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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.
This post and recipe card updated September 29, 2019
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 much more low-key for me.
But even the years when I just relax at home, it’s 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 on a delicious twist with Skillet Green Bean Casserole
WHY THIS RECIPE WORKS
- The homemade mushroom sauce has incredible flavor
- It’s just as easy as the traditional casserole, and it is easy to adjust the portions as needed
- The beans don’t get mushy
Oh. My. Goodness. Fresh ingredients take this Skillet Green Bean Casserole to amazing heights. Yes, it’s a more labor-intensive process, but it’s worth it.
I recommend a Cast Iron Skillet for Skillet Green Bean Casserole. It holds heat really well and goes from stovetop to oven.
ABOUT THE GREEN BEANS
Use fresh green beans! Yes, it’s extra work, but it only takes minutes to prep. You could also buy bagged fresh beans, as they’re already trimmed and sliced.
Blanching fresh beans is critical, or the beans won’t cook enough in the oven. It takes 8 minutes once the water boils, and the beans retain the vibrant green color.
I originally poured the beans into a colander and then into the ice bath. But that’s an extra step. I finally got smart and now use a Spider Strainer to scoop the beans out of the hot water and straight into the cold.
MUSHROOM SAUCE IS THE KEY TO SKILLET GREEN BEAN CASSEROLE
The traditional casserole uses cream of mushroom soup. But you can make an easy, fabulous mushroom sauce from scratch in about 15 minutes. I got the idea from the mushroom sauce in my Biscuit Chicken Pot Pie
I use baby portobello mushrooms, but you can use your favorite variety.
All-purpose flour creates a base to help thicken the sauce.
I use Homemade Vegetable Broth. If you use store-bought broth, look for unsalted or low sodium
I use half & half, but heavy cream is an option for a richer sauce.
Worcestershire Sauce, fresh-cracked black pepper, and 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 use Crispy Fried Onion Straws for the crowning glory.
NOTE: I make a few small adjustments to the onion straws for this recipe, and they are included below and in the recipe card
STEP BY STEP INSTRUCTIONS
Slice the onions 1/4″ thick with a mandolin, and soak in buttermilk for 20 minutes. Drain onions and set aside.
While onions soak, add flour and seasonings to a large plate for a breading station. Mix together and set aside.
Wash beans, trim ends, and cut beans into 2-3 pieces. Add beans to a pot of boiling, salted water for 8 minutes. Drain beans into a colander and immediately transfer to an ice bath to stop the cooking.
While beans blanch, bread the onions and set aside.
Melt butter over medium heat in a cast-iron skillet. Add mushrooms, salt, and pepper and saute for 5 minutes. Add roasted garlic and combine. Next, add flour and stir
While mushrooms saute, add 1/4″ oil to another skillet. Working in batches, fry onions until golden brown. Immediately transfer to paper towels
Add broth and Worcestershire sauce to the mushrooms and stir until the liquid thickens slightly. Slowly add half and half, stir, and allow the sauce to thicken well. Add 1/4 of the onion straws to the mixture and combine
Add the beans to the mushroom sauce and mix well. Top with remaining onion straws and bake for 10-12 minutes, until bubbly.
MAKE-AHEAD OPTIONS FOR SKILLET GREEN BEAN CASSEROLE
Prep the beans and sauce up to 8 hours ahead.
- Make the mushroom sauce in the skillet, cover with aluminum foil, and store in the fridge.
- Blanch the beans and store in a separate container in the fridge
- Remove the skillet from the fridge 30-45 minutes before baking to return to room temperature
- Stir the sauce, add the beans, and mix well to combine
I don’t recommend making the fried onions ahead of time, as they won’t crisp back up in the oven. If you won’t have time to make the onion straws just before baking, this would be the time to use Crispy Fried Onions.
FREQUENTLY ASKED QUESTIONS
Do I have to use fresh green beans? I highly recommend it, but you could substitute frozen.
Can I use low fat, skim or nut milk for the mushroom sauce? I don’t recommend it, because you won’t get the same richness or consistency.
MORE DELICIOUS SIDE DISHES
- Confetti Corn Casserole
- Mushroom Wild Rice Pilaf
- Loaded Mashed Potato Balls
- Broccoli Salad with Homemade Dressing
- Cheddar Chive Drop Biscuits
- Oven Roasted Potatoes
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Skillet Green Bean Casserole
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!
Ingredients
GREEN BEANS & MUSHROOM SAUCE
- 1 pound fresh green beans
- 2 Tablespoons unsalted 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, minced
- 1 Tablespoon all-purpose flour
- 1 cup vegetable or chicken broth, low sodium
- 1 cup half & half or heavy cream
- 2 teaspoons Worchestershire sauce
ONION STRAWS
- 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
Instructions
- Preheat oven to 400 degrees
GREEN BEANS
- Trim the ends off of green beans. Slice beans into 2-3 pieces, depending on size. I cut mine at an angle
- Prepare an ice bath. Add cold water and ice cubes to a large bowl. Set aside.
- Bring a pot of water to a boil, and add 2 teaspoons salt. Add green beans and blanch for 8 minutes.
- Use a spider strainer to transfer the green beans directly into the ice bath to stop the beans from cooking. After 5 minutes, drain the beans into a colander and set aside
MUSHROOM SAUCE
- Melt butter over medium heat in a cast iron skillet. Add mushrooms, 1 teaspoon black pepper, and salt. Saute for 5 minutes, until soft. Add garlic and cook for 1 minute.
- Sprinkle in flour, and stir to combine
- 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. The 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
ONION STRAWS
- Slice onion into 1/4" slices using a mandolin. Separate onion pieces and place into a large bowl. Add buttermilk and rest in the fridge for 20 minutes. Drain well.
- Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into a plate and mix well to combine
- Using tongs or a fork, transfer onions in batches into the 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
Notes
Blanching fresh beans is critical, or the beans won’t cook enough in the oven
Use a spider strainer to transfer the beans from the hot water to the ice bath. It's the easiest and cleanest method I've found.
Make-Ahead Options
Prep the beans and sauce up to 8 hours ahead.
- Make the mushroom sauce in the skillet, cover with aluminum foil, and store in the fridge.
- Blanch the beans and store in a separate container in the fridge
- Remove the skillet from the fridge 30-45 minutes before baking to return to room temperature
- Stir the sauce, add the beans, and mix well to combine
I don’t recommend making the fried onions ahead of time, as they will get gummy and they won’t crisp back up in the oven. If you won’t have time to make the onion straws just before baking, this would be the time to use crispy fried onions.
FREQUENTLY ASKED QUESTIONS
Do I have to use fresh green beans? I highly recommend it, but you could substitute frozen.
Can I use low fat, skim or nut milk for the mushroom sauce? I don’t recommend it, because you won’t get the same richness or consistency.
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Nutrition Information:
Yield: 8 Serving Size: 8 ServingsAmount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 1036mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 5g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Andrea says
Love everything about this dish! Crunchy onion and creamy green beans sounds the perfect combo!
Dawn - Girl Heart Food says
Green beans are one of my faves! I love how these are jazzed up! So perfect for holiday celebrations 🙂
Karyl says
Thanks Dawn! I love green beans too
Analida Braeger says
Green bean casserole is my daughter’s favorite. Unfortunately, in our family, she is alone in this love for casserole. What a surprise if I put this on the table for Thanksgiving!
Aleta says
This is a must try recipe! I love love love green beans and have never had them in mushroom sauce… never mind topped with onion rings? yes please! I love that you make everything from scratch, I am the same way, and always am dissapointed when I see a recipe calling for a pre made ingredient. Nice work!
Elaine Benoit says
Mmmm. I love that you made this green bean casserole in a skillet! Perfect! It looks so delicious and easy and I bet is a big hit as a holiday side dish!!
Natalie says
Wow this sounds really super delicious. I love how crispy that onion rings look and the creaminess of that sauce is juts yummy. I must make this for my family.
Swathi says
This is perfect green bean casserole. love that you made with step by step pictures. I am in love with your crispy onion rings.
Tammy says
It’s not Thanksgiving without a green bean casserole and this looks fantastic! I love those homemade onion straws too! Looks delish 🙂
April says
Perfect casserole for the holidays this year! I try a new casserole each year so this looks like a great candidate for 2018. Thanks so much for sharing!
Veena Azmanov says
Oh, wow.. this is comfort food for a side dish. yes! You have my favorites in there, green beans, mushrooms, onion straws. I have to try this. Looks so good.
Catalina says
I’ve never made green bean casserole with mushroom sauce. Sounds delicious I definitely going to try that!
Marisa Franca says
This is certainly a welcome relief from the old standard canned green beans with cream of mushroom soup and canned fried onions. Oh how I remember those days. This recipe has such a fresh feel to it. Homemade onion rings or straws are the best. This is the type of side that makes holiday dishes memorable.
Melissa says
This sounds delicious, I too never liked the casseroles as the canned beans just don’t cut it for me! I will have to try it your way using fresh instead!
Gloria says
I love using my cast iron skillets. What a great side dish to the holiday table, or any time of year. Love that crunchiness on the top.
Dan Zehr says
I like the recipe for this casserole. Wonderful combination of ingredients. Looks super easy and full of ingredients my family loves. Looking forward to trying soon.
Pavani says
Your green bean casserole looks amazing. I love that you made it from scratch – it must have tasted absolutely delicious.
Cheese Curd In Paradise says
Does this ever sound good! I love green bean casserole, and am loving the onions on top of yours! Yum!
Mahy Elamin says
Oh girl your killing me, that looks so gooooood! The best comfort food side dish ever! This is one of favorites!
Claudia Lamascolo says
Such a delicious Idea for the holiday, it looks so delicious I could eat the screen!
Denay says
Your photography is stunning. My taste buds are dancing just looking at this beautiful, flavorful dish! Thank you so much for sharing this fabulous recipe. I’ve added this yumminess to my Thanksgiving menu.
Karyl says
Thank you SO much Denay! That really means a lot to me.