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This green bean casserole recipe features fresh green beans, baked in a luscious creamy sauce, and crowned with crunchy, golden-brown onions. Made without mushroom soup or bacon, it comes together quickly and with minimal effort.
For your holiday table, try some of these tasty dishes like spicy deviled eggs, roasted sweet potato cubes, butternut squash casserole or cabbage pie.
Jump To
- 🛒Ingredients For Creamy Cheesy Green Bean Casserole
- 🥘 Instructions
- Alternative Toppings
- 📋Tips
- Can I Use Frozen or Canned Green Beans Instead Of Fresh?
- Storage Instructions
- 👪Serving Suggestions
- More Delicious Holiday Sides
- 🤷Frequently Asked Questions
- More Holiday Dinners and Side Dishes
- 📖Recipe
- 💬 Comments
🛒Ingredients For Creamy Cheesy Green Bean Casserole
- Fresh Green beans - use cleaned and trimmed fresh, unblemished green beans to maintain their mild sweetness and earthy flavor. While I like to use fresh-cut green beans or French-style green beans, you can use frozen or canned green beans too.I appreciate the crispy texture that fresh or frozen green beans bring to the casserole; canned beans simply don't offer the same crunch.
- French-Fried Onions - these crispy fried onions are a must-have for texture and flavor in the casserole. You can find them in small cans, and they add a delightful crispiness and additional flavor to the dish.
- Milk - for that creamy texture and making the roux.
- Butter - I typically use salted butter in this recipe, but unsalted butter works equally well. If using unsalted butter, consider adding a touch more salt to suit your taste preferences.
- All-purpose flour - It serves as the thickening agent, ensuring the casserole isn't too wet or runny in consistency.
- Note on herbs - elevate the flavor profile of the green bean casserole with a blend of fresh thyme, ground nutmeg, kosher salt, garlic powder, onion powder, and paprika. Optionally, for a subtle spicy kick, consider adding a pinch of red pepper flakes.
- All-purpose flour - crucial for thickening the sauce of the green bean casserole as part of the roux.
- Enhanced umami flavors - add soy sauce or Worcestershire sauce to boost umami in your mushroom-free cheesy green bean casserole. Adjust to taste, considering the saltiness of these ingredients. I recommend modifying the salt amount accordingly to avoid an overly salty dish.
- Cheese - strong cheeses like white cheddar and parmesan provide savory umami flavors. Adjust cheese types according to preference, with Colby Jack, Monterey Jack offering a buttery, mildly sweet taste. You can adjust the amount to suit your preference; I prefer a lesser amount, so I often use less than the 1 cup recommended for a less cheesy casserole.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥘 Instructions
Begin by preheating the oven to 370F. Then, melt the butter and add all-purpose flour whisking continuously for 2 minutes.
Next, pour in the milk and use a spatula or whisk to stir the sauce thoroughly, ensuring there are no lumps. Add salt, and spices, and blend well. If the sauce appears too thick, incorporate more milk and continue stirring. The sauce will thicken even more once cooled.
Combine green beans, ⅔ cup of grated cheddar, and most of the fried onion (reserving 3 tablespoons) in a mixing bowl.
Pour the prepared sauce over the bean mixture and gently mix using a spatula.
Transfer the mixture to a baking dish approximately 12*12 inches in size. Bake for 25 minutes in the preheated oven.
After the initial bake, sprinkle the remaining cheese and crispy onions on top of the casserole, then bake for an additional 10 minutes until the top is golden brown.
Once done, allow to rest for 10-15 minutes and serve the hot casserole by slicing it into pieces and enjoy!
Alternative Toppings
- Panko breadcrumbs: Substitute fried onions with one cup of toasted panko breadcrumbs mixed with two tablespoons of parmesan cheese as a topping for the green bean casserole before baking.
- Crumbled croutons: Use pre-seasoned and crispy crumbled croutons as an alternative topping for the casserole.
- Crackers: Buttered and crunchy crackers, like Ritz crackers, are a simple and cost-effective replacement for fried onions in the casserole.
- Cornflakes: Similar to my sprinkle one cup of crumbled cornflakes on top of the casserole before baking for an easy topping.
- Caramelized onions: Add separately prepared caramelized onions to the dish along with the blanched green beans.
- Crispy bacon cooked to your liking!
📋Tips
- Making the roux - Take your time cooking the flour for the roux until it achieves a light brown color before gradually adding liquids. Whisk constantly to prevent clumps and ensure proper blending and boiling.
- Fresh mushrooms (optional) - While this recipe excludes mushrooms or cream soup, you can easily incorporate fresh mushrooms like cremini or baby bella. Saute sliced mushrooms in a tablespoon of butter, set aside, prepare the roux, and then add the sauteed mushrooms to the sauce mixture along with the green beans. Coat them thoroughly before proceeding.
- Covering the top - To prevent the topping from browning too quickly while baking, cover the casserole with aluminum foil for most of the baking time. Uncover it for the last few minutes until it reaches the desired browning.
- Resting time - Once out of the oven, allow the green bean casserole to rest for 10 minutes. This resting period allows the sauce to set before serving.
✅ Seasonings to taste - Don't compromise on flavor. Taste the casserole sauce as you cook and adjust the seasoning to reach your desired taste profile.
Can I Use Frozen or Canned Green Beans Instead Of Fresh?
If fresh green beans aren't an option, frozen ones work well as a substitute. Remember to blanch or thaw them before using to prevent excess moisture. While fresh beans are the best option, this recipe easily adapts to canned green beans as well.
- Using frozen beans:When using frozen green beans thaw them and consider blanching based on your preference for texture—testing their thawed state can help you decide whether to blanch or not.
- Canned beans: Canned green beans aren't my preferred choice for this casserole due to their soft and watery nature, but they can suffice if needed. Ensure thorough draining before adding them directly to a large bowl without blanching.
Storage Instructions
- 🍱To Store. Store leftover green bean casserole in an airtight container in the fridge for 3-4 days.
- 🥶Freezing. This recipe, relying on a roux base with flour-thickened sauces, doesn't freeze well. Additionally, the fried onion topping will lose its crispiness and become soggy during freezing and thawing.
- 🔥To Reheat. Reheat the casserole by placing it in a 350 degrees Fahrenheit oven for 7-10 minutes or until thoroughly heated.
- To Make Ahead. To prepare your no-mushroom green bean casserole in advance, follow the recipe until you transfer the green beans into the casserole dish. Allow the mixture to cool, cover it tightly with aluminum foil, and refrigerate for up to one day. When ready to serve, bake as directed.
👪Serving Suggestions
The irresistible richness of a hearty, vegetable-filled green bean casserole is simply irresistible. This dish isn't just suitable for Christmas or Thanksgiving feasts (especially when paired with roasted turkey, cranberry sauce, sweet potato casserole, and mashed potatoes!), but also serves as a delectable side for a Sunday supper.
More Delicious Holiday Sides
- Bacon Wrapped Smokies With Brown Sugar and Butter
- Best Crock Pot Mac and Cheese (Without Flour, No Velveeta)
- Sliced Potatoes In Air Fryer
- Irish Mashed Potatoes (Easy Colcannon Recipe)
For all sides, scroll through our Side Dishes archives.
🤷Frequently Asked Questions
How do you prevent watery green bean casserole?
For a non-watery green bean casserole, it's best to use fresh or frozen green beans. Make sure to blanch and drain them thoroughly. Canned green beans or unthawed frozen ones might introduce excess water, potentially affecting the casserole's consistency.
How do you make green bean casserole less soupy?
As this easy green bean casserole doesn't use mushroom soup, it's less likely to be overly soupy compared to soup-based versions. If you desire a thicker consistency, cook the casserole longer, allow it to rest longer, or drain any excess sauce before serving. Adding breadcrumbs on top can also absorb some liquid, reducing any unwanted soupiness in the mixture.
Canned or frozen green beans?
Fresh green beans offer the best flavor for your casserole while providing nutrition. When choosing between canned and frozen options, I prefer frozen as they generally maintain a firmer texture, providing a better bite compared to canned varieties.
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More Holiday Dinners and Side Dishes
- Old Fashioned Candied Sweet Potatoes
- Old Fashioned Sweet Potato Casserole
- Individual No Bake Cranberry Cheesecake Jars
- Spicy Deviled Eggs
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Fresh Green Bean Casserole (Without Mushrooms)
This green bean casserole recipe features fresh green beans, baked in a luscious creamy sauce, and crowned with crunchy, golden-brown onions. Made without mushroom soup or bacon, it comes together quickly and with minimal effort.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 187 kcal
Ingredients
- 2 cups green beans, cut into 1-inch pieces
- ½ cup fried onion
- 1 cup grated cheddar
- 1 tablespoon soy sauce
- 1 cup milk
- 2 tablespoon all purpose flour
- 2 tablespoon unsalted butter
- ⅓ teaspoon salt or more to taste
- ⅓ teaspoon pepper
- ⅕ teaspoon nutmeg, optional
Instructions
Begin by preheating the oven to 370F. Then, melt the butter and add all-purpose flour whisking continuously for 2 minutes.
Next, pour in the milk and use a spatula or whisk to stir the sauce thoroughly, ensuring there are no lumps. Add salt, and spices, and blend well. If the sauce appears too thick, incorporate more milk and continue stirring. The sauce will thicken even more once cooled.
Combine green beans, ⅔ cup of grated cheddar, and most of the fried onion (reserving 3 tablespoons) in a mixing bowl.
Pour the prepared sauce over the bean mixture and gently mix using a spatula.
Transfer the mixture to a baking dish approximately 12*12 inches in size. Bake for 25 minutes in the preheated oven.
After the initial bake, sprinkle the remaining cheese and crispy onions on top of the casserole, then bake for an additional 10 minutes until the top is golden brown.
Once done, allow to rest for 10-15 minutes and serve the hot casserole by slicing it into pieces and enjoy!
Notes
- To Store. Store leftover green bean casserole in an airtight container in the fridge for 3-4 days.
- Freezing. This recipe, relying on a roux base with flour-thickened sauces, doesn't freeze well. Additionally, the fried onion topping will lose its crispiness and become soggy during freezing and thawing.
- To Reheat. Reheat the casserole by placing it in a 350 degrees Fahrenheit oven for 7-10 minutes or until thoroughly heated.
- Using frozen beans. When using frozen green beans thaw them and consider blanching based on your preference for texture—testing their thawed state can help you decide whether to blanch or not.
- Canned beans. Canned green beans aren't my preferred choice for this casserole due to their soft and watery nature, but they can suffice if needed. Ensure thorough draining before adding them directly to a large bowl without blanching.
Nutrition
Calories: 187kcalCarbohydrates: 9gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 477mgPotassium: 165mgFiber: 1gSugar: 3gVitamin A: 625IUVitamin C: 4mgCalcium: 200mgIron: 1mg
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