There’s something truly comforting about a classic green bean casserole, but making it without canned soup takes this beloved dish to a whole new level. Skip the cream of mushroom soup for my homemade recipe that provides a rich and creamy sauce that delivers fresh flavor with a rich twist.
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Key Ingredients
- Green Beens
- Fried Onions
- Cheese
- Chicken Broth
- Milk
- Flour
- Spices
What Type of Green Beans to Use
Fresh Green Beans
Pros: Bright color, fresh flavor, and a firmer texture that can hold up well in baking. You can control the texture by blanching them briefly.
Cons: Require a bit more prep (trimming, blanching) to soften them before baking.
Canned Green Beans
Pros: Soft texture, and easy to use straight from the can. They also have a mild flavor that complements the creamy sauce.
Cons: They can be softer and less vibrant in color compared to fresh or frozen green beans.
Frozen Green Beans
Pros: Convenient, fresh-tasting, and they maintain a slightly firmer texture than canned beans.
Cons: They will add extra moisture to the casserole if not thawed and drained first.
Homemade Creamed Soup
I use my Homemade Cream of Chicken Soup in this recipe. It’s a combination of flour, butter, broth, and milk. It’s super easy to make. If you would prefer to use a canned cream of mushroom or chicken soup, you can use 10.5 ounces. The full recipe for how to make it can be found in the recipe card below.
How to Make Green Bean Casserole Without Canned Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- To make the creamed soup: Add broth to a saucepan or skillet on medium-high heat. Bring to a boil.
- Combine flour, milk, and spices in a separate bowl. Stir until the flour is combined.
- Slowly add the mixture to the pot with the broth.
- Lower the heat to medium low and cook until the mixture thickens.
- Blanch the green beans if using fresh or frozen green beans.
- Place the pan with the creamed soup on the stove at medium heat.
- Add grated cheddar cheese to the creamed soup and stir until creamy.
- Add in green beans and stir until fully combined.
- Bake until the filling is bubbling.
- Sprinkle the fried onions and grated cheddar cheese on top.
- Bake until the topping is crisp and golden brown.
The Best Way to Keep the Onions Crispy
- Wait to add the fried onions until the last 5-10 minutes of baking. This gives them time to heat up and brown slightly without absorbing too much moisture from the casserole.
- Keep the casserole uncovered for the last 10 minutes of baking. This helps reduce steam and prevents sogginess.
- The casserole is best served right after baking to enjoy maximum crispiness. The longer it sits, the more the fried onions will soften.
How to Prevent Runny Casserole
- Drain and Dry the Green Beans Well: For canned or frozen green beans, drain them thoroughly and pat them dry with paper towels to remove excess moisture. This helps prevent watery casserole results.
- Avoid Over-Stirring the Ingredients: Over-stirring can break down the green beans and release more liquid. Gently mix ingredients together without too much stirring.
- Bake Uncovered: Baking uncovered helps excess moisture evaporate, allowing the casserole to thicken as it cooks.
- Let the Casserole Sit Before Serving: Allow the casserole to sit for about 5-10 minutes after removing it from the oven. This helps it set and thicken slightly before serving.
Substitutions and Add-In Ideas
- Bacon: Make my Green Bean Casserole with Bacon recipe.
- Ham
- Mushrooms
- Gruyere (smooth silky cheese)
- Breadcrumbs
- Croutons
- Green Onions
- Bell Peppers
- Fresh Herbs (parsley, dill, chives, basil)
- Sauteed Spinach or Kale
- Smoked Paprika
- Cajun Seasoning
- Creole Seasoning
- Almonds
Can You Make it Ahead
You can prepare and assemble the green bean casserole ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it. This way, the casserole will be ready to bake when you’re ready to serve. Do not add the fried onions until it’s time to bake them (during the last 10 minutes). Allow the casserole to come to room temperature prior to baking.
If you’re fully making and baking the casserole ahead of time, bake it without the onions, cool, and refrigerate. When ready to serve, reheat and add the fried onions in the last few minutes for that fresh, crispy finish.
How to Store
The cooked casserole can be served tightly covered and sealed for 2-3 days for optimal freshness.
Freezer Tips
You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
Pair With These Recipes
Baked Turkey Wings
Southern Baked Ham With Pineapple
Cajun Roasted Turkey
Boneless Turkey Breast Roast
Roasted Bone in Turkey Breast
Thanksgiving Chicken
Eye of Round Roast Beef
Bone in or Boneless Prime Rib
More Side Dish Recipes
Slow Cooker Crockpot Cheesy Potatoes
Au Gratin Potatoes with Bacon and Cheese
Slow Cooker Crockpot Mac and Cheese
Southern Cornbread Dressing with Chicken
Collard Greens with Smoked Turkey
Green Bean Casserole Without Mushroom Soup
Ingredients
- 1 1/2 pounds fresh green beans Stems removed. Frozen, thawed, or canned green beans will also work.
- 1 1/2 cups grated cheddar cheese, Divided into: 1 cup and 1/2 cup portions
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup fried onions I love to use the gourmet fried onion pieces from Trader Joe's.
Homemade Creamed Soup
- 3/4 cup broth Any broth will work. Chicken and/or vegetable is great.
- 1/2 cup milk
- 1/4 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
Homemade Creamed Soup (See notes if you are using canned)
- Add the chicken broth to a saucepan or skillet on medium-high heat. Bring to a boil. I do this in a 12 inch skillet and use the same pan to bake the green bean casserole.3/4 cup broth
- Combine the flour, milk, and spices in a separate bowl. Stir until the flour is combined.1/2 cup milk, 1/4 cup flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and pepper to taste
- Slowly add the mixture to the pot with the broth. Add it in stages to prevent clumping. Stir.
- Lower the heat to medium low and cook until the mixture thickens, about 6-10 minutes.
Green Bean Casserole
- Preheat oven to 350 degrees.
- If using fresh or frozen green beans you will need to blanch them in boiling water first. Fill a large pot with water and bring it to a boil. Make sure there’s enough water to fully submerge the green beans.1 1/2 pounds fresh green beans
- Once the water is boiling, carefully add the green beans to the pot. Let them cook for about 2-3 minutes. The goal is to blanch them until they are bright green and slightly tender but still crisp. Remove the green beans, drain the water, and rinse them in cold water or an ice bath.Dry the green beans thoroughly.
- Place the pan with the creamed soup on the stove at medium heat.
- Add 1 cup of grated cheddar cheese, onion powder, garlic powder, salt, and pepper to taste to the creamed soup and stir until creamy.1 1/2 cups grated cheddar cheese, Divided into: 1 cup and 1/2 cup portions, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and pepper to taste
- Add in the green beans and stir until fully combined.
- Bake for 30-35 minutes until the filling is bubbling.
- Sprinkle the fried onions and 1/2 cup of grated cheddar cheese on top.1 cup fried onions, 1 1/2 cups grated cheddar cheese, Divided into: 1 cup and 1/2 cup portions
- Bake for an additional 10 minutes or until the topping is crisp and golden brown. Cool before serving.
Notes
How to Prevent Runny Casserole
-
- Drain and Dry the Green Beans Well: For canned or frozen green beans, drain them thoroughly and pat them dry with paper towels to remove excess moisture. This helps prevent watery casserole results.
-
- Avoid Over-Stirring the Ingredients: Over-stirring can break down the green beans and release more liquid. Gently mix ingredients together without too much stirring.
-
- Bake Uncovered: Baking uncovered helps excess moisture evaporate, allowing the casserole to thicken as it cooks.
-
- Let the Casserole Sit Before Serving: Allow the casserole to sit for about 5-10 minutes after removing it from the oven. This helps it set and thicken slightly before serving.
The Best Way to Keep the Onions Crispy
- Wait to add the fried onions until the last 5-10 minutes of baking. This gives them time to heat up and brown slightly without absorbing too much moisture from the casserole.
- Keep the casserole uncovered for the last 10 minutes of baking. This helps reduce steam and prevents sogginess.
- The casserole is best served right after baking to enjoy maximum crispiness. The longer it sits, the more the fried onions will soften.
