Easy Green Bean Casserole (No cream of mushroom!)

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This green bean casserole is easy to make and doesn’t require cream of mushroom soup, so you can make it from scratch with great flavor and no extra hassle.

We all know that green bean casserole calls for cream of mushroom soup. Do you know what’s in that thing? Well, it tastes good, but it’s full of preservatives and texture-enhancing chemicals that you can’t pronounce. Why use this casserole when you can use better, healthier ingredients and create something tastier? You’ll never have to beg your kids for their green beans again.

This recipe is an easy version of my old fashioned green bean casserole, all from scratch. In this version, you’ll be using canned green beans and prepared fried onions, which is simpler, faster, and easier than my traditional method.

Can I use fresh green beans in the Easy Green Bean Casserole?

Yes, just make sure they soften ahead of time. We recommend steaming for 15 to 20 minutes. Here’s a great help: How to Cook the Best Green Beans Ever.

Half Substitute:

You should avoid skim milk, but you are welcome to use any other milk in place of half and half. On the other hand, if you want a richer casserole, you can use heavy cream.

Can I make my own fried onions?

Yes. Instructions for doing so are included in my Old Fashioned Green Bean Casserole recipe.

A green bean casserole with bacon and crunchy fried onions scooped out of the pan and served on a plate

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single servings in the microwave until heated through.

If you’re looking for great holiday recipes, here are a few to spice up your celebration:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A green bean casserole with bacon and crunchy fried onions scooped out of the pan and served on a plate

This green bean casserole is easy to make and doesn’t require cream of mushroom soup, so you can make it from scratch with great flavor and no extra hassle.

Preparation time 20 minute

cooking time 20 minute

total time 40 minute

raw material

  • 1/2 pound bacon diced
  • 2 clove garlic minced
  • 2 tablespoon all purpose flour
  • 1 cup chicken soup
  • 1 cup Half and half
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon nutmeg powder
  • 3 (15 oz can) green beans to drain
  • 1 1/2 cup French Fried Onions

instruct

  • Heat a large skillet over medium heat. Add bacon cubes and cook until crisp, about 12 minutes. Do not drain grease*. Stir in flour until completely dissolved, about 3 minutes. Add garlic and saute 60 seconds. Pour in the chicken stock, half and half, black pepper and nutmeg. Bring to a boil and simmer until thickened, about 3 minutes.

  • Place green beans in a lightly greased 9×13 pan. Pour bacon mixture over green beans and toss to coat. Bake in a 450 degree oven for 15 minutes.

  • Remove from oven and top with fried onions. Return to 450 degree oven for 5 minutes before serving.

notes

*If you want to reduce the amount of fat in this recipe, you can reduce the amount of bacon grease by reserving only 2 tablespoons and draining the rest.

Calories: 311kcal | carbohydrate: 11G | protein: 6G | fat: 27G | Saturated fat: 11G | cholesterol: 40mg | sodium: 527mg | Potassium: 159mg | fiber: 1G | sugar: 1G | Vitamin A: 155unit | Vitamin C: 3.4mg | calcium: 48 years oldmg | iron: 0.3mg