If you love green bean casserole but aren’t crazy about mushrooms, this green bean casserole without mushroom soup is definitely for you. It has everything you love about this classic American dish without the parts you don’t. 

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This green bean casserole no mushrooms recipe is perfect for your next family or neighborhood get-together. It is easy enough to make for a weeknight dinner and delicious enough to impress any crowd. 

I love to make this green bean casserole without cream of mushroom soup in the late summer, right around harvest time. I highly recommend fresh, locally grown, and/or recently harvested green beans if at all possible.

Seasonal vegetables will always offer the most flavor and nutrients. 

Don’t worry, though! This green bean casserole without mushroom soup is perfect year-round. We have you covered if you are working with canned or frozen green beans.

That’s right — this recipe is simple, easy, and versatile. You’ll come back to it again and again. 

All it takes to make this classic comforting casserole is a few simple ingredients and a bit of time. Roll up your sleeves and get ready to make some roux!

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat your oven to 375 degrees F and grease a 9X13 baking dish with butter or cooking spray.

STEP TWO: Heat a large skillet over medium heat, then add the olive oil, the green beans, and a pinch of salt. Cook beans until they turn bright green and begin to soften, usually about 5 minutes. Transfer to the baking dish. 

STEP THREE: Use the same skillet over medium heat to melt the butter and cook the garlic until fragrant, about one minute. Add the flour to the skillet, whisking until a paste is formed and continuing to cook for an additional minute. 

STEP FOUR: Slowly add the chicken stock, whisking constantly until no lumps remain. Next, whisk in the heavy cream until combined. Cook the sauce until thick and bubbly, stirring constantly, for about 2-3 minutes. Add in the cream cheese and stir until fully melted. 

STEP FIVE: Add the red pepper flakes, thyme, nutmeg,  lemon juice, and stir until combined. Season with salt and pepper to taste. Pour the sauce mixture over the green beans and toss to evenly combine. 

STEP SIX: Bake the casserole for 8-10 minutes before adding the fried onions and baking for an additional 8-10 minutes. Your casserole is ready when the onions are golden brown, and the beans are tender. 

I highly recommend fresh green beans if available, but this recipe can easily be adapted to canned or frozen green beans. 

The roux is the secret key to thickness in this green bean casserole without mushroom soup. It is made from all-purpose flour, a natural thickener. 

If you find that your sauce is coming out too runny, be sure that you are using enough flour and add more if needed. Cornstarch is another thickener you can use if you are in a bind. 

It is simple and easy to make this green bean casserole no mushrooms recipe exactly how you’ll like it. Use these simple guidelines for help:

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. 

This green bean casserole without mushroom soup is a game changer. Creamy sauce, fresh green beans, and crunchy onions complete the dish.

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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I’m Samantha, a stay-at-home-mom of 2. I’m here to make cooking easier for your whole family and help you find new recipes to put in your regular rotation!

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