My Mom’s Creamy, Cheesy Holiday Recipe

Green Bean Casserole Without Mushroom Soup

If you’re looking for a green bean casserole without mushroom soup — and without mushrooms at all — this is the recipe my family has made for years. My mom serves it every Thanksgiving and Christmas, sometimes up to four times a year because it is so highly requested.

Even people who normally don’t like green bean casserole love this version. It’s creamy, cheesy, and topped with buttery cornflake crumbs instead of the traditional fried onions.

Instead of canned cream of mushroom soup, the creamy sauce is made from scratch with butter, flour, and sour cream. Then everything is topped with plenty of cheddar cheese and that crunchy cornflake topping before baking until bubbly and golden.

After years of keeping it as one of our family recipes, my mom finally agreed it was time for me to share it.

If you need a homemade green bean casserole without cream of mushroom soup for Thanksgiving or Christmas, this is the one I make.

Why You’ll Love This Green Bean Casserole

There are a few things that make my mom’s recipe completely different from the classic canned-soup version.

No mushroom soup — and no mushrooms. A lot of homemade green bean casseroles skip the canned soup but still make a cream sauce with fresh mushrooms. This one contains no mushrooms at all.

A homemade creamy sauce. Butter, flour, and sour cream create a rich, tangy sauce without condensed soup.

Lots of cheddar cheese. Two cups of shredded cheddar melt over the creamy green beans and make this extra comforting.

A buttery cornflake topping. Instead of crispy fried onions, my mom has always topped hers with buttered cornflake crumbs.

It’s perfect for making ahead. You can assemble the casserole the day before Thanksgiving or Christmas and bake it when you’re ready.

This is one of those holiday recipes that tastes like home to me, and it is requested year after year.

Ingredients for Green Bean Casserole Without Mushroom Soup

For the Casserole

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 cup sour cream
• 12 ounces cooked and drained French green beans

For the Topping

• 2 cups shredded cheddar cheese
• 1 tablespoon melted butter
• 1/2 cup cornflake crumbs

I usually prefer orange cheddar here because it gives the finished casserole that beautiful golden holiday look, but any cheddar you enjoy will work.

How to Make Green Bean Casserole Without Mushroom Soup

1. Make the Creamy Base

Preheat the oven to 350°F.

Melt 3 tablespoons of butter in a sauté pan over low heat. Stir in the flour and cook for about 3 minutes, until the mixture is bubbly.

Remove the pan from the heat.

2. Add the Sour Cream

Stir in the salt, black pepper, sugar, and sour cream until the sauce is smooth and creamy.

This simple sour cream sauce is what replaces the traditional can of cream of mushroom soup.

3. Add the Green Beans

Fold the cooked and well-drained French green beans into the sour cream mixture until everything is evenly coated.

Transfer the mixture to a 9-by-9-inch or 2-quart casserole dish.

4. Add the Cheddar

Sprinkle 2 cups of shredded cheddar cheese evenly over the green beans.

5. Make the Cornflake Topping

Combine 1 tablespoon of melted butter with 1/2 cup of cornflake crumbs.

Sprinkle the buttered cornflake crumbs over the cheddar cheese.

6. Bake

Bake at 350°F for about 30 minutes, until the casserole is hot and bubbling and the topping is golden.

No Mushroom Soup — and No Mushrooms

This is an important distinction because many recipes for green bean casserole without canned soup still contain mushrooms.

My mom’s version does not.

There is no canned cream of mushroom soup and no fresh mushrooms in this green bean casserole.

Instead, butter and flour create the base of the sauce, while sour cream makes it creamy and slightly tangy. Cheddar cheese adds richness, and the buttery cornflakes add crunch.

If mushrooms are the reason you normally skip green bean casserole at Thanksgiving, this is the version I would try.

Why We Use a Cornflake Topping

The cornflake topping is one of my favorite things about this recipe because it is completely different from the traditional fried onion topping.

My mom has always made it this way.

The cornflake crumbs are tossed with melted butter and sprinkled over a thick layer of cheddar cheese. As the casserole bakes, they become golden and crisp while the cheese underneath gets melty and bubbly.

You get creamy green beans, melted cheddar, and buttery crunch in every bite.

What Kind of Green Beans Should I Use?

Frozen Green Beans

Frozen French green beans are my favorite for this recipe and what I normally use.

Cook them according to the package instructions, then drain them very well before adding them to the sauce.

Getting rid of excess water is important so the finished casserole stays creamy instead of watery.

Fresh Green Beans

Fresh green beans work too.

Steam them for about 5 to 7 minutes, or until tender, then drain them before continuing with the recipe.

What About Canned Green Beans?

I prefer the texture of frozen French green beans in this casserole, so that is what I recommend.

If canned green beans are what you normally use for holiday casseroles, make sure they are extremely well drained before adding them to the sauce.

Can I Make Green Bean Casserole Ahead of Time?

Yes, and this is one of the reasons I love this recipe for Thanksgiving and Christmas.

You can assemble the casserole up to 24 hours ahead of time, cover it, and refrigerate it until you are ready to bake.

Take the casserole out of the refrigerator about 30 minutes before baking.

On Thanksgiving, I love having side dishes like this completely assembled ahead of time. Once the turkey comes out of the oven to rest, the casserole can go right in.

How to Store Leftovers

Store leftover green bean casserole covered in the refrigerator for up to 3 days.

Reheat it in a 325°F oven until warmed through.

The oven is my preferred way to reheat it because it helps bring some of the crunch back to the cornflake topping.

Can You Freeze Green Bean Casserole?

Yes.

Assemble the casserole but do not bake it. Cover it well and freeze for up to 1 month.

Thaw it overnight in the refrigerator before baking.

Frequently Asked Questions

Does green bean casserole need cream of mushroom soup?

No. You can make a creamy green bean casserole without any canned soup. In this recipe, butter, flour, and sour cream create the creamy sauce.

Does this green bean casserole have mushrooms?

No. This recipe contains no mushrooms and no cream of mushroom soup.

Can I use frozen green beans?

Yes. Frozen French green beans are actually my preferred choice for this recipe. Cook them according to the package directions and drain them thoroughly before adding them to the casserole.

Can I use fresh green beans?

Absolutely. Steam fresh green beans until tender, about 5 to 7 minutes, then drain them and continue with the recipe.

Can I make green bean casserole without fried onions?

Yes. My family has always made this green bean casserole with a buttery cornflake topping instead of fried onions. The cornflakes become golden and crunchy while the casserole bakes.

Can I make this ahead for Thanksgiving?

Yes. Assemble it up to 24 hours in advance and refrigerate it. Take it out of the refrigerator about 30 minutes before baking.

Is this green bean casserole vegetarian?

It can be. Just make sure the cheddar cheese you use is made without animal rennet if that is important to you.

Can I freeze it?

Yes. Assemble the casserole and freeze it unbaked for up to one month. Thaw overnight in the refrigerator before baking.

A Family Holiday Recipe Worth Keeping

This green bean casserole without mushroom soup has been on my family’s Thanksgiving and Christmas table for as long as I can remember.

It isn’t trying to recreate the classic canned-soup casserole. It’s its own thing: creamy green beans, homemade sour cream sauce, lots of cheddar cheese, and a buttery cornflake topping.

It is the recipe my mom makes, the one our family requests year after year, and now I’m so happy to finally share it with you.

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