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 take for this recipe are 1) the green beans – I use frozen, and 2) the crispy onions on top. I use French’s (NOT sponsored!). I love them, what can I say?
So if you want to take less short cuts, fry up some onions or shallots (like I do in this really old carrot soup recipe). And, of course, you can use fresh green beans. Personally, 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 some quality sharp white cheddar and fresh thyme for great flavor and mix it all up. Top with the crispy goodness of French fried onions and bake. Done!
Looking for a baked corn casserole? Try cheesy baked corn with bacon. It’s so good!
- 2 bags (16 oz.) french-cut frozen green beans, cooked according to package instructions and drained very well
- 5 to 6 slices center cut bacon, cut into ½-inch or smaller pieces
- 8 ounces white or button mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 1 tablespoon butter
- 1 large clove garlic, minced (or 2 small cloves)
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 teaspoon fresh thyme leaves, roughly chopped (or ¼ teaspoon dried thyme)
- ¼ teaspoon freshly ground black pepper, more to taste
- 1 cup shredded sharp white cheddar cheese
- 3 cups french fried onions, or to taste
- Preheat oven to 350ºF. Spray a 9x13-inch pan with nonstick cooking spray.
- 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.
- Over medium heat, sauté the onions in the bacon grease for 2 to 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 and put them in the bowl with the green beans.
- Make sauce: Add butter and garlic to the 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 to 2 minutes. While whisking, pour in milk and continue to cook, whisking nearly constantly, until mixture is thickened and bubbly. Add thyme and pepper, whisk to combine. Remove pan from heat and stir in cheese until melted.
- Pour cheese sauce mixture over the green beans, mushrooms, and onions in the bowl. Add cooked bacon and stir until everything is well coated.
- Pour the green bean mixture into the prepared pan, spreading it out in an even layer. Sprinkle on french fried onions.
- Bake for 20 minutes, or until casserole is heated through and onions are golden brown.
- Any type of green bean can be used, fresh or frozen. Canned green beans are fine, too, and don't need to be precooked before adding. Drain well. Use a comparable amount.
- You may use fewer (or no) fried onions if you want.
- To prep ahead, prepare the entire casserole, omitting onions, and refrigerate unbaked. Add onions prior to baking and bake as directed, adding 10 minutes baking time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.