Fresh green beans: Fresh, firm, and unblemished green beans (also sold as string beans) are essential to giving this dish its mildly sweet, earthy flavor. Before using them in your recipe, clean and dry your veggies as much as possible, trim their ends, and cut them into two-inch pieces. Unsalted butter: Butter is the key to achieving a rich, decadent flavor profile when making the roux and prepping your baking dish. You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe. All-purpose flour: Flour is an essential ingredient in any roux, which will help thicken the sauce of your green bean casserole. Vegetable stock: I use vegetable stock in this recipe to lend it a light, fragrant flavor. However, you may also use chicken stock to give your mushroom-free green bean casserole extra hearty, savory undertones. Heavy cream: Heavy cream is the key to giving creamy decadence to this simple casserole recipe. You can also use 2% milk for a lighter, low-calorie green bean casserole, though your recipe won’t have the same rich, thick flavors. Cheese: Strong cheeses make the perfect substitute for cream of mushroom in green bean casserole, given their savory umami flavor. I use a mixture of white cheddar and parmesan cheese in this recipe, but you may also add more white cheddar if you prefer not to use parmesan. You can also use Colby Jack for a butterier, mildly sweet taste. Fresh herbs, spices, and seasoning: Bright, warm, and savory, the ultimate seasoning for this green bean casserole recipe is a mixture of fresh thyme, ground nutmeg, Kosher salt, and ground black pepper. For a slight spice kick, you may also add a pinch of red pepper flakes, though this ingredient is optional. French fried onions: Any store-bought French fried onions, including the Durkee brand, will give your casserole a crisp, rich topping.
Panko breadcrumbs: A go-to substitute for fried onions in green bean casserole, one cup of lightly toasted panko breadcrumbs make an excellent topping when mixed with two tablespoons of parmesan cheese. Even better, you can sprinkle this rich, savory mixture on top of your green bean casserole at the beginning of baking to simplify the cooking process. Crumbled croutons: Crumbled croutons—pre-seasoned and already crisp—make another great topping for this green bean casserole recipe. Crackers: Equally parts crunchy and buttery crackers are a simple, cost-effective substitution for fried onions in green bean casserole recipes. Most people prepare green bean casserole with Ritz crackers due to their rich, mildly sweet flavor, but feel free to experiment with whatever crackers best fit your desired flavor profile. Cornflakes: Don’t want to run to the grocery store for extra ingredients? No problem! For this simple green bean casserole topping, you only need to crumble one cup of cornflakes on top of your casserole before baking. Caramelized onions: Take your no-mushroom green bean casserole recipe to the next level by adding caramelized onions’ sweet, rich, and robust flavor. Simply prepare your caramelized onions separately and add them to your casserole while adding your blanched green beans.
Make ahead: To make your no-mushroom green bean casserole ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed. Store: You can store your leftover green bean casserole in an airtight container in the fridge for 3-4 days. Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through. Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing. Unlike soup-based versions of this recipe, this dish comes together with a roux base, and sauces that use flour for thickening don’t hold up well through the freezing process. Furthermore, the fried onion topping will lose its crispness and become mushy while storing.
Turkey: Roasted turkey is a given main when serving this decadent, creamy side dish. However, if you don’t want to spend all day in the kitchen, you can serve it with equally savory, tender turkey dishes, like Roasted Turkey Tenderloin, Baked Turkey Wings, and Turkey Meatloaf. Chicken: Not a fan of turkey? No worries! No-mushroom soup green bean casserole makes an ideal pairing with any poultry main. Whole Roasted Chicken and Goat Cheese Chicken are five-star dishes worthy of a master chef’s kitchen, while Roasted Cornish Hens are a succulent way to prepare perfectly portioned meals for all your dinner guests. Beef: When you make the best green bean casserole without cream of mushroom soup, it’s a given that you’ll want to serve it alongside your tastiest mains. My filling and savory Pot Roast and unbelievably tender Reverse Sear Chateaubriand are just what you need to satisfy your Instagram followers and your tastebuds.
Blanching the green beans: When boiling your green beans, be sure not to over-blanch them. Cooking them too long will produce a mushy casserole, so I suggest boiling the veggies long enough to maintain a firm texture and nice bite. Making the roux: When preparing your roux, take your time cooking the flour, ensuring it’s lightly browned before adding more ingredients. Then, add the liquids gradually—whisking constantly—to avoid clumps, separating, and boiling. Taste for seasoning: Just because this recipe is a healthier green bean casserole doesn’t mean you have to sacrifice an ounce of flavor. I highly recommend tasting your casserole sauce as you cook to ensure it achieves your desired flavor profile, adding more seasoning as necessary. Fresh mushrooms: Clearly, this recipe teaches you how to make green bean casserole without mushrooms or mushroom soup. However, if you’d like to add fresh mushrooms to the mixture (preferably cremini or baby bella mushrooms), you won’t believe how easy it is. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated. Covering the top: If you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve. Let it rest: After removing the green bean casserole from the oven, let it rest for 10-15 minutes so the sauce can set.
Other Green Bean Recipes You Might Also Like
Tender, mild, and endlessly customizable, it’s no wonder why green beans are such a popular veggie. Below, you’ll find just a few of my favorite green bean recipes, guaranteed to pack your table with fresh, savory flavors in minutes.
Green Bean Air Fryer Fries Vegetarian Cornbread Stuffing with Green Beans
If you try this Green Bean Casserole recipe without mushroom soup, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
