This green bean casserole without canned soup keeps the familiar creamy mushroom flavor and crisp onion topping, with a simple sauce made right in the skillet. Fresh green beans stay pleasantly tender, and browned mushrooms give the sauce a savory base.
It makes eight side-dish servings for Thanksgiving, Christmas, or a Sunday roast. You will need a pot, a large skillet, and a 2-quart baking dish. Store-bought crispy fried onions keep the final step easy; the mushroom sauce is made from scratch.
Planning a holiday spread? Pair it with classic sweet potato casserole. For a different casserole with added potatoes, see our green bean and potato casserole.
Fresh, frozen, or canned green beans?
Fresh beans give you the most control over texture. Trim the ends and cut the beans into approximately 2-inch pieces so they fit easily on a serving spoon. Blanching before baking helps them cook evenly instead of staying tough under the sauce.
Frozen cut green beans also work: thaw them, drain thoroughly, and pat dry; skip the blanching step. Expect a softer result. Canned green beans are already soft and salty, so fresh or frozen beans are a better fit for this version.
Green Bean Casserole Without Canned Soup
Fresh green beans baked in homemade mushroom sauce with a crisp fried onion topping.
Recipe by Nutrients Recipes
Prep: · Cook: · Total: · Yield: 8 side-dish servings.
Includes a 5-minute rest. Times are approximate; some stovetop tasks overlap.
Ingredients
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 3 tablespoons unsalted butter, plus a little for the dish
- 1 small yellow onion, finely diced
- 8 ounces cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup low-sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt, plus salt for the blanching water and more to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 cups crispy fried onions, divided
Instructions
- Heat the oven to 375°F. Butter a 2-quart baking dish. Bring a large pot of lightly salted water to a boil.
- Add the green beans and boil for 5–6 minutes, until bright green and just tender. Drain, rinse briefly with cold water to stop the cooking, then drain very well and pat dry.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the diced onion and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the milk and broth. Add the thyme, 1/2 teaspoon salt, and pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring, until the sauce coats a spoon.
- Fold the drained beans and 1/2 cup crispy fried onions into the sauce. Taste and adjust the salt. Transfer the mixture to the prepared dish.
- Bake uncovered for about 20 minutes, until bubbling at the edges. Scatter the remaining 1 cup fried onions on top and bake for 5 more minutes, until golden. Check early so the topping does not burn.
- Let stand for about 5 minutes before serving. Allow a little extra time if your beans are thicker or the dish is especially deep.
Three ways to avoid a watery casserole
- Drain the beans thoroughly. Water clinging to the beans dilutes the sauce.
- Cook mushrooms until their released liquid has mostly evaporated before adding flour.
- Thicken the sauce in the skillet before baking. It should coat a spoon, not pour like plain milk.
If the sauce becomes too thick before you add the beans, stir in an extra tablespoon or two of broth. If it is thin, simmer a little longer while stirring. Do not add dry flour directly to the finished sauce, where it can form lumps.
Make it ahead without losing the crunch
Prepare the beans and sauce up to one day ahead. Combine them without any fried onions, transfer to a shallow container, cool promptly, and refrigerate covered at 40°F or below. When ready to bake, fold in 1/2 cup fried onions and transfer to an oven-safe baking dish. Bake covered until hot throughout, uncover, and add the remaining onions for the last 5 minutes. A refrigerated casserole will take longer than the freshly assembled version.
For a previously cooked, chilled casserole, Federal food safety guidance recommends reheating leftovers to 165°F. Refrigerate leftovers promptly within 2 hours and use within 3–4 days. Keep the topping separate when possible so it stays crisp.
Substitutions and common questions
Can I make this without mushrooms?
Yes. Omit the mushrooms and add one extra small diced onion. Cook until softened and lightly golden before adding the garlic and flour. The sauce will have a milder flavor.
Is this green bean casserole gluten-free?
The written recipe contains wheat flour, and many fried onion toppings contain wheat. To adapt it, choose a gluten-free all-purpose flour blend intended for sauces, gluten-free broth, and certified gluten-free crispy onions. Check every package label.
Can I double the recipe?
Yes, but use two 2-quart dishes so the sauce heats evenly and the topping has plenty of surface area. Bake time can increase when the oven is crowded; rotate the dishes if they brown unevenly.
What to serve with it
Add cranberry apple twice-baked sweet potatoes for a bright holiday side, or serve a smaller portion beside turkey cranberry sliders. Find more options in the recipe index.