Print

Creamy Homemade Green Bean Casserole Without Canned Soup Recipe

homemade green bean casserole - featured image
Print Recipe

A fresh and comforting green bean casserole made with a creamy homemade mushroom sauce instead of canned soup, featuring a crispy panko topping. Perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and blanched
  • 8 ounces cremini or white button mushrooms, finely chopped
  • 1 small yellow onion, diced finely
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk (or 2% or dairy-free milk like almond or oat milk)
  • 1 cup low sodium chicken or vegetable broth
  • ½ cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 tablespoon fresh thyme or parsley, chopped
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3-4 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the diced onions and cook for about 3 minutes until translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Add the chopped mushrooms to the skillet. Stir frequently and cook for 7-8 minutes until they release their moisture and turn golden brown.
  4. Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in the milk and broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 4-5 minutes until thickened and creamy. Season with salt, pepper, and stir in the Parmesan cheese until melted and smooth.
  6. Add the drained green beans to the sauce and gently toss until well coated.
  7. In a small bowl, mix the panko breadcrumbs with chopped fresh thyme (or parsley), a pinch of salt, and a drizzle of melted butter if desired.
  8. Transfer the green bean mixture to a 9×13-inch casserole dish. Spread the breadcrumb topping evenly over the surface.
  9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden and crisp and the casserole is bubbling around the edges.
  10. Let the casserole cool for 5 minutes before serving.

Notes

If topping browns too fast but casserole isn’t heated through, loosely cover with foil halfway through baking. Pat green beans dry after blanching to avoid watery casserole. Use freshly grated Parmesan for better flavor and melt. Panko can be substituted with crushed Ritz crackers, cornflakes, or crispy fried onions. For dairy-free, substitute butter with olive oil or dairy-free margarine and milk with almond or oat milk; use nutritional yeast instead of Parmesan. For gluten-free, use gluten-free flour and gluten-free panko or crackers.

Nutrition

Keywords: green bean casserole, homemade, no canned soup, creamy mushroom sauce, holiday side dish, comfort food, panko topping

Find it online: https://forkifyfun.com/creamy-homemade-green-bean-casserole-without-canned-soup-recipe/