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 pkgs. (16 oz.) French-cut frozen green beans (cooked according to the package and drained very well)
- 6 slices center cut bacon, cut into 1/2-inch pieces
- 8 ounces mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 1 tablespoon butter
- 1 clove garlic, minced
- 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 pepper (or to taste)
- 1 cup shredded sharp white cheddar cheese
- 3 cups french fried onions (see note)
- Preheat oven to 350°F. Prepare a 9×13-inch pan by spraying lightly with non-stick cooking spray.
- Place cooked green beans in a large bowl.
- In a deep sauté pan or skillet, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate, reserving the grease in the pan.
- Add onions to the sauté pan. 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 sauté 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 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 bacon and stir until everything is coated. Spread mixture evenly in the prepared baking dish.
- 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 go a bit crazy. Most recipes call for 1 1/2 cups.
- If you prefer, use fresh green beans instead of frozen. Snip, wash, cook, and drain before continuing with the recipe. Canned beans can be substituted as well.
- For a vegetarian dish, omit the bacon and substitute 1 tablespoon olive oil to sauté the vegetables.
- Leftover casserole can be stored in the refrigerator for up to four days.
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.