Name: Kitchen-made Green Bean Skillet Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 lb Fresh green beans, trimmed; 4 tbsp Unsalted butter, divided; 1 large Yellow onion, diced; 8 oz Baby bella mushrooms; Kosher salt and pepper to taste; 3 cloves Garlic, minced; 2 tbsp All-purpose flour; 3/4 cup Kitchen-made turkey stock or chicken stock; 1 1/4 cups Half-and-half; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; 1 1/2 cups French's fried onions

“Fresh green beans and meaty mushrooms in a rich and creamy, from-scratch sauce, topped with French fried onions—this Kitchen-made Green Bean Skillet Casserole elevates the classic Thanksgiving side dish, leaving canned versions in the dust.”

Deciding on what main courses to serve for Thanksgiving is simple! Throw us a giant bird, and we can turn it into a scrumptious dish in a few different ways and make Lamb Wellington and Bacon and Cranberry Stuffed Pork Tenderloin without thinking twice. But side dishes are another story! Give us a plate, and we immediately make a beeline for the side dishes and maybe save some space for the mains. With so many scrumptious options to choose from, there is one side dish we will never pass up – Green Bean Casserole! This traditional holiday recipe is a staple on most Thanksgiving table. And there is only one right way to make it—from scratch using fresh ingredients!

A favorite Kitchen-made Green Bean Skillet Casserole

We are not against cutting a few corners when it comes to cooking. Some days, using ready-made ingredients are lifesavers- especially when you are in need of speedy and simple weeknight dinners. However, this philosophy should never extend to Thanksgiving dishes! We mean, this holiday happens once a year, and we like going all out by using fresh ingredients and making things from scratch, even the basics like our Pumpkin Cream Sauce, Mashed Potatoes, and Kitchen-made Turkey Stock.

This recipe uses crisp blanched green beans and meaty baby Bella mushrooms sautéed in butter with caramelized onions and toasted garlic. They are tossed in a savory cream sauce made of flour, turkey stock, and half-and-half. It is then baked and topped with French fried onions for a golden and crisp finish. It is all about building the flavors! And this Green Bean Casserole is absolutely savory and well worth the extra effort to make. Once you’ve tried this, you will never go back to making them from canned goods.

Possible Variations

Make it cheesy! If you are a cheese lover, you can sprinkle shredded cheddar or mozzarella on top before baking it.
This dish is still good without the mushrooms if you already have a side dish that features them.
If your oven is unavailable, you can skip the baking part and just cook it longer using your stovetop until the sauce thickens further. Then top it with the crispy onions.
You can also make this using a slow cooker. Make the sauce as instructed, pour everything into the slow cooker, and cook at high for 2.5 to 3 hours.

onions and yellow onions sauting in skillet

“Top Tips for Kitchen-made Green Bean Skillet Casserole”

Do not leave the green beans in the boiling water for long, or they will become mushy. A minute or two will do until the colors brighten even more.
Make sure to stir the flour and butter consistently to prevent lumps from forming and the bottom from burning.
Use room temperature half-and-half. This will prevent the sauce from becoming grainy.
If you want your sauce to be thicker, cook it longer until you are satisfied with the consistency.

Storing Notes

You can make this ahead of time, sans the French fried onions, to save you time on the big day! Just place it in an airtight container and refrigerate for 3 to 5 days. Simply top with the onion and reheat it in the oven for a few minutes.

Prep 10 minutesCook 35 minutesTotal 45 minutesMakes 6

Ingredients

1 lb Fresh green beans, trimmed
4 tbsp Unsalted butter, divided
1 large Yellow onion, diced
8 oz Baby bella mushrooms
Kosher salt and pepper to taste
3 cloves Garlic, minced
2 tbsp All-purpose flour
3/4 cup Kitchen-made turkey stock or chicken stock
1 1/4 cups Half-and-half
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 1/2 cups French's fried onions

Method

Preheat an oven to 350 degrees. Fill a large mixing bowl with ice cubes and water leaving about 3 inches from the top to allow the green beans to rest in the bowl.
Next, bring a large pot of water to a boil, add green beans and cook until bright green. Using a slotted spoon or tongs, quickly transfer the green beans to the ice bath. Once cooled, drain and transfer the green beans to a large bowl.
In a large 10 or 12 inch ovenproof skillet, melt 2 tbsp of butter over medium heat. Add the onion and cook until tender, about 5 minutes. Next, add in the mushrooms, kosher salt, and pepper. Continue to cook until softened, about 5 minutes more. Next, stir in the garlic and cook until fragrant. Transfer the mixture to the bowl with the green beans.
In the same skillet, melt the remaining 2 tbsp butter and whisk in the flour. Cook until golden, about 2 minutes. Add the kitchen-made turkey stock and simmer for 3 minutes. Decrease the heat to medium-low and add the half-n-half, Dijon mustard, and Worcestershire sauce. Stirring occasionally, cook until the mixture is thick-about 10 minutes or maybe longer if you prefer a thicker sauce.
Next, add the green bean mixture to the skillet with the sauce and toss until combined. Bake until warmed through and bubbling, about 30 minutes. Top with fried onions and bake for 5 more minutes or until golden brown.