This is the best green bean casserole recipe! Only a few simple ingredients, canned green beans, cheese, and a few minutes prep is all you need for the best green bean casserole. No creamed soup and no mushrooms! This recipe is a must have side dish for Thanksgiving dinner or any Holiday dinner.
GREEN BEAN CASSEROLE
I’ve been working really hard to get some Thanksgiving dinner recipe up on the blog. Just in time for Thanksgiving 🙂 Which happens to be my very favorite Holiday. What better day could there be? Being with family, cooking and baking all day, and a day where it’s socially acceptable to stuff yourself silly with all kinds of delicious food.
Seriously. Best. Day. Ever! At least for me.
A few weeks back I posted these perfect cream cheese mashed potatoes and you really must add them to your Thanksgiving menu as well as this no creamed soup green bean casserole.
I’ll be honest and say that I have never liked green bean casserole. I only have 3 foods that I absolutely will not eat and mushrooms are one of them. Hence the reason why I’ve never loved green bean casserole. Classic versions of this dish use a can of creamed mushroom soup. Which means mushrooms…..
I have tried so many versions and then I saw this version over at Keats Eats and I am not even kidding you when I say that I make this year round. It’s a popular side dish for dinner no matter the season or Holiday.
Not only is it perfect for Thanksgiving but Christmas & Easter. Basically any of those Holidays where you have a big family meal. Trust me, this no creamed soup green bean casserole needs to be on the table.
Simply melt some butter and add flour and a few spices. Cook that for just a few minutes and then remove from the heat.
Stir in some sour cream and dried minced onion. Then add the green beans, shredded cheese and crunchy onions. Pop it in the oven and it’s ready in 30 minutes.
You won’t believe how creamy and flavorful this dish is. No canned creamed soups and no mushrooms! Just easy, simple stuff that tastes like a million bucks.
I prefer green bean casserole with canned green beans. I’ve made so many that call for fresh green beans and not only is it a lot of work to prepare the beans, most of the time they don’t even cook all the way through. So you’re left with crunchy and crisp green beans.
Which is the reason I LOVE using canned green beans. Not only are they easy, convenient, and cheaper than fresh, but they cook up perfectly.
For a complete list of all the tried & true family favorite Thanksgiving recipes on the blog, CLICK HERE! I make most all of them every single Thanksgiving.
For dessert be sure to check out this huge list for the best thanksgiving day desserts! No bake pies are one of my favorite things ever, so there are lots of those. Enjoy friends!
Watch the recipe video
[no mushrooms, no creamed soup] Green Bean Casserole
Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 1 tablespoon dried minced onion
- 1 cup sour cream
- 2 can (28 oz each) french-style green beans (drained well)
- 1 cup shredded cheese (I use colby-jack)
- 1 cup French's fried onions
Instructions
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Heat oven to 350 degrees. Spray a 9x13 baking dish, or similar casserole dish, with cooking spray. Set aside.
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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.
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Take off the heat and add sour cream, and dried minced onion. Stir together until combined.
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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.
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Bake for 30 minutes.
Recipe Notes
If wanted, you can use 1 tablespoon of diced fresh onion. I prefer the dried minced onion because it's easy and you don't waste an onion for only 1 tablespoon!
To make this easy to prepare: measure out your dry ingredients (flour, salt, sugar, pepper) into a small bowl. That way when it's time to add them you just dump & stir.
I prefer the French style green beans in this casserole. But if you want a thicker, heartier green bean texture then use the cut green beans.
If you can't find the larger 28 oz cans of green beans then use 4 cans of 15 oz green beans instead.
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