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No Mushroom Green Bean Casserole Recipe has no creamed soup in it! Canned green beans, cheese, french fried onions, and a few seasonings is all you need for the best green bean casserole. This is a must-make side dish recipe for nice Sunday dinners and especially for Thanksgiving.
NO MUSHROOM GREEN BEAN CASSEROLE RECIPE
My family’s favorite green bean casserole recipe is always a must-have at my own Thanksgiving table and pretty much any Holiday. I won’t lie… I even make it as a side dish for a nice Sunday dinner. It’s that good.
There are only 3 foods I refuse to eat and mushrooms is one of them! Which is why I love this green bean casserole because there are no mushrooms in it.
It’s perfect for those that have mushroom allergies or if you’re like me and just don’t like them.
I have absolutely nothing against canned soup but when I can make something from scratch that just takes minutes, I happen to love that it can replace a canned ingredient in a recipe.
WHAT INGREDIENTS DO I NEED TO MAKE GREEN BEAN CASSEROLE WITH CANNED GREEN BEANS?
Butter – I use salted butter in this recipe but unsalted butter works just fine too. Be sure to add a bit more salt (if wanted) if using the unsalted butter.
All-Purpose Flour – This is what helps to thicken the mixture so that you don’t end up with a wet, runny green bean casserole.
Sour Cream – I highly prefer the full-fat regular sour cream in this recipe. You can use the lite sour cream but it tends to have a thinner texture and not as rich taste. So just use what you love!
Dried Minced Onion – These are just dried pieces of onion. They come in a spice type bottle and you will find them by the other spices and seasonings in the grocery store. If you don’t have these already at home, I highly encourage you to buy some. They are cheap (like 50 cents) and they give such a great flavor to this casserole. Plus, it makes the recipe a no chop recipe!
Canned Green Beans – I prefer green bean casseroles with canned green beans. Why? They’re convenient, usually cheaper, and they cook up perfectly because they are already soft. I can’t tell you how many recipes I tried using fresh green beans that turn out with crispy and crunchy beans, and they take forever to prepare for the casserole. I love the French-style green beans but yes you can use the regular, cut green beans if you prefer that.
Shredded Cheese – I use Colby Jack cheese but feel free to use whatever you like the best. Colby Jack or Cheddar will be the best for this recipe. Use as little or as much as you want. I don’t care for the casserole to be super cheesy so I actually use less than the 1 cup called for.
French Fried Onions – Get yourself a small can of these. They give that super crispy texture and some great flavor.
WHAT TO SERVE WITH GREEN BEAN CASSEROLE
Slow Cooker Honey Glazed Ham – Cooks in the slow cooker all day in the best sweet honey glaze.
Crock Pot Cranberry Turkey Breast – One of my family’s Thanksgiving dinner tradition. So incredibly easy to make and it creates the flakiest and most tender turkey ever.
Soft & Fluffy One Hour Rolls – Easy to make and so buttery!
Corn Casserole – Cornbread mix, sour cream, melted butter, corn, and creamed corn make this the best version of this Thanksgiving day classic.
No Mushroom Green Bean Casserole
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon dried minced onion
- 1 cup sour cream
- 2 cans (28 oz each) french-style green beans drained well
- 1 cup shredded cheese I use Colby Jack
- 1 cup French's fried onions
Instructions
- Heat oven to 350°. Spray a 9x13 baking dish with cooking spray. Set aside.
- Melt the butter in a large pot over medium heat. Once melted, add the flour, salt, sugar, and pepper. Stir with a whisk for 1 minute. Stir constantly so it does not burn.
- Take off the heat and add sour cream and dried minced onion. Stir together until combined.
- Add green beans, half the cheese, and half the fried onions. Stir together and pour into prepared baking dish. Top with the remaining cheese and sprinkle with the remaining fried onions.
- Bake for 25-30 minutes.
Video
Notes
Nutrition
Did You Make This Recipe?
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recipe found and adapted years ago from Keat’s Eats
This version of a family favorite really helps me out. One of my son’s is deathly allergic to mushrooms. But he loves green bean casserole. Making it with cream of chicken or cream of celery just tastes a bit off. Looking forwand to trying this one. Thank you. Sincerely, Carol.
I love hearing this Carol. So sorry you have allergies to deal with. My family just does not like mushrooms so this has always been a favorite. I hope you all love it 🙂
Im also deathly allergic to mushrooms so I was so excited to find this recipe!! I can’t wait to try it!!
This does not print the recipe nicely, even if you just try to print the “page” it prints the left margin icons over the recipe (?) … Please, if you can, get your folks to fix this so it can be used.
Sorry you’re having trouble. I just tried printing and it and nothing was covered. Are you printing from the web browser print button or are you clicking the ‘print recipe’ button by the recipe? If you print from the browser then yes it might cover up stuff. Try printing from the recipe print button and it should work better for you. Let me know if that helps.
Could this be made in a crockpot ??Robin
It could be, I have never tried it so I can’t guaranteed the outcome. But follow the steps of the recipe up until putting it into a backing dish, instead assemble it in the crockpot and I would suggest heating it on low for 2-4 hours. Hopefully it turns out! Let me know how it goes.
This would make a fantastic Thanksgiving meal! Everyone in my family will love this!
Perfect for thanksgiving. Kid friendly also because of the no mushrooms. Thanks for stopping by 🙂
This is the only green bean casserole I will eat. But my ratio of sour cream to green beans is much higher. I use an 8oz tub of sour cream to 1 regular size can of French style beans.
I honestly detest the traditional version of green bean casserole! My mother has made this for as long as I can remember and I had no idea anyone outside of the family had ever eaten it.
I’ve never liked the classic green bean casserole either but this one I could eat all the time! Yours sounds delicious and creamy (yum!). I remember my grandma making this a long time ago and I forgotten about it until recently.
For those lactose intolerant I’m going to try this with plain Greek yogurt instead of sour cream. Has anyone ever done that?
I know in other recipes Greek yogurt is a perfect substitute for sour cream. I think it should work just fine.
I’m planning to make this as well for my daughter who is lactose intolerant. My local Ralph’s (Kroger) recently started carrying lactose free sour cream but i bet the yogurt would work as well!
Hey I understand your green bean plight. Healthy tasting green beans do not belong in a green bean casserole. I found a recipe for country green beans ; they are so good. You fry up some bacon (great start) just to render off a bit of fat. So not crispy. Then you add your green beans and low sodium chicken broth until the green beans are sufficiently covered. Let them simmer. Yes it takes awhile but you can make it in advance, and it is absolutely delicious. Add salt and pepper to taste.
Yum! That sounds delicious.
Can this be done in a crockpot??
No, I don’t think it could. You could always experiment and try it. I have never done it in the crockpot so I would not even know what to tell you.
Hello,
I’m from South Georgia,this is how we cook green beans here.You can also cook the beans in beef broth and the bacon grease. The key is cooking them for a long time .?
Also they are better the next day. When we have left over beans we make vegetable soup using all the stock and beans. Nothing gets wasted.
Good tips. I’ll have to try that next time I’m feeling brave enough to conquer fresh green beans. Thank you for your comment. So helpful.
My sister is normally in charge of the green bean casserole during Thanksgiving. She won’t be able to come down this year so I called her today to find out how to make it. I also hate mushrooms so I asked her if I could use something else. I am definitely glad I found this. Thank you, I will be trying it this year. Happy Thanksgiving!
So good to hear this! I have never been a fan of mushrooms so this casserole is one of my favorites. I am so happy you found this recipe. It’s pretty easy so I hope you all love it. Enjoy and Happy Thanksgiving! 🙂
About how many will this serve? I’m going to make this today for a Friendsgiving dinner and will need to serve about 11. I’m going to try with Greek yogurt as well for our one lactose intolerant friend.
One recipe of this casserole will serve 6-8 adult side dish servings. Obviously that depends on size of serving that people dish up. So, if you have 11 people then I would definitely make two dishes of this casserole. Good luck and enjoy!
I am going to make this for Christmas.. we have a very large group of anout 50! 22 are adults…
Does your recipe fit in one normal sized casserole dish? Trying to gauge hone much I need….
Wow! That’s a lot of people to feed ? The recipe as written fits in a 9×13 baking dish. As a side dish to a larger Holiday type meal, I would guess that you could easily get 8-10 portions from one dish. Hope that helps & good luck !
I’m planning to make this ahead and freeze for Thanksgiving. I was going to assemble it, minus the topping which I will freeze separately and add before/during baking. Have you ever tried that before? Or any advice?
I have no experience with freezing this dish. I think it may get too watery once you cook it from frozen (in me experience, frozen veggies give off a lot of water while cooking). I would honestly suggest just making it the day before (minus the topping) cover it and let it hang out in the fridge until you bake it on Thanksgiving. Your idea also may work just fine. I am not a huge fan of freezing things because I think it changes the texture…. but that is just me and it may be just fine to freeze this. I hope it works out for you! Happy Thanksgiving 🙂
Thanks for the quick reply! I agree with your advice, but I might still try freezing it as I have lots to do the day before. I’ll let you know if it works. Happy Thanksgiving! : )
Thanksgiving is always so busy. You should be just fine preparing it ahead of time and freezing. Let me know how it goes, I am curious now 🙂 Happy Thanksgiving and good luck with all your cooking.
I would have to agree I think it will get watery and weird if frozen. This is a dish you want to make up fresh.
Not a good idea to freeze a recipe with sour cream. Refrigerating for a day before baking would probably be fine.
How many people will this serve? I’m wondering if I should double it. I have 7 adults and 2 toddlers. Thoughts? Thank you!
It makes a 9×13 baking dish. If you are serving it for Thanksgiving then I think one recipe should be just fine because there will be lots of other things to eat. If it’s like for a dinner party or guests/friends over at the house, maybe two recipes worth would be the best. In my family, it’s my husband and I and then 4 kids (age 7 and under) and if my kids are eating well that night (haha, does not happen often) then we can eat the entire pan! We love this stuff. But then again, this stuff is so good that you may just want to double it so you will have leftovers and so there will be enough just in case everyone loves it!
To follow up…
This was an overwhelming success! I really like the original casserole but will never go back. This has been requested to now be the way this dish is prepared for Christmas and Thanksgiving each year. Thank you for this recipe! It was amazing!
Question, has anyone tried putting this together the day before (other than the fried onions on top). And baking it the day of the dinner?
I have never done this but it would work just fine. Make the casserole, according to recipe, and put into your baking dish. I would then just save the other half of fried onions and cheese in a small bowl. When you’re ready to bake it, sprinkle the leftover onion/cheese mixture on top and bake. You may have to add maybe 5 minutes to the baking time because the dish will be cold OR you could take it out of the fridge about 30 minutes before baking so it’s not quite as cold. I hope that helps. Enjoy 🙂
I just realized that we have a lot of “mushy” foods on our menu for thanksgiving this year; Sweet potatoe casserole, Mac n cheese, mashed potatoes etc. so I wanted something a little more crisp. But I feel like green bean casserole is always a so bland! I’m going to add this to the menu! I’m going to make it the day before and add the onions and bake the day if. Can’t wait to try it!
Awesome! I hope you love it as much as we do. And yes, I agree, there always seems to be lots of mushy type foods at Thanksgiving, haha 🙂 Happy Thanksgiving and enjoy!
I was wondering if this could be cooked in microwave. My oven will be full thamksgiving morning.
It probably could, although the onions on top of the casserole may not get a nice crisp to them. Maybe cook it in the microwave and then broil it for just a minute in the oven, after everything else is done cooking in it. Hopefully that helps a little bit 🙂 Good luck.
I’ve been searching for a mushroom free recipe, so glad i found this one! Quick question though- Do you drain the green beans before adding them into the mixture? Thanks! 🙂
Yay! I am so glad you found it too 🙂 Yes, make sure the green beans are drained well. I like to dump mine in a colander and let them drain well in that. Hope that helps.
Tastes much better than the original with creamed soup. Fresh mushrooms can always be added if you love mushrooms, but I made this with a couple of picky eaters in mind. Everyone was happy with it. Delicious! The only thing I changed, was I used fresh chopped onion in the green bean mixture in place of french fried onions because I was prepping this ahead of time and wanted to avoid any soggy french fried onions. When I was ready to bake it, I then added the french fried onions to the top.
First time making this recipe for Thanksgiving and oh my gosh my family could not get enough of it. And not having to use soup was even better
Hi, this sounds amazingly delicious and I plan on making for my family.of 5. Although I was wondering if fresh green beans can be substituted for canned. And if so how many pounds would I need for this recipe?
I have never made this with fresh beans so I honestly would have no idea where to start. You would need enough to fill a 9×13 dish, and you may have to precook them slightly beforehand so they are sure to cook all the way through. Just a thought, and again, I am not totally sure about it as I’ve never used them. Enjoy 🙂
I don’t see where this Creamy Cheesy Green Bean Casserole tells how many serving there are, or what the serving size is. I liked the recipe & would like to make it again.
It’s hard to say what a serving size is, as everyone is different. When I make it, we get 8 side dish serving sizes out of it.
I am trying this tonight and I can’t wait. I’m pregnant and have been craving green bean casserole & “cheesy” green beans.. This recipe looks like it’ll hit the spot! ?
Gotta love those pregnancy cravings, haha 🙂 I really hope this hits the spot for you. I make it all year round cause it’s so good. Enjoy and good luck with your pregnancy.
you’re getting rid of the canned soup , so why used canned green beans? They are over processed and flavorless.
I actually prefer canned green beans in green bean casserole. I’ve always had trouble getting the fresh green beans soft enough, and it just takes lots more time for not a great result. I know there’s lots of recipes out there that use fresh beans. Hopefully one of those work for you ?.
I’m with ya. I prefer canned green beans for a dish like this. It has the perfect texture.
Have you tried cut green beans versus French ?
I prefer the French style green beans in this casserole but if you want a thicker, heartier green bean texture then using the cut green beans would work just fine. I hope that helps.
Can you used canned cut green beans instead of French style?
I prefer the French style green beans in this casserole but if you want a thicker, heartier green bean texture then using the cut green beans would work just fine. I hope that helps.
Do you think bacon would be weird added in??
Yum! Yes. I have actually had a couple readers tell me that they add bacon to it and love it. It might make it saltier cause bacon is salty, so just be aware of that if you try it. Enjoy!
Can the flour be substituted for almond or coconut flour?
I would think that would work just fine. Never tried it myself but I see no reason for a flour sub to not work in this. Enjoy!
I tried this recipe last year because I waited too long to discover I was out of cream of chicken soup (I hate mushrooms too), and it was a hit! Super easy and super yummy. My family always does pot-luck style and I’m always in charge of the green bean casserole (so I can ensure no mushrooms). It was nice to surprise them with a tasty new variation. I’m making this again! Thanks 😉
This makes me happy to read. So happy everyone enjoyed it. I look forward to it every year.
Hi, silly question, can you cook this at 425? Only because all of my side dishes have to be cooked at 425.
It may work. Maybe put it on the top rack. I just worry the bottom might burn at the high temperature. I would just watch it closely as it would need less cook time.
Thank you for posting this! I just did the recipe and popped it in the oven. I also dislike mushrooms and researched a ton of recipes but found this one to look the best =) I chopped up and cooked 3/4 cup of mushrooms to add to half of it to please the fungus fans. Looking forward to finding more recipes on your site. Happy Thanksgiving!
Thank you so much for visiting! Happy Thanksgiving to you as well. Your fungus fans comment had me laughing ?.
Making this again this year, it was a hit last year. I love how easy it and is and the common ingredients. I use almond flour and it still comes out great.
My family makes a green bean casserole very similar to yours. We layer American cheese and cornflake crumbs on top, instead of fried onions. In recent years, I’ve switched the American to gruyere cheese (because gruyere!) and I started using fresh beans (I steam them for about 10 mins before adding them to the casserole).
This casserole has so many wonderful memories. I was an Air Force brat, and for several years we were stationed with another family we became close with. I remember shared Thanksgivings with them and Connie (wife/mom of other family) bringing this casserole. It’s been a holiday staple ever since. I was into adulthood before I realized there was another green bean casserole. ?
Happy Thanksgiving!
This was my mother-in-law’s recipe. Once I introduced it to my side of the family, they are loved it and abandoned the standard mushroom-soup recipe. I made it for dinner today and it was a hit as usual.
This recipie was a huge hit at thanksgiving and I just made another one today because I can’t wait til Christmas to have it again. I want to stress to definitely buy the French’s brand onions. I bought the store brand to save 50 cents and that was the wrong choice because it turns out there’s a huge difference. Sometimes I skip the butter flour step and just open the cans, mix in the sour cream and the cheese and dried diced onions, top with the fries….. still good
Cheddar cheese soup works even better than cream of mushroom soup and no additional products to prepare. My family prefers the green bean casserole this way since some are not fans of mushrooms.
I just love this green bean casserole recipe! I have been making it for every special occasion for years. I use shredded Swiss cheese in mine, which gives it a special flavor. I’ve always used frozen french style green beans, but will try it with canned the next time.
Oh yum, swiss cheese! I think I may have to try that.
I’ve not tried this recipe yet but I have a funeral to help fix food for so I’ll see how people like it there. It sounds wonderful. One of the comments suggested frozen French style , I much prefer frozen to canned. I can’t wait to try it. I also do not like mushrooms and my husband is allergic to them.
Good luck! I hope it’s a hit.
Does this dish reheat well? If refrigerated will it reheat ok for another meal the next day?
Yes it does! The leftovers are fabulous and I always just reheat them in the microwave and it’s delicious.
Absolutely love this recipe although I did omit the sugar and the extra salt. It taste so much better than the canned soup versions! This will be a regular in my home!
Thanks so much Sharon! SO happy to hear you love this as much as we do.
I usually make Green Bean Casserole the traditional way, but I have a friend coming in for thanksgiving that is allergic to mushrooms so Im trying to find a different recipe for her. I dont like sour cream or greek yogurt is there any way I could make this with cream cheese or something else instead of those? Is there someone else that made this with the sour cream that doesnt usually like it but liked it in this?
Thanks for the help,
Stephany W.
I have never personally tried it with anything other than sour cream. I will say, that two of my kids don’t like sour cream and they never notice it in this recipe. The sour cream adds a creamy texture but does not necessarily taste like sour cream. If you don’t like yogurt then I would say try the cream cheese, but I think the cream cheese would give the dish a more overwhelming cream/rich texture and taste. But I could be wrong! Maybe try making it to see how you like it before serving it for Thanksgiving. You can easily half the recipe and make it in a 8×8 just for taste test purposes. Hope that helps 🙂 Enjoy!
I hate mushrooms myself, so before finding this recipe I used to just use a can of cream of chicken soup instead of mushroom. Works great, tastes good too.
Why is there sugar in this recipe?
I plan on making this this year. It looks pretty yummy.
You can omit the sugar with great results. It’s just there for taste but feel free to just not use it and it will still turn out wonderful. Enjoy 🙂
I made this for Thanksgiving. Instead of dried onions, flour, etc. I used dry packet of onion dip. Worked out so well
Yummy. Sounds delicious! Thank you for making the recipe and coming back to let me know.
How much bacon should I use is I want to add it? Thks for help!
This recipe does not call for bacon so I really have no idea. I would use however much you want, cook it, and then add it in with the cheese and green beans.
This is the best green bean casserole! Much better flavor than using soup ( I always half the recipe, too much for just the 2 of us) I recently used green beans that had red pepper and onions in them due to the recent run on canned vegetables…it was delicious!
Totally scrumptious!
Hands down my favorite green bean casserole recipe! I have made this multiple times for different events and everyone always comments how much better it tastes than green bean casserole with mushrooms. THANK YOU!
I LOVE hearing this! Thank you so much for your comment and rating.
I’m a mushroom LOVER and was so sad last year when I had to make a mushroomless green bean casserole for my mushroom hating MIL. Your recipe was amazing though! And here I will be this year, no mushroom haters in sight, and I’ll be making it again. Thank you!
I was wondering if the cook time and temperature stay the same if you double the recipe?
Temperature for sure stays the same. Are you putting a doubled recipe into one 9×13 baking pan? If you are, then it will probably need more time. Like an additional 15 mintues…. if you are putting each recipe into it’s own 9×13 pan then keep the cook time the same.
Thank you for this recipe. I made it vegan (vegan butter, vegan cheese). Didn’t have any sour cream, so I subbed the only thing I did have on hand, cashew milk. Brought the cashew milk to a boil for 10 seconds and let it sit before adding it in place of the sour cream. Didn’t really expect the casserole to turn out creamy with the substitution, BUT it did. Put it in my recipe binder for next year!
First ever recipe review…I just had to let you know….We all loved this dish!!! Even the ones who expect the cream of mushroom soup version at the Thanksgiving table every year, raved about this! The only substitution I had to make was using a dairy free sour cream. Thank you so much for this wonderful recipe, I can now enjoy green bean casserole.
If you are reading reviews trust me, Try this recipe, you will love it!
I LOVE hearing this! And I feel honored to be your first recipe review! 🙂 So happy to hear it was a hit for Thanksgiving.
I took this recipe, used half the green beans and put in two large chicken breasts to make a complete meal. Needed a bit more seasoning and onions for our taste but that’s easily done. All in all a great recipe!
If you added chicken then yes it would of needed more seasoning. Great idea to make it a complete meal!
I love this recipe. A lot of people in my family don’t like traditional green bean casserole so I decided to try this and hope for the best. I doubled the recipe and cooked it at the same time and temp and it seemed to work well. I would probably put it in for maybe 10 minutes more. But everyone loved it! Even people who dont like sour cream. This is going to become a regular recipe in my house! I think next time I’ll add more seasonings but not salt. It had just enough salt it just needs a slight more flavor.
Green bean casseroles have always tasted weird or off to my so I decided to find a recipe without mushrooms and it tasted so good! My family used to buy the Safeway Thanksgiving meal kit and the green bean casserole in that tasted great but we haven’t been able to the past two years so we had to either home or box make everything. Last year I found a green bean casserole with cream of mushroom and it did not sit well with me at all. But this! This made me so happy to eat and I plan on making it every Thanksgiving and I’m sure it’s going to be something I just make a lot. Thank you!!
Excellent! I enjoyed it more than the traditional Green bean Casserole recipe. Everyone at our Thanksgiving dinner enjoyed it as well. It is now going to be my go to recipe for this dish. Thank you!
This recipe is amazing and easy. Just make it and enjoy.
if you are not a fried onions fan, can you do the recipe with out fried onions? I had planned to put crackers on top. just wanted to confirm it would be fine with out adding the onions inside to be cooked!
Love the idea of crumbling crackers! I’ve never done it myself but it should work.
Do you cover the dish in the oven?
No, no need to cover the casserole. 🙂
Everyone loved this recipe and looked for leftovers the next day. Leftovers didn’t last long. Very tasty.
That’s when you know a recipe is good! Thanks for sharing!
Can u make this the day b4 ?
Yes it can. Just cover it tightly with plastic wrap or a lid. I would wait to add the onions on top just to avoid them softening in the fridge overnight.
I’ve made this several times, and my husband, who is allergic to mushrooms, absolutely loves it, and so do I! I’ll even eat the leftovers cold from the fridge, it’s that good. Thank you for for this alternate version💗
You’re welcome! My family loves this no mushroom version as well. Thanks for trying it and letting me know.
I didn’t have sour cream so I used cream cheese softened and mixed with 2 tbl of milk, it worked out just fine. Family absolutely loved this recipe better than the traditional. I am saving to make it again.
I love this! So glad everyone loved it.