Green Bean Casserole
Our recipe for Green Bean Casserole without mushrooms has the perfect creamy and crunchy ratio without any soggy beans and no mushrooms!
I like green beans and I love fried onions, but I am not a mushroom lover. I’d like to be, but I can’t really get behind the texture honestly. That’s why I love this easy green bean casserole without mushrooms.
This recipe doesn’t use cream of mushroom soup as I like to make my own, but you can use other canned soup like cream of potato or cream of chicken if you like.
Our homemade green bean casserole recipe uses sour cream so it’s creamy and cheesy with just the right amount of crunchy topping from the crispy onions.
Ingredients
This is meant to be a brief overview of the green bean casserole recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- cream soup OR homemade cream soup substitute
- sugar
- kosher salt
- black pepper
- onion powder
- sour cream
- green beans
- shredded cheese
- fried onions
Equipment
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Here is what you will need to make this green bean recipe:
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Storage
To Store: Leftover green bean casserole should be stored in an airtight container in the fridge for 3-4 days.
(These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second increments.
✏️ Make Ahead
This casserole can be assembled ahead of time. Follow the instructions but leave the crunchy topping off until you’re ready to bake it.
Cover and pop it in the fridge for up to 3 days.
Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our green bean casserole without mushrooms, you might want to try one of these ideas:
- I use full-fat real sour cream, however, you can substitute low-fat if you prefer.
- If you don’t want to take the time to make your own cream soup substitute, you can use cream of chicken soup or cream of potato soup from the grocery store.
- I use fresh green beans in this recipe, but you can use canned, as long as you drain them well.
Serving Suggestions
This casserole is such a great addition to holiday meals for Thanksgiving, Christmas, and even Easter! However, it’s such an easy recipe that you could make it any night of the week.
Whether you serve it with a roasted turkey, holiday ham, or your favorite chicken casserole, the whole family will love this green bean casserole with no mushrooms!
Similar Recipes
Next time you’re looking for the perfect side dish, try one of these delicious recipes. These are great for Sunday supper and your holiday table alike:
Not ready to make your own green bean casserole yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Green Bean Casserole
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Ingredients
- 1 cup cream soup substitute or canned cream of celery soup
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon onion powder
- 1/2 cup sour cream
- 3 cups fresh green beans rinsed, ends snapped off
- 1 cup Colby Jack cheese shredded, divided
- 1 cup fried onions
Instructions
- Preheat the oven to 350-degrees F.
- Lightly grease a 9×9 baking dish.
- In a large mixing bowl, combine the cream soup with the sugar, salt, onion powder, and black pepper. Whisk to combine.1 cup cream soup substitute, 1 teaspoon granulated sugar, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon onion powder
- Stir in the sour cream.1/2 cup sour cream
- Fold the green beans into the creamy mixture.3 cups fresh green beans
- Add in half of the shredded cheese and half of the fried onions.1 cup Colby Jack cheese
- Transfer the mixture to the prepared baking dish.
- Top with the remainging cheese and fried onions.1 cup fried onions, 1 cup Colby Jack cheese
- Bake for 25-30 minutes until golden brown.
Nutrition
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I don’t think its a secret ingredient but I usually add meat like ham or bacon to green bean casserole.
I’ve always topped my green bean casserole with crispy onions.