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The BEST Green Bean Casserole (no canned soup!)


  • 2 15 ounce packages 'steam in bag' frozen French cut green beans
  • 16 oz baby portabella mushrooms diced into small pieces (use 8oz if you don't really like mushrooms & increase the onion a little)
  • 5 to 6 tablespoons butter divided
  • 1 large onion diced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3/4 cup milk
  • 1 cup refrigerated onion dip or make your own
  • 1 tablespoon garlic powder
  • 2 cups shredded Cheddar cheese
  • 1 6 oz can canned French fried onions or more if you like them a lot


  • Preheat the oven to 350 degrees.
  • Cook the 'steam in bag' green beans in the microwave according to package directions. Set aside.
  • Melt 2 to 3 tablespoons of butter in a large skillet over medium heat. Add the onion; cook and stir until onion is starting to become tender, about 5 minutes. Stir in the chopped mushrooms. Sauté until the veggies are brown & caramelized. Season with salt & pepper. Remove the veggies from the pan & set aside.
  • Melt 3 tablespoons of butter in the pan, scraping any browned bits up with a wooden spatula. Whisk in the flour until blended & cook for about 30 seconds to 'activate' the flour. Whisk in milk, stirring constantly, so that no lumps form and then stir in the onion dip & garlic powder. Warm over medium heat until the sauce begins to bubble. Turn off the heat & dump in the green beans and sautéed onions & mushrooms, stirring to coat.
  • Stir in the cheddar cheese and half of the French fried onions. Taste with a little spoon to make sure you don't need any more salt or pepper - if you do, add it to taste.
  • Pour into a 2 quart or 9x13 casserole dish. Top with the remaining French fried onions.
  • Bake at 350 for 30 minutes.