Casserole Recipes Without Canned Soup (One Easy Sauce, Six Dinners)
A five-minute homemade cream sauce replaces the can in almost any casserole. Here is the formula, plus six dinners to use it in.
Plenty of classic casseroles start with a can of condensed cream soup. It works, but if you are out of it, would rather skip it, or just want a fresher flavor, a homemade sauce does the same job. It is butter, flour and milk, and it uses things most kitchens already have.
The everyday cream sauce
For one can of condensed soup, you need:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, chicken broth or half of each
- 1/2 teaspoon salt and a pinch of black pepper
Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute. Pour in the milk or broth a little at a time, whisking constantly, then simmer for 2 to 3 minutes until it coats the back of a spoon. Season it and stir it into your casserole in place of the can.
Easy flavor variations
- Cheesy: stir in 1 cup shredded cheddar or Swiss until melted.
- Mushroom: cook 8 ounces chopped mushrooms in the butter first, then add the flour.
- Chicken: use chicken broth for the liquid and add a pinch of garlic powder and dried thyme.
- Tomato-cream: replace 1/2 cup of the liquid with tomato sauce for pasta bakes.
Good to know
- It thickens in the oven. If the sauce looks thin before baking, that is usually fine; the starch finishes setting as the casserole bakes and rests.
- Cook meat first. Brown ground beef to 160°F and cook poultry to 165°F, then let the casserole bake until bubbly and hot throughout.
- Make it ahead. Assemble the casserole, cover and refrigerate for up to a day, adding a few minutes to the bake time.
Want the full version of a classic? Try our tater tot casserole, which includes a note on swapping in a homemade sauce. For more ideas, see what to make with ground beef and freezer meals to keep ready. Check doneness with our safe cooking temperatures chart.
Cheesy chicken and rice bake
6 servings
- 1 batch cheesy cream sauce (above)
- 1 1/2 cups uncooked long-grain white rice
- 2 cups chicken broth
- 1 pound boneless skinless chicken breasts, cut in bite-size pieces
- 2 cups frozen broccoli florets
Mix everything in a 9x13-inch dish, cover tightly with foil and bake at 375°F for about 45 minutes, until the rice is tender and the chicken reaches 165°F. Uncover and bake 5 minutes more.
Creamy tuna noodle casserole
6 servings
- 8 ounces egg noodles, cooked
- 1 batch everyday cream sauce
- 2 (5-ounce) cans tuna, drained
- 1 cup frozen peas
- 1/2 cup crushed crackers or breadcrumbs
Stir the noodles, sauce, tuna and peas together in a greased baking dish and top with crumbs. Bake at 375°F for 20 to 25 minutes, until bubbling and golden.
Green bean casserole
6 servings
- 1 batch mushroom cream sauce
- 1 pound fresh green beans, trimmed and blanched, or 4 cups frozen
- 1 cup crispy fried onions
Fold the beans into the sauce, spoon into a baking dish and bake at 350°F for 20 minutes. Top with the onions and bake 5 minutes more.
Ground beef and potato bake
6 servings
- 1 1/2 pounds ground beef, browned and drained
- 1 batch cheesy cream sauce
- 4 cups sliced potatoes, about 1/4 inch thick
- 1 diced onion
Layer the potatoes, onion and beef in a baking dish and pour the sauce over. Cover and bake at 375°F for 55 to 60 minutes, then uncover for 10 minutes. Check that the beef is at least 160°F.
Baked pasta with tomato-cream sauce
6 servings
- 12 ounces penne, cooked 2 minutes short of done
- 1 batch tomato-cream sauce
- 2 cups shredded mozzarella
- 1 cup cooked sausage or vegetables (optional)
Toss the pasta with the sauce and half the mozzarella, spoon into a dish and top with the rest. Bake at 375°F for 20 minutes, until bubbling.
Broccoli cheddar casserole
6 servings
- 4 cups broccoli florets
- 1 batch cheesy cream sauce
- 2 cups cooked rice
- 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter
Steam the broccoli for 3 minutes, then stir it into the sauce and rice. Top with the buttered crumbs and bake at 375°F for 20 to 25 minutes.
Questions, answered
What can I use instead of canned cream of mushroom soup?
Make a quick sauce from 3 tablespoons butter, 3 tablespoons flour and 1 1/2 cups milk or broth, adding sautéed mushrooms if you want that flavor. It replaces one can of condensed soup.
How do I thicken a casserole without canned soup?
Cook the butter and flour together first, then whisk in the liquid and simmer until it coats a spoon. Adding shredded cheese also helps it hold together.
Can I make a casserole without canned soup or dairy?
Yes. Use olive oil in place of butter and unsweetened plain plant milk or broth for the liquid, and skip the cheese or use a dairy-free one.
