Tired of the same old green bean casserole featuring that familiar, sometimes-questionable canned mushroom soup? This Green Bean Casserole Without Canned Mushroom Soup offers a from-scratch alternative that is both healthier and more flavorful. This recipe eliminates processed ingredients, building a delicious, creamy sauce from fresh mushrooms, vegetable broth, and a touch of cream. It’s the holiday side dish upgrade your family will rave about!
What is Green Bean Casserole Without Canned Mushroom Soup?
Green Bean Casserole Without Canned Mushroom Soup is a reimagined classic, offering a homemade version of the beloved dish without relying on pre-made, processed ingredients. Instead of the ubiquitous canned mushroom soup, this recipe features a rich, cream-of-mushroom sauce crafted from fresh mushrooms, vegetable broth, and a touch of dairy for the perfect, comforting consistency. Think vibrant green beans, perfectly crisp fried onions, and a creamy, savory base, all working together to deliver a flavor explosion much more aligned with farm-to-table goodness.
This dish is perfect for holiday gatherings, potlucks, or any weeknight meal where you’re looking for a wholesome and delicious side. Ready to ditch the canned soup and elevate your green bean casserole game? Give this from-scratch recipe a try; you won’t be disappointed!
Key Ingredients for Green Bean Casserole Without Canned Mushroom Soup:
- Fresh Green Beans: 1.5 pounds, trimmed. Using fresh beans ensures a vibrant flavor and a crisp-tender texture.
- Cremini Mushrooms: 1 pound, sliced. These add depth and richness to the homemade cream sauce.
- Yellow Onion: 1 medium, finely chopped. The onion provides a savory base for the sauce and adds a layer of sweetness.
- Garlic: 2 cloves, minced. Garlic enhances the overall flavor profile of the mushroom sauce.
- All-Purpose Flour: 3 tablespoons. Used to thicken the mushroom sauce, creating a creamy consistency.
- Vegetable Broth: 2 cups. Forms the liquid base of the cream sauce, adding flavor and keeping the recipe vegetarian.
- Heavy Cream: 1/2 cup. A touch of heavy cream provides richness and creaminess to the sauce.
- Soy Sauce: 1 tablespoon. Adds a umami note that enhances the savory flavors of the dish.
- Fresh Thyme: 1 teaspoon, finely chopped. Thyme adds an earthy, herbaceous flavor to the sauce.
- Salt: To taste. Adjust according to preference.
- Black Pepper: To taste. Freshly ground black pepper provides a subtle spice.
- Olive Oil: 2 tablespoons. Used for sautéing the vegetables.
- Crispy Fried Onions: 1.5 cups. Store-bought or homemade, used for topping the casserole.
- Butter: 2 tablespoons. Adding butter at the end enhances the flavor.
How to Make Green Bean Casserole Without Canned Mushroom Soup:
This green bean casserole is a delicious, from-scratch update to the classic, taking about 1 hour total to make. The fresh mushroom sauce is creamy and flavorful, and it’s so much better than the canned version! It’s also surprisingly easy to make even with limited cooking experience.
You can easily prepare this casserole ahead of time by assembling it in the baking dish and then baking it just before serving. The crispy fried onions provide the perfect crunchy topping to complement the tender green beans and creamy sauce.
Step-by-Step Instructions:
- Preheat Oven and Prepare Green Beans: Preheat your oven to 350°F (175°C). While the oven is preheating, bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5-7 minutes, until they are crisp-tender. Drain the green beans and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain them thoroughly and set aside. The blanched green beans help to retain their bright green color and firm texture during the baking process.
- Sauté Onions and Mushrooms: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the sliced cremini mushrooms and minced garlic and cook for another 8-10 minutes, until the mushrooms are softened and have released their moisture. Stir occasionally to ensure even cooking. Sautéing the mushrooms and onions releases their natural flavors and creates a flavorful base for the sauce.
- Make the Cream Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly to create a roux. Slowly pour in the vegetable broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it simmer for 5-7 minutes, until the sauce has thickened slightly. This creates a creamy, smooth sauce that coats the green beans perfectly.
- Season the Sauce: Stir in the heavy cream, soy sauce, and chopped fresh thyme. Season with salt and freshly ground black pepper to taste. Simmer for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasonings as needed. The soy sauce adds a subtle umami flavor, while the fresh thyme provides a fresh, herbaceous note.
- Combine and Bake: In a large bowl, combine the blanched green beans and the cream sauce. Toss gently to coat the green beans evenly. Pour the mixture into a 9×13 inch baking dish. Bake in the preheated oven for 15-20 minutes, until the casserole is heated through and the sauce is bubbly. Ensure even baking by spreading the mixture evenly in the dish.
- Add Crispy Fried Onions: Remove the casserole from the oven and sprinkle the crispy fried onions evenly over the top. Adding the fried onions only for the last few minutes ensures that they stay crispy.
- Return to Oven and Finish Baking: Return the casserole to the oven and bake for another 5-7 minutes, until the crispy fried onions are golden brown and the casserole is heated through.
- Finishing Touches: Remove the casserole from the oven and let it rest for a few minutes before serving. Drizzle or stir in the melted butter to get more flavor.
Why You’ll Love This Green Bean Casserole:
This dish is a total upgrade to the classic casserole. The highlights of this recipe are the flavorful, homemade cream sauce using fresh mushrooms and vegetable broth, making it a much better option than the canned version and you’ll be able to taste the difference!
This dish is also a great way to save money on holiday meals, by making a bigger batch for less than pre-made options. You’ll get to enjoy the delightful mix of fresh, earthy thyme, a savory touch of garlic, and buttery flavor that will remind you of holiday meals.
As always, feel free to try out the Mushroom Gravy using vegetable broth for another flavorful side to your favorite comfort foods.Ready to taste the next steps forward in casseroles? Try this recipe and share your baking experiences with your family and friends this holiday season!
What to Serve Green Bean Casserole With:
This Green Bean Casserole pairs wonderfully with a variety of dishes, making it a versatile side for any occasion. Consider serving it alongside:
- Roasted Turkey or Chicken: A classic pairing for holiday meals.
- Baked Ham: The savory-sweet flavor of ham complements the earthy flavors of the casserole.
- Mashed Potatoes: A comforting and filling addition to any meal.
- Cranberry Sauce: The tartness of cranberry sauce balances the richness of the casserole.
Top Tips for Perfecting Green Bean Casserole:
- Don’t Overcook the Green Beans: Blanch the green beans until they are crisp-tender, not mushy. Overcooked green beans will become soft and unappetizing during baking.
- Use High-Quality Mushrooms: Choose fresh, firm cremini mushrooms for the best flavor. Avoid using mushrooms that are slimy or discolored.
- Make Your Own Crispy Fried Onions: if desired, use yellow or white onions, slice or dice them into thin, small cuts. Then add salt and pepper, roll the cuts in cornflour and fry for about 5-7 minutes until a golden brown color with slight crisp.
- Adjust the Thickness of the Sauce: If the sauce is too thick, add a splash of vegetable broth to thin it out. If it’s too thin, let it simmer for a few more minutes to reduce.
- Season Generously: Don’t be afraid to season the cream sauce generously with salt and pepper. The flavors will meld together during baking, so it’s important to start with a well-seasoned base.
- Use Different Type of Thickeners: If you are out of all-purpose flour, you can use cornstarch to act as a thickener to the sauce mixture.
- Prepping Beforehand: You can boil the green beans a day prior storing them in the fridge, allowing for you to make the casserole on the day with minor prep work.
Health Benefits of Green Bean Casserole:
While this is traditionally seen as a holiday indulge , there are nutrients to this recipe. Green beans are a good source of vitamins A, C, and K, as well as fiber. Mushrooms are low in calories and contain antioxidants and B vitamins. Additionally, preparing this dish from scratch allows you to control the sodium content, making it a healthier alternative to the canned soup version.
Storing and Reheating Tips:
- Storing Leftovers: Allow the casserole to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freezing the Casserole: If you want to freeze the casserole, it’s best to do so before baking. Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and a layer of foil, and freeze for up to 2-3 months.
- Reheating: To reheat refrigerated casserole, preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 20-25 minutes, until heated through. If reheating from frozen, thaw the casserole in the refrigerator overnight before baking.
- For the best taste when reheating, try to add butter and milk to prevent from the casserole becoming dry
Final Thoughts:
This Green Bean Casserole Without Canned Mushroom Soup is a delicious and healthier alternative to the classic version. By making the cream sauce from scratch, you can enjoy a dish that is packed with flavor and free from processed ingredients. Perfect for holiday gatherings or weeknight meals, this casserole is sure to become a family favorite!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Green Bean Casserole FAQs:
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the crispy fried onions just before baking.
Q: Can I use frozen green beans?
A: Yes, you can use frozen green beans. There would be no need for the water boiling stage! Drain the beans and pat them dry before adding them to the casserole.
Q: Can I use different types of mushrooms?
A: Yes, feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor.
Q: Can I use milk instead of heavy cream?
A: Yes, you can use milk instead of heavy cream, but the sauce will be less rich and creamy.