Best Ever Green Bean Casserole No Canned Soup Recipes

HOMEMADE GREEN BEAN CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF. Spray a 9x13-inch pan with nonstick cooking spray.
• Place cooked green beans in a large bowl.
• In a deep sauté pan, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate, reserving the grease in the pan.
• Over medium heat, sauté the onions in the bacon grease for 2 to 3 minutes, or until starting to become translucent. Add mushrooms and continue to sauté until cooked. Use a slotted spoon to remove mushrooms and onions from the pan and put them in the bowl with the green beans.
• Make sauce: Add butter and garlic to the pan (with any juices remaining in pan). Heat over medium heat until butter is melted and garlic is fragrant. Add flour and whisk for 1 to 2 minutes. While whisking, pour in milk and continue to cook, whisking nearly constantly, until mixture is thickened and bubbly. Add thyme and pepper, whisk to combine. Remove pan from heat and stir in cheese until melted.
• Pour cheese sauce mixture over the green beans, mushrooms, and onions in the bowl. Add cooked bacon and stir until everything is well coated.
• Pour the green bean mixture into the prepared pan, spreading it out in an even layer. Sprinkle on french fried onions.
• Bake for 20 minutes, or until casserole is heated through and onions are golden brown.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

BEST EVER GREEN BEAN CASSEROLE (NO CANNED SOUP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam green beans according to package.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add cooked green beans and half of the can of fried onions,stir to coat.
• Transfer the mixture to a 9x13 casserole dish. Spread shredded cheese over the top. Then top with remaining fried onions.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

GREEN BEAN CASSEROLE WITH CANNED GREEN BEANS

Steps:

• Heat oven to 350 degrees F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.
• Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.
• Bake about 10 minutes longer or until onions are golden brown.

HOMEMADE GREEN BEAN CASSEROLE WITHOUT CONDENSED SOUP

Steps:

• Preheat oven to 350 degrees F.
• Fill a large saucepan with water and bring to a boil over high heat.
• Add beans to boiling water and let boil for 5 minutes.
• Drain beans and add mushrooms then set aside.
• Melt butter in a large skillet over medium heat.
• Add onion and parsley and cook for a few minutes until onion is tender.
• Whisk in flour, salt and pepper until well combined then gradually whisk in milk, stirring constantly to avoid lumps.
• Whisk in sour cream and continue stirring over medium heat until sauce begins to bubble.
• Fold in green beans and mushrooms until evenly coated.
• Add half the cheese and fried onions and mix until well combined.
• Pour green bean mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
• Sprinkle remaining cheese and onions on top.
• Bake for 15-20 minutes or until cheese is melted.

GREEN BEAN CASSEROLE - NO CANNED ONIONS OR SOUP

Steps:

• Cook green beans according to package directions.
• In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
• Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
• Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.
• Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

NEVER ENOUGH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
• Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.