Prep 20m Cook 15m Additional - Ready In 35m
Servings 6 servings Calories 336.7

No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a ‘no cans’ version of the classic dish. I made this one year for my husband’s family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year.

Recipe Ingredients

  • 2 (12 ounce) packages frozen French cut green beans
  • 8 ounces crimini mushrooms, quartered
  • 3 tablespoons butter
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • ½ teaspoon lemon zest
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • ½ cup milk
  • 1 cup sour cream
  • ½ cup shredded Cheddar cheese
  • 1 (2.8 ounce) can canned French fried onions

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
  3. 3 Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
  4. 4 Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
  5. 5 Bake in the preheated oven until the cheese melts, about 15 minutes.

Nutrition Facts

  • Calories 336.7
  • Carbohydrate 20.8 g
  • Cholesterol 45.8 mg
  • Fat 24.9 g
  • Fiber 3.8 g
  • Protein 8.7 g
  • Saturated Fat 13.3 g
  • Sodium 469 mg
  • Sugar 5.1 g


  1. This was just fantastic. First time I have ever cooked with lemon zest but I think that is the secret to this dish. I sautéed the mushrooms with the onions as other suggested and I think it profited from that. I did all the stove-top prep the night before then put in a casserole dish - Read more ...
  2. I made this for Thanksgiving because I was tired of making the same ole Green Bean casserole using the cans of mushroom soup. I liked the idea of using FRESH ingredients. I used fresh green beans instead of "frozen" I boiled water, put plenty of salt and butter in the pot before adding the green - Read more ...
  3. I will never make this again. The sour cream was too overpowering (and we love sour cream!). The lemon was a little much.
  4. This is so much better than the original recipe. I sauted the mushrooms with the onion and parsley and added 3 tablespoons of ranch dressing. It was a big hit for Thanksgiving dinner.
  5. Ok so I made this for Thanksgiving this year and as I was cooking for 5 boys the only addition i decided to make to the recipe was to add bacon. As my boyfriend says bacon makes everything better. being a vegetarian myself I wasn't able to taste this for myself but I will say - Read more ...
  6. I made this for Christmas dinner and it was a major hit. I didn't put the cheese on top as I didn't have any but everyone wanted to bring the rest home..and wanted the recipe. Thanks!
  7. I thought that this was the best green been casserole that I have ever had!! I think the people that did the other reviews must have done something wrong with the recipe because every person that ate this at Thanksgiving dinner raved!! The only thing i did different was use more cheese.
  8. Great flavor. I really enjoyed it however if you don't like crunch green beans then cook them longer than what she states. Otherwise extremely easy and tasty recipe.
  9. The taste was excellent. I don't usually like green bean casserole but this was very good--a perfect balance between the beans and sauce. It didn't get mushy at all. The lemon zest was a very subtle flavor. Next time I might try to saute the mushrooms before putting them in the casserole.
  10. I loved the idea of fresh ingredients for this one. The end result was pretty good but something lacking in flavor. I'll play with it a little. I used about twice as much cheese as it called for. Next time I think I would add a little more salt too.