Green Bean Casserole Recipe (with no canned soup) – with video
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!
Verdict: Loved this green bean casserole recipe – will definitely be making again.
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
- 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.
- You may use less fried onions if you want…but I think they are the best part so I went crazy.
Amount Per Serving:
Calories: 205 Total Fat: 12g Saturated Fat: 7g Cholesterol: 17mg Sodium: 290mg Carbohydrates: 17g Fiber: 3g Sugar: 2g Protein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He was a fan as well!
Changes I would make: None are necessary.
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