Stovetop Green Bean Casserole is a warm, comforting holiday side-dish favorite made from scratch and perfect for sharing around the table.
This stovetop casserole is a classic Holiday Side Dish full of nostalgia. This year, make new memories with this casserole, Hasselback Potatoes, Squash Casserole, and other amazing sides!
Sabrina’s Stovetop Green Bean Casserole Recipe
My 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.
Recipe Card
Ingredients
- 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 is okay
- 1 teaspoon dijon mustard
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup French's crispy onions
Instructions
- 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).
Nutrition
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Table of contents
About this Recipe
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.
Can this be made ahead of time?
Yes, you can easily make this casserole ahead of time! Blanche the green beans and store them in the refrigerator for up to 2 days in an airtight container. Make the mushroom sauce up to 1 day in advance and store it 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.
Recipe Tips & Tricks
- You can substitute frozen green beans for fresh green beans. Thaw and drain 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.
Serving Ideas for Stovetop Green Bean Casserole
Serve this 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 casserole with Baked Chicken Breasts or Meatloaf. Make it ahead of time and freeze for a quick side dish for potlucks and dinner parties.
How to Store
- Serve: The casserole is best served hot and can be kept at room temperature for up to 2 hours. Cool completely before storing.
- Store: Transfer the green beans 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: Place the 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.
Slow Cooker Method
- 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.
Variations
- 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.
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made this for Thanksgiving, it was delicious!
This is such a great side dish!! It was a really huge hit at my house! Adding this again to our menu this week!!
So glad to know! Thanks!
I love this recipe! It was so yummy and delicious!
Thanks for the 5 stars, Beth.
We make this all year long and my family just loves it!
Definitely too good to keep it just for the holidays!