Green Bean Casserole (Without Canned Soup)

The traditional French onion topped green bean casserole just got a little tastier! Our version omits canned cream of mushroom soup in favor of fresh mushrooms, heavy cream, and a variety of seasonings that results in a rich, delicious dish.

This vegetarian recipe can be adapted quite easily into a vegan safe dish, allowing even more people to enjoy it. With a holiday dish this delicious, you’ll want to add it to your weekly meal rotations!

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What is Green Bean Casserole?

Green bean casserole has become a traditional favorite in America during both the Thanksgiving and Christmas seasons. It consists of green beans, cream of mushroom soup, and French fried onions, plus various seasonings.

The original green bean casserole was first created by Dorcas Reilly, a Campbell’s Soup Company employee, in 1955. She was one of the first members of what is now known as the Campbell’s test kitchen crew. She originally named it “Green Bean Bake” and it was meant to be an everyday side dish. But in the 1960s the recipe was featured on the back of the cream of mushroom soup can and it took off as a Thanksgiving dish.

My variation of the traditional green bean casserole does not use canned soup. Instead, I’ve converted my grandmother’s own cream of mushroom soup recipe to a thicker version that mimics the consistency of the canned. I have fallen in love with the fresh tastes of this version, and I love that my green bean casserole doesn’t have the high sodium of the canned soup version (or all the preservatives that come with canned foods). Give it a try and see which you prefer this year!

Can I Make It Ahead?

Yes!

If you want to get ahead on holiday cooking, you can store the casserole in the refrigerator (without the fried onions on top) for up to 3 days. Make sure you seal it with plastic wrap or a tight lid. Add the French fried onions just before baking.

If you need to make your green bean casserole even earlier, you can freeze it. The same rules apply–don’t add the fried onions until you’re ready to bake it. Seal the dish well. I like to use a layer of plastic wrap followed by a layer of foil, then the lid. Be sure to label it with the contents and date. After freezing, you can bake it from its frozen state. Your green bean casserole can be stored in the freezer for up to 6 months.

Are There Any Variations of Green Bean Casserole?

Yes!

It’s always fun to shake up a traditional dish in a way that suits the palate of your guests. It can definitely give a little zip to a dish that some folks may be tired of. Here are some ways to change up green bean casserole just enough to make a new statement!

• Add 1/2 cup shredded cheddar cheese to the green beans, then sprinkle and additional 1/2 cup on top with the French fried onions.
• Fry up 1/2 pound of bacon until it’s crispy, then add bacon to the soup mixture, the top of the casserole, or both.
• Add 1 cup of shredded chicken or turkey for a hearty, one dish meal.
• If you like it spicy, add 1/4 – 1/2 teaspoon ground cayenne pepper to the bean mixture.
• For a vegan version, use vegan butter substitute and a heavy cream alternative, such as the new Silk Dairy Free Whipping Cream Alternative

Print

Directions

• Preheat oven to 350 F.
  
  Cook mushrooms and onions in butter until tender and fragrant but not browned, about 5 minutes.
• Blend in flour to make a thick paste.
• Slowly add vegetable broth. Cook and stir until slightly thick and bubbly, about 10 minutes.
• Add in heavy cream, garlic salt, nutmeg, and pepper.
• Stir in green beans. Pour into a greased 2 quart casserole dish. Top with French fried onions.
• Bake in preheated 350 F oven for 30 minutes.

Looking for More Thanksgiving Dishes?

• Whether you call it stuffing or dressing, you’ll agree that ours is The Very Best Thanksgiving Stuffing
• The classic Corn Casserole deserves a place at your table this holiday season
• It wouldn’t be Thanksgiving without the traditional Roast Turkey

Green Bean Casserole (Without Canned Soup)

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Our version omits canned cream of mushroom soup in favor of fresh mushrooms, heavy cream, and a variety of seasonings that results in a rich, delicious dish.

Ingredients

• 8 oz sliced mushrooms

• 1/4 cup chopped onions

• 3 tablespoons butter

• 2 tablespoons flour

• 1 cup vegetable broth

• 1 cup heavy cream

• 1/2 teaspoon garlic salt

• 1/4 teaspoon nutmeg

• 1/8 teaspoon pepper

• 4 cups cooked green beans

• 16 oz French fried onions

Directions

• Preheat oven to 350 F.
• Cook mushrooms and onions in butter until tender and fragrant but not browned, about 5 minutes.
• Blend in flour to make a thick paste.
• Slowly add vegetable broth. Cook and stir until slightly thick and bubbly, about 10 minutes.
• Add in heavy cream, garlic salt, nutmeg, and pepper.
• Stir in green beans. Pour into a greased 2 quart casserole dish. Top with French fried onions.
• Bake in preheated 350 F oven for 30 minutes.

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Chicken Soup with Dumplings

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