Let’s be real, green bean casserole is a holiday classic, but those cans of cream of mushroom soup don’t do it justice. With my Louisiana roots, I know a casserole has to be seasoned right and layered with flavor, and that’s exactly what this recipe delivers. I’ve tested it over and over to make sure it comes out creamy, flavorful, and foolproof, without relying on canned shortcuts. One bite and you’ll see why making it from scratch is worth it.
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You will also love my Southern Fried Chicken and Cajun Roasted Turkey recipes.
Key Ingredients
- Green Beens: Fresh or frozen green beans give you that tender bite and bright flavor that canned beans just can’t match. They hold up beautifully in the oven and make the dish feel fresher and more homemade.
- Fried Onions: That golden, crispy topping is non-negotiable. Fried onions add crunch, texture, and that savory bite that balances out the creamy sauce. It’s the part everyone digs into first, so don’t skimp!
- Cheese: This is my twist for extra richness. A little shredded cheese melts into the sauce, making it creamier and adding that comfort food vibe we all love.
- Chicken Broth: Since we’re skipping the canned soup, chicken broth lays down the savory base for the sauce.
- Milk: Milk brings the creaminess. It combines with the broth and flour to make that velvety sauce that coats every green bean. It keeps the casserole smooth and luscious without needing canned soup.
- Flour: This is the thickener that brings the sauce together. Cooking flour into the broth and milk creates a silky homemade gravy that clings to the green beans and makes the dish feel hearty and complete.
- Spices: This is where the flavor lives. Salt, pepper, garlic powder, maybe even a little Creole seasoning—these seasonings take the casserole from bland to bold. With my Southern roots, you know I’ll never hand you a casserole that isn’t seasoned right.
What Type of Green Beans to Use
Fresh Green Beans
Pros: Bright color, fresh flavor, and a firmer texture that can hold up well in baking. You can control the texture by blanching them briefly.
Cons: Require a bit more prep (trimming, blanching) to soften them before baking.
Canned Green Beans
Pros: Soft texture, and easy to use straight from the can. They also have a mild flavor that complements the creamy sauce.
Cons: They can be softer and less vibrant in color compared to fresh or frozen green beans.
Frozen Green Beans
Pros: Convenient, fresh-tasting, and they maintain a slightly firmer texture than canned beans.
Cons: They will add extra moisture to the casserole if not thawed and drained first.
Homemade Creamed Soup
I use my Homemade Cream of Chicken Soup in this recipe. It's a combination of flour, butter, broth, and milk. It's super easy to make. If you would prefer to use a canned cream of mushroom or chicken soup, you can use 10.5 ounces. The full recipe for how to make it can be found in the recipe card below.
How to Make Green Bean Casserole Without Canned Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- To make the creamed soup: Add broth to a saucepan or skillet on medium-high heat. Bring to a boil.
- Combine flour, milk, and spices in a separate bowl. Stir until the flour is combined.
- Slowly add the mixture to the pot with the broth.
- Lower the heat to medium low and cook until the mixture thickens.
- Blanch the green beans if using fresh or frozen green beans.
- Place the pan with the creamed soup on the stove at medium heat.
- Add grated cheddar cheese to the creamed soup and stir until creamy.
- Add in green beans and stir until fully combined.
- Bake until the filling is bubbling.
- Sprinkle the fried onions and grated cheddar cheese on top.
- Bake until the topping is crisp and golden brown.
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The Best Way to Keep the Onions Crispy
- Wait to add the fried onions until the last 5-10 minutes of baking. This gives them time to heat up and brown slightly without absorbing too much moisture from the casserole.
- Keep the casserole uncovered for the last 10 minutes of baking. This helps reduce steam and prevents sogginess.
- The casserole is best served right after baking to enjoy maximum crispiness. The longer it sits, the more the fried onions will soften.
How to Prevent Runny Casserole
- Drain and Dry the Green Beans Well: For canned or frozen green beans, drain them thoroughly and pat them dry with paper towels to remove excess moisture. This helps prevent watery casserole results.
- Avoid Over-Stirring the Ingredients: Over-stirring can break down the green beans and release more liquid. Gently mix ingredients together without too much stirring.
- Bake Uncovered: Baking uncovered helps excess moisture evaporate, allowing the casserole to thicken as it cooks.
- Let the Casserole Sit Before Serving: Allow the casserole to sit for about 5-10 minutes after removing it from the oven. This helps it set and thicken slightly before serving.
Green Bean Casserole Without Mushroom Soup
Want to save this recipe for later?
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Equipment
Ingredients
- 1 ½ pounds fresh green beans Stems removed. Frozen, thawed, or canned green beans will also work.
- 1 ½ cups grated cheddar cheese Divided into: 1 cup and ½ cup portions
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 cup fried onions I love to use the gourmet fried onion pieces from Trader Joe's.
Homemade Creamed Soup
- ¾ cup broth Any broth will work. Chicken and/or vegetable is great.
- ½ cup milk
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
Homemade Creamed Soup (See notes if you are using canned)
- Add the chicken broth to a saucepan or skillet on medium-high heat. Bring to a boil. I do this in a 12 inch skillet and use the same pan to bake the green bean casserole.¾ cup broth
- Combine the flour, milk, and spices in a separate bowl. Stir until the flour is combined.½ cup milk, ¼ cup flour, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper to taste
- Slowly add the mixture to the pot with the broth. Add it in stages to prevent clumping. Stir.
- Lower the heat to medium low and cook until the mixture thickens, about 6-10 minutes.
Green Bean Casserole
- Preheat oven to 350 degrees.
- If using fresh or frozen green beans you will need to blanch them in boiling water first. Fill a large pot with water and bring it to a boil. Make sure there’s enough water to fully submerge the green beans.1 ½ pounds fresh green beans
- Once the water is boiling, carefully add the green beans to the pot. Let them cook for about 2-3 minutes. The goal is to blanch them until they are bright green and slightly tender but still crisp. Remove the green beans, drain the water, and rinse them in cold water or an ice bath.Dry the green beans thoroughly.
- Place the pan with the creamed soup on the stove at medium heat.
- Add 1 cup of grated cheddar cheese, onion powder, garlic powder, salt, and pepper to taste to the creamed soup and stir until creamy.1 ½ cups grated cheddar cheese, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the green beans and stir until fully combined.
- Bake for 30-35 minutes until the filling is bubbling.
- Sprinkle the fried onions and ½ cup of grated cheddar cheese on top.1 cup fried onions, 1 ½ cups grated cheddar cheese
- Bake for an additional 10 minutes or until the topping is crisp and golden brown. Cool before serving.
Notes
How to Prevent Runny Casserole
-
- Drain and Dry the Green Beans Well: For canned or frozen green beans, drain them thoroughly and pat them dry with paper towels to remove excess moisture. This helps prevent watery casserole results.
-
- Avoid Over-Stirring the Ingredients: Over-stirring can break down the green beans and release more liquid. Gently mix ingredients together without too much stirring.
-
- Bake Uncovered: Baking uncovered helps excess moisture evaporate, allowing the casserole to thicken as it cooks.
-
- Let the Casserole Sit Before Serving: Allow the casserole to sit for about 5-10 minutes after removing it from the oven. This helps it set and thicken slightly before serving.
The Best Way to Keep the Onions Crispy
- Wait to add the fried onions until the last 5-10 minutes of baking. This gives them time to heat up and brown slightly without absorbing too much moisture from the casserole.
- Keep the casserole uncovered for the last 10 minutes of baking. This helps reduce steam and prevents sogginess.
- The casserole is best served right after baking to enjoy maximum crispiness. The longer it sits, the more the fried onions will soften.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions, Variations, and Add-In Ideas
- Bacon: Make my Green Bean Casserole with Bacon recipe.
- Ham
- Mushrooms
- Gruyere (smooth silky cheese)
- Breadcrumbs
- Croutons
- Green Onions
- Bell Peppers
- Fresh Herbs (parsley, dill, chives, basil)
- Sauteed Spinach or Kale
- Smoked Paprika
- Cajun Seasoning
- Creole Seasoning
- Almonds
Frequently Asked Questions and Pro Tips
You can prepare and assemble the green bean casserole ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it. This way, the casserole will be ready to bake when you’re ready to serve. Do not add the fried onions until it's time to bake them (during the last 10 minutes). Allow the casserole to come to room temperature prior to baking.
If you’re fully making and baking the casserole ahead of time, bake it without the onions, cool, and refrigerate. When ready to serve, reheat and add the fried onions in the last few minutes for that fresh, crispy finish.
Sharp cheddar is my go-to because it melts creamy and adds bold flavor, but you can use Gruyère, Monterey Jack, or even a blend if you want something different.
Yes, just swap the chicken broth for vegetable broth. The rest of the ingredients are already vegetarian-friendly.
Let it simmer a little longer so the flour cooks down and thickens. You can also add a touch more flour, whisked with a splash of milk, to bring it together.
The cooked casserole can be served tightly covered and sealed for 2-3 days for optimal freshness.
You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
Pair With These Recipes
Baked Turkey Wings
Southern Baked Ham With Pineapple
Boneless Turkey Breast Roast
Roasted Bone in Turkey Breast
Thanksgiving Chicken
Eye of Round Roast Beef
Bone in or Boneless Prime Rib
More Side Dish Recipes
Slow Cooker Crockpot Cheesy Potatoes
Au Gratin Potatoes with Bacon and Cheese
Slow Cooker Crockpot Mac and Cheese
Southern Cornbread Dressing with Chicken
Collard Greens with Smoked Turkey
Jodi says
I've made your homemade cream soup before so I knew it would be amazing with this! The weather just started to turn so I had to make this again.
staysnatched says
I'm glad you enjoyed it!