Skillet Green Bean Casserole

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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.

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.

Worchestershire 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
• Broccoli Salad with Homemade Dressing
• Cheddar Chive Drop Biscuits
• Orzo with Onion, Garlic & Peppers

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Skillet Green Bean Casserole

Yield: 8

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

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!

Print

Ingredients

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

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

1. Preheat oven to 400 degrees

GREEN BEANS

1. Prepare an ice bath. Add cold water and ice cubes to a large bowl. Set aside. 
2. Trim the ends off of green beans. Slice beans into 2-3 pieces, depending on size. I cut mine at an angle
3. 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. 

MUSHROOM SAUCE

1. 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
2. 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
3. Add 1/4 of onion straws to sauce mixture, and combine well. Add beans, and mix well. Top with remaining onion straws. 
4. 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

1. 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. 
2. Add flour, onion powder, garlic powder, paprika, cayenne pepper and chili powder into plate and mix well to combine
3. 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
4. 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
5. Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
6. 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

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.

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 155 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 20mg Sodium: 1036mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 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