Green Bean Casserole Without Mushroom Soup Recipe

The corner of a pan of green bean casserole with a serving spoon in it.

Green Bean Casserole Without Mushroom Soup Recipe

My Green Bean Casserole Without Mushroom Soup gives you all the creamy, crispy goodness of a traditional holiday green bean dish without any canned soup. You'll never make it the old way again! Prepped and baked in just under 1 hour.

Course dinner, Side Dish, Thanksgiving

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 291kcal

Author Jessy Freimann

Equipment

Ingredients

5 Tablespoons salted butter
1 cup finely diced shallots
1 cup finely diced mushrooms
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 Tablespoons flour
1 ½ cups half and half
1 ½ cups milk
2 Tablespoons Romano cheese
32 ounces green beans, trimmed and cut into 1 ½ inch pieces
2 cups fried onions (like French's fried onions)

Instructions

Preheat the oven to 350 degrees. Melt butter in a large saute pan over medium heat. Bring a medium pot of water to a boil on a different burner.
Add shallots and mushrooms to the saute pan and cook for about 5 minutes until softened, stirring often.
Season with salt and pepper. Sprinkle with flour and stir until there are no lumps remaining.
Cook roux for 1-2 minutes stirring often.
Whisk in half and half, milk and Romano cheese and reduce heat to low.
Cook until thickened stirring often, around 2-4 minutes and remove from heat.
While the sauce cooks, blanch green beans for 5 minutes and plunge into an ice bath to stop the cooking once drained.
Combine beans with sauce and pour into an even layer in a 9" x 13" pan.
Cover and bake for 20 minutes.
Remove cover and sprinkle evenly with French fried onions.
Bake uncovered for 10 more minutes and serve immediately.

Video

Notes

Try to dice the shallots and mushrooms around the same size. It's okay if they aren't completely uniform, but it helps if they're at least a similar size so they cook evenly.

Make sure you stir the roux often so it doesn't burn.

Reduce the heat to low when you add the half-and-half and the milk so that it doesn't scald and be sure to stir often.

You'll know it's thickened enough when it coats the back of a spoon.

Be sure to taste the sauce and adjust the seasonings to your preference.

Try to trim and cut the green beans into about 1 ½ inch pieces to make it easier to eat.

Don't overcook the beans. Blanching for exactly 5 minutes helps them keep their shape, color, and crisp texture. Overcooking will cause them to go mushy, so don't skip the ice bath step!

Cover the casserole for the first portion of baking. You'll uncover and sprinkle with French fried onions for the last 10 minutes of cooking.

Ingredients to prep ahead- You can trim the green beans, dice the shallots, and dice the mushrooms (only if making within 2 days or they will go bad) to get ahead on this recipe! It could be really helpful for holiday party prep.

Leftovers and storage- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the casserole back in the oven at 350 degrees F and heat for 5-10 minutes or until warmed through. You can add a splash of milk or water if it starts to look dry.

Nutrition