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This green bean casserole is effortlessly made, wonderfully creamy, and full of flavor – all without any cream of mushroom soup. Featuring tender green beans and crispy onions, it’s a fantastic addition to your Thanksgiving table or any meal.

An overhead shot of baked green bean casserole with a wooden spoon.
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No Mushroom Green Bean Casserole

This easy homemade green bean casserole is like the upgraded, healthier version of the classic Thanksgiving side dish. No canned mushroom soup here – we’re talking homemade creamy goodness.

Tender green beans (there’s no need to blanch first!) get dressed in a velvety sauce made with caramelized mushrooms, garlic, and Greek yogurt!

Plus, it’s incredibly easy, which is a Godsend, especially during the holidays when you’re juggling multiple recipes and need something fuss-free.

And if you’re wanting to try a unique, Asian-flavored version, you’re going to love this miso green bean casserole.

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Green beans – I like to use French-cut frozen green beans for ease and convenience but you can use also use fresh green beans, if preferred. I don’t recommend canned beans for this recipe.
  • Fresh mushrooms – white, cremini, or baby bella will all work.
  • Butter and flour – needed to make the roux. Butter also adds flavor and richness. You can use all purpose flour or gluten free flour.
  • Vegetable broth – feel free to use chicken broth if you prefer.
  • Milk – I use whole milk but you can used 2% milk or your favorite non-dairy milk, like unsweetened almond milk, oat milk, or even coconut milk. Here’s the best milk for baby 1 year and older.
  • Greek yogurt – for extra creaminess and a nutritional boost. You can also opt for sour cream or cream cheese instead.
  • Parmesan – use freshly grated rather than a canned one for best flavor. You can even add some cheddar cheese.
  • French fried onions – so convenient and adds a ton of texture and flavor. Alternatively, you have the option to prepare them at home or use panko breadcrumbs for a different twist.

Step-by-Step Instructions

A four image collage showing how to make the casserole.
A two image collage of before and after baking the dish.
  1. Preheat oven to 375°F . Spray 9×13-inch casserole dish with cooking spray. In a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring frequently, until the mushrooms brown and release liquid, about 8-10 minutes. Add garlic and cook for an additional 30 seconds.
  2. Sprinkle flour over the top and cook, stirring, until the flour turns golden (about 1-2 minutes).
  3. Gradually add the broth and bring the mixture to a simmer. Stir until the flour has dissolved, about 2 minutes. Then reduce heat to medium low and stir in milk and let it simmer for 8-10 minutes, stirring frequently, until the sauce thickens. Stir in Greek yogurt and parmesan cheese.
  4. Remove from heat and stir in green beans (don’t thaw).
  5. Transfer the mixture to prepared baking dish.
  6. Top with crispy onion and bake for 20-25 minutes.

Make Ahead Tips

An overhead shot of baked green bean casserole with a wooden spoon.

Prepare the green bean mixture and transfer to a casserole dish. Cover and refrigerate. When ready to enjoy, top with fried onions and cheese and bake!

Storage

Store leftover green bean casserole in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F or microwave single serving portions until warmed through.

I do not recommend freezing this dish.

Favorite Holiday Dishes

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5 from 1 vote

Green Bean Casserole without Mushroom Soup

This green bean casserole is effortlessly made, wonderfully creamy, and full of flavor – all without any cream of mushroom soup.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10
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Ingredients 

  • 3 tablespoon unsalted butter
  • 8 ounces mushrooms
  • 3 garlic cloves, minced
  • 3 tablespoon flour
  • 1 cup vegetable broth
  • 1 cup milk
  • 1/4 cup Greek yogurt (58g)
  • 1/4 cup grated parmesan cheese
  • 16 ounces frozen french-cut green beans
  • 3 ounces fried onions

Instructions 

  • Preheat oven to 375°F. Spray 9×13-inch casserole dish with cooking spray. In a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring frequently, until the mushrooms brown and release liquid, about 8-10 minutes.
  • Add garlic and cook for an additional 30 seconds to a minute .Sprinkle flour over the top and cook, stirring, until the flour turns golden (about 1-2 minutes).
  • Gradually add the broth and bring the mixture to a simmer. Stir until the flour has dissolved, about 2 minutes. Then reduce heat to medium low and stir in milk and let it simmer for 8-10 minutes, stirring frequently, until the sauce thickens. Stir in Greek yogurt and parmesan cheese.
  • Remove from heat and stir in green beans (don't thaw). Transfer the mixture to prepared casserole dish. Top with fried onions and bake for 20-25 minutes.

Video

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F or microwave single serving portions until warmed through.

Nutrition

Calories: 141kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Cholesterol: 14mg | Sodium: 224mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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