Skillet Green Bean Casserole

Skillet Green Bean Casserole

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From:, October 2018

Juggling space in the oven on Thanksgiving is always a challenge. This stovetop version of a classic favorite casserole made with fresh green beans has all the traditional flavors, but doesn't take up any precious oven space.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mushrooms, sliced (2½ cups)
  • 3 tablespoons dry sherry
  • 1 pound green beans (4 cups), trimmed and cut into 1-inch pieces
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh chopped thyme
  • ½ cup french-fried onions (see associated recipe)


  • Prep

  • Ready In

  1. Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Add mushrooms and cook, stirring, until they've released their liquid, about 6 minutes. Add sherry and cook, stirring, until almost evaporated, about 1 minute. Add green beans, broth, onion powder, salt and pepper. Bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the green beans have softened, 10 to 15 minutes.
  2. Whisk cream, flour and thyme together in a small bowl. Stir into the green bean mixture and cook, stirring, until the sauce has thickened, 3 to 5 minutes. Top with french-fried onions.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 162 calories; 9 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 6 g protein; 48 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 678 IU vitamin A; 11 mg vitamin C; 50 mg calcium; 2 mg iron; 300 mg sodium; 402 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1½ vegetable, ½ starch

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