NO CREAM SOUP Green Bean Casserole + Video
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This Green Bean Casserole is made with a quick and easy homemade sauce – no cream soup needed!
Thanksgiving is one of those holidays where a lot of people go all out and make several things from scratch, which is why today, I am sharing my simple homemade cream soup recipe to make your Green Bean Casserole with.
Green bean casserole is one of my favorite parts of Thanksgiving dinner, and honestly one of the only ways I like to eat green beans! Haha.
I opted to still use the french fried onions for this recipe, but I will include an option for homemade breaded and baked onion strings. Although I like homemade everything on Thanksgiving, I didn’t want to spend 30 minutes baking onions just for the top of this casserole, but it’s totally up to you. If you are in charge of only bringing this casserole to your family dinner, then by all means, go for the homemade onions!
Is green bean casserole a must have for your Thanksgiving dinner? Here’s my recipe:
NO CREAM SOUP Green Bean Casserole
- 3 (14.5 oz) cans green beans
- 5 Tbsp butter
- 3 Tbsp flour
- 3/4 cup chicken or vegetable broth
- 3/4 cup milk
- salt & pepper, to taste
- 1 (3 oz) pkg French's French Fried Onions (or Alton Brown has a homemade version)
- In a large saucepan, melt the butter. Add the flour and whisk until the mixture becomes fragrant and nutty, about 1 minute.
- Slowly whisk in the chicken broth and milk.
- Bring mixture to a boil, whisking constantly, until thickened. Season with salt and pepper. Drain the liquid from the cans of green beans and add them to the cream sauce.
- Pour beans and sauce into a lightly greased 13x9-inch baking dish. Sprinkle the top with French fried onions, and bake at 350 degrees Fahrenheit for 20 minutes, until bubbling in the center and heated through.
Nutrition Information:Yield: 10
Amount Per Serving: Unsaturated Fat: 0g
48 Comments on “NO CREAM SOUP Green Bean Casserole + Video”
When I made it this was by far the best one I’ve tasted I don’t like mushrooms nor the whole condensed soup, this was honestly soooo yummy see making again.
So glad to hear it! Thanks for your comment Isabel!
If I use frozen green beans how much do you suggest?
I would use around 5 cups. So about 16oz of frozen green beans.
My daughter is allergic to canned condensed soup suddenly so I was just looking for a recipe. This is what I’d planned to do, so it makes me feel more confident moving forward. Thank you!
You’re welcome! Enjoy!
Is this ok to refrigerate left overs and eat the next day or will it be to soggy?
The French fried onions go a little soggy, but I still enjoy the leftovers. It’s up to your personal preference. You can even save some extra French fried onions if you want to top your leftovers.
Could you use frozen green beans? Or is it best to used canned?
You can definitely use frozen green beans, just boil or steam them first.
my husband is allergic to Mushrooms so happy that you have a version without it thank you! 🙂
Glad I could help! Enjoy!
We make this with Almond Milk and “safe” margarine for our milk allergy family member. Such a simple change, so she can eat it, and no one knows the difference! It tastes GREAT! Thanks for sharing, Amber.
I had guests for Thanksgiving this year who are allergic to mushrooms. This was the perfect recipe for my guests! I made only a couple of minor changes, First of all for convenience of measurement, I only used a half stick of butter (4 TBSP) instead of the 5 Tablespoons in the recipe. The second change was to use a 6 oz package of french fried onions instead of a 3 oz package. Half went into the casserole and the other half topped it after the initial baking period.
The green beans almost out-shined the turkey (almost, but not quite).
I’m all for extra french fried onions! Glad you had a successful dinner!
made this tonight for our Thanksgiving dinner (we ate ours tonight so we could relax tomorrow) it was not as creamy as soup but lighter and we enjoyed it! super easy to make the sauce too!
Awesome! Thanks for your review Sabrina!
Have been making a white sauce for years. Cannot stand canned soups of any kind. I do, however, add slices mushrooms, dried red peppers and other spices (dill on top) to jazz up the flavor. Never could understand the hype over the canned greenbean casserole – because it was easy? Ho hum in my opinion. Too salty and everyone has been making it since the 1960’s!