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Easy Green Bean Casserole {NO MUSHROOM SOUP}
A lighter, homemade green bean casserole made without canned cream of mushroom soup. Made with fresh or frozen green beans, a creamy garlic-mushroom sauce, and a crisp Parmesan-panko topping—perfect for holidays or everyday meals.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Lyubomira from CookingLSL📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●skillet
- ●pan
- ●whisk
- ●baking dish
- ●oven
📝 Preparation Steps
1
Fill a large bowl with ice water and set aside.
2
Bring a pot of salted water to a boil. Add the green beans and cook for ⏱️ 5 minutes. Drain and place in the ice bath to stop the cooking process. Drain again and set aside.
3
In a large skillet, heat vegetable oil and sauté the onion over medium heat until golden brown. Set aside.
vegetable oil
4
In the same pan, cook the mushrooms until most of their liquid evaporates. Stir in the minced garlic and cook for ⏱️ 30 seconds.
5
Add the milk to the pan. In a small bowl, whisk together the flour and cold water until smooth, then stir into the milk.
milk (I used 2%)2 cupsflour (, mixed with 2-3 tbsp cold water)2 tbsp
6
Add cream cheese, salt, and pepper. Stir constantly and cook for 4 to ⏱️ 5 minutes, or until the sauce thickens.
cream cheese3 oz
7
In a separate bowl, mix the sautéed onion, panko breadcrumbs, Parmesan cheese, and olive oil. Stir until coated.
8
Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
9
Lightly grease a baking dish. Add the green beans and sauce and stir to combine. Top with the breadcrumb mixture.
10
Bake at 190°C (375°F) for ⏱️ 30 minutes. If green beans aren’t fork-tender, bake 5 to ⏱️ 10 minutes longer.
11
Serve warm.
Nutrition Facts
calories
230 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
446 mg
protein Content
10 g
cholesterol Content
31 mg
carbohydrate Content
20 g
saturated Fat Content
6 g
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