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    🏠Home » Recipes » Side Dish Recipes

    Green Bean Casserole Without Mushroom Soup

    Nov 14, 2021 · Modified: Nov 17, 2022 by Dan Mikesell AKA DrDan · 18 Comments

    Recipe Table of Contents    
    4.22 from 82 votes

    Now you can enjoy a delicious green bean casserole without the mandatory can of soup. Just green beans, a simple homemade sauce, and a topping of your choice will give you a new appreciation for this classic Thanksgiving side dish.

    green bean casserole on an orange plate

    Jump To:
    • How to make this recipe
    • 🥣Ingredients
    • ❓FAQs
    • 📖 Thanksgiving Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    With the holidays approaching, one of the most loved side dishes is a green bean casserole. So let's eliminate the can of soup and get a better, fresher version of this holiday classic without that soup.

    Inspired by Allrecipe's Grandma's Green Bean Casserole, I made a few adjustments after reading the comments. I'm giving options for your favorite topping, fresh green beans, and different cheeses.

    Combine your green bean casserole with a Roasted Turkey Breast, Sausage Stuffing and Sweet Potato Casserole for a complete traditional holiday feast.

    How to make this recipe

    1. Preheat the oven to 350° convection or 375° conventional.
    2. If using fresh green beans, clean and precook by boiling,
    3. Cook a chopped onion in butter in a large skillet.
    4. Add flour and make a roux.
    5. Remove from heat, and add sour cream and seasoning.
    6. Mix in green beans and some cheese.
    7. Move to a casserole dish and top with more cheese.
    8. Add crushed Ritz crackers with butter. If using fried onion rings, bake topped with just the cheese and add the onion rings for the last 5 minutes of cooking.
    9. Bake until golden brown and bubbly.

    🥣Ingredients

    Green beans

    Many prefer canned beans for this recipe. But this recipe works fine with fresh, frozen, or canned green beans. You may use French-cut or straight-cut beans.

    The frozen and canned beans are just dumped and go, so I gave instructions to fresh but use what you want.

    Amount of Green Beans: Since this is generally a large family holiday recipe, I have set the amounts and instructions to 8 servings. But it is an easy recipe to cut in half if you want.

    You will need about 2 pounds of beans for the 8-serving size. It can be fresh, picked over and cut up some, frozen, or 3 cans of drained green beans.

    Fresh Green Bean Variation: You can not just put fresh green beans in the casserole. They need precooking, or they may not cook thoroughly. I suggest boiling them. Bring the water to a boil and cook for five minutes.

    🧀The sauce

    Why no can of soup? Cans of soup are used in many casseroles and crockpot cooking to thicken things and sometimes add some flavor. But for that, you are adding a lot of chemicals and flavors that I don't enjoy.

    In this recipe, we are thickening with a traditional roux— the traditional and relatively simple way to thicken things. We are using butter and flour, then adding cheese and sour cream. For more discussion on creating a roux, see How To Make Gravy at Home.

    Cheese

    Nice cheddar cheese is commonly used and provides a great classic taste. But any cheese will be fine, like Colby Jack or Swiss (my choice).

    👨‍🍳Topping

    Now we are into the passionate part of green bean casserole. Everybody has their favorite.

    I suggest a topping of crushed butter crackers (Ritz) mixed with butter. Again, a break from tradition for many but a great and easy topping.

    If you want the traditional can of fried onion rings, that should work fine. Leave off the crackers, cook as directed but add the onion rings for the last five minutes of cooking.

    ❓FAQs

    Can I make green bean casserole ahead and cook later?

    Sure, 2-3 days is safe if stored refrigerated and airtight. Leave off your topping and add at the time of cooking.

    How to cut this recipe in half.

    This is an easy recipe to make smaller. Use the serving adjustment in the recipe card and change from 8 to 4 servings. This will ONLY adjust the ingredient list—not the written instructions.

    Use those amounts to assemble the casserole. It will fit in a 1-quart dish but use what you have available. Cooking time will be about the same but watch the top color.

    How to store cooked casserole?

    The cooked casserole can be refrigerated airtight for 3-4 days. It can also be frozen for 3-4 months.

    📖 Thanksgiving Recipes

    How to Roast Turkey Breast the Easy Way

    Sausage Stuffing

    Traditional Sweet Potato Casserole

    Thanksgiving Recipe Roundup

    Thanksgiving Food Safety and Food Help

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Holiday Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    fresh green beans with casserole ingredients

    Preheat the oven to 350° convection or 375° conventional.

    blanching green beans in large pot

    If you are using fresh green beans, clean and trim. Then, 5 minutes in boiling water with some salt. One teaspoon of salt per quart of water is fine.

    cooking onion in butter

    Chop one small onion. Add two tablespoons of butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.

    mixing a roux in a frying pan

    Stir in two tablespoons of flour until smooth, and cook for two minutes. Remove from heat.

    adding green beans to sauce

    Add one teaspoon salt, one teaspoon sugar, and one cup sour cream. Mix well. Stir in about two pounds of green beans and one cup of shredded cheese of your choice. I used swiss, but cheddar would be a good choice also.

    adding coated green beans into casserole

    Transfer the bean mixture to a 2 ½ quart casserole dish. Top with the remaining 1 cup of cheese. You can cover at this point and refrigerate to cook for 1-3 days. Do the topping at the time of cooking.

    mixing ritz cracker topping in blue bowl

    Crush 12 Ritz crackers to make ½ cup of crumbs. Melt 1 tablespoon of butter in a microwave, and then mix the butter with the crushed crackers. You can use a can of fried onion rings if you wish instead.

    adding ritz topping to casserole

    Sprinkle your topping over the casserole.

    browned green bean casserole_

    Bake for about 35-40 minutes until the top is golden and the casserole is bubbly.

    green bean casserole on a spoon
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    📝Recipe

    Green bean casserole on a plate

    Green Bean Casserole Without Mushroom Soup

    From Dan Mikesell AKA DrDan
    Now you can enjoy a delicious green bean casserole without the mandatory can of soup. Just green beans, a simple homemade sauce, and a topping of your choice will give you a new appreciation for this classic Thanksgiving side dish.
    Tap to leave a Rating
    4.22 from 82 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 2 pounds green beans - Canned, frozen, or fresh
    • 1 onion - small
    • 3 tablespoons butter - divided
    • 2 tablespoons flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 cup sour cream
    • 2 cups shredded cheese - of choice
    • 12 butter crackers - Ritz crushed
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° convection or 375° conventional.
      fresh green beans with casserole ingredients
    • If you are using fresh green beans, clean and trim. Then, 5 minutes in boiling water with some salt. One teaspoon of salt per quart of water is good.
      blanching green beans in large pot
    • Chop one small onion. Add two tablespoons of butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.
      cooking onion in butter
    • Stir in two tablespoons of flour until smooth and cook for two minutes. Remove from heat. Add one teaspoon salt, one teaspoon sugar, and one cup sour cream. Mix well.
      mixing a roux in a frying pan
    • Stir in about two pounds of green beans and one cup of shredded cheese of your choice. I use Swiss, but cheddar would be a good choice also.
      adding green beans to sauce
    • Transfer the bean mixture to a 2 ½ quart casserole dish. Top with the remaining 1 cup of cheese. You can cover at this point and refrigerate to cook in 1-3 days. Do the topping at the time of cooking.
      adding green beans to sauce
    • Crush 12 Ritz crackers to make ½ cup of crumbs. Melt 1 tablespoon butter in a microwave, and then mix the butter with the crushed crackers. You can use a can of fried onion rings if you wish instead.
      mixing ritz cracker topping in blue bowl
    • Sprinkle your topping over the casserole.
      adding ritz topping to casserole
    • Bake for about 35-40 minutes until the top is golden and casserole is bubbly.
      browned green bean casserole_
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. First, never cook a new recipe for the first time for an important meal. Do a test run a week or two ahead.
    2. This is a very easy recipe to cut in half. Use a small casserole dish—about 1 quart. Cooking time will be about the same. Watch the color of the top.
    3. Many prefer canned beans but use the beans of your choice. I prefer fresh but frozen or canned will do. Note that it will take about 3 cans of drained green beans to be 2 pounds of beans.
    4. Most will want cheddar cheese which is fine but I love Swiss cheese here.
    5. I think you should try the Ritz cracker topping but if you really want the traditional can of fried onion rings that should work fine. Leave off the crackers, cook as directed but add the onion rings for the last five minutes of cooking.
    6. A great make-ahead dish. Do up to mixing the topping. Then you can cover and refrigerate for 1-3 days. Create and use the topping just before cooking.
    7. Leftovers are good in the refrigerator for about three days.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Green Bean Casserole Without Mushroom Soup
    Amount Per Serving
    Calories 283 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 13g65%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 62mg21%
    Sodium 523mg22%
    Potassium 257mg7%
    Carbohydrates 16g5%
    Fiber 4g16%
    Sugar 4g4%
    Protein 11g22%
    Vitamin A 1450IU29%
    Vitamin C 26.4mg32%
    Calcium 270mg27%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Vegetable
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published November 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly dogs enjoying the first snow of the season.
    Molly and Lilly are enjoying the first snow of the season.

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    1. Liz Elam

      November 17, 2021 at 12:32 pm

      5 stars
      Wonderful alternative to the standard recipe.I had trouble with a too thick sauce so added enough milk to make it creamy. Did anyone have trouble cleaning the pan once the sauce was made…Swiss cheese mess?

      Reply
    2. Lauren

      December 07, 2018 at 2:26 pm

      I’ve been searching other green bean casserole recipes, I really want to try this one! What do you think about substituting the sour cream for cream cheese?!

      Reply
      • DrDan

        December 07, 2018 at 2:37 pm

        Hi Lauren,

        Welcome to the blog.

        When creating a recipe post, I usually read many recipes. There were a few that used cream cheese. I don't remember now which but they are out there.

        Having said that. I'm not a fan of cream cheese in casseroles or things like chili or southwest recipes. And my wife (who liked this recipe) will ask what I did and then not eat it. So, it is a matter of individual taste.

        Dan

    3. Heather

      November 18, 2018 at 8:25 am

      Two tablespoons of butter dried up in 2 seconds and left my flour in crumbles? There's no way that's all the liquid that can be used.

      Reply
      • DrDan

        November 18, 2018 at 8:41 am

        Hi Heather,

        Sorry, it didn't work well for you. The usual ratio of flour to fat for a roux is 1:1 and that is what this is. You can increase the butter (double) if you wish.

        My best guess of what happened to you is the butter used was your issue. The butter should be real butter with full fat. Many butter substitutes are whipped or have a lower amount of fat.

        Dan

    4. Elisabeth Wasslen

      November 13, 2018 at 11:18 am

      I would love to try this, but cannot do dairy. Can I just ask, what kind of soup were you using in the original recipe? I am a big vegetable lover, and so is my family, and I think we would all enjoy this. Thank you in advance.

      Reply
      • DrDan

        November 13, 2018 at 11:45 am

        Hi Elisabeth,

        Welcome to the blog.

        If you are lactose intolerant, I know there is lactose-free sour cream available. I hear there are dairy free versions but I have never seen them. Of course, there are dairy free subs for butter and cheeses.

        The original recipes for this use Campbell's Cream of Mushroom soup which does have milk products. I don't know of substitutes that are dairy free unless you want to make your own.

        This recipe is just so dairy heavy, it seems hard for you to do. Can I interest you in bacon? I have an excellent green bean bacon recipe that we use for special meals. https://www.101cookingfortwo.com/baked-bacon-green-beans/

        Sorry I'm not more help.

        Dan

      • Elisabeth Wasslen

        November 17, 2018 at 9:07 pm

        Thank you. I so much appreciate your help. Usually I use unsweetened coconut beverage and coconut yoghurt, e.g. I am also allergic to wheat, egg white and soy so I am always looking for good things I can eat. Actually I can eat very old cheddar cheese without consequence. I will definitely try the green beans with bacon. Looks so good to me.

    5. Sandra

      December 24, 2017 at 4:45 pm

      Another winner. I used Swiss cheese and Ritz crackers. Yummy. The second day it had thickened up a bit so I would suggest a thinner sauce if making ahead

      Reply
      • DrDan

        December 24, 2017 at 6:24 pm

        Thanks Sandra, I have never done this one "make ahead" so great tip.
        Dan

    6. DrDan

      September 02, 2016 at 11:57 pm

      Hi Krissy,
      No, I have not. But I would expect a little downgrade with frozen. I have tried both in other recipes and the texture and flavor seems to suffer just a little.
      Dan

      Reply
      • KrissyG

        September 18, 2016 at 9:01 am

        Thank you, Dan! We'll go with fresh green beans... making this week. :)

    7. KrissyG

      September 02, 2016 at 11:44 pm

      Great recipe! Thank you:)
      Wondering if anyone has tried frozen green beans yet... We'd love to know of/about the taste, texture, etc.

      Reply
    8. Virginia

      April 03, 2016 at 11:42 am

      Wish nutrition info. was included. Am trying this today using frozen beans.

      Reply
      • DrDan

        April 03, 2016 at 3:00 pm

        I don't do nutrition info due to the many variables. But if you want an estimate then check at https://www.caloriecount.com/cc/recipe_analysis.php.

        About the frozen beans. I suspect some texture issues with the things I have done before with frozen beans. But give it a try and report if you would please.

        DrDan

    9. DrDan

      November 27, 2015 at 9:39 am

      Thanks for the notes and rating. We had it for Thanksgivings and I used cheddar. Good but I like the Swiss cheese a little more.

      Dan

      Reply
    10. Tracey

      November 25, 2015 at 7:17 pm

      Hi, Dan.

      Did a "trial" run of this yesterday making sure it was at least liked by all (I was going for loved by all but a solid like would have made it tested and family approved). I, as well could never wrap my head around the other GB Casserole and can't even swallow whatever those things called onions were/are. So when I saw this it was a must try mainly for my husband who has missed this dish he grew up on solely because I would not make it (and I didn't grow up on it my grandparents refused to make it thank goodness!). Just for FYI I used fresh green beans.

      Well the votes are in. Two liked it and two loved it! Sold! I gave some to my empty nester next door neighbors and one said this is pretty good the other said I love this version!

      Thank you for an alternative to that other stuff. This dish will be on our holiday dinner table tomorrow.

      Tracey

      PS... I'm sure it's user error but once again can not get the stars to work. Would you so kindly give it 5 stars for me if you can?

      Reply
      • Tracey

        November 26, 2015 at 9:29 pm

        Just an update... one of the nurses my husband has worked with for years got sick and went home. We know them well so I sent over two dinners for them. Thought nothing more about it until the phone rang and Chris (the hubby) said two things. One was to let me know that the macaroni and cheese I made was out of this world (funny thing about that was it was a last minute add on for the kids. Simplistic made on the stove top with 4 ingredients. I had never made it before, but it will be made again. A LOT!). The other comment was on your GB casserole! He said that if he had to choose between the meat and one of those dishes he would no doubt have had a vegetarian dinner! Ha! Just thought I'd let you know how much it was enjoyed along with my "not on the menu Mac and cheese"! Haha

        Hope you had a wonderful and blessed Thanksgiving day and meal.

        Tracey

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