Green Bean Casserole Without Mushroom Soup
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!
Servings: 8
Calories: 417kcal
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
Calories: 417kcal | Carbohydrates: 20g | Protein: 12g | Fat: 33g | Saturated Fat: 18g | Sodium: 795mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin C: 9mg | Calcium: 337mg | Iron: 1mg