Green Bean Casserole Without Mushroom Soup
Recipe by:This easy Green Bean Casserole without cream of mushroom soup has a homemade sauce that coats the green beans in a rich, savory flavor. With crispy bacon, tender beans, and crunchy fried onions baked until perfectly creamy, this recipe makes a delicious Thanksgiving side dish the whole family will love.
Ingredients
- 6 cups (2 pounds) washed and trimmed green beans (or 3 15-ounce cans)
- 8 ounces (½ pound) bacon diced
- 1-2 tablespoons (14 grams) butter if needed
- ¼ cup (40 grams) finely chopped onion or 1 tablespoon dried minced onion
- 3 cloves garlic minced (or ½ teaspoon garlic powder)
- ¼ cup (28 grams) all-purpose flour
- 2 cups (475 ml) chicken broth
- ¾ cup (180 ml) heavy cream
- ½ teaspoon (1 grams) black pepper
- 2 cups (135 grams) fried onions
- ¼ cup (23 grams) grated Parmesan
Instructions
- Preheat the oven to 375°F (190°C).
- Fresh Green Beans: Cook in boiling water for 5-7 minutes, until fork tender. Drain well. Frozen Green Beans: Thaw the beans overnight in the refrigerator, then drain off any excess water. Canned Green Beans: Drain well.Add the beans to a 9x13 baking dish.6 cups washed and trimmed green beans
- Cook the bacon in a medium skillet, stirring frequently, for 8-10 minutes, or until crispy. Remove with a slotted spoon to a paper towel-lined plate. Do not discard the grease.8 ounces bacon
- The total amount of grease remaining in the skillet should be ¼ cup. If needed, add butter to increase the grease to that amount.1-2 tablespoons butter
- Cook the onions in the bacon grease over medium heat for 2-3 minutes, until just starting to soften.¼ cup finely chopped onion
- Add the garlic, then stir in the flour and continue cooking, while stirring frequently, for an additional minute.3 cloves garlic, ¼ cup all-purpose flour
- Slowly pour the chicken broth into the roux, whisking continuously. Bring to a boil, then cook for 3-4 minutes, or until the sauce has thickened.2 cups chicken broth
- Stir in the heavy cream and black pepper. Once it is completely mixed in, remove the pan from the heat. Taste the sauce and add ¼ teaspoon of salt, if needed.¾ cup heavy cream, ½ teaspoon black pepper
- Pour the sauce over the beans, then sprinkle with the crispy bacon and toss until the beans are coated completely.
- Place the uncovered baking dish in the oven for 20-25 minutes, or until the center is warm and the sauce is bubbling.
- Then remove the pan from the oven and add the grated Parmesan and fried onions over the top of the dish.2 cups fried onions, ¼ cup grated Parmesan
- Bake for an additional 10 minutes.
Notes
Mushrooms: If desired, add 1 cup of sliced mushrooms to the skillet with the onions.
Storage: Cover tightly with plastic wrap or transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.
This casserole can be frozen for up to 3 months. I recommend storing it without the topping.
Reheat: Individual portions can be reheated in the microwave using 1-minute intervals.
Nutrition
Calories: 236kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 397mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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