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No Cream Soup Cheesy Green Bean Casserole

This green bean casserole without cream of mushroom soup gets its creamy texture from a homemade mushroom sauce with sharp cheddar. Baked until bubbling and topped with golden crispy fried onions, it’s a scratch-made take on the classic side dish.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 can (14.5 oz) green beans cut, drained and rinsed
  • 1 tsp canola oil for greasing
For the sauce
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1.5 cup sharp cheddar cheese shredded
For the topping
  • 1.5 cup crispy fried onions canned

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Drain and rinse the green beans, then let them drain thoroughly in a colander.
  2. Heat the oven to 350°F.
  3. Lightly grease a 9x13-inch baking dish with the canola oil.
Make the sauce
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the mushrooms, salt, and pepper and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth and milk, bring to a simmer, and cook for 3 to 5 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
  6. Remove the skillet from the heat and stir in the cheddar until melted.
Assemble and bake
  1. Stir the drained green beans into the sauce.
  2. Transfer the mixture to the prepared baking dish and spread it evenly.
  3. Bake uncovered for 25 to 30 minutes, until the casserole is bubbling around the edges.
  4. Scatter the crispy fried onions evenly over the top.
  5. Bake for 5 to 8 minutes, until the onions are golden.
  6. Let the casserole rest for 5 minutes before serving.

Notes

Drain the green beans thoroughly so the casserole stays creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the topping loses its crispness. For a vegetarian version, use vegetable broth in place of chicken broth.