Easy Green Bean Casserole {NO MUSHROOM SOUP}

Easy Green Bean Casserole {NO MUSHROOM SOUP} – crunchy green beans, creamy sauce and flavorful onion, parmesan bread crumb topping.

I thought the best time to share this recipe with you will be around Thanksgiving. But I do make this Easy Green Bean Casserole year round. My problem is – most people around me do not like green beans, but I love them!

I only like crispy green beans, so for this casserole I either use frozen (thawed) or fresh green beans and I stay away from the canned kind. I also like to use fresh mushrooms and make my own sauce, instead of using cans of mushroom soup. It just tastes better!


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.


I like to make my topping from scratch, so I used some sauteed onions, bread crumbs and parmesan cheese. This is a great topping, I’ve been using in other casseroles, too.

This easy green bean casserole is perfect for Thanksgiving and Christmas.

Hope you get to try it!

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5 from 2 votes
Easy Green Bean Casserole {NO MUSHROOM SOUP}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Easy Green Bean Casserole - healthier version, no mushroom soup

Course: Main Course
Cuisine: American
Servings: 6
Calories: 230 kcal
Author: Lyubomira from CookingLSL
  • 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
  • more salt and pepper to taste
  • vegetable oil
  1. Fill a large bowl with ice cold water.
  2. Bring a large pot of water to a boil. Add a pinch of salt. Add green beans and cook for 5 minutes. Drain and transfer beans to the bowl with cold water. Let them cool for 2-3 minutes, then drain the water.
  3. Preheat oven to 375 F.
  4. In a medium pan, over medium heat saute onions in 2 tbsp vegetable oil until golden. Transfer to a plate and set aside.
  5. Add mushrooms and cook until liquid has almost evaporated. Reduce heat to medium-low. Add milk. Add flour (mixed with water) and give it a stir. Add cream cheese, salt and pepper. Whisk and bring to a boil. Cook for 4-5 minutes, until thickened.
  6. Prepare the topping - in a bowl combine bread crumbs, Parmesan cheese, olive oil and onions. Mix with your hands to combine.
  7. Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
  8. Add topping.
  9. Bake for 30 minutes. Test if green beans are cooked and tender, if not- cook for 5-10 more minutes.
  10. Serve warm. Keep refrigerated for up to 5 ways.
Nutrition Facts
Easy Green Bean Casserole {NO MUSHROOM SOUP}
Amount Per Serving
Calories 230 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 446mg 19%
Potassium 476mg 14%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 9g
Protein 10g 20%
Vitamin A 23.5%
Vitamin C 18.9%
Calcium 25.4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.