This Skillet Green Bean “Casserole” is quicker to assemble than a traditional fresh green bean casserole and uses only one pan! When you make traditional green bean casserole, it usually requires multiple pots, pans, and even a casserole dish.
With this recipe, there’s no need to first blanch and shock the green beans, or bake the casserole in the oven. It’s all done on the stove top!
I admit that every year, even though I LOVE all Thanksgiving food, I usually don’t make Green Bean Casserole. I think it’s because it’s just one more dish I have to worry about popping into the oven, and I’m also afraid the green beans will become mushy and lose their texture. Then it feels less like a veggie dish, and just another creamy side.
This recipe takes care of both of those problems. You cook the green beans in the sauce at the same time, thus eliminating the need to blanch and shock ahead of time.
I like to cook them until they’re crisp-tender and still bright. I like when they “squeak” when you bite into them.
And the fact that they’re done on the stove top eliminates the need for them to fight for oven space on Thanksgiving day, where oven space and time is a luxury.
But that’s not all! Besides the savory sauteed cremini mushrooms, the homemade crispy shallot topping is what sets this dish apart. Instead of relying on the fried onions that come in a can, these fried shallots take minutes…in the same pan…and take this dish to the next level.
I love that you can just scatter the crumbly onion-y topping over the green beans last-minute, so they stay crispy, or even adorn each individual serving separately.
You don’t have to make this in a cast iron skillet, but making it and serving it in here helps the “casserole” to retain its heat. Plus it makes a pretty presentation.
The other thing I like about this recipe is the fact that it is easy to double or cut in half, based on your needs and size of your Thanksgiving. So those of us having smaller Thanksgivings, this recipe is your jam!
And although I keep mentioning Thanksgiving, this is definitely a super easy side that can pair well with roast chicken, steak, or pork chops for any special occasion or easy weeknight dinner.
You can even make the crispy shallots in advance and then cook up the green beans right before you want to serve them.
I almost want to beg you not to skip the step with the crispy shallots. Don’t get me wrong…the green beans and mushrooms in the sauce alone are fantastic, but the fried shallots take them from street wear to couture.
Using fresh green beans, fresh shallots, and homemade cream sauce for this dish is what sets it apart. You won’t ever want to go back to canned!
Especially if you use a cast iron skillet like I did, this is truly a stove top to table crowd pleaser. If you want to add your own twists, try adding some crushed red pepper flakes for a kick of spice, or even a squirt of lemon for a little acidity.
I like that it has all the flavors of a traditional green bean casserole, with the yummy cremini mushrooms (which is actually my favorite part) and crispy onion topping, but it takes less time to assemble and make!
So keep this recipe in your back pocket and bust it out when you need a reliable side dish for your next dinner party, potluck, or quiet evening at home.
Watch all my tips and tricks and step-by-step instructions in detail to see how I make this one-pan wonder in our VIDEO BELOW:
To make this Skillet Green Bean Casserole, I used a 12″ cast iron skillet like this one. It helps retain the heat of the green beans longer and looks beautiful for a stove top to table experience. And for any of the tools I used in our video, you can check out our tool kit. By the way, even though this post is not sponsored, I did use affiliate links, which means I earn a small commission if you do end up purchasing any of these products mentioned at no extra cost to you. I’d be happy to answer any questions for you about these products.
Skillet Green Bean Casserole
Ingredients
- 3 large shallots, sliced thin
- 3 tablespoons all-purpose flour, divided
- ½ teaspoon table (fine) salt, divided
- ⅛ teaspoon pepper
- 5 tablespoons vegetable oil, divided
- 10 ounces cremini mushrooms, trimmed and sliced ¼ inch thick
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 ½ pounds green beans, trimmed
- 3 sprigs fresh thyme
- 2 dried bay leaves
- ¾ cup heavy cream
- ¾ cup chicken broth
- Kosher Salt and Pepper to taste
Instructions
- In a bowl, mix 2 tablespoons flour, ¼ teaspoon fine salt, and ⅛ pepper in bowl. Heat 3 tablespoons oil in a 12-inch nonstick or cast iron skillet over medium-high heat until smoking. Toss shallots in the flour mixture, shake off excess flour, and add to the oil. Cook, stirring frequently, until golden and crisp, about 5-7 minutes, or until golden brown and crispy. Keep an eye on on them so they don't burn. Transfer fried shallots to a baking sheet lined with paper towels.
- Wipe or rinse out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and remaining ¼ teaspoon fine salt; cook, stirring occasionally, until mushrooms are well browned, about 5-7 minutes. Transfer to a plate and set aside.
- Wipe out skillet. Melt butter in skillet over medium heat, add onion and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Add garlic and remaining 1 tablespoon flour. Add green beans, thyme sprigs, and bay leaves. Add cream and broth, increase heat to medium-high, cover, and cook until green beans are crisp-tender, about 4-5 minutes. Let cream thicken a bit with the lid off if necessary. Off heat, discard bay leaves and thyme sprigs. Season with salt and pepper to taste. Off heat, add back the mushrooms and heat through. If using a cast iron skillet, sprinkle evenly with shallots on top and serve from the pan. If not using a cast iron skillet, transfer to a serving dish first and then top with the shallots. You can also leave shallots off and add to individual servings.
