Green Bean Casserole Without Cream of Mushroom Soup

5 from 1 vote

Green Bean Casserole Without Cream of Mushroom Soup

This Green Bean Casserole Without Cream of Mushroom Soup is made with fresh green beans, mushrooms, a creamy base of sour cream and heavy cream, and it's topped with crispy fried onions.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 344kcal

Author: Lauren Skardal

Ingredients

2 lbs green beans choose haricot vert if possible
3 pieces bacon, thinly sliced
1 small yellow onion, minced
½ lb white mushrooms, sliced or cut in halves or quarters
1 cup heavy cream
½ cup sour cream
6 oz French's Crispy Fried Onions

Instructions

Preheat the oven to 350°F.
Steam the green beans for 6-7 minutes. Rinse under cold water.
Bring a large sauté pan to medium heat. Add the bacon and cook until crispy, stirring as needed. Add the onions and sauté for 5 minutes or until soft. Add the mushrooms, season with salt and pepper, and cook until they release their juices about 5-8 minutes.
In a casserole dish combine the sour cream and heavy cream. Add the green beans, onions, mushrooms, and about ¼ to ⅓ of the French’s Crispy Fried Onions. Season with salt and pepper and stir to combine. Top with the remaining crispy fried onions.
Cover the casserole dish with aluminum foil. Bake at 350°F for 25 minutes. Remove the aluminum foil and bake for another 5 minutes or so to allow the top to get crispy.

Notes

Serving Size: I've made this for a large gathering of over 20 people and we still had a small amount of leftovers. So It can serve quite a few people, but you could always double the recipe if you're concerned about not having enough.

Green Beans: I recommend using Haricot Vert Green beans. They are skinny and more uniform and therefore easier to trim and slice.

Yellow Onion: Choose a small yellow onion, or cut 3-4 thin slices of a larger onion and mince it. I recommend mincing rather than dicing because I like the onions to disappear in the casserole, which lends a different texture than larger dice onions.

White Mushrooms: I like to keep my mushrooms in larger chunks to make it easier for those who don’t like mushrooms to avoid them.

French’s Crispy Fried Onions: While this is not a fresh ingredient, it’s a very convenient and nostalgic one. I still like to include these packaged fried onions on the dish as a bit of an indulgence. If you’re looking for a fresher alternative, I recommend thinly slicing shallots, coating them in flour and a sprinkle of salt, and pan-frying them in butter or olive oil, which I’ve done in past years.

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