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    Home » Recipes » Appetizers & Side Dishes

    Oct 16, 2022 by Katie

    Green Bean Casserole (Without Mushroom Soup)

    Jump to Recipe Jump To Step-by-Step Photos Jump to Video

    Try our cheesy green bean casserole without canned mushroom soup if you’re hunting for a healthier version of the traditional recipe.

    Green bean casserole is an absolute crowd favorite at the Thanksgiving table, and this one will be no exception. Enjoy this wholesome version of the iconic American dish, just a little lighter and more nutritious with our original recipe. 

    green bean casserole without mushroom soup in a baking tray.

    While making this dish with canned mushroom soup is quick and convenient, what could be more nutritious for your friends and family than preparing a simple, fresh homemade cream of mushroom soup instead?

    In this easy recipe, we’ve also switched out the crispy onion topping with walnuts and savory Parmesan cheese. This combo will give you all the wonderful crunch of a green bean casserole just in a healthier way.

    This deliciously simple yet healthy green bean casserole can be prepared ahead of time as a Thanksgiving or Christmas dinner item or for any occasion.

    Check out our Roasted Frozen Green Beans for more green bean deliciousness.

    Jump to:
    • Why you'll love this recipe
    • Ingredients & Substitution Notes
    • How to make green bean casserole without mushroom soup
    • Top tips
    • Variations
    • Optional Add-Ins
    • What to serve with green bean casserole
    • Meal prep options
    • Storage & meal prep
    • FAQ
    • More festive recipes
    • 📖 Recipe

    Why you'll love this recipe

    • No artificial ingredients and no mushroom soup (canned). You will prepare all the elements from scratch and know exactly what’s inside the dish.
    • It’s just as delicious as a traditional green bean casserole with a well-rounded flavor.
    • The fresh ingredients are easy to find at your local grocery store.
    • It’s easy to make and doesn’t require any complicated equipment.
    • Can be prepared in advance for your Thanksgiving table.

    Ingredients & Substitution Notes

    all ingredients needed to make green bean casserole without mushroom soup.
    • Green Beans: This recipe works with fresh green beans as well as frozen green beans. If using fresh ones, make sure to cut off the ends. If using frozen green beans, let them thaw first and remove any excess liquid.
    • Olive Oil: Canola or sunflower oil are good alternatives to olive oil.
    • Onion: If you don’t have onion, try leeks or shallots in their place.
    • Garlic: Could be replaced with garlic powder.
    • Dried Mushrooms: Vital for the taste of this recipe. Cannot be left out or replaced.
    • Cremini Mushrooms (Brown Mushrooms): Try Portobello mushrooms as an alternative. They have a meaty texture that is perfect for this dish.
    • Vegetable Broth: You could make your own batch of homemade stock but store-bought veggie broth works just fine.
    • Flour: A general gluten-free flour mix will work if you want to keep this recipe gluten-free.
    • Milk of Choice: Any milk of choice such as unsweetened plant-based milk (almond milk, soy milk) or regular milk will suit this dish.
    • Parmesan Cheese: A little sprinkling of white cheddar cheese or a spoonful of nutritional yeast.
    • Italian Herbs: You could use a single herb mix -like parsley, thyme or basil.
    • Walnuts: Almonds would be a lovely crunchy topping and just as healthy.

    See recipe card for quantities.

    How to make green bean casserole without mushroom soup

    Enjoy the process of making this simple dish; it may be your best green bean casserole yet!

    top and bottom part being sliced off of fresh green beans.

    STEP 1: Prep green beans. Trim both ends of the fresh green beans.

    dried mushrooms soaked in veggie broth.

    STEP 2: Dried mushrooms. Soak the dried mushrooms in the veggie stock. Set aside.

    green beans and water in a large pot.

    STEP 3: Cook green beans. Cook the beans in boiling water until fork-tender (6-10 minutes).

    cooked green beans drained in a colander.

    Drain the beans in a colander and rinse them with cold water. This will stop them from cooking any further.

    onion sauteed in a pan.

    STEP 4: Onion & garlic. Saute the onions until browned on medium heat in a large skillet. Add in the garlic and cook for a minute or so, be careful not to overcook the garlic as it will turn bitter.

    mushrooms and garlic added to the pan.

    STEP 5: Fresh mushrooms. Add the sliced cremini mushrooms to the pan.

    sauteed mushrooms, in a pan.

    Allow the mushrooms to cook, so their liquid evaporates.

    sauteed mushrooms being removed from the pan.

    Remove the mushrooms from the pan and set them aside.

    flour toasted in a pan.

    STEP 6: Homemade mushroom soup. Add the flour to the pan, let it brown and get a bit toasty.

    milk added to the toasted flour while whisking.

    Add the milk in batches and stir with a whisk to avoid it forming lumps. Simmer for 2-3 minutes.

    soaked mushrooms, parmesan, salt, pepper, Italian herbs, thickened flour sauce added to a blender.

    Add the sauce, soaked mushrooms and their liquid, parmesan, pinch of salt and pepper, and Italian herbs to a blender jug.

    blended sauce in a blender.

    Blend the mixture until completely smooth.

    sauce from the blender added on top.

    STEP 7: Bake. Transfer the beans and mushrooms into a baking dish and mix them. Pour over the sauce.

    parmesan and walnuts added on top.

    Sprinkle Parmesan cheese and walnuts (optional) on top of the casserole and bake in the oven for about 15 minutes.

    Top tips

    • Type of mushrooms: regular mushrooms, such as white mushrooms, hold water. They won’t give the same meaty texture as cremini mushrooms and therefore aren’t a great substitute.
    • Beans: time the blanching of your beans so that you don’t overcook them.

    Variations

    • Gluten-free: there are so many fantastic gluten-free flours on the market today. Rice flour is an excellent option for a gluten-free white sauce.
    • Dairy-free/ vegan: If you’d like to make a dairy-free version of this, you can swap out the cheese for a little nutritional yeast, as it gives a similar savory flavor. Use almond or oat milk instead of cow’s milk if you prefer.
    • Green bean casserole without mushrooms: If you aren’t wild about the texture of mushrooms, then blending them, once cooked, is a good idea. You can choose to omit the mushrooms altogether and only use the dried mushrooms for the sauce.
    a cooking spatula taking out a big spoon of green bean casserole in a baking tray.

    Optional Add-Ins

    • Cheeses: You can be as adventurous as you like here. Try any of your favorite cheeses – goat’s cheese will give a delicious tang to the dish. Try cheddar cheese, gouda, or even rich blue cheese.
    • Sour cream: This can be added to the sauce to give it a tang and some balance. Mix this in just before blending the sauce.
    • Onion topping: If you’d like to try a version closer to the classic green bean casserole, slice up some onions and fry them until crispy. Top your dish with these crispy fried onions as a crowd favorite for Thanksgiving dinner.
    • Meaty flavor: you can add a bit of sliced vegetarian sausage if you want to bring a meaty flavor to your dish
    • Other vegetables: This dish could be made with other vegetables like broccoli, or asparagus. While swapping out the green beans will change the word completely, it’s nice to know that you can use this recipe as a base to create other recipes.
    a cooking spatula taking out a big spoon of green bean casserole.

    What to serve with green bean casserole

    Traditionally, this dish is a side to be enjoyed at Thanksgiving or Christmas. Here are a few of the traditional vegetarian sides you can serve with it:

    • Veg Stuffing
    • Roasted Frozen Cauliflower
    • Roasted Frozen Brussels Sprouts
    • Oven Baked Potatoes
    • Mashed Potatoes

    If you would like to try this dish at home as a weekday supper, here are a few suggestions on what to pair it with:

    • Green Salad with Roasted Asparagus
    • Roasted Vegetarian Acorn Squash
    • Pumpkin Carrot Soup (as a starter)
    • Crunchy sourdough loaf

    As far as drinks go, serve this casserole dish alongside one of the following fancy holiday drinks:

    • Cranberry Mocktail
    • Non Alcoholic Holiday Punch
    green bean casserole in a baking tray topped with walnuts.

    Meal prep options

    You can easily prepare this dish ahead of time on the same day. Prepare everything as described but only until step 7 (see step-by-step photos). If you're ready to serve the casserole, mix together the sauce and cooked beans and continue with the baking step.

    Storage & meal prep

    • To store: We would recommend allowing the dish to cool completely before packing it away. Once it is at room temperature, spoon any leftover green bean casserole into an airtight container and store in the fridge for up to 2 days.
    • To reheat: Reheat in the microwave in a microwave-friendly jar or in the oven at low temperature.

    FAQ

    Can I use frozen or canned green beans instead of fresh ones?

    You can use frozen beans. If you choose to, ensure they are completely defrosted before using them, and drain all the water away. I do not recommend using canned beans as they are not nearly as delicious as fresh or frozen ones.

    Can I make this casserole vegan?

    Yes, simply opt for a plant-based milk alternative such as almond milk and use nutritional yeast instead of parmesan.

    More festive recipes

    • Vegetarian Charcuterie Board
    • Vegetarian Potato Soup (Without Bacon)
    • Pumpkin Carrot Soup
    • Vegetarian Stuffed Acorn Squash

    📖 Recipe

    green bean casserole without mushroom soup in a baking tray.

    Green Bean Casserole (No Canned Mushroom Soup)

    You will love the fresh and earthy flavors in this healthy twist on a traditional homemade green bean casserole. The combination of tender green beans and creamy mushroom sauce is mouth-watering and will have you spooning portion after portion onto your plate. 
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 25 minutes
    Baking Time: 15 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Author: Katie
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    Ingredients 
     

    • 1 cup dried mushrooms
    • 1 cup veggie broth
    • 2 ½ pounds fresh green beans *or frozen, see substitutions
    • 2 tablespoon olive oil
    • 1 onion ,chopped
    • 3 garlic cloves ,minced
    • 9 oz cremini mushrooms ,sliced
    • 4 tablespoon all-purpose flour
    • 2 cups milk of choice *almond milk, soy milk, cow milk...
    • ¼ cup grated parmesan + more for topping
    • 1 teaspoon Italien herbs
    • salt & pepper
    • handful walnuts as topping *optional

    Instructions

    • Preheat oven to 430°F (220°C).
    • Soak dried mushrooms in veggie broth.
    • Trim the green beans, cook in boiling salt water until fork-tender (6-10 minutes). Once they are done, drain, rinse with cold water (to stop the cooking process) and set aside.
    • In a large pan, heat some olive oil over medium heat.
    • Add onion and fry until translucent and golden brown. Then add garlic and the mushrooms and fry until mushrooms have released almost all their water.
    • Remove the mushrooms from the pan.
    • Add the flour and toast until flour is slightly brown.
    • Pour in milk in 2 batches while constantly whisking to avoid clumps.
    • Let simmer for 2-3 minutes on low heat until the sauce has thickend.
    • Transfer to a blender, add soaked mushrooms, parmesan (or nutritional yeast), salt and pepper and Italian herbs. Blend until smooth.
    • Transfer the mix to a baking dish, together with the cooked green beans and mushrooms. Give it a good stir (see step-by-step photos).
    • Sprinkle with more parmesan and walnuts (optional) and bake for 15 minutes.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Serving Size: serves 6 people as a side dish or 3 as a main.
    • Type of mushrooms: regular mushrooms, such as white mushrooms, hold water. They won’t give the same meaty texture as cremini mushrooms and therefore aren’t a great substitute.
    • Beans: time the blanching of your beans so that you don’t overcook them. Check their consistency from time to time when cooking longer than 6 minutes.
    • Gluten-free: there are so many fantastic gluten-free flours on the market today. Rice flour is an excellent option for a gluten-free white sauce.
    • Dairy-free/ vegan: If you’d like to make a dairy-free version of this, you can swap out the cheese for a little nutritional yeast, as it gives a similar savory flavor. Use almond or oat milk instead of cow’s milk if you prefer.
    • Flavor Variations: see optional-add ins

    Nutrition

    Serving: 1. | Calories: 214kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 197mg | Potassium: 728mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1342IU | Vitamin C: 25mg | Calcium: 227mg | Iron: 3mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

    More Appetizers & Side Dishes

    • Roasted Frozen Brussels Sprouts
    • Roasted Frozen Cauliflower
    • Mashed Potatoes (Without Butter)
    • Roasted Frozen Green Beans

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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