Homemade Green Bean Casserole

Green Bean Casserole is a holiday dinner side dish staple, and it’s also perfect for a weeknight meal. My Homemade Green Bean Casserole doesn’t have any canned soup in it. It’s rich, creamy, savory, and cheesy with a crispy onion topping. You’re going to love it!

Green Bean Casserole (No Soup!)

Green Bean Casserole is one of those classics that almost everyone seems to love. Even green bean haters can normally get in on some of my casserole!

Most versions are made with canned soup, and while those taste pretty good too, I’m going to introduce you to my favorite Green Bean Casserole that tastes WAY better.

And it doesn’t have one single can of soup in it!

Instead of using cream of mushroom soup, I saute fresh chopped mushrooms and onion on the stovetop in a little butter (or some bacon grease if I have it, yum).

This makes a super simple and flavorful sauce in the same pan. The fresh mushrooms add so much more fresh flavor than the canned soup, obviously.

It’s a bit like a homemade cream of mushroom soup.

My Green Bean Casserole with no soup is so good, it’s not just for Thanksgiving dinner either. While it is great for a holiday meal, it’s really the best green bean casserole out there, and I assure you—you’ll want to make it often!

Why You’ll Love My Green Bean Casserole

• No Canned Soup Here: This recipe uses fresh ingredients to create a creamy mushroom sauce from scratch. Say goodbye to the canned cream of mushroom soup. Enjoy a richer, more authentic flavor that far exceeds the traditional green bean casserole made with a can of condensed soup.
• Fresh Green Beans: Instead of canned green beans, this recipe calls for ‘steam in bag’ frozen French cut green beans.
• Crispy Topping: The crispy fried onions are a non-negotiable in a green bean casserole, and this recipe doesn’t hold back. Topping the casserole with these golden brown delights provides the perfect crunch that contrasts wonderfully with the creamy base.
• Cheesy Goodness: Incorporating cheddar cheese into the green bean mixture adds savory flavors that aren’t found in the original recipe. Cheese lovers will appreciate this twist, which makes the casserole even more decadent and delicious. Trust me on this! It’s SOOOO good.

Green Bean Casserole Ingredients

• Frozen French Cut Green Beans: I like the frozen ‘steam in the bag’ French cut personally, but other cuts will also work. You can use canned or fresh green beans too.
• Baby Portabella Mushrooms: You’ll need some musrooms to make the homemade mushroom cream sauce. I prefer using portabella.
• Butter: Unsalted butter is used to sauté the mushrooms and onions. They carmelize perfectly and make the most amazing sauce!
• Onion: Diced onion adds great flavor to the casserole. You can use larger shallots as a substitute if you prefer.
• All-Purpose Flour: This is used to thicken the sauce. 
• Salt and Ground Black Pepper: A pinch of salt and a dash of pepper enhances the flavors of the casserole. Adjust according to taste.
• Milk: Creates the creamy base of the sauce. You can substitute with heavy cream for a richer sauce.
• Onion Dip or Sour Cream: Adds tanginess and creaminess to the sauce. 
• Garlic Powder: Fresh minced garlic can also be used for a bolder garlic taste. You’d want to add that to the pan towards the end of cooking the mushrooms and onions.
• Cheddar Cheese: Adds a cheesy, rich flavor to the casserole. 
• French Fried Onions: You measure these with your heart. I love French fried onions, so I go a bit overboard sometimes. 

How To Make The Best Homemade Green Bean Casserole

1. Start with the Oven: Heat your oven to 350 degrees to prepare for baking.
2. Prepare Green Beans: Use a ‘steam in bag’ green beans option for convenience. Follow the package instructions to microwave them, then set aside.
3. Cook the Veggies: In a large skillet over medium heat, melt 2 to 3 tablespoons of unsalted butter. Add onion and cook until it starts to soften, about 5 minutes. Add fresh mushrooms and cook until they’re brown and the veggies are caramelized. Season with a pinch of salt and black pepper, then remove from the skillet and set aside.
4. Make the Sauce: In the same skillet, add 3 tablespoons of butter. Use a wooden spatula to scrape up any bits left from the veggies. Whisk in purpose flour and cook for about 30 seconds to activate it. Gradually whisk in milk to avoid lumps, then add onion dip and garlic powder. Heat until the sauce bubbles, then turn off the heat.
5. Combine: Add the green beans, sautéed onions, and mushrooms to the sauce, stirring well to coat everything. Mix in cheddar cheese and half of the crispy fried onions. Taste and adjust seasoning with salt and pepper as needed.
6. Bake the Casserole: Transfer the green bean mixture to a baking dish. Sprinkle the remaining crispy fried onions on top. Bake in the preheated oven until golden brown, about 30 minutes.

Recipe Tips & Variations

My homemade green bean casserole recipe is pretty versatile, so you can change things up if you’d like.

• If using canned grean beans, you’ll want to drain them well. After they sit in a colander for a few minutes, give them a good shake and press down slightly to squeeze all the water out.
• Use whatever type of cheese your heart desires. Personally I like orange cheddar cheese., but you can change it up!
• I’ve used a bit of chicken broth and heavy cream in place of the milk before, and it was really good!
• If you want to make your own French fried onions, follow the steps below.

How to Make Homemade French Fried Onions

If you want to make your own homemade crispy onions, follow these steps:

1. Gather your ingredients: You’ll need larger shallots, all-purpose flour, a pinch of salt, black pepper, and olive oil for frying.
2. Prepare shallots: Peel the shallots and slice them into thin rings. This will help them cook evenly and get nice and crispy.
3. Coat the shallots: In a large bowl, toss the sliced shallots with all-purpose flour, a pinch of salt, and black pepper. Make sure each piece is lightly but thoroughly coated. This coating will help achieve that golden brown, crispy texture.
4. Heat the oil: In a large skillet, pour oil to a depth of about an inch and heat it over medium heat. You’ll want the oil hot enough so that when you add the shallots, they start to sizzle immediately.
5. Fry the shallots: Carefully add the coated shallots to the hot oil in batches. Don’t overcrowd the skillet, or the shallots won’t crisp up properly. Fry them for 2-3 minutes or until they are golden brown and crispy.
6. Drain the shallots: Once fried to a golden brown perfection, use a slotted spoon to transfer the shallots onto a plate lined with a paper towel. This helps remove any excess oil, keeping your fried shallots crispy.

Can Homemade Green Bean Casserole Be Made Ahead Of Time?

You can prep this a day ahead too if you like. Prepare it as the recipe states and put in a prepared casserole dish, but do not put the final topping of French fried onions on top, and don’t bake it yet.

Cover with aluminum foil, and pop in the fridge til the next day. When ready to bake, let it sit at room temperature for an hour then top with the final layer of French fried onions and bake according to the recipe.

Storing Leftover Green Bean Casserole in the Fridge

1. Cool Down: Before storing, allow your green bean casserole to come to room temperature. This prevents condensation inside the storage container, which could make the topping soggy.
2. Separate Toppings: If possible, remove the crispy fried onions or any crispy topping and store them separately in an airtight container. This keeps them from becoming mushy.
3. Airtight Container: Transfer the green bean mixture into an airtight container. If your casserole dish is fridge-safe and you prefer minimal cleanup, you can also tightly cover the entire dish with plastic wrap or aluminum foil.
4. Refrigerate: Place the container in the fridge. Properly stored, leftover green bean casserole can last 3-4 days.

Storing Leftover Green Bean Casserole in the Freezer

1. Cool Completely: Ensure the casserole is at room temperature to avoid ice crystals forming during freezing.
2. Prep for Freezing: If your casserole has a crispy topping, remove it and store it separately in an airtight container at room temperature. Wrap the casserole dish tightly with a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. For individual servings, divide the casserole into smaller, freezer-safe airtight containers.
3. Freeze: Place it in the freezer. A well-wrapped green bean casserole can be frozen for up to 3 months.
4. Reheating: Thaw overnight in the refrigerator before reheating. For best results, reheat in the oven until hot throughout. If you’ve stored the crispy topping separately, sprinkle it on top of the casserole in the last few minutes of baking to maintain its texture.

Other Favorite Thanksgiving Recipes

• Herb Roasted Turkey
• Roasted Turkey Legs
• Crack Green Beans
• Creamed Potatoes
• Praline Sweet Potatoes
• 3-Ingredient Biscuits

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The BEST Green Bean Casserole (no canned soup!)

Ingredients

• 2 15 ounce packages ‘steam in bag’ frozen French cut green beans
• 16 oz baby portabella mushrooms diced into small pieces (use 8oz if you don’t really like mushrooms & increase the onion a little)
• 5 to 6 tablespoons butter divided
• 1 large onion diced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3/4 cup milk
• 1 cup refrigerated onion dip Or substitute sour cream
• 1 tablespoon garlic powder
• 2 cups shredded Cheddar cheese
• 1 6 oz can canned French fried onions or more if you like them a lot

Instructions

• Preheat the oven to 350 degrees.
• Cook the ‘steam in bag’ green beans in the microwave according to package directions. Set aside.
• Melt 2 to 3 tablespoons of butter in a large skillet over medium heat. Add the onion; cook and stir until onion is starting to become tender, about 5 minutes. Stir in the chopped mushrooms. Sauté until the veggies are brown & caramelized. Season with salt & pepper. Remove the veggies from the pan & set aside.
• Melt 3 tablespoons of butter in the pan, scraping any browned bits up with a wooden spatula. Whisk in the flour until blended & cook for about 30 seconds to ‘activate’ the flour. Whisk in milk, stirring constantly, so that no lumps form and then stir in the onion dip & garlic powder. Warm over medium heat until the sauce begins to bubble. Turn off the heat & dump in the green beans and sautéed onions & mushrooms, stirring to coat.
• Stir in the cheddar cheese and half of the French fried onions. Taste with a little spoon to make sure you don’t need any more salt or pepper – if you do, add it to taste.
• Pour into a 2 quart or 9×13 casserole dish. Top with the remaining French fried onions.
• Bake at 350 for 30 minutes.