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.
Introduction
With the holidays approaching, one of the most loved side dishes is a green bean casserole. Please understand I hate cooking with cans of soup. Just a general principle I follow if possible. So let's get a better, fresher version of this holiday classic but without that soup.
Just an FYI interesting tidbit. Green bean casserole was developed by Campbell soup kitchen in the 1950s as a way to sell soup and canned beans.
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.
My Rating
It's a nice 4. Grandpa and wifo had two servings each.
🥣Ingredients
The Green Beans
Many prefer canned beans for this recipe. But this recipe works fine with fresh, frozen, or canned green beans. You may use the 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).
👨🍳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 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.
How to Make Green Bean Casserole Without Mushroom Soup
- Preheat oven
- If using fresh green beans, clean and precook by boiling,
- Cook a chopped onion in butter in a large skillet.
- Add flour and make a roux.
- Remove from heat, and add sour cream and seaoning.
- Mix in green beans and some cheese.
- Move to a casserole dish and top with more cheese.
- Add crushed Ritz crackers with butter. If using fried onion rings, bake topped with just the cheese and add the onion rings the last 5 minutes of cooking.
- Bake until goldern brown and bubbly.
❓FAQs
Sure, 2-3 days is safe if stored refrigerated and airtight. Leave off your topping and add at the time of cooking.
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.
The cooked casserole can be refrigerated airtight for 3-4 days. It can also be frozen for 3-4 months.
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This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 350° convection or 375° conventional.
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.
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.
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. 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 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.
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.
Sprinkle your topping over the casserole.
Bake for about 35-40 minutes until the top is golden and the casserole is bubbly.
📖Recipe
Green Bean Casserole Without Mushroom Soup
Ingredients
- 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
Instructions
- Preheat oven to 350° convection or 375° conventional.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle your topping over the casserole.
- Bake for about 35-40 minutes until the top is golden and casserole is bubbly.
My Private Notes
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.
- 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.
- 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.
- 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 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.
- 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.
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
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Originally Published November 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Liz Elam
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?
Lauren
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?!
DrDan
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
Heather
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.
DrDan
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
Elisabeth Wasslen
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.
DrDan
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
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.
Sandra
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
DrDan
Thanks Sandra, I have never done this one "make ahead" so great tip.
Dan
DrDan
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
KrissyG
Thank you, Dan! We'll go with fresh green beans... making this week. :)
KrissyG
Great recipe! Thank you:)
Wondering if anyone has tried frozen green beans yet... We'd love to know of/about the taste, texture, etc.
Virginia
Wish nutrition info. was included. Am trying this today using frozen beans.
DrDan
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
DrDan
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
Tracey
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?
Tracey
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