No-Mushroom Green Bean Casserole

January 7, 2025

By Millie Pham

Not a fan of mushrooms? No problem! This no-mushroom green bean casserole is just as creamy and delicious but skips the mushrooms altogether.

It’s a super kid-friendly twist on the classic dish, and you won’t even miss the mushrooms! Perfect for picky eaters or just switching things up for your family dinner. Let’s make it!

What You’ll Need

Fresh or canned green beans (3 cups fresh or 2 cans, drained)
Cream of chicken soup (1 can, 10.5 oz)
Milk (1/2 cup)
Soy sauce (1 tsp)
Garlic powder (1/2 tsp)
Black pepper (1/2 tsp)
Fried crispy onions (1 1/3 cups, divided)

A top-down shot of fresh green beans on a small plate, cream of chicken soup in a jar, milk in a small glass jar, soy sauce in a small jar, garlic powder in a tiny bowl, black pepper in a pinch bowl, and crispy fried onions on a small plate

Pro Tips

Fresh green beans = best flavor. If you can, go fresh for the best taste and texture. Blanch them to keep their vibrant color.
Taste the sauce. Add more garlic or pepper if you like a bolder flavor.
Use homemade fried onions. If you want to take it up a notch, homemade fried onions make this dish extra special.
Add cheese. Stir in shredded cheddar for a cheesy twist or sprinkle some on top before baking.
Kid-friendly tip. Swap soy sauce for Worcestershire sauce if your kids like that flavor better.

Tools You’ll Need

Medium saucepan
Mixing bowl
Whisk
9×9 casserole dish
Oven

Substitutions and Variations

Dairy-free: Use almond milk and a dairy-free cream soup.
Gluten-free: Opt for gluten-free fried onions and cream soup.
Extra crunch: Add crushed crackers or breadcrumbs on top with the fried onions.
Cheesy version: Stir shredded cheddar or Parmesan into the sauce.

Make-Ahead Tips

Assemble the casserole (without the crispy onions on top) up to 24 hours ahead. Store in the fridge, then add the topping and bake when you’re ready to serve.

How to Make No-Mushroom Green Bean Casserole

1. Prep the green beans

If using fresh green beans, trim the ends and blanch them in boiling water for 3 minutes. Drain and set aside.

2. Make the sauce

In a medium saucepan, whisk together cream of chicken soup, milk, soy sauce, garlic powder, and black pepper over medium heat until warm and smooth (about 5 minutes).

A saucepan on a stove with creamy sauce being whisked together.

3. Mix it all together

In a mixing bowl, toss the green beans with the sauce until evenly coated. Stir in 2/3 cup of crispy fried onions.

A glass mixing bowl filled with green beans and creamy sauce being mixed with a spatula

4. Assemble and bake

Pour the mixture into a 9×9 casserole dish. Bake at 350°F (175°C) for 25 minutes.

A white ceramic casserole dish filled with well combined of 2 things: green bean, creamy chicken soup

5. Add the topping

Remove the casserole from the oven, sprinkle the remaining crispy onions on top, and bake for another 5-10 minutes until golden and bubbly.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the onions crispy, or use the microwave if you’re in a hurry (though the onions might soften a bit).

Conclusion

This no-mushroom green bean casserole is perfect for anyone who wants all the creamy, crunchy goodness without the mushrooms. It’s easy, delicious, and a guaranteed hit at the dinner table. Give it a try, and let me know how your family liked it! I’d love to hear your thoughts or any fun variations you added—drop a comment below! 😊