Green Bean Casserole without Cream of Mushroom Soup

Close up of a serving spoon scooping up the homemade green bean casserole.

5 from 3 votes

Green Bean Casserole without Cream of Mushroom Soup

Your favorite Thanksgiving side has gotten an upgrade with fresh green beans, fresh mushrooms, and a homemade cream sauce. With a make-ahead option, this side dish is perfect for your Thanksgiving celebration (or any time of year!).

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 279kcal

Author: Meredith

Equipment

Ingredients

2 pounds fresh green beans (washed, trimmed, and cut into 1" - 1-½" pieces)
water (for cooking green beans and for the ice bath)
ice (for the ice bath for the green beans)
¼ Cup salted butter
8 ounces fresh, sliced mushrooms (washed and stems removed. You can use white button, baby bellas, cremini, etc.)
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced (2 cloves = ~ 1 teaspoon jarred minced garlic)
¼ Cup all-purpose flour
2 Cups vegetable (or chicken) broth
1 Cup heavy cream
6 ounces fried onions (like French's)

Instructions

Prep a bowl with ice and water and set aside. Grease a 9x13 casserole dish and set aside. Preheat your oven to 375°F if cooking the casserole right away (see notes on overnight prep option).*
Blanch the green beans. Bring a pot of water to a boil over high heat, and carefully place the trimmed and cut green beans into it. Cook until the green beans are bright green and JUST fork tender (about 3-5 minutes).
Do an ice bath to stop the green bean's cooking. Transfer the green beans to the bowl filled with ice water and allow the green beans to chill in the ice bath for at least1-2 minutes. Then drain / remove ice cubes.
Cook the mushrooms. Reduce the heat to medium, and melt the butter. Add the mushrooms, salt, and pepper to the pot. Stirring to combine. Cook, stirring occasionally, until the mushrooms have released their liquid, they've begun to brown, and most of the liquid has also cooked off (about 8-10 minutes).
Add the garlic and cook until fragrant (about 30 seconds to 1 minute).
Add the flour by sprinkling it over the mushrooms, stirring until all of the liquid is absorbed and the mushrooms are coated in flour (about 1-2 minutes).
Make the sauce. Adding the broth and cream to the pot, stirring to combine. Then allow everything to simmer, stirring occasionally, until the sauce has thickened (about 8-10minutes).
*Note: the sauce will begin to coat your spoon when it's getting close.
Stir in the green beans and ⅓ of the fried onions. Turn off the heat and stir to coat all ingredients in the cream sauce.
Transfer the green bean mixture to the prepared 9x13baking dish and spreading the filling into an even layer.
Top with the remaining fried onions, spreading them into an even layer.
Bake uncovered until the sauce is bubbly and topping is golden (about 20-25 minutes).
*Note: check your casserole halfway through cooking. If your onion topping is browning too quickly, place a sheet of tinfoil loosely over the top of the dish.
Rest and serve! Allow the casserole to rest about 5 minutes to thicken before serving.

Video

Notes

*Make Ahead Information: You can prep your green bean casserole up to 3 days in advance (I usually prep it the night before), stopping your prep after you've spread the filling mixture into your 9x13 pan. Refrigerate, and when ready to make, add the fried onion topping and bake as directed in the recipe card.

Storage: Allow the casserole to fully cool, then cover (or transfer to an airtight container) and refrigerate for up to 4 days. Reheat individual portions in the microwave until warmed through.

Nutrition