This Quick Creamy Green Bean Casserole without Mushroom Soup is the best version ever. It's simple to make, all made in one pan, and super delicious. There's no mushroom soup which is perfect if you don't like mushrooms, are allergic, or just fancy something a bit different. It's a classic holiday side dish that'll be sure to impress all your friends and family, enjoy!
There's nothing better than sitting around a table with the people you love, sharing an array of really delicious dishes. And this green bean casserole with no mushroom soup and topped with crispy onions is at the top of my list! My Mum hates mushrooms so this is a great alternative for her instead of the classic green bean mushroom soup casserole! I really hope you enjoy it!
For more comforting cosy recipes, you've got to check out my cowboy casserole recipe, Nixons chicken recipe, or my baked chicken with cream of chicken soup recipe!
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Why You'll Love This Recipe
One Pan: we're making this green bean casserole all in one dish. You'll need an oven-proof pan so that you can fry the ingredients off on the stovetop, which simply minimises washing up and makes your life a lot easier.
No Mushroom Soup: so many people (including my Mother) hate mushrooms. And many classic green bean casserole dishes either use cream of mushroom soup or mushrooms with cream. Not this one. There is no mushroom in sight in this recipe.
Creamy: I HATE a dry bean casserole, so this recipe is very creamy. We're not using any cream of chicken or mushroom soup in this recipe, but we are using single (light) cream and chicken stock with a bit of flour for the sauce. It's SO good.
Ingredients and Substitutions
Green beans: we're using French green beans for this recipe. A lot of people use canned green beans which you can totally do, but I love using the fresh kind.
White onion: although we're using white onion, you could use brown, red, or shallots.
Garlic: fresh garlic is always best when it comes to flavour. Add more if you're a garlic lover!
All purpose flour: to thicken up our sauce slightly, we're adding all purpose flour to the green bean casserole. For those of you who are gluten-free, feel free to omit this ingredient, or you can use your favourite gluten-free flour.
Paprika: you can't taste the spice from the paprika, we're adding just enough to provide a lovely side note flavour.
Oregano: I love a herby hint to the dish and dried oregano is my personal favourite herb to add! Feel free to add parsley or thyme instead.
Cream: we're using single or light cream. You could use a mixture of single/light and heavy/full-fat cream if you'd prefer! I just feel like it doesn't need the extra fat content. For those of you who are vegan, I'd recommend using sugar-free soy cream.
Parmesan: this adds a lovely cheesiness and saltiness to the dish. You can omit this if you'd like, but I love it!
Chicken stock: we're adding in chicken stock for extra flavour and to ensure our sauce is the perfect consistency. You can use veggie stock if you don't use chicken stock.
Crispy onions: you can totally make your own crispy onion, but I just bought mine from the store!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place an oven-proof pan on medium heat and add in 1 tablespoon vegetable oil. Once hot add in the green beans, finely chopped onions, and minced garlic.
Step 2: Once the onion is soft (after around 10 minutes), add in the all purpose flour, paprika, oregano, salt, and pepper, and give the beans a mix. Next up, add in the cream, the chicken stock, and parmesan. Give everything a good mix and simmer for 5 minutes. Preheat the oven to 190C /375 F.
Step 3: Taste the green bean casserole sauce and season accordingly. Top with crispy onions and place in the oven for 20 minutes.
Step 4: Once the crispy onions are golden and the casserole is bubbling hot, remove from the oven and enjoy!
What To Do with Leftovers
Storage: once cooled, place in airtight containers and into the fridge for up to 3 days.
Freezing: once cooled, place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost overnight in the fridge before reheating.
Reheating: leave lid ajar and place in microwave for a few minutes or until piping hot.
FAQs
No, but to make it veggie, simply remove the parmesan, replace the chicken stock with veggie stock, and you're good to go!
For sure, instead of the cream, use cream of chicken soup!
Yes, just double all the ingredients in the recipe card to make double!
More Recipes You Might Enjoy!
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Quick Creamy Green Bean Casserole without Mushroom Soup (Best Version Ever)
Ingredients
- 600 g green beans
- 1 white onion finely diced
- 3 garlic cloves minced
- 1 tablespoon all purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 400 ml cream light or single cream
- 200 ml chicken stock
- 1 tablespoon grated parmesan
- 100 g crispy onions
Instructions
- Place an oven-proof pan on medium heat and add in 1 tablespoon vegetable oil. Once hot add in the green beans, finely chopped onions, and minced garlic.
- Once the onion is soft (after around 10 minutes), add in the all purpose flour, paprika, oregano, salt, and pepper, and give the beans a mix. Next up, add in the cream, the chicken stock, and parmesan. Give everything a good mix and simmer for 5 minutes. Preheat the oven to 190C /375 F.
- Taste the green bean casserole sauce and season accordingly. Top with crispy onions and place in the oven for 20 minutes.
- Once the crispy onions are golden and the casserole is bubbling hot, remove from the oven and enjoy!
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