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No Cream Soup Cheesy Green Bean Casserole

No cream of mushroom soup green bean casserole gets its creamy texture from a homemade cheddar sauce with browned cremini mushrooms. Fresh green beans bake under a golden French fried onion topping for a classic, cheesy side dish.
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Prep Time 15 minutes
Cook Time 44 minutes
Resting 5 minutes
Total Time 1 hour 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the green beans
  • 2 lb green beans fresh, trimmed and cut into 2-inch pieces
For the cheese sauce
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1.5 cups whole milk
  • 1.5 cups sharp cheddar cheese shredded
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 1 can (6 oz) French fried onions

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Blanch the green beans
  1. Heat the oven to 375°F.
  2. Bring a large pot of water to a boil.
  3. Add the green beans and boil for 4 to 5 minutes, until crisp-tender, then drain well.
Make the cheese sauce
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned and their liquid has evaporated.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth and milk.
  6. Bring the sauce to a simmer.
  7. Cook for 3 to 5 minutes, whisking often, until thickened.
  8. Remove from the heat and stir in the cheddar, salt, and pepper until the cheese melts.
Assemble and bake
  1. Stir the drained green beans into the sauce.
  2. Transfer the mixture to a 9x13-inch baking dish.
  3. Bake uncovered for 20 minutes, until bubbling around the edges.
  4. Scatter the fried onions over the top.
  5. Bake for 5 to 7 minutes, until golden.
  6. Let the casserole rest for 5 minutes before serving.

Notes

Drain the blanched green beans well so the sauce stays thick. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cheese sauce may separate. For a vegetarian version, use vegetable broth instead of chicken broth.