 350 degrees.
- Sauté mushrooms and onions with butter in a cast iron skillet for 2 minutes, then add soy sauce and parsley.
- Sauté 3 more minutes, then add minced garlic.
- Mix a tablespoon of flour with 2 tablespoons of water until lumps are gone, then pour mixture into skillet and stir for 1 minute.
- Gradually add milk and stir until thickened over medium heat to form a roux.
- Turn heat to low and add heavy cream. Stir until creamy.
- Add a dash of pepper and fold in the green beans.
- Mix gently and top green beans with parmesan cheese.
- Finish by sprinkling fried onions on top.
- Bake casserole in a 350 degree oven for 20 to 25 minutes until golden brown and bubbly.
Notes
- Serve green bean casserole fresh out of the oven while fried onions are still crispy.
- This recipe doesn't freeze well due to the cream, but you can make it several days in advance if you save the toppings until it's ready to bake. Keep in the refrigerator until time to pop in the oven.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
I love ditching the canned soup for this version! Well done!
It's so good, Lorna! Let me know if you try it! 🙂