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–+ servings
casserole dish with baked green bean casserole (without mushroom soup)
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5 from 3 votes

Green Bean Casserole (Without Mushroom Soup!)

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-phobia 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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Author: Sara Ayesh

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

Storage Directions
  • 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.
Recipe Pro-Tips
  1. 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. 
  2. If you’re using frozen green beans, increase the baking time by 10-15 minutes to ensure they’re fully cooked. 
  3. If you’re using canned green beans, drain the liquid first and rinse them before adding them into the mix. 
  4. 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.