Print

Amazing 1 Green Bean Casserole 2.0 — No Soup

Green Bean Casserole 2.0 — No Canned Soup Needed
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a fresh, homemade Green Bean Casserole without using any canned soup. This recipe delivers a richer, superior flavor for your holiday table.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup crispy fried onions (store-bought or homemade)

Instructions

  1. Blanch the green beans in boiling salted water for 3-4 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop cooking. Drain well.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3 minutes.
  3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 8-10 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute.
  6. Slowly whisk in the broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens slightly.
  7. Whisk in the milk, heavy cream, Dijon mustard, and dried thyme. Continue to cook until the sauce coats the back of a spoon. Season with salt and pepper.
  8. Gently fold the blanched green beans into the mushroom sauce until they are evenly coated.
  9. Transfer the mixture to a baking dish. Sprinkle the crispy fried onions evenly over the top.
  10. Bake at 375°F (190°C) for 15-20 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

  • For a deeper mushroom flavor, use dried porcini mushrooms soaked in hot water; add the strained soaking liquid to the broth.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
  • Make the sauce ahead of time and store it in the refrigerator for up to two days. Add the beans and onions just before baking.

Nutrition

Find it online: https://flavorvista.com/green-bean-casserole-2-0-no-canned-soup/