Green Bean Casserole without Mushroom Soup

Green bean casserole with crispy onions on a white plate.

5 from 1 vote

Green Bean Casserole without Mushroom Soup

This delicious Green Bean Casserole is ready in 25 minutes and uses no canned soup! You won't believe how easy this is to prepare, and the flavors will blow you away!

Prep Time5

Cook Time20

Course: Side, Side Dish

Cuisine: American

Servings: servings

Calories: 374kcal

Author: Kelly Stilwell

Ingredients

For the beans

2 lb fresh beans rinsed, trimmed and halved (907 g)
3 tablespoons butter
1 large onion sliced
2 garlic cloves minced
½ teaspoon sea salt
⅓ cup panko breadcrumbs 1.41 oz | 40 g

For the sauce

1 ½ cup heavy cream 12.68 fluid oz | 375 ml
1 cup cheddar cheese 4.12 oz | 117 g
½ cup parmesan cheese 1.76 oz | 50 g
¼ cup butter 2.11 oz | 60 g

Instructions

Pre heat the oven to 395 F | 200 C.
Bring a large pot to boil with salted water and boil the beans for about 6 minutes. Drain in a colander and leave under running cold water for 2 minutes. Switch off the water and let the green beans drain.
In a skillet, add butter and melt on medium heat. Saute onion and garlic until onion caramelized. It will take about 2 minutes. Season with salt, add panko breadcrumbs and stir. Set aside.
In a baking dish, add half of the green beans, half of the heavy cream, half of the cheddar cheese and half of the parmesan cheese. Repeat and finish with dropping the butter over the cheese and beans. Transfer the baking dish in the oven and bake for 10 minutes.
Remove from oven and add the onion mixture. Broil for 1 minute.

Notes

Don't overcook the beans. They should be just tender once steamed as they will bake for 10 minutes.
Feel free to use regular milk instead of heavy cream to lighten this dish up a bit. You may have to thicken the sauce with cornstarch or a bit of flour and milk mixed until runny.

Nutrition