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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.

Creamy green bean casserole with crispy homemade onion topping in a white baking dish.

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.

Spoonful of cheesy green bean casserole lifted from the dish.


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

Fresh green bean casserole ingredients arranged on a wooden surface including green beans, mushrooms, cream cheese, garlic, onions, milk, butter, flour, breadcrumbs, salt, and pepper.
  • 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

  1. 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.
Blanching fresh green beans in boiling water

2. Sauté the sliced onion in a pan with vegetable oil until golden. Set aside.

Sliced onions, flour, and spices in a bowl for homemade French-fried onion topping

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.

Cooking mushrooms for the cream sauce in a skillet

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.

Green bean casserole in baking dish before and after adding onion topping

5. Bake at 375°F for 30 minutes. If beans aren’t tender, bake an additional 5–10 minutes.

Creamy green bean casserole with crispy homemade onion topping in a white baking dish.

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.

Green bean casserole on a plate with a fork.

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
Close-up of creamy green bean casserole with sautéed mushrooms and fresh green beans in a homemade sauce.

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:

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Creamy green bean casserole with crispy homemade onion topping in a white baking dish.
5 from 1 vote

Easy Green Bean Casserole {NO MUSHROOM SOUP}

By Lyubomira from CookingLSL
A lighter, homemade green bean casserole made without canned cream of mushroom soup. Made with fresh or frozen green beans, a creamy garlic-mushroom sauce, and a crisp Parmesan-panko topping—perfect for holidays or everyday meals.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6

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

Use canned green beans if needed—just drain well.
– 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

Calories: 230kcal, Carbohydrates: 20g, Protein: 10g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 446mg, Potassium: 476mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1175IU, Vitamin C: 15.6mg, Calcium: 254mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
easy-green-bean-casserole-recipe-no-mushroom-soup

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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16 Comments

  1. 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!

    1. 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!

  2. 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!