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. In my cooking I also like to use fresh mushrooms and make my own sauce, instead of using cans of mushroom soup. It just tastes better!

What ingredients do you need to make this Easy Green Bean Casserole (No Mushroom Soup)?

• mushrooms
• flour
• cream cheese
• milk
• salt
• pepper
• onion
• Panko Breadcrumbs
• olive oil
• Parmesan cheese

How to make this Easy Green Bean Casserole?

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.

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.

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!

More Green Bean Recipes:

• Pork StirFry With Green Beans
• Green Bean Soup
• Roasted Green Beans With Parmesan And Basil

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5 from 1 vote

Easy Green Bean Casserole {NO MUSHROOM SOUP}

By Lyubomira from CookingLSL

Easy Green Bean Casserole - healthier version, no mushroom soup

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 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 cold water.
• 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.
• Preheat oven to 375 F.
• In a medium pan, over medium heat saute onions in 2 tbsp vegetable oil until golden. Transfer to a plate and set aside.
• 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.
• Prepare the topping - in a bowl combine bread crumbs, Parmesan cheese, olive oil and onions. Mix with your hands to combine.
• Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
• Add topping.
• Bake for 30 minutes. Test if green beans are cooked and tender, if not- cook for 5-10 more minutes.
• Serve warm. Keep refrigerated for up to 5 ways.

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!