Green Bean Casserole without Mushroom Soup

Green Bean Casserole without Mushroom Soup brings a fresh, flavorful twist to the beloved classic. Made entirely from scratch, it’s rich, creamy, and packed with comfort, no canned soup needed, just real ingredients and crave-worthy taste.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Servings

Calories: 277 kcal per serving

Ingredients

32 ounces - Green beans
5 tablespoons - Butter
8 ounces - Mushrooms
1 - Onion
1 clove - Garlic
3 tablespoons - Flour
1 ½ cups - Whole milk
1 tsp - Fresh thyme leaves
1 ½ teaspoons - All Purpose Seasoning Blend
1 cup - Cheddar cheese
3 cups - French fried onions

Instructions

Preheat oven to 350℉ and spray a 13×9 baking dish with nonstick cooking spray.
Place prepared green beans in a colander over large bowl and allow to drain.
Add 2 Tablespoons of butter to a deep skillet and melt over medium heat.
Add the onions and mushrooms and cook for 5-8 minutes, or until the vegetables are softened.
Transfer the drained green beans to a large bowl and add the cooked vegetables.
Add the remaining 3 Tablespoons of butter to the skillet and melt over medium heat.
Add the garlic and stir for 30 seconds.
Stir in the flour and whisk for about minute. The mixture should resemble paste.
Slowly add the milk, whisking constantly. Continue to whisk until the mixture thickens and is bubbly.
Add in the chopped thyme and All Purpose Seasoning Blend.
Remove the skillet from the heat and stir in the cheddar cheese, whisking until the cheese is melted.
Pour the cheese sauce over the bean mixture and stir until everything is combined.
Transfer the mixture into the prepared pan, spreading it out in an even layer. Top with the French fried onions.
Bake for 20 minutes, or until the mixture is bubbly and the top is golden brown.

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