Stovetop Green Bean Casserole recipe is an easy holiday side from scratch with green beans, and mushrooms in an easy garlic cream sauce with crispy onions.
STOVETOP GREEN BEAN CASSEROLE
Our stovetop version of Green Bean Casserole has all the flavor you grew up with but made with fresh ingredients in one pan. This modern holiday side dish feels more sophisticated than your grandma’s baked casserole but just as easy to make. With no canned veggies or processed soups, you’ll feel good about making this green bean dish whenever you are craving comfort food.
If you usually pass on Green Bean Casserole because it’s too mushy, you’ll love this stovetop version! The green beans and mushrooms are cooked crisp tender, just lightly coated in the savory, creamy sauce. The sauce is made with heavy cream and sour cream so it’s tangy and rich, a perfect balance to the fresh veggies.
Serve with Stovetop Green Bean Casserole as a side dish to your traditional Thanksgiving spread of Roast Turkey, Stuffing, and Mashed Potatoes. It’s a fast and easy dish to make for weeknights too! You can serve Stovetop Green Bean Casserole with Baked Chicken Breasts or Meatloaf. Make it ahead of time and freeze for a quick side dish for potlucks and dinner parties.
HOLIDAY MAIN DISH RECIPES
Tips for Stovetop Green Bean Casserole
- You can substitute frozen green beans for fresh green beans. Thaw and drain green beans and pat dry before using. You can also use French green beans (haricot vert), and reduce the cooking time by 5 minutes.
- Slowly whisk in the cream separate from the other wet ingredients to combine easier and prevent your sauce from clumping.
- Make sure dairy ingredients are at room temperature so they do not curdle when adding to the hot pan. If they are too cold, heat broth in pan first, and add 1-2 tablespoons to cream to temper before stirring in.
Make Ahead Stovetop Green Bean Casserole
Easily make Green Bean Casserole ahead of time! Blanche the green beans and store in the refrigerator for up to 2 days in an airtight container. Make the mushroom sauce up to 1 day in advance and store in the refrigerator, with or without the green beans. Combine everything in the skillet and cook for 10 minutes, or until heated through, and serve with onions.
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VARIATIONS ON STOVETOP GREEN BEAN CASSEROLE
- Lighter Cream Sauce: Use half and half or milk instead of heavy cream and low-fat plain greek yogurt instead of sour cream to make a healthier, light cream sauce.
- Cheese: Fold in a ½ cup shredded cheese or ¼ cup grated parmesan cheese with the cream to make a cheesy Green Bean Casserole sauce.
- Seasonings: Add dried herbs like thyme or rosemary, or a pinch of ground nutmeg or allspice. Replace half the broth with dry sherry or use chicken stock for a non-vegetarian side dish.
- Bacon: Cook 6-8 pieces of bacon in the skillet until crispy. Remove and drain most of the grease. Use bacon grease instead of oil to cook mushrooms. Crumble bacon and return to the pan with the green beans. You can also use ground sausage the same way!
- Topping: Instead of canned French fried onions, try toasted almonds, crushed croutons, crunchy chow mein noodles, or homemade Crispy Thin Onion Rings.
- Green Bean Au Gratin: Toss panko breadcrumbs with Italian seasonings, melted butter, and parmesan cheese and sprinkle over top of casserole in skillet. Broil for 2-3 minutes until breadcrumbs are crispy and golden brown.
Slow Cooker Fresh Green Bean Casserole
- Spray slow cooker with non-stick cooking spray.
- Trim and cut green beans. Blanching is optional. Add to crockpot.
- Sauté mushrooms in butter until browned, about 6-8 minutes.
- Add garlic, salt and pepper, and cook additional 30 seconds.
- Stir in flour and cook until flour is absorbed.
- Whisk in remaining ingredients and cook until sauce is thickened, about 5-6 minutes.
- Pour sauce over green beans in slow cooker and stir to combine.
- Cover with lid and cook on low for 4-6 hours, or 2-3 hours if greens were blanched.
- Top with crispy onions and serve. Can be kept on warm for up to 4 hours.
MORE DELICIOUS HOLIDAY SIDE DISHES:
HOW TO STORE STOVETOP GREEN BEAN CASSEROLE
- Serve: Stovetop Green Bean Casserole is best served hot and can be kept at room temperature for up to 2 hours. Cool completely before storing.
- Store: Transfer Stovetop Green Bean Casserole to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop and add 1-2 tablespoons vegetable broth if the sauce has thickened too much.
- Freeze: Freeze Stovetop Green Bean Casserole in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven on low for 20 minutes. You can make ahead and freeze in a disposable baking pan for easier reheating.
- 1 pound French string beans , trimmed
- 3 tablespoons unsalted butter
- 8 ounces crimini mushrooms , sliced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons flour
- 1 cup vegetable broth , chicken broth okay
- 1 teaspoon dijon mustard
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup French's crispy onions
- Prepare a large bowl of ice water.
- Add green beans to a large pot of boiling water and cook for 3 minutes then strain the green beans to the bowl of ice water.
- Add butter and mushrooms to a large skillet on medium high heat and cook until seared and browned, about 6-8 minutes.
- Add in garlic, salt and pepper and stir.
- Add in flour and stir until flour is absorbed, about 30 seconds.
- Add in broth, dijon mustard, heavy cream and sour cream and whisk well until the sauce is smooth.
- Let cook for 6-8 minutes until thickened then add in the green beans to coat.
- Cook for 2-3 minutes until sauce is a bit more thickened and beans are well coated.
- Top with crispy onions (to make them a bit crispier you can microwave them on a single layer for 20 seconds before adding to the pan).