Giving up processed food doesn’t mean giving up your favorite green bean casserole for Thanksgiving. Frozen green beans, fresh mushrooms, and sour cream replace the canned soup and green beans in this classic recipe, along with the addition of Worcestershire sauce and cheese.
I’ve been eating Green Bean Casserole every Thanksgiving for as long as I can remember. Mom always made the famous version with canned cream of mushroom soup, canned green beans, and canned fried onions. It was my absolute favorite thing to eat for the holiday. As I started cooking for myself and my palate matured, I could no longer eat a lot of canned items, especially soup. Not wanting to give up the casserole, I was on a mission to make it from scratch, and I succeeded.
I don’t think a year has gone by where we don’t make this casserole for Thanksgiving and Christmas. Dad doesn’t even need me to write a shopping list anymore. It’s like, holiday shopping list? Beans, mushrooms, onions, sour cream, cheese. Done.
Because green bean casserole is typically made in the winter, I opt for frozen green beans rather than fresh. I never knew frozen French cut beans existed, which is what we previously used in the canned version. Normally I just pick up a bag of regular frozen green beans. Feel free to use whatever green bean variation you like.
For the soup portion, I sautéed onion, garlic, and fresh sliced mushrooms then mix in sour cream and a bit of Worcestershire sauce to add some depth (bonus points if you can pronounce it). Mom always added cheese, and I didn’t know until a few years ago that there is no cheese in the original. You’ll definitely want the cheese.
For the onions on top, you can see I didn’t use a whole lot. Did you know they don’t sell shallots in a small town? I substituted more white onion, but then I ran out of white onion. So pretend the top is full of golden brown crunchy shallots. I’m just keeping it real, right?
Does anybody else recreate their favorite dishes to replace canned products?
- 16 ounces frozen green beans
- 4 tablespoons butter (divided into 2 tablespoons + 2 tablespoons)
- 1/4 cup chopped white or yellow onion
- 2 cloves minced garlic
- 2 cups sliced mushrooms
- 2 tablespoons flour
- 1/4 cup chicken or vegetable broth
- 1 teaspoon Worcestershire sauce*
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy whipping cream or milk
- 1 large shallot, peeled and sliced thin (I subbed more white onion because I live in a town without shallots)
- Preheat oven to 350F. Have a 1.5-2 quart casserole dish ready.
- Bring a large pot of salted water to a boil. Boil green beans for 3 minutes. Drain and quickly run under cold water to stop the cooking. Let dry.
- In a large deep skillet, melt 2 tablespoons butter. Add onions, garlic, and mushrooms and saute until onions start to brown and soften. Stir in flour and cook 1 minute. Stir in the broth and Worcestershire sauce. Add the sour cream and stir until melted and smooth. Add the cream/milk and cheese. Stir until the cheese is melted. Add salt to taste (I use roughly 1 teaspoon). If the mixture is not thick enough, boil for another few minutes. Add the green beans.
- Spoon into the casserole dish and bake 25-30 minutes or until the beans are fork tender.
- Meanwhile, separate the shallot slices into rings. In a clean skillet, melt the remaining 2 tablespoons butter and cook the shallots until golden brown. Sprinkle with some salt then place on top of casserole.
*Worcestershire sauce contains anchovies, so for a vegetarian casserole, omit this ingredient.
If you liked this Green Bean Casserole (Without Canned Soup) recipe, you may also like these from-scratch Thanksgiving side dish recipes:
- Easy Cheesy Stovetop Scalloped Potatoes
- Creamy Garlic Mashed Potatoes
- Homemade Gravy Without Meat Drippings
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