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Old 11-18-2007, 05:27 PM   #1
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Question ISO Green Bean Casserole without mushroom soup?

Is there a way to make green bean casserole without the mushroom soup? I don't have any in the house.

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Old 11-18-2007, 05:35 PM   #2
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Robin you can. In a saucepan melt 3 tablespoons butter and add 3 tablespoons all-purpose flour. Cook and stir until the mixture begins to bubble. Slowly add 2 cups of warm whole milk, whisking continuously until all the milk has been added. Continue whisking until the mixture begins to thicken. The full thickness of the mixture will occur when it comes to a boil. Reduce head and stir a few minutes longer. Add one small can of chopped mushroom stems and pieces that have been well drained. Salt and pepper to taste. Use in place of the cream of mushroom soup.

If you don't have whole milk, you can substitute other milk. If you want the cream sauce to be very rich, you could use evaporated milk.
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Old 11-18-2007, 05:37 PM   #3
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Quote:
Originally Posted by Katie E View Post
Robin you can. In a saucepan melt 3 tablespoons butter and add 3 tablespoons all-purpose flour. Cook and stir until the mixture begins to bubble. Slowly add 2 cups of warm whole milk, whisking continuously until all the milk has been added. Continue whisking until the mixture begins to thicken. The full thickness of the mixture will occur when it comes to a boil. Reduce head and stir a few minutes longer. Add one small can of chopped mushroom stems and pieces that have been well drained. Salt and pepper to taste. Use in place of the cream of mushroom soup.

If you don't have whole milk, you can substitute other milk. If you want the cream sauce to be very rich, you could use evaporated milk.
Thanks hon your a lifesaver. :)
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Old 11-19-2007, 08:31 AM   #4
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Cream of celery or chicken works too.
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Old 11-19-2007, 10:22 AM   #5
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Here's a basic recipe with other options:

1 can Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups French Fried Onions, divided

1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.
2. Bake at 350F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

*Or 2 cans (14 1/2 ounces each) cut green beans, drained.

Other Options:

Tomato Alfredo Green Bean Casserole:
In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs.

Swiss-style Green Bean Casserole:
In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs.

Pepper Jack Green Bean Casserole:
In step 1, substitute 1 can (10 3/4 oz.) Cream of Celery Soup for the mushroom soup, and decrease milk to 1/2 cup; mix well. Stir in 1 cup shredded Monterey Jack with Jalapeno cheese, 1 cup diced red bell pepper and 1 tsp. ground cumin. Proceed as recipe directs.

Cheddar Salsa Green Bean Casserole:
In step 1, substitute 1 can (10 3/4 oz.) Cheddar Cheese Soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

Creamy Pesto Green Bean Casserole:
In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.

Almondine Green Bean Casserole:
In step 1, substitute 1 pkg. (0.9 oz.) Hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups; mix well. Stir in 2 tbsp. melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tbsp. sliced almonds along with the French Fried Onions.
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Old 11-24-2007, 01:17 PM   #6
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Bechamel Sauce will work

If you don't have a can of cream of anything soup; make a Bechamel Sauce. Most of us have the basic ingredients on hand (flour, butter, milk, and salt). I add a dash of Nutmeg to mine to give it some depth. Cream soup just makes the casserole quicker and easier. Bechamel takes it to a whole new level!

Blessed be little sister!

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Old 11-24-2007, 01:41 PM   #7
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I have a recipe that I don't have ingredient measurements for. It's a sort of do it by instinct...LOL
1/2 large package of frozen green beans....not frenched...blanch them.
Different kinds of crackers...(soda crackers; ritz crackers, wheat crackers)....use a couple of handsful , maybe a bit more than a couple,and crush them in your hands then mix into the blanched beans.
Use a cold pressed sharp cheddar cheese, break into pieces and use a good amount.
If you like, you can use a couple of TBSP. of cheeze whiz.
Mix all together, put into a buttered casserole and bake at 325F for about 1/2 hour...just check to see that cheese is melting.
This is one dish I cannot make enough of.....it always, but always goes.
Hope it's not a too confusing recipe. Enjoy!
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