If you love the idea of green bean casserole but don’t love mushrooms, you’re in for a treat.
This version keeps all the creamy, crispy comfort of the original—without the mushrooms. It’s rich, warm, and full of flavor with no soggy bits, just fresh green beans, crispy onions, and a creamy homemade sauce.
We’ve made it simple and straightforward, so even if you’ve never made a casserole from scratch, you’ve got this.
Why I Love This Recipe
I grew up on the classic green bean casserole at every holiday, but the canned mushroom soup? Not my favorite. So I swapped it out with a creamy garlic-parmesan sauce and let the fresh ingredients shine. This version still gives you all the cozy holiday vibes—but it’s brighter, more flavorful, and honestly… better.
- Made with fresh green beans—so much more bite than canned
- No weird mushroom texture
- Crunchy fried onion topping (no one skips that part)
- Can be prepped ahead of time
- Tastes homemade because it is
Servings & Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Macros (Per Serving – Estimated)
- Calories: 220
- Protein: 7g
- Carbs: 20g
- Fat: 13g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Swapping canned soup for a homemade roux (butter + flour) helps you control flavor and texture. The cream and broth make a silky base, and the garlic and parmesan punch up the flavor. Blanching the green beans first keeps them crisp-tender—not mushy. Baking finishes the dish and crisps up the onion topping without overcooking the green beans.
Common Mistakes
- Overcooking the beans: Boil them just 4–5 minutes or they’ll turn mushy in the oven.
- Not drying the beans: Extra water can make the sauce watery. Pat them dry.
- Too much flour in the roux: This can make the sauce pasty instead of creamy. Stick to the measurements.
- Using pre-shredded parmesan: It doesn’t melt as smoothly. Grate it fresh if you can.
What to Serve With
- Roast chicken or turkey
- Mashed potatoes or stuffing
- Cranberry sauce for a sweet contrast
- A big side salad with vinaigrette to balance the richness
FAQ
Can I use frozen green beans?
Yes, thaw and pat dry first. They won’t be quite as crisp, but still tasty.
Is there a dairy-free option?
Yes! Use unsweetened almond milk and vegan butter. Skip the cheese or use dairy-free parm.
Can I make this gluten-free?
Absolutely—use gluten-free flour and crispy onions labeled gluten-free.
Do I need to use fresh garlic?
Nope! Garlic powder works fine—use ½ teaspoon in place of the fresh cloves.
What You’ll Need
- 1 ½ pounds fresh green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth (or vegetable broth)
- ¾ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- 1 ½ cups crispy fried onions (store-bought)
Tools Needed
- Large pot
- Strainer
- Skillet
- Whisk
- Mixing spoon
- 9×9 or round baking dish
- Knife
- Cutting board
Pro Tips
- Blanch green beans until bright green, then immediately cool to stop cooking
- Dry the green beans completely before adding to the sauce
- Make the sauce while the beans cook to save time
- Use a ceramic or glass baking dish for even heat
- Bake uncovered so the onions get crispy—not soggy
Make Ahead Tips
- Make the sauce and blanch the beans ahead, store separately
- Assemble the casserole (without onions) up to 1 day in advance, refrigerate
- Add fried onions right before baking
How to Make No-Mushroom Green Bean Casserole
Step 1: Blanch the Green Beans
Bring a large pot of water to a boil. Add 1 ½ pounds fresh green beans, trimmed and halved. Boil for 4–5 minutes until bright green and just tender. Drain and rinse under cold water. Pat dry.
Step 2: Sauté Garlic in Butter
In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add 3 cloves minced garlic and stir for 1 minute until fragrant.
Step 3: Make the Roux
Add 2 tablespoons all-purpose flour to the skillet. Whisk constantly for 1–2 minutes to form a thick paste.
Step 4: Add Broth & Cream
Slowly whisk in ¾ cup chicken broth and ¾ cup heavy cream. Cook 3–4 minutes, stirring often, until thickened and creamy.
Step 5: Add Seasoning & Cheese
Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and ½ cup grated parmesan cheese. Stir until cheese melts and sauce is smooth.
Step 6: Combine with Green Beans
Add the blanched green beans to the skillet. Stir gently to coat them fully in the creamy sauce.
Step 7: Transfer to Baking Dish & And Add Fried Onions
Pour the green bean mixture into a 9×9 or round baking dish. Spread evenly.
Then sprinkle 1 ½ cups crispy fried onions evenly over the top.
Step 8: Bake & Serve
Bake uncovered at 375°F for 15 minutes or until bubbly and golden.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy. For the microwave, heat in short bursts and add extra fried onions after reheating, if needed.
Final Thoughts
This No-Mushroom Green Bean Casserole keeps everything you love—creamy, crispy, cozy—and skips the mushrooms without losing any flavor.
It’s always a hit on the holiday table, and you’ll feel good knowing it’s made from scratch.
Give it a try, then drop a comment to let me know how it turned out or if you made any tweaks. I’d love to hear about it!