Green Bean Casserole (No Mushrooms)
This green bean casserole recipe features fresh green beans, baked in a luscious creamy sauce, and crowned with crunchy, golden-brown onions. Made without mushroom soup or bacon, it comes together quickly and with minimal effort.
Ingredients
- 2 cups green beans, cut into 1-inch pieces
- ½ cup fried onion
- 1 cup grated cheddar
- 1 tablespoon soy sauce
- 1 cup milk
- 2 tablespoon all purpose flour
- 2 tablespoon unsalted butter
- ⅓ teaspoon salt or more to taste
- ⅓ teaspoon pepper
- ⅕ teaspoon nutmeg, optional
Instructions
- Begin by preheating the oven to 370F. Then, melt the butter and add all-purpose flour whisking continuously for 2 minutes.2 tablespoon all purpose flour
- Next, pour in the milk and use a spatula or whisk to stir the sauce thoroughly, ensuring there are no lumps. Add salt, soy sauce, and spices, and blend well. If the sauce appears too thick, incorporate more milk and continue stirring. The sauce will thicken even more once cooled.1 cup milk, 2 tablespoon unsalted butter, ⅓ teaspoon salt or more to taste, ⅓ teaspoon pepper, ⅕ teaspoon nutmeg, 1 tablespoon soy sauce
- Combine green beans, ⅔ cup of grated cheddar, and most of the fried onion (reserving 3 tablespoons) in a mixing bowl.2 cups green beans, 1 cup grated cheddar, ½ cup fried onion
- Pour the prepared sauce over the bean mixture and gently mix using a spatula.
- Transfer the mixture to a baking dish approximately 12*12 inches in size. Bake for 25 minutes in the preheated oven.
- After the initial bake, sprinkle the remaining cheese and crispy onions on top of the casserole, then bake for an additional 10 minutes until the top is golden brown.
- Once done, allow to rest for 10-15 minutes and serve the hot casserole by slicing it into pieces and enjoy!
Notes
- To Store. Store leftover green bean casserole in an airtight container in the fridge for 3-4 days.
- Freezing. This recipe, relying on a roux base with flour-thickened sauces, doesn't freeze well. Additionally, the fried onion topping will lose its crispiness and become soggy during freezing and thawing.
- To Reheat. Reheat the casserole by placing it in a 350 degrees Fahrenheit oven for 7-10 minutes or until thoroughly heated.
- Using frozen beans. When using frozen green beans thaw them and consider blanching based on your preference for texture—testing their thawed state can help you decide whether to blanch or not.
- Canned beans. Canned green beans aren't my preferred choice for this casserole due to their soft and watery nature, but they can suffice if needed. Ensure thorough draining before adding them directly to a large bowl without blanching.
Nutrition
Calories: 187kcalCarbohydrates: 9gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 477mgPotassium: 165mgFiber: 1gSugar: 3gVitamin A: 625IUVitamin C: 4mgCalcium: 200mgIron: 1mg
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