Green Bean Casserole Without Mushroom Soup has a creamy homemade sour cream sauce, tender beans, and crunchy topping—no need for mushrooms or a can of soup.
With detailed, easy-to-follow step-by-step photos, this made-from-scratch recipe is for everybody.
Green beans—canned, frozen, or fresh
Flour, salt, black pepper, sugar
Table of Contents (scroll for more)
Featured Comment from KrissyG:
"Great recipe! Thank you:)"
With the holidays approaching, a green bean casserole is one of the most loved side dishes. So, let's eliminate the can of soup and get a better, fresher version of this holiday classic without that soup.
While green bean casserole is mainly served at Thanksgiving, it also goes perfectly with casual dining, like meatloaf or take-it-to-take-dish parties.
👨🍳How to Green Bean Casserole with Mushroom Soup
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 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon sugar, and 1 cup sour cream. Mix well. Stir in about 2 pounds of green beans and 1 cup of shredded cheese of your choice. Cheddar cheese is commonly used, but Colby Jack, Gruyere, or Swiss cheese are good choices.
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, then mix the butter with the crushed crackers. You can use a cup of French fried onions added in the last 5 minutes of cooking.
Sprinkle your topping over the casserole.
Bake for about 35-40 minutes until the top is golden and the casserole is bubbly.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Green bean options
This recipe works fine with fresh, frozen, or canned green beans. You may use French-cut or straight-cut beans. Frozen or canned beans are just dumped and go, so I gave instructions to use fresh, but use what you want.
Cooking Fresh Green Beans: 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.
🧀About making the sauce
In this recipe, we are thickening with a traditional roux— the traditional and relatively simple way to thicken things. Use butter and flour to make a roux, then add cheese and sour cream. For more discussion on creating a roux, see How To Make Gravy at Home.
Why no can of soup? Cans of soup are used in casseroles and crockpot cooking to thicken things and sometimes add flavor. But for that, you are adding a lot of chemicals and flavors that I don't enjoy.
Nice cheddar cheese is commonly used and provides a great classic taste. But any cheese will be fine, like Colby Jack, Gruyere, or Swiss cheese(my choice).
Now, we are into the passionate part of green bean casserole. Everybody has their favorite topping.
I suggest a topping of crushed butter crackers (Ritz) mixed with butter. Again, it is a break from tradition for many but a great and easy topping.
If you want the traditional can of French fried onions, leave off the cracker topping, then cook as directed, but add 1 to 1 ½ cups of French fried onions for the last five minutes of cooking.
The third option is Panko breadcrumbs. Mix 1 cup of Panko breadcrumbs with 2 to 3 tablespoons of melted butter. You can add ¼ cup of grated Parmesan to the bread crumbs if you want. Add the breadcrumb mixture at the beginning of cooking the casserole.
Pan size choice
A full-size recipe is perfect in a 2 ½ quart casserole dish, and the topping is set for that size. You can use a 9 by 13 casserole, but it is larger, so the casserole will be thinner, and you will want to increase the topping by about 50% to cover the larger area.
A half-size recipe fits a 1-quart casserole dish, or use an 8 by 8, 6 by 9, or an 8 or 9-inch round dish. You may need some adjustments to the amount of topping.
⬇️How to make this a "for two" friendly recipe
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.
- Use the recipe card and adjust the number of servings to four.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- 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.
- Cooking time will be about 10-15 minutes shorter—watch the top color.
How to make green bean casserole ahead and cook later
Make the casserole but without topping, and do not cook. Cover tightly and refrigerate for 2-3 days. Add topping and cook when needed.
This casserole is frequently used for parties or large gatherings of various types. It should be discarded if it falls below 140° for more than 2 hours. For more safety tips, see Thanksgiving Food Safety and Food Help.
The cooked casserole can be refrigerated airtight for 3-4 days. It can also be frozen for 3-4 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Green Bean Casserole Without Mushroom Soup
- 2 pounds green beans - Canned, frozen, or fresh
- 1 onion - small
- 3 tablespoons butter - divided
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 cup sour cream
- 2 cups shredded cheese - of choice
- 12 butter crackers - Ritz crushed
- 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 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon sugar, and 1 cup sour cream. Mix well. Stir in about 2 pounds of green beans and 1 cup of shredded cheese of your choice. Cheddar cheese is commonly used, but Colby Jack, Gruyere, or Swiss cheese are good choices.
- 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, then mix the butter with the crushed crackers. You can use a cup of French fried onions added in the last 5 minutes of cooking.
- Sprinkle the topping over the casserole.
- Bake for about 35-40 minutes until the top is golden and the casserole is bubbly.
Your Own Private Notes
- 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 an 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. More instructions in the recipe post.
- 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 French-fried onions, that should work fine. Leave off the crackers and cook as directed, but add the onion rings for the last five minutes of cooking.
- Instructions for bread crumb topping in the post.
- 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.
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Originally Published November 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Adapted from Allrecipe's Grandma's Green Bean Casserole.