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green bean casserole without canned cream of mushroom soup in a skillet with a wooden spoon
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Green Bean Casserole Without Mushroom Soup

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.
Course dinner, lunch
Cuisine American
Keyword green bean casserole without canned soup, green bean casserole without mushroom soup, homemade green bean casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 195kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 ½ pounds fresh green beans Stems removed. Frozen, thawed, or canned green beans will also work.
  • 1 ½ cups grated cheddar cheese, Divided into: 1 cup and ½ cup portions
  • ½ teaspoon onion powder
  • ½ 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

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.
    ¾ cup broth
  • Combine the flour, milk, and spices in a separate bowl. Stir until the flour is combined.
    ½ cup milk, ¼ cup flour, ½ teaspoon onion powder, ½ 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 ½ 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 ½ cups grated cheddar cheese, Divided into: 1 cup and ½ cup portions, ½ teaspoon onion powder, ½ 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 ½ cup of grated cheddar cheese on top.
    1 cup fried onions, 1 ½ cups grated cheddar cheese, Divided into: 1 cup and ½ cup portions
  • Bake for an additional 10 minutes or until the topping is crisp and golden brown. Cool before serving.

Notes

If you would prefer to use a canned cream of mushroom or chicken soup, you can use 10.5 ounces. 

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.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 14g | Protein: 11g | Fat: 6g