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Skillet Green Bean Casserole

All the flavors of a traditional green bean casserole made in one pan and in less time!
Servings: 8
Author: Chef Julie Yoon

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.