It’s possible to make Green Bean Casserole Without Mushroom Soup, and I’m here today to prove it! Whether you’re dealing with a mushroom-adversion or want to introduce a new casserole dish to the holiday table, you’ll love this effortless, crowd-pleasing take on one of the Thanksgiving classics.
No Thanksgiving dinner table is complete without green bean casserole, parked right next to a savory, mouthwatering turkey! This is a time-honored side dish packed with tender green beans, creamy sauce, and crispy onions – and seeped in comfort and nostalgia, of course.
You know I love to switch things up in the kitchen, and I couldn’t resist adding a twist to this hallmark of a holiday recipe! While traditional green bean casserole calls for cream of mushroom soup, I opted for cream of chicken soup, and I’m so glad I did.
Cream of mushroom soup is what makes green bean casserole so rich and dense. And while it’s iconic in its own right, I wanted a side dish on the lighter side that would also accommodate picky eaters who avoid mushrooms like the plague (*cough cough,* my kids). Swapping in cream of chicken soup was the answer, and the results are just as delicious.
So if you’ve ever wondered, “Can you use cream of chicken in green bean casserole?” The answer is YES, and I’m here to show you how.
But the best part is, this casserole will satisfy all your taste buds while leaving you feeling lighter with extra room to indulge in the real Thanksgiving dinner highlight – dessert! (Apple Cheddar Cheese Pie, anyone?!)
So go grab your baking dish, friends, and let the green bean casserole with cream of chicken magic begin!
For more Thanksgiving dinner table recipes, check out my Grilled and Rolled Turkey Breast with Maple and Bacon, Low-Carb Thanksgiving Stuffing, and Roasted Garlic Hasselback Butternut Squash.
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Why You'll Love It
This green bean casserole without mushroom soup will become your favorite, and here’s why:
- Picky Eater Approved. Mushroom-phobia is real. The good news is this easy recipe is 100% mushroom-free, and beloved by even the pickiest of eaters.
- Fuss-Free Recipe. Quick and easy is the name of the game in my kitchen! Although the cook time is 40-45 minutes, the cooking process takes only 15 minutes – your oven will do the rest of the work!
- Simple, Budget-Friendly Ingredients. You only need 6 basic ingredients to make green bean casserole without mushroom soup, and chances are you have them in your pantry already. If not, you can easily locate fresh ingredients at your nearest grocery store. No trip to a specialty store required!
🥂Make it A Rosy Moment
This isn’t your grandma’s green bean casserole; it’s fresh, flavorful, and made for celebrating life’s little gatherings. Here’s how to turn this side dish into something truly special:
- Elegant Holiday Dinner: Serve it in a beautiful baking dish (bonus points for vintage or stoneware!) and top with extra crispy onions and a sprinkle of flaky salt. Pair with Herbs de Provence roasted turkey or Pork Tenderloin and a glass of Prosecco for a sparkle of celebration.
- Weeknight Comfort Meal: Add a protein twist by tossing in shredded rotisserie chicken or leftover turkey. Serve it with a simple Garlicky Kale Panzanella salad and warm dinner rolls for an easy, cozy meal that still feels indulgent.
- Friendsgiving Favorite: Double the recipe, bake it in a disposable foil pan for easy cleanup, and bring it as your contribution to the potluck. It’s the perfect nostalgic dish that everyone will ask you for the recipe to.
Important Ingredients
Just a handful of kitchen-staple ingredients stand between you and green bean casserole without mushroom soup!
Green Beans: Fresh, canned, or frozen, you can use any type of green bean you have at your fingertips. The important part is to get them in the dish – they’re the star of the show after all!
Soy Sauce: A dash of soy sauce gives depth to the dish with its savory, subtle nutty flavor. So delicious!
Cream of Chicken Soup: Used in place of cream of mushroom soup. Canned soup will get the job done, but if you’re feeling ambitious, make it homemade! More on that further down.
French Fried Onions: They bring a hint of sweetness to balance the casserole’s savory flavors and add some crunchy texture. When possible, I prefer homemade crispy fried onions, but store-bought is more than fine. You can locate them in the condiment aisle.
Pepper: A sprinkle of black pepper brings a touch of spice to the dish, and we’re all better for it.
Milk: Don’t leave the milk out! This is where green bean casserole with cream of chicken gets that extra creamy, gravy-like consistency.
Swaps and Substitutions
These simple swaps will help you work around missing ingredients or allergies.
- If you don’t have fried onions, shallots, breadcrumbs, cornflakes or even some crushed crackers sprinkled on top of the casserole will do the trick. What’s important is that we get that crunch!
- As mentioned above, you can definitely use fresh green beans in this casserole. Before assembling the dish, blanch (i.e., boil) them for 2-3 minutes, then cool them in a large bowl of ice water, and drain once cool.
- Cream of chicken soup isn’t your only option for a mushroom-free green bean casserole. You can also use cream of celery or cream of potato soups! Grab them in the canned aisle at the grocery store, and follow the recipe as directed.
- Feeding dairy-free guests? Swap the cream of chicken soup for a dairy-free version, like the Pacific Foods Organic Cream of Chicken Condensed Soup. You can also make your own following the directions below using non-dairy milk.
Full Recipe Below
Find the full list of ingredients & measurements below!
How to Make Green Bean Casserole without Mushrooms
- Step 1: Mix together milk, soy sauce, and condensed chicken soup.
- Step 2: Stir in the green beans and ¼ cup fried onions.
- Step 3: Pour the mixture into a baking dish and bake for 30 minutes at 350°F.
- Step 4: Remove and add the remaining fried onions. Then, return to the oven and continue baking for 5-7 minutes. Enjoy!
Top Tip
Condensed cream of chicken soup will make for a thicker, more decadent consistency. If that’s your jam, definitely go this route for an extra-creamy green bean casserole without cream of mushroom soup.
Tips for the Perfect Green Bean Casserole
Making my green bean casserole with cream of chicken is as easy as 1, 2, 3 – but it wouldn’t be right to withhold my simple tips for an even better dish!
- If you’re using frozen green beans, increase the baking time by 10-15 minutes to ensure they’re fully cooked.
- If you’re using canned green beans, drain the liquid first and rinse them before adding them into the mix.
- To avoid an overly soupy casserole, don’t use too much milk. The recipe calls for ½ cup, but don’t hesitate to use less if you prefer.
- Making your own cream of chicken soup? (Find this under the Variations section) Sour cream can be used in place of cream cheese. Just add it in right at the end, or it will curdle.
Recipe Variations
Customizing this green bean casserole recipe with cream of chicken is a breeze! Below are a few ideas for you to try out.
- Homemade Cream of Chicken Soup: Sauté garlic in a few tablespoons of butter in a large skillet, then gently fold in the all-purpose flour and whisk until you have a smooth, thick paste (a roux). While continuing to whisk, add chicken stock and heavy cream. Cook for about 2-3 minutes before adding cream cheese. Add chicken stock, and keep whisking. Season with a pinch of salt, pepper, thyme, nutmeg, lemon juice, and pepper flakes. Enjoy!
- Bacon: Who are we kidding? Bacon makes everything better! Cook about 6 slices of bacon on the stove or in the oven, then crumble into smaller bits. Mix in with the green beans, or sprinkle on top with the fried onions.
- Cheese: Add some shredded parmesan or romano cheese for an extra decadent, elegant twist.
- Add some heat: Dust a sprinkle of red pepper flakes or cayenne for some heat and flavor.
💡 Recipe FAQ
You can use cream of chicken, cream of celery, or cream of potato soups as substitutes when making green bean casserole without mushroom soup.
It’s possible you were following a recipe that didn’t call for seasonings, spices, or rich flavor additives. My recipe calls for a touch of soy sauce, which gives the casserole a deep, rich nutty flavor that ties the whole dish together.
Wait, you have leftovers? 😉 Store them in an airtight container. Leftover green bean casserole will keep for 5 days in the fridge, and up to 3 months in the freezer. Defrost the casserole in the fridge overnight and warm it up in the microwave or in the oven when you’re ready to gobble it up!
Related Recipes
If you tried this Green Bean Casserole Without Mushroom Soup or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe Card
📖 Recipe
Green Bean Casserole (Without Mushroom Soup!)
Ingredients
- 4 14.5 oz cans green beans drained
- 1 tablespoon soy sauce
- 1 10.5 oz can condensed cream of chicken soup
- 1 can fried onions
- ½ teaspoon pepper
- ½ cup milk
Instructions
- In a large mixing bowl combine the milk, condensed soup, and soy sauce. Whisk well to combine.
- Pour in the drained green beans, ½ cup of the fried onions, and pepper. Stir to combine.
- Pour this mixture into a 9x13 casserole dish and bake at 350 for 30 minutes until bubbly around the edges.
- Remove the casserole and sprinkle the remaining fried onions on top. Bake an additional 5 minutes. Enjoy!
Notes
- Refrigerator: Store leftover green bean casserole in an airtight container or wrap well in plastic wrap. They’ll keep in the fridge for up to 5 days.
- Freezer: Place leftovers in an airtight, freezer-safe container and store in the freezer for up to 3 months. Allow to thaw at in the fridge overnight before re-heating.
- Homemade Cream of Chicken Soup: Melt butter and garlic in a large skillet, then gently fold in all-purpose flour and whisk until you have a smooth, thick paste (a roux). While continuing to whisk, add chicken stock and heavy cream. Cook for 2-3 minutes before adding cream cheese. Season with a pinch of salt, pepper, thyme, nutmeg, lemon juice, and pepper flakes. Enjoy! Add chicken stock, and keep whisking.
- If you’re using frozen green beans, increase the baking time by 10-15 minutes to ensure they’re fully cooked.
- If you’re using canned green beans, drain the liquid first and rinse them before adding them into the mix.
- To avoid an overly soupy casserole, don’t use too much milk. The recipe calls for ½ cup, but don’t hesitate to use less if you prefer.
Phyllis Sheehan says
So good,soy sauce for the win