I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings. This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, …
I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings. This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, and filled with flavor! Sharp, peppery arugula is the base of the salad. I add brown…
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s s…
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s simple, made with nutritional ingredients, and is ready in under an hour. If you are looking for...
What’s Thanksgiving without a homemade Green Bean Casserole?…a pretty sad turkey day if you ask me! That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But while I’m all for a good kitchen shortcut, I’m not a fan of casseroles made with canned soup. So, I’ve created a from-scratch version that’s just as easy (even for a novice cook!) and even more delicious. Although, I did make an exception for those crispy fried onions. They’re still my fave. ;)
What Is Green Bean Casserole?
Green bean casserole is a classic American side dish often served during Thanksgiving. It’s a seriously budget-friendly recipe made from green beans in a creamy sauce and topped with French-fried onions. But did you know it actually made its debut all the way back in the 1950s after being created by an employee at Campbell’s Soup Company?! However, there are many variations nowadays, and my from-scratch version skips the canned soup and uses simple, everyday pantry staples for an EVEN tastier result!
Ingredients
Here’s what you’ll need to make this easy green bean casserole recipe (with no canned condensed soup):
Mushrooms: I use fresh mushrooms to infuse the creamy, gravy-like sauce with flavor. Baby Bellas are my favorite mushrooms to use in this recipe, but button mushrooms are just as good.
Garlic Cloves & Garlic Powder: I double-dose the sauce in this recipe with fresh garlic and garlic powder! It tastes so good, not overpowering or too strong at all.
Flour & Salted Butter: I make a roux with equal parts butter and flour. A roux is a thickening agent used as the base for many sauces and gravies. It’s important to cook it long enough so there’s no “raw” flour taste left.
Vegetable Broth & Whole Milk: I almost always use Better Than Bouillon to make broth because it’s already well flavored and salted. Mixing it with milk also adds just the right amount of creaminess to the casserole.
Cream Cheese: Makes the sauce extra creamy and decadent.
Green Beans: I use frozen green beans for convenience, but you can use fresh if you prefer. If using fresh, I suggest steaming them first to make sure they cook through properly. I prefer French-cut green beans because I like how they combine with the sauce, so you get a nice bean-to-sauce ratio in every bite.
Fried Onions: I can’t get enough of these crispy little bites! So, I mix them into the casserole filling AND sprinkle them on top for that crispy finish.
Salt & Pepper: A little salt and pepper always helps make the flavors POP.
Olive Oil: For sautéing the mushrooms and minced garlic.
Can I Use Canned Green Beans?
For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy, and their flavors are a bit muddy. I highly recommend steering away from the canned green beans just this once, but hey, it’s your kitchen and your preference! Just note the texture of the finished casserole won’t be nearly as nice if made with canned green beans.
The Secret to a Good Green Bean Casserole
Nope, it isn’t canned soup (sorry, Campbell’s). It’s CREAM CHEESE. I know this might seem unconventional, but this is one of those times you’ve got to trust me.
The cream cheese adds the most amazing creaminess and makes the sauce extra rich. It also helps to stabilize the casserole for baking so the sauce doesn’t separate or curdle. But if you’re still a little skeptical, just check out all the 5-star reviews from happy readers below! This secret ingredient is definitely not a secret anymore. ;)
Variations to Try
The classic version of this casserole is great, but if you want to make it a little more fancy, here are some fun toppings or add-ins I think you’ll love:
Bacon crumbles (mixed in or sprinkled on top)
Cheddar cheese or Parmesan (for topping or mixing into the sauce)
Buttered breadcrumbs or crushed potato chips (in place of the fried onion topping)
Make it Ahead!
You can prepare this creamy green bean casserole one day ahead of time (minus the onion topping), cover it in plastic or foil, and refrigerate it. I’d add the fried onion topping the next day and bake as directed, slightly extending the baking time to account for the casserole being cold.
Why it’s a great recipe for new cooks
Green Bean Casserole is an absolute staple of the holidays. If you’re attending a family function or potluck, you will be the star of the show when you show up carrying this dish! It was one of the first recipes that I mastered for the Thanksgiving and Christmas seasons, and I’ve been making it ever since. It’s truly simple to make from scratch, and I never regret doing so.
Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another ⅛ tsp pepper).
Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.
*Fresh green beans also taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.**I originally published this recipe on 11/6/2017 but thought it deserved a refresh. I hope you enjoy!
How to Make Green Bean Casserole – Step by Step Photos
Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Pour in the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.
Add 4 Tbsp salted butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.
Whisk 1 cup vegetable broth, 1 cup whole milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.
Cut 4 oz. cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.
Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).
Stir ¼ cup of crispy fried onions into the skillet.
Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.
Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.
Once you try this from-scratch green bean casserole with cream cheese, you’ll never go back to the canned soup version again!
A healthy twist to the Classic Green Bean Casserole recipe without using canned mushroom soup! This lightened-up version is easy to make and always a crowd favorite.
A healthy twist to the Classic Green Bean Casserole recipe without using canned mushroom soup! This lightened-up version is easy to make and always a crowd favorite.
Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sau…
Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sautéd with shallot and garlic for flavor and topped with toasted sliced…
These Sautéed Green Beans are an easy, yet delicious side dish that pairs perfectly with almost any entree or holiday spread. This recipe combines tender…
These Sautéed Green Beans are an easy, yet delicious side dish that pairs perfectly with almost any entree or holiday spread. This recipe combines tender…
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delic…
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delicious homemade garlic aioli sauce to top it off. I shared plenty of mouthwatering cauliflower recipes that will...
This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout. It can be challenging to find vegetarian and especially vegan Chinese takeout….
This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout.
It can be challenging to find vegetarian and especially vegan Chinese takeout. However, this kung pao cauliflower recipe is so delicious and satisfying that you won’t miss the meat.
I am absolutely in love with this kung pao cauliflower recipe. It is a delicious, plant-based twist on the classic kung pao chicken. The combination of sweet, spicy, and salty flavors in the sauce is just perfect.
The use of cauliflower, chickpeas, and green beans not only makes this dish colorful and vibrant but also adds a variety of textures. The cauliflower and chickpeas are hearty and satisfying, while the green beans add a nice crunch.
The best part is that it is a quick and easy recipe. It takes just 10 minutes to prepare and 30 minutes to make, making it a perfect option for a quick weeknight meal.
🧾 Key ingredients
This kung pao cauliflower is a delicious and wholesome dish that brings together simple, plant-based ingredients that are easy to find at your local grocery store.
Cauliflower is the star of this recipe. It is a hearty and healthy alternative to meat and absorbs the flavors of the dish and adds a satisfying bite.
Green beans add a wonderful texture that complements the cauliflower.
Onions and garlic are key to building the flavor base of the kung pao sauce. They add a depth of flavor that is both sweet and savory.
Vegetables and vegetable oil are essential for this recipe. Make sure that the oil is hot before adding the veggies, as this will help in retaining their crunch and color.
Chickpeas are a great addition to this dish. They not only add a protein punch but also have a nice, chewy texture.
Dry roasted peanuts are a must in a traditional kung pao dish. They add a delicious crunch and a nutty flavor that complements the other ingredients.
Rice vinegar and soy sauce gives kung pao cauliflower its classic sweet, tangy, and savory flavor.
Ginger powder and hot chili powder or flakes add a spicy kick to the dish. Adjust the amount according to your heat preference.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this kung pao cauliflower recipe, a wok is the most important piece of equipment you will need. Its wide and deep shape allows for even heat distribution and ample space to stir-fry all the ingredients together.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Begin by thaw pre-cooked frozen green beans. Once they are thaw, cut them into inch-long pieces.
STEP 2 Next, prepare the cauliflower. Soak the cauliflower florets in hot water for about 10 minutes. Then, drain them and set them aside.
STEP 3 While the green beans and cauliflower are being prepared, make the sauce. In a small bowl, combine soy sauce (or gluten-free tamari), sugar, vinegar, ginger, vegetable broth, and cornstarch. Mix these ingredients well to make the sauce.
Making the kung pao cauliflower
STEP 1 Heat a wok or a frying pan over medium heat. Add oil, chopped garlic, onion, and chili flakes to the pan. Cook these ingredients for about 1-2 minutes.
STEP 2 Add the cauliflower florets to the pan. Season them with salt and black pepper. Cook the cauliflower for about 5-6 minutes.
STEP 3 Turn the heat up and add the sauce to the pan. Cook for an additional 3-4 minutes to thicken the sauce.
STEP 4 Reduce the heat to medium. Add roasted peanuts, cooked or canned chickpeas, and the prepared green beans to the pan. Stir all the ingredients well to combine. Cook for a few more minutes to heat the added ingredients.
STEP 5 Once everything is heated through and well combined, your kung pao cauliflower is ready to be served. Enjoy your delicious plant-based meal!
💡 Expert tip
The most crucial tip for this kung pao cauliflower recipe is not to overcook the cauliflower. The cauliflower should be nice and tender but not overcooked or mushy. Stop cooking it as soon as it reaches the texture you desire. Fresh and frozen cauliflower cook differently, so you must keep a closer eye on how it cooks if using frozen cauliflower. To remove the excess moisture, pat dry frozen cauliflower before cooking it.
🔄 Variations
If you are a fan of mushrooms, why not try a kung pao mushroom version? The mushrooms will bring a spongy, chewy texture to the dish, similar to chicken. This will add a different texture and a new depth of flavor to the recipe.
For a protein-packed alternative, consider making kung pao tofu. It’s a great way to add more protein to the dish, and the firm or extra-firm tofu will hold up well in the stir-fry.
If you are a fan of a variety of textures in your stir-fries, consider adding different vegetables. Bell peppers, carrots, or snap peas would all be great additions to this recipe. Not only will it add more color to your dish, but it will also give it a nice crunch.
🥣 Serving ideas
Kung Pao cauliflower is a versatile dish that can be enjoyed in a variety of ways.
It is often served over steamed or cooked white or brown rice. The tender cauliflower and chickpeas, along with the crunchy peanuts, are a delicious addition to the rice. The sauce infuses the rice with a rich, savory flavor, making every bite a true pleasure.
If you prefer a more flavorful option, consider serving it over fried rice, jasmine rice, or even fried noodles. The bold flavors of the kung pao sauce complement the hearty grains and add a new dimension to the dish.
In addition to the grains, you can also serve it with a side of steamed broccoli. The bright green broccoli not only adds a pop of color to the dish but also provides a fresh, crunchy contrast to the tender cauliflower.
You can top the dish with a sprinkle of sesame seeds or chopped green onions for an extra burst of flavor. And if you like heat, throw some red chili peppers on top. The spicy peppers will elevate the dish to a whole new level and add a satisfying kick to every bite.
❄️ Storing tips
Storing and reheating this kung pao cauliflower dish is a great way to enjoy it for several days, and the flavors even intensify over time.
To store, allow it to cool completely. Once cooled, transfer it into an airtight container. It will stay fresh in the refrigerator for up to three days.
If you want to freeze it, I recommend storing the cauliflower and the kung pao sauce separately. This will help to maintain the cauliflower’s crisp texture. When stored in an airtight container, it will be good for up to two months.
To reheat, warm it in a skillet over medium-low heat. I do not recommend using the microwave as it can cause the cauliflower to become mushy.
🤔 FAQs
Can I replace the cauliflower with another vegetable?
Yes, you can. This kung pao sauce goes well with a variety of vegetables like bell peppers, zucchini, or even mushrooms. Just adjust the cooking time according to the vegetable you choose.
What can I use instead of dry roasted peanuts?
If you are allergic to peanuts or simply do not have them on hand, you can use cashews or almonds instead. They will add a similar crunch and nutty flavor to the dish.
Is it necessary to use chickpeas in this recipe?
No, it is not necessary. The traditional kung pao cauliflower recipe does not include chickpeas. They are added here to increase the protein content and make the dish more filling. If you do not like chickpeas or do not have them, you can simply leave them out.
More cauliflower recipes
I can show you many cauliflower recipes, including my popular cauliflower steak. But if you are looking for other Asian recipes with this ingredient, here is what you should try next:
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This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout.
I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings. This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, and filled with flavor! Sharp, peppery arugula is the base of the salad. I add brown… 
A healthy twist to the Classic Green Bean Casserole recipe without using canned mushroom soup! This lightened-up version is easy to make and always a crowd favorite.
Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sautéd with shallot and garlic for flavor and topped with toasted sliced… 
These Sautéed Green Beans are an easy, yet delicious side dish that pairs perfectly with almost any entree or holiday spread. This recipe combines tender…
