Say goodbye to mushy canned beans and condensed soup! This flavorful green bean casserole without mushroom soup is made totally from scratch and is so delicious. An excellent side dish for holidays.
Why Is This Casserole Different?
Most of us are likely familiar with the classic shortcut version of green bean casserole. It goes a little something like this: canned green beans, condensed cream of mushroom soup, milk, pepper, and French's crispy fried onions on top.
Ring a bell?
There's nothing wrong with that version. In fact, recipes like that can pack a nostalgic punch, and there's certainly something to be said for that.
But this recipe right here is for green bean casserole without mushroom soup, and it also uses fresh green beans! One benefit of fresh green beans is that they're not mushy! These beans keep some bite to them, and that coupled with the homemade creamy base makes this a very special recipe.
What Ingredients Do I Need?
To make green bean casserole without mushroom soup, a few extra steps are involved, but I promise it's a simple process. Here's what you'll need:
- Fresh Green Beans - get about 2 pounds. Rinse them well and nip off the ends. You can leave them long or snap them in half.
- Chopped Onions, Mushrooms, and Garlic - the power trio that gives the creamy base its flavor. I used white mushrooms, but if you are someone who just can't handle them, you can leave them out!
- Butter - A coupla tablespoons to saute the above ingredients and get everything soft and fragrant. I used unsalted.
- Flour - All-purpose flour is used as a thickening agent when creating the roux for the base.
- Chicken Broth and Milk - This gives body to the base. You can use vegetable broth instead of chicken, and feel free to use any dairy or non-dairy milk, but keep in mind that the more fat the milk has in it, the more rich and creamy the base will be.
- Salt, Pepper, and Worcestershire Sauce - the seasonings that'll bring out the flavors in the base. Make sure to taste, taste, taste the base so that you can adjust the seasonings and get them just right, otherwise your casserole will be bland.
- Topping - I used seasoned garlic and Parmesan croutons. You can use the classic French's fried onions, crumbled bacon, or even panko breadcrumbs. Do what makes you happy!
- No Mushrooms - if you're not a fan of mushrooms, just leave them out!
- Milk Type - you can use any kind of dairy or non-dairy milk here, but keep in mind that the full fat versions will yield a richer, thicker base. You could even get really sassy and use all half-and-half!
- Toppings - you can use the classic fried onions or panko bread crumbs instead of croutons. Try some crumbled bacon and/or shredded Parmesan for extra pizzazz.
- Broth - use vegetable broth instead of chicken to make the recipe vegetarian.
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Leftovers and Storage
This recipe for green bean casserole without mushroom soup is best enjoyed the day that it is made. The croutons on top will soften by slowly absorbing the moisture in the creamy base and will lose their toasty crunch.
If you do want to reheat the leftovers, I recommend spooning off the softened croutons and adding new toppings (but to be honest I actually don't mind them soft so I ate reheated leftovers anyway. I'm wild like that).
If you want to prepare this dish in advance, put together everything except the topping. Store the baking dish in the fridge until you are ready to bake (try to bake it within 24 hours). Add the topping just before placing into the oven. You'll probably need to let it bake a few extra minutes since it'll be so cold from the fridge.Print
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