Southern Green Bean Casserole without Mushroom Soup

Why I love this recipe and you will too

1. It’s comfort food at Its best: There’s just something about that creamy, savory combo of fresh green beans and crispy onions that brings me right back to holiday dinners with family. It’s like a warm hug on a plate!
2. No canned soup here! I’ve always been a fan of making things from scratch when I can, and skipping the canned mushroom soup in this recipe makes it taste SO much fresher. You’ll be amazed at how easy it is to make your own creamy sauce, and trust me—it’s worth every minute.
3. Perfect for the holidays (or anytime): Like my garlic parmesan green beans, this easy Green Bean Casserole is perfect for serving at holiday dinners, special occasions, family dinners, or potlucks. It’s a side dish that fits right in, whether for a special occasion or a cozy Sunday dinner.

Ingredient notes and substitutions

• Fresh green beans – I always use fresh green beans when I can—they give the casserole that perfect crisp-tender bite. But if you’ve got frozen beans in the freezer, don’t worry! Just thaw them out, pat them dry, and you’re good to go.
• Butter – adds rich flavor and is used to saute the garlic, mushrooms, and onion. Either salted or unsalted works.
• Garlic and onions -adds another layer of flavor.
• Mushrooms – are a classic ingredient in this dish. While the canned mushroom soup is left out, we keep the rich umami flavor with fresh mushrooms like white buttons, cremini, or baby portabella. For a deeper flavor, opt for cremini or baby portabella.
• All-purpose flour – is used as a thickening agent.
• Chicken stock – adds flavor to the sauce. You can substitute broth, and you can use homemade chicken stock, or purchase it.
• Whole milk – keeps the sauce creamy. Can substitute heavy cream for a richer sauce.
• Kosher salt, black pepper, and soy sauce – enhance all the flavors.
• Crispy fried onions – can usually be found in the canned vegetable section of your grocery store. Homemade onion rings can be substituted.
• Parmesan cheese – adds a bit of nutty flavor.

Complete measurements are in the recipe below.

How to make Southern Green Bean Casserole without Mushroom Soup

1. Preheat oven to 375°F.
2. Trim the ends off of the green beans and cut them in half. Blanch in a microwave by placing them in a medium-size bowl with two tablespoons of water. Cover with a plate or plastic wrap and microwave for three minutes until they are bright green and crisp-tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onions and garlic, and cook until fragrant and golden, about 2-3 minutes. This will form the aromatic base of the dish, giving it a rich flavor.

4. Add chopped mushrooms and cook for 4 minutes, stirring frequently.

5. Stir in the flour. Add the chicken broth and stir to combine.

6. Then add one and a half cups of the milk or heavy cream, salt, pepper, and soy sauce. Whisk the creamy sauce together and bring the mixture to a gentle boil. Stir frequently for 4-5 minutes, and it will thicken.

7. Once the sauce has thickened, take it off the heat and let it cool for about 5-7 minutes. Add green beans and the remaining half cup of milk to the sauce. Stir until combined.

8. Pour the green bean mixture into a 9×13 inch baking dish, sprayed with non-stick cooking spray. Top with crispy onions and parmesan.

9. Bake at 375°F for 22-28 minutes or until bubbly and golden brown. Let it rest for a few minutes and serve hot or warm.

What to serve with this classic green bean casserole

This casserole proudly sits next to the smoked turkey, turkey neck gravy, traditional southern cornbread dressing, broccoli cheese casserole, twice-baked mashed potatoes, and cranberry sauce at our holiday table. It’s one of those dishes that always has everyone coming back for seconds!

Recipe variations

Feeling adventurous? I like to switch things up with a cheesy layer of shredded cheddar or by swapping those crispy onions for crushed Ritz crackers. And if you’re like me and can’t resist bacon, throw in some crispy crumbled bacon—it takes this casserole to a whole new level!

Make it ahead

Here’s a little trick I love—make this casserole the night before your big meal! Just skip the topping, cover it, and pop it in the fridge. When you’re ready to bake, sprinkle those crispy onions on top, and into the oven it goes. It’s a total time-saver, especially when you’ve got a whole holiday feast to pull together!

How to store and reheat leftovers

If you’re lucky enough to have leftovers (I rarely do!), just let the casserole cool, cover it up, and stick it in the fridge. It’ll stay good for up to four days—perfect for reheating for a quick and cozy side dish later in the week.

To reheat in the oven, preheat your oven to 350°F. Place the uncovered casserole dish in the preheated oven and heat for about 20-30 minutes or until it’s heated through and the top is crispy.

If reheating a small portion, place the leftovers on a microwave-safe plate and cover loosely with wax paper. Heat on high power for one to two minutes, checking after one minute.