Cheesy Green Bean Casserole Recipe Without Mushroom Soup
This cheesy green bean casserole is a creamy, flavorful twist on a classic holiday side dish. Made without mushroom soup and topped with melted cheese and crispy onions, it’s the perfect addition to your Thanksgiving or Christmas table.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Large Skillet
- Baking Dish
- Saucepan
Ingredients
- 1.5 lb fresh green beans trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium chicken
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Monterey jack cheese
- ½ cup grated colby jack cheese
- 1 cup crispy fried onions divided
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and slightly tender. Drain and transfer immediately to a bowl of ice water to stop the cooking. Drain again and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk, broth, worcestershire sauce, and oregano, salt and pepper cooking until the sauce thickens, about 3–4 minutes.
- Reduce the heat to low and stir in the cheeses until melted and smooth. Stir in the ½ cup of crispy fried onions.
- Add the blanched green beans to the sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish.
- Bake for 20–25 minutes, until bubbly and golden. During the last 5 minutes, sprinkle the remaining ½ cup crispy fried onions over the top and return to the oven until lightly browned.
- Let the casserole rest for 5 minutes before serving. Enjoy it hot as a cheesy, crowd-pleasing side dish!
Notes
- Blanch your green beans just until tender-crisp because overcooked beans will turn mushy in the bake.
- Use freshly shredded cheese instead of pre-shredded for the smoothest melt. Store bought shredded cheese has anticaking agents that interfere with texture.
- Don’t skip the crispy onions, they add that crispy texture that we love.
- If your sauce gets too thick, whisk in a splash of milk before adding the green beans.
- Let the casserole rest before serving, it thickens as it cools slightly.
Nutrition
Serving: 1 servingCalories: 271kcalCarbohydrates: 15.9gProtein: 10.8gFat: 18.8gFiber: 3.5g
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