Skip the can of soup this year and make The Best Green Bean Casserole, from scratch. This version is packed with flavor from the made from scratch fresh mushroom soup, french style green beans, cheddar cheese and french fried onions. You’ll never go back to the can of soup again!
Free up your oven with this Slow Cooker White Cheddar Green Bean Casserole
It’s beginning to look a lot like Thanksgiving. I’ve got a bunch of Thanksgiving day recipes to share with you over the next few weeks so hold off on menu planning, mmkay? I just finalized my menu last night. I love Thanksgiving. It’s a time of year where I can really shine in the kitchen and show thankful I am for the people around me, through the food I prepare.
To be honest, I always have a hard time coming up with a menu. My husband grew up in a house full of traditional recipes and so did I, but when I began to really get into the kitchen 10 years ago, I really started to explore different and bolder flavors.
Out was the bland mashed potatoes with no flavor and in comes lots of garlic! But I want to please everyone and not everyone loves garlic like we do, right Linda? 😉 Hence why I have a hard time figuring out what is going to please everyone.
At the end of the meal, I am thankful I have a family who is willing to eat the food I prepare regardless of their taste preferences, garlic breath and all.
I have a few staples that I made every year. For instance, The Pioneer Woman’s Soul Sweet Taters. If you’ve never made them before I encourage you to do so, now. They are heaven on a plate. I first made them a few years ago and they’ve been at every Friendsgiving, Thanksgiving and holiday table from then on. Even my girlfriend who loathes sweet potatoes loves them! I also serve stuffing, although I am not a fan (oh, the horror) creamy garlic mashed potatoes (recipe coming SOON) and cranberry relish, although only me and the FIL eat it. If you’re wondering why I didn’t mention green bean casserole, its because it’s been absent from my menu for the last few years.
I tried and tried every year with major fail to make green bean casserole. No matter what I did, it didn’t turn out. One year I used frozen green beans, and I didn’t thaw them and they were watery and disgusting upon coming out of the oven. Another year I used canned green beans and they were mushy. Now you know, if you are preparing this big meal and you have even 1 item fail, you feel like the entire rest of the meal has gone down the drain. Such a disappointed when it’s practically a dump and bake kind of casserole.
Insert menu/blog planning this year. I was bound and determined to bring back the green bean casserole to my Thanksgiving table. And folks, I nailed it! Now, I don’t mean to toot my own horn but this stuff is legit. It was so good, I’m honestly surprised I had any to photograph for the blog. And the best thing about the best green bean casserole, it doesn’t use a soup can. YES! Like I mentioned before with shortening in my Puppy Chow Truffles post, I also try to avoid canned soup as much as possible when making casseroles and the likes. Now for eating, I love Dole’s roasted Garlic tomato basil soup, but that’s in a carton, so I digress.
After I tried a bite of this casserole, I immediately called my husband at work. This is how the conversation went
“Honey, I did it, I really did it!”
“You did what,” he says.
“I nailed this green bean casserole finally!”
“Are you sure?” “Because the last time you said that, it really wasn’t that good”
{insert eyeroll on the other end of the phone} “yes, I promise, it’s so, SO good!”
and folks, he LOVED it! I mean how could you not with the buttery, crackery, cheesy, oniony topping! It’s practically begging for you to take a {large} spoonful! My daughter also gobbled up a boatload of it. I am so damn excited to serve this casserole on Thanksgiving day and then again on for Christmas dinner. I cannot wait to share this with my family who has been wondering where in the World has the green bean casserole gone for all of these holidays.
Also, my husband hates mushrooms, (I know how did I get so unlucky, just kidding, love you honey) but this casserole has mushrooms in it. Surprise, babe, bet you didn’t know that…until now. Whoops. So if you really do not like mushrooms, you can certainly leave them out but I highly recommend you leave them in. They are so delicious in this casserole and practically melt in your mouth with all the rest of the cheesy, green bean goodness.
So without further adieu, I give you the best green bean casserole…
The BEST Green Bean Casserole
Prep
Cook
Total
Yield 10 servings
Skip the can of soup this year and make The Best Green Bean Casserole, from scratch. This version is packed with flavor from the made from scratch fresh mushroom soup, french style green beans, cheddar cheese and french fried onions. You'll never go back to the can of soup again!
Ingredients
- 2 lbs (32 ounces) frozen french style green beans, cooked to package directions and drained
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 cup mushrooms, diced
- 1/4 cup onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1/2 cup sour cream, I used light
- 1/2 Greek yogurt
- 1/4 cup milk, I used nonfat
- salt and pepper
- 1 cup cheese
- For the topping
- 2 tablespoons butter, melted
- 1 cup buttery rounds crackers
- 3/4 cup french fried onions, crumbled
Instructions
- Preheat oven to 350 degrees
- In a small bowl, mix together the crumbled crackers and french fried onions. Add in the melted butter and set aside.
- Melt 1 tablespoon of butter in large skillet and add in your garlic. Cook for 1 minute and then add in the mushrooms and onion. Once sauteed, season with salt and pepper, remove from pan and set aside.
- In the same skillet, add in 2 tablespoons of butter and when melted, whisk in flour. Cook for 1 minute and then stir in sour cream, Greek yogurt, salt.
- Mixture will be lumpy, so slowly start to add in your milk, whisking to combine. You may need or desire a little more milk to make it a thick liquid but I stopped at 1/4 cup.
- Add back in your mushroom and onion mixture and your green beans.
- Stir to combine and then add in 1/2 cup cheese.
- Pour into 2 1/2 quart casserole dish and sprinkle with remaining cheese and top with fried onion/cracker mixture.
- Bake for 30 minutes until top is nice and golden brown.
Notes
Adapted from Grandma's Green Bean Casserole
Courses Casserole
Nutrition Facts
Serving Size 10 servings
Amount Per Serving | ||
|---|---|---|
Calories 203 | ||
% Daily Value | ||
Total Fat 14 g | 22% | |
Saturated Fat 8 g | 40% | |
Cholesterol 31 mg | 10% | |
Sodium 434 mg | 18% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 1 g | 4% | |
Sugars 3 g | ||
Protein 7 g | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If you make 1 dish this year, be it at your own house or a dish you’re taking to pass, please make it this one. It’s made with better for you ingredients like lighten sour cream, Greek yogurt and nonfat milk, there’s no soup can, it’s delicious, it’s cheesy, buttery and just damn good. And after all the fails I have had in the past with green bean casseroles, I’ve earned the right to say that!
What dishes do you serve year after year for your Thanksgiving? Are you hosting this year?
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Colleen says
Sounds lovely, and I really like that it doesn’t use condensed soup!
Megan Marlowe says
Me too! ? thank you!
Brenda says
In the ingredient list it lists 1/2 greek yogurt…is this a 1/2 cup?
Megan Marlowe says
Yes, I will fix the recipe. Thank you!
Jessica says
What type of cheese works best for this? I know many people rely on cheddar, but sometimes shredded pepper jack adds just a bit of a bite. Of course, Swiss is a long-time favorite . . . . Colby? Munster? Asiago? What do you suggest?
Megan | Strawberry Blondie Kitchen says
HI Jessica! We love sharp cheddar for this but you can’t go wrong with a pepperjack, colby or asiago! they’ll all work in this.