By DrDanNovember 13, 2018 Last Updated – November 13, 2018 / 15 Comments

Now you can enjoy a great green bean casserole without the mandatory cream of mushroom soup. Just follow these easy step by step photo instructions.

Editor’s Note: Originally published November 21, 2015. Updated with expanded text and discussion along with.re-edited photos.

With the holidays approaching, one of the mandatory dishes is a green bean casserole. Now understand I hate cooking with cans of soup. Just a general principle I follow if possible. So I went on the hunt for a substitute without the can of soup.

Adapted from Allrecipe’s Grandma’s Green Bean Casserole, I made a few adjustments after reading the comments. I went with swiss cheese instead of cheddar. I used fresh green beans when canned were recommended along with a few other modifications.

My Rating
 It’s a nice 4. Grandpa and wifo had two servings each.

Pro Tips: Recipe Notes for Green Bean Casserole without Soup

The Beans:

The model recipe suggested three cans of green beans drained, which is fine. Or two pounds of frozen beans, also fine.

Those would be fine for “everyday cooking,” but usually green bean casserole is presented as a “special” treat at a holiday gathering. Let’s kick it up a notch.

I blanched fresh beans to the point of just shy of done then the ice bath to stop the cooking.  Fresh is always better and not much additional work for a special dish.

The Cheese:

This is a classic dish. And most will want to use a nice sharp cheddar for this dish which is a great classic taste.

But again in the kick it up a notch mode, try Swiss cheese which is great for this dish.

The Topping:

Now we are into the passionate part of green bean casserole. Everybody has their favorite.

I suggest a topping of crushed butter crackers (Ritz) mixed with butter. Again, a break from tradition for many but a great and easy topping.

If you want the traditional can of onion rings that should work fine. Leave off the crackers, cook as directed but add the onion rings for the last five minutes of cooking.

Other Holiday Classic Side Dishes:

Sausage Stuffing

Traditional Sweet Potato Casserole

Preheat oven to 350 convection or 375 conventional. Your green beans can be fresh but blanched to almost done, three cans drained or 2 pounds frozen.

If you are using fresh green beans, clean and trim. Then 2 minutes in boiling water with some salt. Then immediately into an ice bath to stop cooking.

Chop one small onion. Add two tablespoons butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.

Stir in two tablespoons flour until smooth and cook for one minute. Remove from heat.

Add one teaspoon salt, one teaspoon sugar, and one cup sour cream. Mix well. Stir in about two pounds of green beans and one cup of shredded cheese of your choice. I used swiss, but cheddar would be a good choice also.

Transfer the bean mixture to a 2 1/2 quart casserole dish. Top with the remaining 1 cup of cheese. You can cover at this point and refrigerate to cook in 1-3 days. Do the topping at that time.

Crush 12 Ritz crackers to make 1/2 cup of crumbs. Melt 1 tablespoon butter in a microwave and then mix the butter with the crushed crackers.

Sprinkle over the casserole.

Bake for about 35-40 minutes until the top is golden and casserole is bubbly.

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Green Bean Casserole Without Soup

Votes: 34 Rating: 4.12 You: Rate this recipe!

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Now you can enjoy a great green bean casserole without the mandatory cream of mushroom soup. Just follow these easy step by step photo instructions.

Servings	Prep Time
8	15 minutes

Servings Prep Time 8 15 minutes

Green Bean Casserole Without Soup Votes: 34 Rating: 4.12 You: Rate this recipe! Print Recipe Now you can enjoy a great green bean casserole without the mandatory cream of mushroom soup. Just follow these easy step by step photo instructions. Servings Prep Time 8 15 minutes Servings Prep Time 8 15 minutes

Ingredients

• 2 pounds green beans
• 1 onion small
• 3 tablespoons butter divided
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup sour cream
• 2 cups shredded cheese of choice
• 12 butter crackers Ritz crushed

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350 convection or 375 conventional. Your green beans can be fresh but blanched, three cans drained or 2 pounds frozen.

2. If you are using fresh green beans, clean and trim. Then 2 minutes in boiling water with some salt. Then immediately into an ice bath to stop cooking.

4. Add two tablespoons butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.

5. Stir in two tablespoons flour until smooth and cook for one minute. Remove from heat.

6. Add one teaspoon salt, one teaspoon sugar, and one cup sour cream. Mix well.

7. Stir in about two pounds of green beans and one cup of shredded cheese of your choice. I used swiss but cheddar would be a good choice also.

8. Transfer the bean mixture to a 2 1/2 quart casserole dish. Top with the remaining 1 cup of cheese. You can cover at this point and refrigerate to cook in 1-3 days. Do the topping at that time.

9. Crush 12 Ritz crackers to make 1/2 cup of crumbs. Melt one tablespoon butter in a microwave and then mix the butter with the crushed crackers. Sprinkle over the casserole.

10. Bake for about 35-40 minutes until the top is golden and casserole is bubbly.

Recipe Notes

Pro Tips:

1. First, never cook a new recipe for the first time for an important meal. Do a test run a week or two ahead.
2. Use the beans of your choice. I prefer fresh blanched but frozen or canned will do.
3. Most will want cheddar cheese which is fine but I love Swiss cheese here.
4. I think you should try the Ritz cracker topping but if you really want the traditional can of onion rings that should work fine. Leave off the crackers, cook as directed but add the onion rings for the last five minutes of cooking.
5. A great make ahead dish. Do up to mixing the topping. Then you can cover and refrigerate for 1-3 days. Create and use the topping just before cooking.
6. Leftovers are good in the refrigerator for about three days.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published November 21, 2015

Nutrition Facts

Green Bean Casserole Without Soup

Amount Per Serving

Calories 283 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 13g 65%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 62mg 21%

Sodium 523mg 22%

Potassium 257mg 7%

Total Carbohydrates 16g 5%

Dietary Fiber 4g 16%

Sugars 4g

Protein 11g 22%

Vitamin A 29%

Vitamin C 32%

Calcium 27%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Molly and Lilly are enjoying the first snow of the season.