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5 from 1 vote

Easy Green Bean Casserole (No Canned Soup!)

This Easy Green Bean Casserole tastes even better than the classic, and it's made without canned soup. It's so good, you might want to make extra to be prepared for second helpings!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6
Calories: 209kcal
Author: Michelle / Now Cook This!

Ingredients

  • 1 pound frozen cut green beans
  • 3 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • ½ cup diced onions
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • cups water
  • teaspoons roasted chicken base, such as Better Than Bouillon
  • ¼ cup heavy whipping cream
  • 2 cups French-fried onions, divided
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 350°F.
  • Cook the green beans in lightly salted boiling water for two minutes less than recommended on the package (since they will continue to cook in the oven, this will help keep them from getting too soft). Drain well (you don't want any excess water to thin our your sauce).
    Note: To use your time most efficiently, start making the creamy mushroom sauce while the green beans are cooking.
  • In a large skillet, melt the butter over medium heat. Add the mushrooms and onions; sauté, stirring occasionally, until softened.
  • Add the garlic and sauté, stirring frequently, for another minute.
  • Add the flour and cook, stirring frequently, for another minute.
  • Combine the water and the roasted chicken base. Add to the skillet, stirring constantly until smooth (a whisk is a good tool here). Simmer gently for 5 minutes, stirring occasionally. The mixture will thicken up a bit during this time.
  • Turn off the heat and stir in the heavy whipping cream
  • Add the cooked green beans and 1 cup of the French-fried onions; stir gently until well-combined. Taste and add salt and pepper, if needed (I usually don't need to add much salt, if any, because the chicken base and the fried onions already have salt).
  • Transfer the mixture to a 2-quart baking dish. Top with the remaining French-fried onions.
  • Bake for 20 to 30 minutes or until bubbly. Enjoy!

Recipe Notes

  • You could certainly use fresh green beans, if you prefer.
  • Not a fan of mushrooms? Leave them out. Your casserole will still be super tasty!
  • You can assemble the casserole up to a day ahead of time (don't put the onions on top or they will get soggy). Cover and refrigerate.
    • When ready to bake, let the dish sit out at room temperature for 30 minutes to take the chill off, then top with the onions and bake (it may take longer since it is colder than if you made it fresh).
  • Need more servings? Double the recipe and use a larger baking dish.
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