Skillet Green Bean Casserole {No Soup!}

5 from 1 vote

Skillet Green Bean Casserole {No Soup!}

Ditch the classic canned soup recipe for this homemade skillet green bean casserole, with a creamy homemade mushroom base instead. Tender yet crisp green beans are baked together with a savory creamy sauce, and topped with those iconic fried onions for a classic vegetable side - The best part is you only need one pan!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: green bean casserole, green bean casserole without soup, skillet green bean casserole, thanksgiving side dish

Servings: Servings

Calories: 333kcal

Author: Sunena Anand

Equipment

Cast Iron Skillet

Ingredients

1 lb Green beans trimmed, cut in half
4 tablespoon Salted butter divided in half
½ Yellow onion finely diced
2 cups Cremini mushrooms sliced
4 cloves Garlic minced
2 tablespoon All purpose flour
2 cups Chicken broth
2 teaspoon Sea salt
1 tablespoon Fresh thyme chopped
1 teaspoon Tony's Cajun Seasoning
1 teaspoon Smoked paprika
½ cup Heavy whipping cream
2 cups French fried onions
½ cup Parmesan cheese divided

Instructions

Preheat the oven to 375°F.
Heat a cast iron or oven-safe skillet over medium-high heat. Add two tablespoons of butter and the diced onions to the skillet. Allow the onions to sweat and get translucent and soft. Add the mushrooms and garlic, and saute until the mushrooms have browned.
4 tablespoon Salted butter, ½ Yellow onion, 2 cups Cremini mushrooms, 4 cloves Garlic
Lower the heat to medium-low. Add the remaining two tablespoons of butter to the skillet, and sprinkle in the flour. Combine, and cook the butter through for 2-3 minutes to get rid of the raw taste of the flour.
4 tablespoon Salted butter, 2 tablespoon All purpose flour
Stir in the chicken broth vigorously, to ensure there are no lumps formed with the flour. Combine until a sauce has formed, and season with the cajun seasoning, smoked paprika, salt and fresh thyme. Let the sauce simmer and thicken for 3-5 minutes.
2 cups Chicken broth, 2 teaspoon Sea salt, 1 tablespoon Fresh thyme, 1 teaspoon Tony's Cajun Seasoning, 1 teaspoon Smoked paprika
Once the sauce has thickened, lower the heat to low. Stir in the heavy cream and combine.
½ cup Heavy whipping cream
Toss in the green beans with the prepared sauce, and flatten into one uniform layer.
1 lb Green beans
Top the green beans with the french fried onions, and sprinkle with half of the shredded parmesan cheese. Bake the casserole for 20-25 minutes.
2 cups French fried onions, ½ cup Parmesan cheese
Finish the casserole with the remaining shredded parmesan cheese, and serve.
½ cup Parmesan cheese

Notes

Cook the flour out: If you do not give the flour enough time to cook out, your sauce will have an overwhelming taste of raw flour. A couple of minutes make a big difference!
Blanch the green beans: If your green beans are not as vibrant as you like them, blanch them in boiling water for 1-2 minutes, and then shock them in ice water. Use the blanched green beans in the recipe.
Manage your heat: Keep your heat low when you are adding cream to the sauce. This will prevent the sauce from breaking, which can happen is your heat is too high.

Nutrition