Ultimate Green Bean Casserole (no mushroom soup)
User Reviews
5
Ultimate Green Bean Casserole (no mushroom soup)
Description
This version of green bean casserole replaces the traditional canned mushroom soup with a homemade creamy mixture using butter, flour, half and half, chicken broth, and milk, enriched with sharp white cheddar cheese. Fresh green beans are blanched to maintain a tender-crisp texture and then combined with sautéed bacon, onions, mushrooms, and garlic that add savory depth.
The casserole is assembled by mixing these components, flavored with Worcestershire sauce, thyme, salt, and pepper, into a thick, cheesy sauce. It is topped with crispy French fried onions and optionally a mixture of panko breadcrumbs, melted butter, salt, and pepper for extra crunch. Baking at 350°F produces a bubbling, golden topping and fully cooked beans with a creamy consistency.
This casserole serves as a rich, comforting side dish suited to holiday meals or family dinners. The textures balance tender green beans with savory toppings. The recipe includes detailed blanching instructions to preserve green bean color and texture, and it guides assembly and baking for consistent results.
Storage tips recommend covering and refrigerating leftovers for up to 3-5 days. The casserole can be prepared in advance without the crispy topping and stored refrigerated or frozen for up to 2 days and 3 months respectively. Just before baking, add the topping to maintain its texture and bake until heated through and golden. Leftover casserole reheats well covered with foil in the oven or briefly in the microwave.
Ingredients
- 2 pounds green beans fresh, cut, blanched* see notes
- 4 lices Bacon thick cut, diced
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 12 ounces mushrooms chopped (cremini, button, shitaki, baby bella, your favorite)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour use gluten-free AP flour if GF
- 1 cup half and half
- 1 cup chicken broth
- 1/2 cup milk whole
- 1 cup White Cheddar Cheese shredded
- 1 teaspoon Worcestershire sauce
- 3 prigs thyme or 1 teaspoon dried
- 1-1 ½ teaspoons kosher salt
- ¼-½ teaspoon black pepper
- 1 can French fried onions
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/2 teaspoon kosher salt
- black pepper ground
Instructions
How to Blanche Green Beans
- Trim and cut the green beans into halves or smaller pieces if desired. Meanwhile, bring a large pot of water to boil over high heat, add a tablespoon of kosher salt (adds flavor to the green beans), but adjust your salt according to taste in the cheesy mixture.
- Toss prepared green beans into boiling water and blanch for 3-5 minutes, stirring occasionally (on the longer side for high altitude). Then using a slotted spoon or a spider, remove the green beans from the pot and plunge them into a large bowl of ice water.
Green Bean Casserole
- Preheat oven to 350° F (175° C). Grease the casserole dish with spray oil or rub with butter.
- Fry bacon in a large skillet over medium-high heat until crispy, remove to a paper towel lined plate. Add onions and saute until soft and just starting to brown, about 5-7 minutes. Add mushrooms and saute another 4-5 minutes until soft. Add garlic during the last minute of sauteing and stir until fragrant. Remove onion mixture.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour, continually stirring for at least 2 minutes. The mixture will darken in color, you are making a roux.
- Slowly whisk in the half and half, milk and chicken broth into the flour mixture, whisking constantly until thickened slightly and smooth. Stir in thyme and Worcestershire sauce, then whisk in cheese until melted and smooth.
- Finally, add the onion/mushroom mixture along with the bacon, allowing the mixture to simmer for 2-3 minutes over medium-low heat. Stir in the blanched green beans, stirring to coat. Add salt and pepper to taste either before or after adding the green beans.
- Pour green bean mixture into a 9x13 casserole dish and if desired, sprinkle with French onions. Bake uncovered for 30-40 minutes or until it is bubbly and golden and onions are crispy on top.
Make Optional Panko Topping
- Mix together panko, melted butter, salt and pepper, spread on top of the casserole, then sprinkle with French Fried Onions.
Notes
- Blanch green beans by boiling and shocking in ice water to keep vibrant color and tender-crisp texture.
- Store any cooled leftover casserole in the fridge for up to 3-5 days tightly covered to prevent drying out.
- For make ahead, prepare the casserole base without topping, refrigerate up to 2 days or freeze up to 3 months.
- When freezing, cool casserole fully, press plastic wrap firmly on surface, ensuring beans stay submerged, then cover tightly with foil.
- Before baking frozen or refrigerated casserole, allow it to come to room temperature (30-60 minutes), add toppings, bake covered for 20 minutes, then uncovered for 10-15 minutes until golden.
- Reheat leftovers covered in the oven at 350°F for about 15-30 minutes until bubbly or microwave briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 1124mg | 47% |
| Potassium | 530mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 17mg | 19% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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