Green Bean Casserole (No Canned Mushroom Soup)

green bean casserole without mushroom soup in a baking tray.

Green Bean Casserole (No Canned Mushroom Soup)

Author: Katie

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.

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5 from 5 votes

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Prep Time: 25

Baking Time: 15

Total Time: 40

Course: Side Dish

Cuisine: American

Servings: 6 people

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

You can find detailed step-by step-photos above the recipe card.

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.

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

All nutritional information is based on third-party calculations and should be considered estimates.

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