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Green Bean Casserole

This homemade green bean casserole without canned mushroom soup is perfect for anyone that isn't a fan of mushrooms or canned soup. It is made with fresh beans, a simple bechamel sauce and of course a crispy onion topping. This is the perfect side dish for your holiday table!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: green bean casserole without mushroom soup, green bean casserole no mushrooms, green bean cassserole without cream of mushroom soup,
Servings: 8
Author: Bobbie Blue

Equipment

  • large pot
  • casserole dish

Ingredients

  • 2 pounds green beans fresh or frozen see notes
  • 4 tablespoons butter
  • 1 clove garlic
  • 3 tablespoons flour
  • 1 and ½ cups whole milk
  • ¼ cup chicken broth
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika
  • 6 ounces French's Fried Onions

Instructions

  • Preheat oven to 375° F and lightly grease a casserole dish with cooking spray.
  • Bring a large pot of water to a boil. Add trimmed and cut green beans to the pot of boiling water.
  • Boil the green beans for 3-4 minutes. Drain beans and plunge into an ice bath to stop the cooking process. Drain beans well and add to the prepared casserole dish. Pat dry with a paper towel to remove any excess water.
  • Return pot to the stove top and heat over medium heat. Melt butter and add minced garlic to sauté for 60 seconds and fragrant.
  • Add flour to the butter and stir to cook the flour for 2 minutes.
  • Slowly drizzle milk into the butter mixture while continuously stirring. This gradual process will take several minutes. Make sure to scrap the sides of the pan to mix all of the flour into the milk.
  • Stir in the chicken broth and stir. Sauce should be thick enough to coat the back of a spoon. Season with Dijon mustard, paprika, salt and pepper.
  • Pour sauce over the green beans and stir to coat. If baking right away place casserole dish uncovered in preheated oven for 15 minutes or follow make ahead instructions (see notes below).
  • Remove the casserole from oven and sprinkle with desired amount of onions. Bake for an additional 10 minutes or until casserole is bubbling and onions are golden brown.

Notes

Make Ahead Tips

This easy green bean casserole can be made ahead and baked the next day. Follow the steps through blanching the green beans, preparing the sauce and combining into a baking dish. Let this cool and then cover and place in the refrigerator for up to 2 days ahead.
When ready to bake, remove from the refrigerator and allow to come back to room temperature. Place the casserole uncovered in preheated oven for 15-20 minutes (because it is cold it may take longer to warm through).
Remove the casserole from oven and sprinkle with crispy onions. Return to the oven to bake an additional 10 minutes or until the sauce is bubbling and the onions are golden brown.
green beans-while I do not recommend canned green beans you could use frozen green beans and skip the blanching process. Three 10 ounce packages will be close enough to two pounds. Thaw the beans in a strainer under cold running water and add to a baking dish. Follow the remaining steps as directed to make the sauce and bake.