Creamy Green Bean Casserole Recipe

For years, green bean casserole was a holiday staple at our table, but let’s be honest, it was always the canned soup version. Perfectly acceptable, undeniably comforting, but… just a little bit predictable. Then, a few Thanksgivings ago, I decided to ditch the cans and embark on a homemade adventure. This Creamy Green Bean Casserole Without Canned Soup recipe was the result, and let me tell you, it was a game-changer.

The first time I made it, the aroma alone was enough to elevate our kitchen from everyday to holiday-special. The rich scent of bacon mingling with sautéed onions and earthy mushrooms was intoxicating. And the taste? Oh, the taste! The creamy sauce, made from scratch with real beef broth and cream, was infinitely more flavorful and luxurious than anything we’d ever had from a can. The fresh green beans retained a delightful snap, and the crispy fried onions on top provided the perfect textural contrast.

My family, usually polite but reserved in their food commentary, actually raved about it. My husband declared it the “best green bean casserole ever,” a statement he’s reiterated every year since. Even my notoriously picky kids, who often eye vegetables with suspicion, devoured it without complaint, going back for seconds (and sometimes thirds!).

This isn’t just a side dish; it’s a statement. It says, “I care enough to make this classic even better.” It’s comfort food elevated, a dish that feels both familiar and refreshingly new. If you’re looking to impress your guests, or simply treat your family to something truly special this holiday season, you absolutely must try this Creamy Green Bean Casserole Without Canned Soup. Trust me, once you taste the difference, you’ll never go back to the canned soup version again. This recipe has become a cherished tradition in our home, and I’m thrilled to share it with you so it can become one in yours too!

Ingredients

This recipe uses fresh, high-quality ingredients to create a green bean casserole that is leaps and bounds above the traditional canned soup version. Let’s break down each ingredient and discuss why it’s essential and how to choose the best options.

• 5-6 slices thick-cut bacon, cut into ½ inch pieces: Bacon is the foundation of flavor in this casserole, adding a smoky, savory depth that complements the vegetables and cream sauce beautifully. Thick-cut bacon is preferred because it renders more fat, which we use to sauté the onions and mushrooms, and it provides substantial crispy bacon pieces that add texture and flavor throughout the dish. Look for high-quality bacon without added nitrates or nitrites for the best flavor and health benefits. If you prefer a less intense smoky flavor, you can use regular-cut bacon. For a vegetarian option, consider using smoked paprika or smoked salt to mimic some of the smoky notes, although the bacon flavor is truly unique.
• 1 medium yellow onion, diced: Yellow onions are the workhorse of the kitchen, providing a balanced onion flavor that isn’t too sharp or too sweet. Diced onions sautéed in bacon fat create a flavorful base for the casserole, adding sweetness and aromatics. Make sure to dice the onion evenly so it cooks uniformly. If you prefer a milder onion flavor, you can use a sweet onion like Vidalia. For a more pungent flavor, white onions would also work.
• 8 ounces white, or button, mushrooms, sliced: Mushrooms bring an earthy, umami richness to the casserole that is essential for depth of flavor. White button mushrooms are readily available and work perfectly. Slicing them allows them to cook quickly and evenly, releasing their moisture and concentrating their flavor. You can also use cremini mushrooms (also known as baby bellas) for a slightly more intense mushroom flavor. For a gourmet twist, consider adding a mix of wild mushrooms like shiitake or oyster mushrooms for a more complex and nuanced flavor profile. Ensure your mushrooms are clean and free of dirt before slicing. Wipe them clean with a damp paper towel rather than washing them under running water, as they can absorb water and become soggy.
• 3 tablespoons butter, divided into 2 tablespoon + 1 tbsp: Butter adds richness and helps to create a luscious, creamy sauce. We divide the butter, using 2 tablespoons to sauté the garlic and create the roux (the base of our creamy sauce), and reserving 1 tablespoon to drizzle over the fried onion topping for extra flavor and browning. Unsalted butter is recommended so you can control the salt level in the dish. If you only have salted butter, reduce the amount of added salt slightly.
• 2 teaspoons minced garlic: Garlic provides a pungent, aromatic punch that enhances the savory flavors of the bacon, onions, and mushrooms. Freshly minced garlic is always best for flavor. You can also use pre-minced garlic from a jar for convenience, but the flavor will be slightly less intense. Garlic powder is not recommended as a substitute, as it lacks the fresh, bright flavor of minced garlic.
• 3 tablespoons all-purpose flour: Flour is the thickening agent that creates the creamy sauce. All-purpose flour works perfectly. It’s important to cook the flour with the butter and garlic to create a roux, which eliminates the raw flour taste and allows it to thicken the sauce smoothly. Make sure to whisk the flour into the butter and garlic mixture until it’s fully incorporated and there are no lumps. For a gluten-free option, you can try using a gluten-free all-purpose flour blend, but be aware that it may slightly alter the texture of the sauce.
• 1 cup beef broth: Beef broth adds a savory depth of flavor to the sauce that complements the bacon and mushrooms. Use a good quality beef broth or stock for the best flavor. Low-sodium broth is recommended so you can control the salt level. You can also use chicken broth or vegetable broth if you prefer, but beef broth is traditionally used and provides a richer flavor. Homemade beef broth is always superior in flavor if you have the time to make it.
• 1 cup half & half cream: Half & half cream adds richness and creaminess to the sauce without being overly heavy. It strikes a good balance between richness and lightness. You can substitute with heavy cream for an even richer and thicker sauce, or use whole milk for a slightly lighter sauce. For a dairy-free option, you can try using full-fat coconut milk, but be aware that it may impart a slight coconut flavor.
• ¾ teaspoon salt: Salt enhances all the flavors in the casserole and is essential for seasoning. Start with ¾ teaspoon and adjust to taste. Kosher salt or sea salt is preferred for its clean taste.
• ½ teaspoon coarse ground black pepper: Black pepper adds a pungent, spicy note that balances the richness of the cream and bacon. Coarse ground black pepper provides more flavor and texture than finely ground pepper. Freshly cracked black pepper is always best.
• 4 ounces cream cheese, cut into pieces: Cream cheese adds tanginess and extra creaminess to the sauce, making it incredibly decadent and flavorful. Cut the cream cheese into pieces so it melts quickly and evenly into the sauce. Full-fat cream cheese is recommended for the best flavor and texture. You can use reduced-fat cream cheese, but the sauce may be slightly less rich.
• 20 ounces frozen cut green beans, unthawed: Frozen green beans are convenient and work perfectly in this casserole. Using them unthawed helps to prevent them from becoming mushy during baking. Cut green beans are the traditional choice for green bean casserole. You can also use fresh green beans, but you will need to blanch them briefly before adding them to the casserole to ensure they are tender-crisp after baking. If using fresh green beans, trim the ends and cut them into 1-inch pieces, then blanch them in boiling salted water for 3-4 minutes, and immediately plunge them into ice water to stop the cooking process.
• 3 cups French fried onions (6 ounce can), divided into 1 cup + 2 cups: French fried onions provide the signature crispy topping for green bean casserole. We divide them, using 1 cup mixed into the casserole for added texture and flavor, and 2 cups for the topping for maximum crispiness. Store-bought French fried onions are convenient, but you can also make your own from scratch if you are feeling ambitious. Look for good quality French fried onions that are crispy and golden brown.

Instructions

Follow these step-by-step instructions to create your own delicious Creamy Green Bean Casserole Without Canned Soup. Each step is detailed to ensure success, even for beginner cooks.

1. Preheat oven to 350° Fahrenheit. Preheating the oven is crucial to ensure the casserole bakes evenly and the topping becomes golden brown and crispy. Make sure your oven is fully preheated before placing the casserole inside.
2. In a large skillet, begin to cook bacon pieces over medium heat. Use a large skillet with a heavy bottom to ensure even cooking and prevent sticking. Start with medium heat to render the fat slowly and prevent the bacon from burning. Stir the bacon occasionally to ensure it cooks evenly.
3. When bacon is almost done, add in diced onion. The bacon should be mostly cooked but still slightly soft when you add the onion. This allows the onion to cook in the rendered bacon fat, absorbing its flavor and becoming sweet and translucent.
4. Sauté bacon and onion together until onion is translucent. Continue to sauté, stirring occasionally, until the onions become softened and translucent, which usually takes about 5-7 minutes. The onions should be soft and slightly see-through, but not browned.
5. Add in sliced mushrooms. Sauté until mushrooms begin to reduce (about 1-2 minutes). Add the sliced mushrooms to the skillet and sauté, stirring occasionally, until they begin to release their moisture and reduce in size. This usually takes just a couple of minutes. Don’t overcook the mushrooms at this stage, as they will continue to cook in the oven.
6. Add 2 tablespoons of butter and minced garlic to mushroom mixture. Stir until butter is melted. Add the butter to the skillet and stir until it is melted and combined with the mushroom mixture. Then, add the minced garlic and stir to incorporate. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it, as burnt garlic can become bitter.
7. Stir in flour until all of the mixture is coated. Sprinkle the flour over the mushroom mixture and stir continuously to coat all the vegetables and butter with the flour. This creates a roux, which is the base of our creamy sauce. Cook the roux for about 1 minute, stirring constantly, to eliminate the raw flour taste.
8. Gradually stir in 1 cup of beef broth. Whisk until there are no flour lumps. Pour in the beef broth gradually, whisking constantly to ensure the flour is fully incorporated and there are no lumps. Whisk vigorously to break up any clumps of flour and create a smooth sauce.
9. Mixture will begin to bubble and thicken. As you whisk the broth into the roux, the mixture will start to bubble and thicken as the flour absorbs the liquid and cooks. This is a sign that the sauce is starting to come together.
10. Turn heat down to low. Whisk in half & half cream, salt & pepper. Add cream cheese pieces. Stir until melted. Reduce the heat to low and whisk in the half & half cream, salt, and pepper. Then, add the cream cheese pieces and stir until they are completely melted and incorporated into the sauce, creating a smooth and creamy texture. Stir constantly to prevent the cream cheese from sticking to the bottom of the skillet.
11. Fold frozen green beans and 1 cup fried onions into creamy mushroom sauce. Remove from heat. Add the frozen green beans and 1 cup of French fried onions to the creamy mushroom sauce and fold gently to combine. Make sure the green beans are evenly distributed throughout the sauce. Remove the skillet from the heat.
12. Spoon green bean mixture into a 9×13 casserole dish. Top with remaining 2 cups fried onions. Pour the green bean mixture into a 9×13 inch casserole dish, spreading it evenly. Sprinkle the remaining 2 cups of French fried onions evenly over the top of the casserole.
13. Melt remaining 1 tablespoon butter. Pour over onion topping. Melt the remaining 1 tablespoon of butter in a small microwave-safe bowl or saucepan. Drizzle the melted butter evenly over the French fried onion topping. This will help the onions brown and crisp up beautifully in the oven.
14. Bake in preheated oven for 20-25 minutes or until topping is golden brown and the edges are bubbly. Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and crispy and the edges of the casserole are bubbly and heated through. The internal temperature of the casserole should reach 165°F (74°C).
15. Let stand for a few minutes before serving. Remove the casserole from the oven and let it stand for a few minutes before serving. This allows the casserole to set slightly and makes it easier to serve.

Nutrition Facts

(Per serving, approximate)

• Servings: 10
• Calories: Approximately 350-400 calories per serving (This is an estimate and can vary based on specific ingredients and portion sizes.)

Note: Nutritional information is an estimate and may vary depending on specific ingredients and brands used. This casserole contains vegetables, protein from bacon, and healthy fats. However, it is also rich in calories and fat due to the cream, cream cheese, and bacon. Enjoy in moderation as part of a balanced diet, especially during holiday meals.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

This Creamy Green Bean Casserole is surprisingly quick and easy to prepare, especially considering it’s made from scratch. The prep time mainly involves chopping vegetables and cooking the bacon. The baking time is relatively short, making it a great option for busy holiday cooking schedules.

How to Serve

This Creamy Green Bean Casserole is a versatile side dish that pairs perfectly with a variety of main courses. Here are some serving suggestions:

• Holiday Dinners:
  • Thanksgiving: A classic Thanksgiving side dish, perfect alongside turkey, stuffing, mashed potatoes, and cranberry sauce.
  • Christmas: Equally wonderful for Christmas dinner, complementing ham, roast beef, or prime rib.
  • Easter: A delightful addition to Easter brunch or dinner, pairing well with ham or lamb.
• Weeknight Meals:
  • Roasted Chicken: Serve with simple roasted chicken for a comforting and satisfying weeknight meal.
  • Pork Chops: Pairs beautifully with pan-fried or baked pork chops.
  • Meatloaf: A classic comfort food pairing with meatloaf.
  • Steak: Adds a creamy and flavorful vegetable side to grilled or pan-seared steak.
• Potlucks and Gatherings:
  • Potlucks: Easy to transport and always a crowd-pleaser at potlucks and picnics.
  • Family Gatherings: Perfect for any family gathering or celebration where a comforting and shareable side dish is needed.
• Serving Suggestions:
  • Garnish: Garnish with fresh parsley or thyme for a pop of color and freshness.
  • Warm: Serve warm for the best flavor and texture.
  • Reheating: Reheats well in the oven or microwave, making it great for leftovers.

Additional Tips for the Best Green Bean Casserole

1. Don’t Overcook the Green Beans: Using frozen green beans unthawed helps prevent them from becoming mushy. If using fresh green beans, blanch them briefly to ensure they retain a slight crispness after baking. Overcooked green beans will be soft and lose their texture.
2. Make it Ahead: You can assemble the casserole up to a day ahead of time. Prepare the casserole as instructed, but don’t add the French fried onion topping until just before baking. Store it covered in the refrigerator. When ready to bake, add the topping and bake as directed.
3. Customize Your Mushrooms: Feel free to experiment with different types of mushrooms for a more complex flavor. Cremini, shiitake, or oyster mushrooms all work wonderfully. A mix of mushrooms can add depth and interest.
4. Spice it Up: For a little kick, add a pinch of red pepper flakes to the mushroom mixture or a dash of hot sauce to the cream sauce. You can also use pepper jack cheese instead of cream cheese for a spicier flavor.
5. Fresh Herbs Enhance Flavor: Adding fresh herbs like thyme, rosemary, or parsley to the mushroom mixture or as a garnish can elevate the flavor of the casserole. Fresh thyme and rosemary are particularly complementary to the earthy flavors of mushrooms and green beans.

Frequently Asked Questions (FAQ)

Q1: Can I use fresh green beans instead of frozen?
A1: Yes, you can use fresh green beans. Trim the ends and cut them into 1-inch pieces. Blanch them in boiling salted water for 3-4 minutes until tender-crisp, then immediately plunge them into ice water to stop the cooking process. Drain well and use them in place of the frozen green beans.

Q2: Can I make this casserole vegetarian?
A2: Yes, to make this casserole vegetarian, simply omit the bacon. You can increase the butter to 3 tablespoons total for sautéing the onions and mushrooms. To add a smoky flavor that is similar to bacon, consider using smoked paprika or smoked salt in the mushroom mixture. Ensure your beef broth is replaced with vegetable broth.

Q3: Can I make this casserole dairy-free?
A3: Making this casserole dairy-free requires a few substitutions. Replace the butter with a dairy-free butter alternative or olive oil. Substitute the half & half cream with full-fat coconut milk (be aware it might slightly alter the flavor) or cashew cream. Replace the cream cheese with a dairy-free cream cheese alternative. Check the ingredients of your French fried onions, as some brands may contain dairy.

Q4: How do I store leftovers and reheat them?
A4: Store leftover green bean casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave. The topping may lose some of its crispness upon reheating.

Q5: Can I make this casserole ahead of time and freeze it?
A5: While you can assemble the casserole ahead of time and refrigerate it, freezing is not recommended after baking as the texture of the sauce and green beans may change upon thawing. However, you can prepare the creamy mushroom sauce ahead of time and freeze it. Thaw it overnight in the refrigerator, then proceed with the recipe by adding the green beans and topping and baking as directed. Adding the French fried onions just before baking is crucial for maintaining their crispiness.

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