Green Bean Casserole (no mushrooms & no canned soup)
Green Bean Casserole Recipe with no mushrooms or 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.
Servings 8 side dish servings
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 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
Heat oven to 350 degrees. Spray a 9x13 baking dish, or similar casserole 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.
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.