The Best Homemade Green Bean Casserole Without Mushroom Soup: A Fresh Holiday Classic
Tired of the classic green bean casserole made with canned cream of mushroom soup and canned green beans? This easy homemade Green Bean Casserole Without Mushroom Soup recipe offers a delicious, from-scratch alternative perfect for your Thanksgiving and Christmas feasts. Utilizing frozen green beans, fresh mushrooms, and creamy sour cream, it’s a dish that brings fresh flavor and homemade comfort to your holiday table.
For many, green bean casserole is an indispensable part of holiday celebrations, a comforting side dish that evokes memories of family gatherings. Like many, I grew up enjoying a version of this casserole at every Thanksgiving and Christmas. My mom’s rendition, a beloved staple, always featured the traditional combination of canned cream of mushroom soup, canned green beans, and crispy French fried onions. It was, without a doubt, one of my absolute favorite accompaniments to a perfectly stuffed Cornish hen.
However, as my culinary journey progressed and my palate became more refined, I found myself moving away from many processed, canned ingredients, especially those “cream of whatever” soups. The thought of giving up my cherished green bean casserole was simply out of the question. This sparked a mission: to create a green bean casserole entirely from scratch, one that maintained all the familiar comfort but delivered an even richer, fresher flavor profile without relying on canned goods.
And succeed I did! My quest led to a delightful recipe that substitutes the canned cream of mushroom soup with a luscious blend of fresh button mushrooms, creamy sour cream, and a hint of Worcestershire sauce. This combination not only provides the necessary creaminess and body but also introduces a depth of flavor, or umami, that elevates the dish far beyond its canned counterpart. (Bonus points if you can pronounce “umami” correctly!). This homemade version quickly became a new family favorite, proving that some traditions are worth reinventing for an even better experience.
Essential Ingredients for Your Homemade Green Bean Casserole
It’s hard to imagine a holiday season passing by without making this homemade green bean casserole. Ditching the canned soup doesn’t mean sacrificing flavor; it means enhancing it! Here are the fresh and simple ingredients you’ll need to create this fantastic side dish:
- Green Beans: The star of our show! You have the flexibility to use either fresh or frozen green beans. We’ll delve deeper into the nuances of each below, but rest assured, both are infinitely better than their canned counterparts.
- Unsalted Butter: The foundation for building flavor. Butter is used to sauté our aromatics and mushrooms, imparting a rich, savory base to the casserole.
- Salt: Crucial for seasoning at every stage. We want a casserole bursting with flavor, not a bland side dish. Kosher salt is often preferred for its larger flakes and cleaner taste.
- Onion and Garlic: These aromatics are essential for creating a deep, savory flavor profile. They are sautéed until fragrant, laying the groundwork for the creamy sauce.
- Fresh Mushrooms: The key to replacing canned mushroom soup! Fresh button mushrooms, when sliced and sautéed, provide a wonderfully earthy flavor and meaty texture that truly makes this casserole shine. You can also experiment with cremini (baby bella) mushrooms for a deeper, more robust taste.
- All-Purpose Flour: Used to create a roux, which acts as a thickening agent for our creamy sauce. This ensures your casserole has a luxurious, velvety consistency rather than being a watery mess.
- Broth: Whether you choose chicken broth or vegetable broth, this liquid component combines with the flour to form the roux and contributes to the overall savory flavor. For a vegetarian green bean casserole, always opt for vegetable broth.
- Full-Fat Sour Cream: This is our secret weapon for achieving a rich, tangy creaminess, effectively replacing the processed cream base found in canned soups. It provides a delightful tang that brightens the whole dish.
- Shredded Cheddar Cheese: A departure from the original, but a welcome one! While traditional green bean casserole doesn’t typically include cheese, my mom always added it, and I couldn’t imagine it without. It adds a delicious savory, gooey element that makes this casserole truly irresistible. You can also experiment with Gruyère or even a sharp white cheddar.
- Whole Milk: Used to smooth out the sour cream and flour mixture, transforming it into a luxurious, pourable sauce. Ensure it’s at room temperature to prevent shocking the sauce and promoting a smooth consistency.
- Worcestershire Sauce: This ingredient adds a fantastic layer of earthy, umami depth, perfectly complementing the fresh mushrooms. It’s a subtle but impactful addition that truly enhances the overall flavor.
- French Fried Onions: Some traditions are worth keeping! While I strive for everything to be from scratch, buying a bag of French fried onions is a perfectly acceptable shortcut, especially during the busy holiday season. They provide that iconic crispy topping that everyone loves.
Fresh vs. Frozen Green Beans: Making the Right Choice
When crafting green bean casserole from scratch, especially during the colder months when holiday cooking typically occurs, I often lean towards using frozen green beans. There’s a misconception that frozen means less fresh, but in reality, frozen green beans are harvested at their peak and flash-frozen, locking in their nutrients and flavor. This makes them a superior choice to fresh green beans that might have traveled long distances and lost some of their vitality, and certainly a million times better than soggy, canned green beans.
I particularly love using frozen French-cut green beans when I can find them. These are typically cut lengthwise into thin strips, offering a more delicate texture and visual appeal. However, they aren’t always readily available, so feel free to use regular-cut frozen green beans, which work just as wonderfully.
If you prefer to use fresh green beans, a crucial step is to blanch them first. Boil them in salted water until they are tender-crisp, usually about 5 minutes, then immediately plunge them into an ice bath to stop the cooking process. This ensures they are perfectly tender after baking in the casserole. Skipping this pre-cooking step will result in tough, undercooked green beans, even after spending time in the oven.
Is Green Bean Casserole Vegetarian-Friendly?
At first glance, this homemade green bean casserole without mushroom soup might appear vegetarian, given its fresh vegetable and dairy base. However, a common oversight lies in the Worcestershire sauce, which traditionally contains anchovies. This makes the classic version non-vegetarian.
But fear not, vegetarian friends! You have a few simple options. You can easily omit the Worcestershire sauce entirely without significantly compromising the dish’s deliciousness. Alternatively, many vegetarian-friendly brands of Worcestershire sauce are available in most grocery stores, made without anchovies. Always check the label to ensure it meets your dietary needs.
Pair this modified green bean casserole with other delightful vegetarian dishes for a complete holiday spread, such as stuffed butternut squash, savory cranberry stuffing, and a rich vegan mushroom gravy for an unforgettable vegetarian Thanksgiving or Christmas feast.
How To Master Homemade Green Bean Casserole Without Mushroom Soup
Making green bean casserole from scratch might sound intimidating, but it’s surprisingly straightforward and incredibly rewarding. Here’s a detailed breakdown of how to achieve this creamy, savory perfection:
- Prepare the Green Beans: Begin by blanching your green beans. In a large pot of generously salted boiling water, cook your fresh or frozen green beans for about 3 minutes. This step is crucial for softening them slightly without fully cooking them, ensuring they aren’t raw after the casserole bakes. Immediately drain and immerse them in an ice bath to stop the cooking and preserve their vibrant green color.
- Sauté Aromatics and Mushrooms: In a large, deep skillet, melt the unsalted butter over medium heat. Add the diced onion and sliced fresh mushrooms along with a pinch of salt. Sauté them until they are beautifully softened and lightly golden, usually about 5-7 minutes, allowing their flavors to develop. Then, stir in the minced garlic and cook for just another minute until fragrant, being careful not to burn it.
- Form the Roux: Sprinkle the all-purpose flour over the sautéed onion and mushrooms. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a thick paste, known as a roux. This is essential for thickening your sauce. Slowly whisk in the vegetable or chicken broth, ensuring no lumps form. Continue to whisk as the mixture thickens, creating a smooth, rich base.
- Combine the Creamy Filling: Reduce the heat to low. Stir in the sour cream, shredded cheddar cheese, room-temperature whole milk, and Worcestershire sauce. Continue stirring until the cheese has melted completely and the sauce is smooth and creamy. Gently fold in the blanched green beans and about a quarter cup of the French fried onions. Taste and adjust seasoning with additional salt if needed.
- Bake to Golden Perfection: Transfer the creamy green bean mixture into your prepared 1-quart casserole dish. Evenly spread the remaining 3/4 cup of French fried onions over the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the casserole is hot, bubbly around the edges, and the topping is golden brown and crispy.
Once baked, allow the casserole to cool slightly before serving. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it a convenient make-ahead option for busy holidays.
Green Bean Casserole Frequently Asked Questions
Absolutely! This casserole is an excellent make-ahead dish, perfect for streamlining your holiday cooking. Prepare the creamy green bean filling as directed, then transfer it to your casserole dish and refrigerate for up to 2 days. When you’re ready to bake, add the French fried onions on top right before placing it in the oven. Keep in mind that baking a cold filling directly from the fridge may require an additional 10-15 minutes of bake time to ensure it heats through completely and gets nice and bubbly.
While the fresh mushrooms are one of my favorite elements and contribute significantly to the “no canned soup” flavor profile, you can certainly omit them if you or your guests aren’t mushroom fans. The casserole will still be wonderfully creamy and delicious, though it will have a slightly different flavor profile. If you choose to leave them out, simply proceed with the recipe, skipping the step of adding mushrooms and cooking the onions and garlic as usual.
For an even more indulgent and flavorful casserole, adding bacon is a fantastic idea! Instead of using butter to start, fry 4-6 slices of chopped bacon in your skillet until crispy. Remove the cooked bacon, leaving the rendered bacon grease behind. Then, proceed to fry your onion and mushrooms in this flavorful bacon grease. Crumble the crispy bacon and stir it into the green bean mixture along with the other ingredients before transferring to the casserole dish and baking. The bacon adds a wonderful salty, smoky dimension that is truly irresistible!
A watery casserole often results from insufficient thickening or excess moisture from the vegetables. Ensure you properly cook your flour and butter mixture (the roux) to form a thick paste before adding the liquid. Also, make sure to drain your green beans thoroughly after blanching. If using frozen green beans, do not thaw them beforehand, as this can release excess water. Cooking the sauce until it’s thick and coats the back of a spoon is key to a perfectly creamy casserole.
What To Serve With Homemade Green Bean Casserole
If you’re reading this, chances are you’re deep in the throws of planning your holiday menu. This homemade green bean casserole is a versatile and beloved side that pairs wonderfully with a variety of festive main courses and other side dishes. Here are some of my favorite accompanying dishes to create a truly memorable holiday spread:
For a comprehensive list and curated menus, be sure to check out my detailed guides for Thanksgiving Dinner For Two and Christmas Dinner For Two menus.
- Stuffed Turkey Breast: A flavorful and elegant main course that complements the creamy casserole beautifully.
- Turkey Tenderloin: A quicker, leaner option for a smaller holiday gathering.
- Honey Glazed Ham Steak Dinner with pineapple: A sweet and savory pairing that creates a balanced meal.
- Au Gratin Potatoes For Two: Rich and cheesy, these potatoes are a perfect indulgent side.
- Easy Cheesy Stovetop Scalloped Potatoes: A creamy and comforting potato dish that’s surprisingly simple to make.
- Homemade Gravy Without Drippings: A versatile gravy that can be made anytime, even if you don’t have meat drippings.
- Classic Turkey Gravy With Drippings: The quintessential gravy for any turkey dinner.
- Creamy Garlic Mashed Potatoes For Two: A classic and beloved side that rounds out any holiday plate.
- Sweet Potato Casserole For Two: Offering a sweet counterpoint to the savory green bean casserole.
- Homemade Cranberry Sauce: A bright and tart addition that cuts through the richness of holiday dishes.
Homemade Green Bean Casserole Without Mushroom Soup
4 servings
15 minutes
45 minutes
1 hour
An easy, flavorful homemade Green Bean Casserole prepared from scratch for your Thanksgiving and Christmas celebrations. This recipe skips the canned soup, using frozen green beans, fresh mushrooms, and creamy sour cream for a superior taste and texture.
Ingredients
- 1 bag (12-16 ounce) frozen regular cut or French cut green beans
- 2 tablespoons unsalted butter
- Salt, to taste (preferably kosher)
- 1/4 cup diced white or yellow onion
- 4 large white button mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable or chicken stock/broth
- 1 cup full-fat sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup whole milk, room temperature
- 1 teaspoon Worcestershire sauce (omit if making casserole vegetarian-friendly or use a vegetarian alternative)
- 1 cup French fried onions
Instructions
- Preheat your oven to 350°F (175°C). Have a 1-quart casserole dish ready for assembly.
- Bring a large pot of water to a rolling boil. Once boiling, add a generous handful of salt, then add the green beans. Cook for approximately 3 minutes to soften them, ensuring they are not fully cooked but tender-crisp. Drain the green beans immediately and rinse them under cold water to halt the cooking process.
- Meanwhile, in a large, deep skillet, melt the unsalted butter over medium heat. Once hot and shimmering, add the diced onion, sliced mushrooms, and a pinch of salt. Sauté until the vegetables are softened and slightly browned, which typically takes about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the cooked onion and mushrooms. Stir continuously for 1-2 minutes to create a roux (a thick paste), cooking out the raw flour taste. Slowly whisk in the broth, ensuring a smooth consistency without lumps. Continue whisking until the mixture begins to thicken.
- Reduce the heat to low. Stir in the sour cream, shredded cheddar cheese, room-temperature whole milk, Worcestershire sauce (if using), green beans, and 1/4 cup of the French fried onions. Stir gently until the mixture is smooth and the cheese has completely melted into the sauce. Taste and adjust salt as needed (up to 1 teaspoon total).
- Transfer the green bean mixture to your prepared casserole dish. Evenly top with the remaining 3/4 cup of French fried onions. Bake for 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
Notes
- Make-Ahead Tip: To prepare the casserole in advance, make the creamy green bean filling and transfer it to your casserole dish. Cover and refrigerate for up to 2 days. Just before baking, top with the remaining French fried onions. You may need to add an extra 10-15 minutes to the bake time since you’ll be baking a cold filling directly from the refrigerator.
- Using Fresh Green Beans: If opting for fresh green beans, ensure you fully cook them in salted boiling water until they are fork-tender, which usually takes about 5 minutes. Then drain and cool them before adding to the sauce.
- Holiday Menu Planning: For more recipe pairings and holiday meal inspiration, explore our dedicated guides: Thanksgiving Dinner For Two,Easter Dinner For Two, and Christmas Dinner For Two.
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- 1 Quart Casserole Dish
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Originally published on November 21, 2013, this beloved recipe continues to be a holiday favorite.