Creamy Green Bean Casserole Without Canned Soup
Rich and creamy Green Bean Casserole is even better without canned soup! Fresh vegetables, cream, bacon and a crispy onion topping make this classic side dish a star!
Print
Pin
Servings: 10 servings
Ingredients
- 5-6 slices thick cut bacon, cut into ½ inch pieces
- 1 medium yellow onion, diced
- 8 ounces white, or button, mushrooms, sliced
- 3 tablespoons butter, divided into 2 tablespoon + 1 tbsp
- 2 teaspoons minced garlic
- 3 tablespoons all purpose flour
- 1 cup beef broth
- 1 cup half & half cream
- ¾ teaspoon salt
- ½ teaspoon coarse ground black pepper
- 4 ounces cream cheese, cut into pieces
- 20 ounces frozen cut green beans, unthawed
- 3 cups French fried onions (6 ounce can), divided into 1 cup + 2 cups
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large skillet, begin to cook bacon pieces over medium heat. When bacon is almost done, add in diced onion. Sautee bacon and onion together until onion is translucent. Add in sliced mushrooms. Sautee until mushrooms begin to reduce (about 1-2 minutes).
- Add 2 tablespoons of butter and minced garlic to mushroom mixture. Stir until butter is melted. Stir in flour until all of the mixture is coated. Gradually stir in 1 cup of beef broth. Whisk until there are no flour lumps. Mixture will begin to bubble and thicken.
- Turn heat down to low. Whisk in half & half cream, salt & pepper. Add cream cheese pieces. Stir until melted.
- Fold frozen green beans and 1 cup fried onions into creamy mushroom sauce. Remove from heat.
- Spoon green bean mixture into a 9x13 casserole dish. Top with remaining 2 cups fried onions. Melt remaining 1 tablespoon butter. Pour over onion topping. Bake in preheated oven for 20-25 minutes or until topping is golden brown and the edges are bubbly.