Healthier From-Scratch Green Bean Casserole with Fresh Green Beans (No Canned Soup)

Green Bean Casserole From Scratch

Growing up, I always looked forward to my grandma’s green bean casserole when Thanksgiving time rolled around each year.

The creamy sauce. The green beans (one of my favorite vegetables of all time). The crunchy onions on top.

It was all so perfect.

Now, living overseas outside of the United States, the ingredients for making a homemade green bean casserole recipe are not easy to come by.

And I’ve actually become so grateful for this.

Why?

Because it has meant that I have had to improvise. And improvisation is one of the best ways to create delicious new recipes.

In our context living in Asia, I have learned to make green bean casserole with fresh green beans, to craft the creamy sauce without using canned soup, and to cook it all to perfection in a little oven slightly bigger than a toaster oven.

And it’s a dream–just like it was in my childhood in the USA.

Green Bean Casserole No Canned Beans

The first important step to creating green bean casserole from scratch is to cook fresh green beans.

While green bean casseroles usually call for canned green beans in order to simplify the cooking process, I have found that the flavor of using fresh green beans is incomparable.

Nothing beats the tenderness of a fresh green bean that still manages to hold its own shape.

How do you do it?

How to Make Green Bean Casserole with Fresh Green Beans

If you have never known how to cook fresh green beans for green bean casserole before, then you will be happily surprised to find that the process is super simple.

Some cooks may prefer to simply blanch their green beans (for a crispier texture). However, I like to full-on boil my green beans so that they mimic the tenderness I remember from my childhood.

Here is a step-by-step guide for how to cook green beans for green bean casserole:

Step One: Wash the green beans.

Step Two: Snap off the stems and ends, and then snap them into 2-inch pieces.

Step Three: Add the green beans to a large stock pot, and add filtered water until the beans are covered. Sprinkle salt on top.

Step Four: Over medium-high heat, bring the water to a boil. Lower the heat to a simmer, keeping the lid on. Simmer for at least 15 minutes, or until the green beans are tender.

Step Five: Drain the green beans. (I usually just hold the lid of my stock pot and pour off the water into the sink, but you can also use a strainer to simplify the process.)

Step Six: Proceed with the rest of the recipe for homemade green bean casserole from scratch.

Green Bean Casserole No Canned Soup

The other part of from-scratch green bean casserole that I have had to master while living overseas is the sauce.

Where I live, cans of condensed mushroom soup are not readily available at the supermarket–and they also are not cheap to buy when we do find them. (Such is the tale with all imported goods.)

But, thankfully, homemade sauce for green bean casserole from scratch is so much tastier!

Let me share with you how I easily make it with just a handful of ingredients.

Green Bean Casserole No Cream of Mushroom Soup

How do you make a homemade substitute for canned cream of mushroom soup?

Here are all the ingredients you need to make a large batch (big enough for a 13″x9″ dish of green bean casserole):

• 12 Tbsp. unsalted butter (3/4 cup)
• 2 cups finely minced onion
• 6 cloves of garlic, minced
• 1 cup minced mushrooms (either shiitake or button mushrooms)
• 6 Tbsp. all-purpose flour (can use a gluten-free flour, if needed)
• 3 cups heavy cream
• 2 cups chicken broth (or 2 cups water mixed with 2 Tbsp. chicken bouillon)
• 4 tsp. Worcestershire sauce
• 1 tsp. ground black pepper
• 2 tsp. sea salt
• 1/2 tsp. ground nutmeg

Because we cannot buy chicken broth at the grocery store in our country, I always resort to using water and chicken bouillon. The flavor is still phenomenal.

How to Store Homemade Cream of Mushroom Soup

By no means do you have to use this yummy homemade cream of mushroom soup recipe solely for green bean casserole!

If you want to whip up a large batch and store it for other uses, simply portion it into clean glass jars and store in the fridge (for use within a few days) or the freezer (for several weeks to several months).

If you do store this soup in the freezer, make sure to leave space at the top of the jar to allow for the expansion of the liquid as it freezes.

What Makes This a Healthy Recipe for Green Bean Casserole?

Because we do not use the usual processed ingredients for this healthy homemade green bean casserole recipe, it is naturally better for you.

We leave out

• condensed cream of mushroom soup (check out the negative effects here)
• and canned green beans

And instead use

• fresh green beans
• and homemade cream of mushroom soup with fresh mushrooms and cream.

Read on for more information about why these ingredients are better.

Ingredients and Measurements for Healthier From-Scratch Green Bean Casserole

Green Beans

• 14 cups fresh green beans
• 1 Tbsp. sea salt
• filtered water to cover

Cream of Mushroom Soup

• 12 Tbsp. unsalted butter (3/4 cup)
• 2 cups finely minced onion
• 6 cloves of garlic, minced
• 1 cup minced mushrooms (either shiitake or button mushrooms)
• 6 Tbsp. all-purpose flour (can use a gluten-free flour, if needed)
• 3 cups heavy cream
• 2 cups chicken broth (or 2 cups water mixed with 2 Tbsp. chicken bouillon)
• 4 tsp. Worcestershire sauce
• 1 tsp. ground black pepper
• 2 tsp. sea salt
• 1/2 tsp. ground nutmeg

Topping

• 1 cup French’s fried onions (or other crispy fried onions – can be homemade)

How to Make Green Bean Casserole without Canned Soup

Step One: Prepare the fresh green beans. Wash the green beans. Snap off the ends and stems. Snap into 2-inch, bite-sized pieces.

Step Two: Cook the green beans. Add the green beans and salt to a large stocktop. Cover the beans with filtered water. With the lid on the pot, bring to a boil over medium-high heat. Lower to a simmer and continue to cook for 15 minutes, or until the green beans are tender. Drain completely and set aside.

Step Three: Make the cream of mushroom soup. In a large saucepan, melt the butter and saute the minced onion, minced garlic, and minced mushrooms until golden and fragrant.

Step Four: Add the all-purpose flour and stir constantly for 20 seconds to make a roux.

Step Five: Whisk in the heavy cream and chicken broth. Add the seasonings (Worcestershire sauce, ground black pepper, salt, and ground nutmeg) and continue to stir until the soup thickens. Remove from the heat.

Step Six: Preheat the oven to 425F (if baking immediately).

Step Seven: Layer the ingredients in a 13″x9″ glass baking dish. Grease a 13″x9″ baking dish. Pour the drained green beans and cream of mushroom soup into the dish and mix until fully combined. If baking immediately, sprinkle a generous layer of crispy fried onions on top, making sure to evenly cover the entire casserole. (If making ahead for later, do not add the crispy fried onions and instead cover the casserole with plastic wrap and place in the refrigerator. Follow the instructions in the notes for making ahead.)

Step Eight: Bake for 20 minutes, or until hot and bubbly.

Step Nine: Serve immediately.

Can you make homemade green bean casserole ahead of time?

Yes, green bean casserole is extra-wonderful is made a day or two ahead of a big holiday dinner. This extra time allows the flavors to meld together, as the green beans soak in the seasonings from the cream of mushroom soup.

One important note: Do NOT add the layer of crispy fried onions to the top of the casserole until right before baking. Adding it ahead of time will result in soggy onions.

Do you have to use cream of mushroom soup for green bean casserole?

While no one says you have to use cream of mushroom soup for green bean casserole, it is the traditional soup of choice. You can, of course, exchange it for another favorite cream-based soup. Cream of chicken soup, cream of cauliflower soup, and cheesy cream soups are all acceptable substitutes.

How do you make green bean casserole without canned soup?

To make green bean casserole without canned soup, you just need to make a homemade cream soup. Cream of mushroom soup is the usual soup of choice.

To make the soup, simply sauté onion, garlic, and mushrooms in butter. Make a roux by adding flour and whisking well before stirring in heavy cream and chicken broth. Add seasonings (ground black pepper, salt, nutmeg, Worcestershire sauce) to taste. Cook until thickened.

How do you make green bean casserole with fresh green beans?

Fresh green beans are a wonderful addition to homemade green bean casserole! Simply boil, steam, or blanch them before adding to the recipe. Cooking them with a bit of salt enhances the flavor.

How do you store leftover green bean casserole?

Move the green bean casserole into an airtight storage container. Keep in the refrigerator for 3 to 5 days.

You can freeze green bean casserole. However, the crispy fried onions on the top will lose their texture.

When you reheat the casserole, add a fresh layer of fried onions to the top to give it that signature crunch.

More Holiday Recipes to Try

Fill your table with these delicious from-scratch holiday recipes:

• No-Bake Gingerbread Cream Pie (Gluten-Free!)
• Stunning Chocolate Tiramisu {No Mascarpone, No Alcohol, No Eggs, No Bake}
• Easy {Healthier} No-Flour Monster Cookies with Peanut Butter and Walnuts
• Easy Homemade Maple Vanilla Whipped Cream (Without Sugar)