Green Bean Casserole Recipe (with no canned soup) – with video

posted on November 21, 2014 by Rachel Gurk

This green bean casserole recipe requires no opening of cans. It’s deliciously creamy without canned soup. And it’s still simple to make!

For a few years now, I’ve wanted to post a green bean casserole recipe. One that didn’t involve canned soup. Well, I finally got my act together (in this regard at least) and here it is! True to my recipes, this recipe still has a few shortcuts. Because when you’re prepping a thousand million things for Thanksgiving dinner, a couple shortcuts are okay. They’re actually a really, really good idea.

The shortcuts I took for this recipe were the green beans – I used frozen, and the crispy onions on top. I used French’s (NOT sponsored!). I love them, what can I say? So if you want to take less short cuts, I’d start by frying up some onions or shallots (like I did in this ooooold carrot soup recipe). And then of course you could use fresh green beans but I think green beans in particular are one vegetable that tastes great frozen. I mean, not eaten while they’re still frozen. You know what I mean.

This green bean casserole recipe really couldn’t be simpler. Fry up some bacon (of course), sauté some mushrooms, onions and garlic, make a quick white sauce. Add in some quality sharp white cheddar and fresh thyme for great flavor and mix it all up. Top with crispy goodness and bake. Done!

If you love green beans, make sure to also check out my roasted green beans and lemon feta green beans!

Green Bean Casserole Recipe

Name: Green Bean Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 as a side
Cuisine: American
Ingredients: two 16 ounce packages french-cut frozen green beans, cooked according to the package and drained very well; 5-6 slices center cut bacon, cut into 1/2-inch or smaller pieces; 8 ounces mushrooms, finely chopped; 1 medium yellow onion, finely diced; 1 tablespoon butter; 1 large or 2 small cloves garlic, minced; 3 tablespoons all-purpose flour; 1 and 1/2 cups whole milk; 1 teaspoon fresh thyme leaves, roughly chopped; 1/4 teaspoon (or more to taste) freshly ground pepper; 1 cup shredded sharp white cheddar cheese; 3 cups french fried onions

Yield: 10 as a side

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This green bean casserole recipe requires no opening of cans. It’s deliciously creamy without canned soup. And it’s still simple to make!

Ingredients

two 16 ounce packages french-cut frozen green beans, cooked according to the package and drained very well
5-6 slices center cut bacon, cut into 1/2-inch or smaller pieces
8 ounces mushrooms, finely chopped
1 medium yellow onion, finely diced
1 tablespoon butter
1 large or 2 small cloves garlic, minced
3 tablespoons all-purpose flour
1 and 1/2 cups whole milk
1 teaspoon fresh thyme leaves, roughly chopped
1/4 teaspoon (or more to taste) freshly ground pepper
1 cup shredded sharp white cheddar cheese
3 cups french fried onions

Instructions

Preheat oven to 350°F.
Place cooked green beans in a large bowl.
In a deep sauté pan, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate, reserving the grease in the pan. To the bacon grease, add in onions. Sauté for 2-3 minutes or until starting to become translucent. Add mushrooms and continue to sauté until cooked. Use a slotted spoon to remove mushrooms and onions from the pan — put them in the bowl with the green beans.
Add butter and garlic to saute pan (with any juices remaining in pan). Heat over medium heat until butter is melted and garlic is fragrant. Add flour and whisk for 1-2 minutes. While whisking, pour in milk and continue whisking nearly constantly until mixture is thickened and bubbly. Add in thyme and pepper, whisk to combine. Remove from heat and whisk in cheese until melted. Pour this mixture over the green beans, mushrooms, and onions in the bowl. Add in bacon and stir until everything is coated.
Spray a 9×13-inch pan with non-stick cooking spray and pour in the green bean mixture into the pan – spread out so it is in an even layer. Top with french fried onions and bake for 20 minutes or until heated through and onions are golden brown.

Notes

You may use less fried onions if you want…but I think they are the best part so I went crazy.

Nutrition Information:

Yield: 10
Amount Per Serving: Calories: 205 Total Fat: 12g Saturated Fat: 7g Cholesterol: 17mg Sodium: 290mg Carbohydrates: 17g Fiber: 3g Sugar: 2g Protein: 6g

Verdict: Loved this green bean casserole recipe – will definitely be making again.

Husband’s take: He was a fan as well!

Changes I would make: None are necessary.

Difficulty: Easy.

Looking for more great Thanksgiving recipes? Try these:

Herb Roasted Turkey Breast

Twice-Baked Sweet Potatoes

Slow Cooker Stuffing

Maple Mustard Roasted Sweet Potatoes

Sweet Potato Bread Pudding

Scalloped Sweet Potatoes with Bacon and Gruyere

posted in Sides & Vegetables

16 comments »

16 comments

Katie Serbinski — November 21, 2014 @ 6:26 am Reply

GB Casserole is NOT complete without French’s. Love this recipe. Passing along to my Mom who is in charge of this side dish for Thanksgiving!
Julie | This Gal Cooks — November 21, 2014 @ 6:56 am Reply

Homemade, no can green bean casserole is the best! I’ve never used cheese in mine. MUST try that this year. Great recipe, Rachel!
Sues — November 21, 2014 @ 8:30 am Reply

I’ve actually never made a green bean casserole and it’s not a tradition in my family… But this recipe is making me want to attempt one this year!!
Kristine @ Kristine's Kitchen — November 21, 2014 @ 8:55 am Reply

I agree, when it comes to Thanksgiving and all of the dishes that need to be prepared, shortcuts are key! Your green bean casserole looks so creamy, and the topping looks perfectly crunchy! I love that you didn’t use any canned soup. My family always has a broccoli casserole instead of the green bean, and this year I finally got my act together and created a recipe with no canned soup. So much better!
Erin | The Law Student's Wife — November 21, 2014 @ 9:59 am Reply

Peace out can!!!!
Trish - Mom On Timeout — November 22, 2014 @ 10:27 am Reply

This casserole looks divine Rachel! Love that you didn’t even need to use a canned soup!
daricelynn — August 21, 2018 @ 5:28 pm Reply

Rachel I like the way you think. I am doing a complete Thanksgiving in August! In the High Desert of California, no less! I wanted to make a GB casserole and in my mind was thinking of the ingredients I wanted to use. I looked at various recipes and BINGO! I found yours with everything I wanted in mine. Delicious. Thank You.
- Rachel Gurk — August 21, 2018 @ 9:12 pm Reply
  
  Hi! I love the idea of Thanksgiving in August! I’m so glad you like this recipe – thanks for taking the time to come back and leave a comment!
Julie — October 10, 2018 @ 1:55 pm Reply

I’ve made this recipe for every Thanksgiving dinner since this recipe was introduced to me! It’s SO good and uses all fresh ingredients! Nothing in a can. That’s huge for me when looking for recipes to feed to my family!

Thanks, Rachel you’re always a lifesaver I’m my house! :)
- Rachel Gurk — October 10, 2018 @ 2:31 pm Reply
  
  So happy to hear that! Thanks for taking the time to leave a comment! :)
Katie — November 16, 2018 @ 10:26 am Reply

This recipe looks delicious! My mom is Gluten Free. Would cornstarch be okay to sub for the flour? Would it compromise the texture or flavor?
- Rachel Gurk — November 16, 2018 @ 10:47 am Reply
  
  I haven’t tested it that way, but I think that would work! I probably wouldn’t use three tablespoons of cornstarch though…maybe just one. I hope it works out well! Let me know if you try it.
Ashley Cantrell — November 19, 2018 @ 9:18 pm Reply

For gluten free eaters, use Aldi’s LiveGfree gluten free french fried onions instead of French’s french fried onions and Cup4Cup gluten free flour.
- Rachel Gurk — November 20, 2018 @ 9:50 am Reply
  
  Great tips – thank you!
KathyT. — November 20, 2018 @ 3:03 pm Reply

I often substitute béchamel or velouté for canned Cream of Whatever soup in a recipe, and it always works beautifully. I will be using your recipe for Thursday’s big feast. Thank you so much.
- Rachel Gurk — November 20, 2018 @ 3:27 pm Reply
  
  Oh good! I hope you love it! :)