Stovetop Green Bean Casserole with Mushrooms
This stovetop green bean casserole gives you the familiar comfort of the classic without an oven or long prep. It’s a single-skillet side with tender green beans, soft mushrooms, and sweet caramelized onions in a light, creamy sauce. Made for one to two servings, it keeps textures gentle and digestion-friendly and delivers casserole flavor with less fuss and minimal cleanup.
Cooking for one or two can still feel festive. This recipe is scaled small and uses easy stovetop steps while keeping ingredients simple and pantry-friendly.
The method gives you soft green beans and mushrooms that are easy to chew. You can make the dish lighter by using less butter, lower-sodium broth, or a splash of milk instead of cream.
Ingredients You’ll Need
- 8 ounces fresh green beans (trimmed) or 10–12 ounces frozen, trimmed and cut into 1–1.5 inch pieces
- 1 tablespoon olive oil or 1 tablespoon unsalted butter, 1 small yellow onion thinly sliced, and 4 ounces mushrooms sliced
- 1 teaspoon flour (or cornstarch for gluten-free), 1/2 cup low-sodium broth, 2 tablespoons milk or half-and-half, thyme, salt and pepper, plus 2 tablespoons panko or crispy onions for topping (optional)
You can serve this creamy skillet-style casserole with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Prep and cook aromatics: Trim and cut the green beans. Heat a 10-inch skillet over medium-low with oil or butter, cook sliced onion slowly until soft and golden (about 12–15 minutes), then push onions aside and cook mushrooms 5–7 minutes, stirring in garlic in the last minute if using.
- Build the sauce and simmer: Sprinkle flour over the vegetables and stir 30–60 seconds. Pour in broth and milk, add thyme and the green beans, bring to a gentle simmer, cover and cook 8–12 minutes until beans are tender to your liking.
- Finish and serve: Uncover, season with salt and pepper, reduce the sauce 1–2 minutes if too thin, mash a few beans for a silkier texture if desired, top with toasted panko or crispy onions, and serve warm.
Tips and Easy Variations
Make Beans Softer
- Cook covered a few extra minutes (add 2–4 minutes) until very tender.
- Slice beans shorter and gently mash a few into the sauce for softer texture.
- Par-cook frozen or fresh beans in the microwave for 2 minutes before adding.
Lighten & Lower Sodium
- Use olive oil instead of butter and replace milk with unsweetened plant milk.
- Choose low-sodium broth and taste before adding salt.
- Boost flavor without salt using lemon zest or extra thyme.
Add Protein & Variations
- Stir in shredded cooked chicken or turkey at the end to make it heartier.
- Try a similar stovetop skillet with chicken and mushrooms for two using the same method.
- Switch flour to cornstarch for a gluten-free thickener.
Quick swaps
- Use cornstarch instead of flour for gluten-free thickening.
- Replace dairy with unsweetened plant milk to make the recipe dairy-free.
- Toast panko in a dry skillet to get crisp topping with little or no oil.
Storage and Leftovers
Fridge
Cool to room temperature and store in an airtight container for up to 3 days.
Freezer
Freezing is possible but textures soften after thawing; use only if you don’t mind a softer bean texture.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce and restore creaminess.
Conclusion
Try this stovetop green bean casserole for a quick, gentle side that keeps textures soft and cleanup minimal while delivering familiar casserole flavor without an oven.
It’s scaled perfectly for one or two and can be made lighter or dairy-free with simple swaps — enjoy an easy, digestion-friendly dish with full flavor.
FAQ
Can I use frozen green beans?▶
Yes. Add frozen beans straight from the bag; they may need a couple extra minutes covered to become tender.
Can I make this dairy-free?▶
Yes. Use olive oil instead of butter and an unsweetened plant milk such as oat or almond in place of milk to keep it dairy-free.
