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If you’re searching for the best green bean casserole recipe but want to skip the canned cream of mushroom soup, this easy, homemade version is for you.
Made with fresh green beans (or frozen), a creamy mushroom sauce, and a crispy panko breadcrumb topping, it’s everything you love about the classic dish—without the processed ingredients.
While many traditional versions use Campbell’s cream of mushroom soup and French-fried onions, this recipe brings a healthier, from-scratch approach that’s just as comforting and flavorful. It’s perfect as a Thanksgiving side dish, Christmas dinner, or any time you’re craving cozy, veggie-forward comfort food.
This green bean casserole recipe uses real ingredients like milk, cream cheese, mushrooms, and minced garlic to make a flavorful sauce, then tops it with a golden breadcrumb and onion topping. You can even add cheddar cheese for a twist. It pairs beautifully with roasted meats, potatoes, or other classic sides.
Why you’ll love this recipe:
- A family favorite side dish with better nutrients and flavor
- Made without canned soup or processed ingredients
- Packed with flavor from sautéed mushrooms and garlic
- Can be made with fresh, frozen, or canned green beans
- Great for holiday gatherings and weeknight dinners
- Easy to customize with variations like adding different cheese
- Lighter in calories than traditional recipes
What you’ll need
- Green beans – fresh, frozen, or even canned if drained well
- White mushrooms – sautéed for a rich, earthy base
- Minced garlic or cloves garlic – adds depth of flavor
- Milk and cream cheese – create the creamy base
- Flour – to thicken the sauce
- Salt, pepper, nutmeg (optional) – simple seasoning
- Onion – sautéed and used in the topping
- Panko breadcrumbs – light and crispy topping
- Grated Parmesan cheese – for flavor and crunch
- Optional: cheddar cheese, soy sauce, or homemade crispy onions
How to make green bean casserole without cream of mushroom soup
- Bring a pot of salted water to a boil. Add fresh green beans (or thawed frozen green beans) and cook for 5 minutes. Transfer to an ice water bath to stop the cooking. Drain and set aside.
2. Sauté the sliced onion in a pan with vegetable oil until golden. Set aside.
3. In the same pan, cook mushrooms with a pinch of salt until their moisture has nearly evaporated. Add minced garlic and stir.
Stir in milk. Mix flour with cold water and whisk into the pan. Add cream cheese, salt, and pepper. Simmer until the sauce thickens, about 5 minutes.
4. In a bowl, mix the sautéed onions, panko breadcrumbs, Parmesan, and olive oil for the topping.
Combine the green beans and sauce in a baking dish. Stir gently. Top with the breadcrumb-onion mixture.
5. Bake at 375°F for 30 minutes. If beans aren’t tender, bake an additional 5–10 minutes.
Healthier Green Bean Casserole Made From Scratch Without Mushroom Soup:
There is no heavy cream in the recipe. Instead, I used milk and some cream cheese. This way the sauce is light and very creamy.
For the topping – you can use store-bought fried onions, if you find it easier. Trader Joe’s has some good ones.
Recipe tips and variations
- Make it gluten-free by using almond flour and gluten-free panko
- Use cheddar cheese in the sauce or topping for a cheesy twist
- Add a splash of soy sauce to the sauce for umami flavor
- Substitute with frozen green beans if fresh aren’t available
- For a classic look, top with store-bought French-fried onions instead of homemade
- Add mashed potatoes or serve alongside turkey for a complete holiday meal
Storage
- Store leftovers in the fridge for up to 5 days
- Reheat in the oven for best texture, or microwave for convenience
- Assemble in advance (without topping) and refrigerate up to 24 hours before baking
More Green Bean Recipes:
- Pork StirFry With Green Beans
- Green Bean Soup
- Roasted Green Beans With Parmesan And Basil
- Oven Baked Okra
- Low-Carb Zucchini Lasagna Roll-Ups
Easy Green Bean Casserole {NO MUSHROOM SOUP}
Video
Ingredients
- 1 1/2 pounds green beans, (fresh or frozen, thawed properly if frozen)
For the sauce:
- 6-7 white mushrooms
- 2 tbsp flour, , mixed with 2-3 tbsp cold water
- 2 cups milk, (I used 2%)
- 3 oz cream cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
For the topping:
- 1 large yellow onion, , sliced
- 1/2 cup Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1-2 tbsp olive oil
Other:
- more salt and pepper to taste
- vegetable oil
Instructions
- Fill a large bowl with ice water and set aside.
- Bring a pot of salted water to a boil. Add the green beans and cook for 5 minutes. Drain and place in the ice bath to stop the cooking process. Drain again and set aside.
- In a large skillet, heat vegetable oil and sauté the onion over medium heat until golden brown. Set aside.
- In the same pan, cook the mushrooms until most of their liquid evaporates. Stir in the minced garlic and cook for 30 seconds.
- Add the milk to the pan. In a small bowl, whisk together the flour and cold water until smooth, then stir into the milk.
- Add cream cheese, salt, and pepper. Stir constantly and cook for 4 to 5 minutes, or until the sauce thickens.
- In a separate bowl, mix the sautéed onion, panko breadcrumbs, Parmesan cheese, and olive oil. Stir until coated.
- Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
- Lightly grease a baking dish. Add the green beans and sauce and stir to combine. Top with the breadcrumb mixture.
- Bake at 190°C (375°F) for 30 minutes. If green beans aren’t fork-tender, bake 5 to 10 minutes longer.
- Serve warm.
Notes
– Stir in a splash of soy sauce or a handful of cheddar cheese for variation.
– Store leftovers in the refrigerator for up to 5 days.
– Can be assembled up to 24 hours ahead. Add topping and bake just before serving.
– Gluten-free breadcrumbs and flour alternatives can be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t imagine not liking green beans!! But I’m with ya on canned green beans… they’re a bit mushy. I love fresh too. What a delicious recipe, Mira. I never thought about this approach but haven’t had a green bean casserole in so long. This sounds delicious! Thank you my dear!
Is there an alternative for gluten and dairy free? Thanks!
Hi, sorry, I don’t gluten free. For dairy free you can use unsweetened almond milk and nutritional yeast instead of Parmesan. You can also get vegan cream cheese. Have not tried it this way, but these are just some suggestions to make it clean and healthier. Thanks!
this looks amazing! can I add the mushroom sauce to the green beans and then refrigerate it overnight to bake it the next day? im working thanksgiving and making all my dishes ahead so I can just bake them the day of. thanks!
Thank you! Yes, you can definitely do that, it will be fine.