Rating: 4.5 stars
155 Ratings
  • 5 star values: 108
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 3

No canned beans are used in this green bean casserole from scratch! Fresh cremini mushrooms, onion, and herbs with frozen green beans, sour cream, and Cheddar cheese make this a delightfully tasty twist on the traditional holiday casserole. Longing for a "no-canned bean" version of the classic green bean casserole, I developed this recipe for my husband's family at Christmas one year, and now they ask for it every year. My husband asks me to make it for dinner throughout the year too!

Recipe Summary

15 mins
35 mins
50 mins
1 1 1/2 quart-casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.

  • Combine drained beans in a bowl with mushrooms; toss to combine.

  • Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.

  • Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.

  • Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 1/2-quart casserole dish; top with the remaining Cheddar and onions.

  • Bake in the preheated oven until Cheddar is melted, about 15 minutes.

Nutrition Facts

337 calories; protein 8.7g; carbohydrates 20.8g; fat 24.9g; cholesterol 45.8mg; sodium 469mg. Full Nutrition