Now you can enjoy a great green bean casserole without the mandatory cream of mushroom soup. Just follow these easy step by step photo instructions.
Editor’s Note: Originally published November 21, 2015. Updated with expanded text and discussion along with.re-edited photos.
With the holidays approaching, one of the mandatory dishes is a green bean casserole. Now understand I hate cooking with cans of soup. Just a general principle I follow if possible. So I went on the hunt for a substitute without the can of soup.
Adapted from Allrecipe’s Grandma’s Green Bean Casserole, I made a few adjustments after reading the comments. I went with swiss cheese instead of cheddar. I used fresh green beans when canned were recommended along with a few other modifications.
My Rating
It’s a nice 4. Grandpa and wifo had two servings each.
Pro Tips: Recipe Notes for Green Bean Casserole without Soup
The Beans:
The model recipe suggested three cans of green beans drained, which is fine. Or two pounds of frozen beans, also fine.
Those would be fine for “everyday cooking,” but usually green bean casserole is presented as a “special” treat at a holiday gathering. Let’s kick it up a notch.
I blanched fresh beans to the point of just shy of done then the ice bath to stop the cooking. Fresh is always better and not much additional work for a special dish.
The Cheese:
This is a classic dish. And most will want to use a nice sharp cheddar for this dish which is a great classic taste.
But again in the kick it up a notch mode, try Swiss cheese which is great for this dish.
The 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 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.
Other Holiday Classic Side Dishes:
Traditional Sweet Potato Casserole
Preheat oven to 350 convection or 375 conventional. Your green beans can be fresh but blanched to almost done, three cans drained or 2 pounds frozen.
If you are using fresh green beans, clean and trim. Then 2 minutes in boiling water with some salt. Then immediately into an ice bath to stop cooking.
Chop one small onion. Add two tablespoons butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.
Stir in two tablespoons flour until smooth and cook for one minute. Remove from heat.
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.
Transfer the bean mixture to a 2 1/2 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 that time.
Crush 12 Ritz crackers to make 1/2 cup of crumbs. Melt 1 tablespoon butter in a microwave and then mix the butter with the crushed crackers.
Sprinkle over the casserole.
Bake for about 35-40 minutes until the top is golden and casserole is bubbly.
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Green Bean Casserole Without Soup
Ingredients
- 2 pounds green beans
- 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
Instructions
- Preheat oven to 350 convection or 375 conventional. Your green beans can be fresh but blanched, three cans drained or 2 pounds frozen.
- If you are using fresh green beans, clean and trim. Then 2 minutes in boiling water with some salt. Then immediately into an ice bath to stop cooking.
- Chop one small onion.
- Add two tablespoons butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.
- Stir in two tablespoons flour until smooth and cook for one minute. Remove from heat.
- 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.
- Transfer the bean mixture to a 2 1/2 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 that time.
- Crush 12 Ritz crackers to make 1/2 cup of crumbs. Melt one tablespoon butter in a microwave and then mix the butter with the crushed crackers. Sprinkle over the casserole.
- Bake for about 35-40 minutes until the top is golden and casserole is bubbly.
Recipe Notes
Pro Tips:
- First, never cook a new recipe for the first time for an important meal. Do a test run a week or two ahead.
- Use the beans of your choice. I prefer fresh blanched but frozen or canned will do.
- Most will want cheddar cheese which is fine but I love Swiss cheese here.
- I think you should try the Ritz cracker topping but if you really want the traditional can of 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.
- 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.
- Leftovers are good in the refrigerator for about three days.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published November 21, 2015
Molly and Lilly are enjoying the first snow of the season.
Lauren
December 7, 2018 at 2:26 pmI’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?!
DrDan
December 7, 2018 at 2:37 pmHi 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
Heather
November 18, 2018 at 8:25 amTwo 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.
DrDan
November 18, 2018 at 8:41 amHi 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
Elisabeth Wasslen
November 13, 2018 at 11:18 amI 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.
DrDan
November 13, 2018 at 11:45 amHi 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 pmThank 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.
Sandra
December 24, 2017 at 4:45 pmAnother 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
DrDan
December 24, 2017 at 6:24 pmThanks Sandra, I have never done this one “make ahead” so great tip.
Dan
DrDan
September 2, 2016 at 11:57 pmHi 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
KrissyG
September 18, 2016 at 9:01 amThank you, Dan! We’ll go with fresh green beans… making this week. :)
KrissyG
September 2, 2016 at 11:44 pmGreat recipe! Thank you:)
Wondering if anyone has tried frozen green beans yet… We’d love to know of/about the taste, texture, etc.
Virginia
April 3, 2016 at 11:42 amWish nutrition info. was included. Am trying this today using frozen beans.
DrDan
April 3, 2016 at 3:00 pmI 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
DrDan
November 27, 2015 at 9:39 amThanks 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
Tracey
November 25, 2015 at 7:17 pmHi, 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?
Tracey
November 26, 2015 at 9:29 pmJust 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