Green Bean Casserole Without Mushroom Soup
Green bean casserole without mushroom soup uses an easy homemade creamy sauce, fresh green beans, and crunchy onions for the best version ever!
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds fresh green beans (ends trimmed and cut into 2” pieces)
- 4 tablespoons ½ stick butter
- 2 cloves garlic (minced)
- ¼ cup all purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 4 ounces cream cheese (softened and cubed)
- ½ lemon (juiced)
- ½ teaspoon fresh thyme (minced)
- ½ teaspoon red pepper flakes (optional)
- ⅛ teaspoon ground nutmeg (optional)
- 1 ½ cups fried onions
Directions
- 1
Preheat the oven to 375F and grease a 9x13 pan with butter or nonstick cooking spray.
- 2
Add the olive oil to a large skillet set over medium heat. When the oil is warm, add the green beans and a pinch of salt.
- 3
Cook the beans for 5 minutes, or until they are just beginning to soften and turn bright green. Transfer the beans to the prepared baking dish.
- 4
In the same skillet (no need to wash it), melt the butter over medium heat. Add the garlic and cook it for 1 minute, or just until fragrant. Next, add the flour and whisk until it forms a paste. Continue to cook the roux for an additional minute.
- 5
Next, slowly add the chicken stock, whisking constantly as you pour. Whisk until no lumps of roux remain. Next, add the heavy cream and whisk to combine.
- 6
Cook the sauce for 2-3 minutes, stirring often, or until it is thick and bubbling.
- 7
Next, add the cream cheese and stir until the cream cheese is fully melted.
- 8
Finally, add the lemon juice, thyme, red pepper flakes, and nutmeg. Whisk to combine. Season with salt and pepper, to taste.
- 9
Pour the sauce over the green beans and gently toss to combine.
- 10
Bake the casserole for 10 minutes. Then sprinkle over the fried onions and bake for another 8-10 minutes, or until the onions are golden brown and the beans are just tender.