Skillet Green Bean Casserole is a sure-fire way to wow your guests for the holidays. Step up your game from the classic casserole by using all fresh ingredients, and making the mushroom sauce. It’s well worth the extra work, and you won’t regret it!
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Thanksgiving is about family, traditions, and food. Growing up, we went to a family friend’s home every year, for a big celebration. As I’ve gotten older it’s gotten more low-key for me. But even the years when I just relaxed at home, it was still all about food. It’s always about the food. When I cook for myself I’ll do Roasted Cornish Game Hen, plus of course Baked Homemade Mac and Cheese.
One Thanksgiving dish I never liked was Green Bean Casserole. I could eat fresh green beans by the pound, but the traditional casserole uses canned beans, and they get mushy. I don’t like mushy. So I decided to try my hand at Green Bean Casserole from scratch…in a cast iron skillet
Oh. My. Goodness. Fresh ingredients blow this Skillet Green Bean Casserole out of the water. The sauce is creamy, the beans are tender, and the onions have lots of flavor. Yes, it’s a longer and more labor-intensive process, but it’s worth it.
SKILLET GREEN BEAN CASSEROLE INGREDIENTS
- Green Beans
- Mushrooms (baby portobello or white button, your choice)
- All-Purpose Flour
- Vegetable Broth
- Half & Half
- Worchestershire Sauce
- Seasonings: salt, pepper, onion powder, garlic powder, paprika, cayenne, chili powder
ALL ABOUT GREEN BEANS
USE FRESH GREEN BEANS! Yes, it’s work to trim, cut and wash the beans. But if you have kids, this is a great project for them. Even if you don’t have kids, it only takes a few minutes, or you can buy fresh beans that are already trimmed and sliced.
Blanching fresh beans, is critical, or the beans won’t cook enough in the oven. Blanching beans takes 8 minutes once the water boils, and it retains the vibrant green color. If you don’t want to use fresh, then I recommend frozen.
MUSHROOM SAUCE IS THE KEY TO GREEN BEAN CASSEROLE
The traditional casserole uses cream of mushroom soup. But you can make an easy, fabulous mushroom sauce from scratch, so why wouldn’t you?! The sauce takes less than 15 minutes, and develops such a wonderful rich flavor. I got the idea from the mushroom sauce in my Biscuit Chicken Pot Pie
- Saute the mushrooms in melted butter for about 5 minutes
- Raw garlic is great. Roasted garlic is fabulous
- Just a little bit of All-Purpose Flour creates a base to help thicken the sauce
- I use Homemade Vegetable Broth, but chicken broth is a great substitute. If you use store-bought broth, use unsalted or low sodium
- I use half & half, but heavy cream is an option for a richer sauce. Don’t use low fat or skim milk, as you won’t get the same consistency
- Worchestershire Sauce, a generous amount of fresh-cracked black pepper and a little sea salt round out the seasonings
ONION RINGS ON TOP OF SKILLET GREEN BEAN CASSEROLE
It’s not officially Skillet Green Bean Casserole until you add fried onions on top! And since I made everything else from scratch, I couldn’t go the store-bought route for the crowning glory. Instead, I made my Crispy Fried Onion Straws, with a couple of adjustments:
- soak the onions in buttermilk for 20 minutes, rather than 1 hour
- do not add salt to the breading mixture, or once the onions come out of the oil
- I fry the onions, but you could also bake them in a 400 degree oven for 20 minutes
- Chop them into bite-sized pieces before adding them to the casserole
When I make onion straws as a snack, I eat them immediately, because I have no self-control. When I’m making them for Skillet Green Bean Casserole I soak them before starting the casserole, bread them while blanching the beans, and fry them while the mushrooms saute. You could also fully make the onions before starting the casserole, as they will warm and crisp back up as they bake.
I make Skillet Green Bean Casserole in a Cast Iron Skillet because it’s a fun twist on the traditional. It cooks faster, and the cast iron holds the heat longer.
As much as I know you want to dive right into this Skillet Green Bean Casserole, save yourself and wait a couple of minutes. It will be scorching hot, and I’ve already burned my mouth because I couldn’t wait!
I’m not sure yet where I’ll be celebrating Thanksgiving. But I do know that I’ll be making Skillet Green Bean Casserole! And I may make it for Christmas as well
SHOP THIS RECIPE
GREEN BEANS & MUSHROOM SAUCE
- 1 pound fresh green beans
- 2 Tablespoons butter
- 6 ounces baby portobello or white button mushrooms, sliced
- 2 teaspoons fresh-cracked black pepper
- 3 teaspoons sea salt
- 4 cloves garlic, raw or roasted
- 1 Tablespoon all-purpose flour
- 1 cup vegetable or chicken broth
- 1 cup half & half
- 2 teaspoons Worchestershire sauce
- 1/2 cup yellow onion
- 1 cup buttermilk
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- Canola oil, for frying
- Preheat oven to 400 degrees
- Prepare an ice bath. Add cold water and ice cubes to a large bowl. Set aside.
- Trim the ends off of green beans. Slice beans into 2-3 pieces, depending on size. I cut mine at an angle
- Bring a pot of water to a boil, and add 2 teaspoons salt. Add green beans and blanch for 8 minutes. Drain beans into a colander and immediately add to ice bath to stop cooking.
- Melt butter over medium heat in cast iron skillet. Add mushrooms, 1 teaspoon black pepper, and salt. Saute for 5 minutes, until soft. Sprinkle in flour, and stir
- Slowly add broth and Worchestershire sauce, stirring well for 2 minutes until broth thickens slightly. Slowly add half & half, stirring well for 1-2 minutes. Sauce will continue to slightly thicken. Cook for 3-4 minutes, until it reaches desired consistency
- Add 1/4 of onion straws to sauce mixture, and combine well. Add beans, and mix well. Top with remaining onion straws.
- Bake Skillet Green Beans for 10-12 minutes, until bubbly. Remove from oven, and allow to rest for a couple of minutes before serving
- Slice onion into 1/4" slices using mandolin. Separate onion pieces and place into large bowl. Add buttermilk and rest in fridge for 20 minutes. Drain well.
- Add flour, onion powder, garlic powder, paprika, cayenne pepper and chili powder into plate and mix well to combine
- Using tongs or a fork, transfer onions in batches into flour mixture. Toss well to coat the onions. Tap off excess flour and transfer to a clean plate
- Add oil to a large fry pan, and heat. You only need about 1/4" depth of oil, since onions are very thin. Test the oil with a small piece of onion. When onion immediately begins to bubble and raises to the surface, the oil is hot enough
- Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
- Watch carefully, as onions will only take about 2 minutes to cook. Remove onions as they finish, and lay on paper towels to drain
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