Green bean casserole is usually built for a crowd, but not this one! It's perfectly portioned for a smaller Thanksgiving and done on the stovetop to free up oven space. Fresh breadcrumbs combined with caramelized onions deliver a savory alternative to the classic fried onions., October 2020


Recipe Summary

25 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a small skillet, preferably cast-iron, over medium heat. Add onion and cook, stirring occasionally, until lightly browned, about 8 minutes. Add breadcrumbs and 1/8 teaspoon salt; cook, stirring, until crispy, 2 to 5 minutes more. Stir in thyme and transfer to a plate. Wipe out the pan.

  • Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add mushrooms; cook, stirring, until they've released their liquid, about 3 minutes. Add sherry and cook until mostly evaporated, about 1 minute. Add broth, garlic, pepper and the remaining 1/4 teaspoon salt; bring to a simmer.

  • Increase heat to medium-high. Add green beans and bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the beans are tender, 5 to 8 minutes. Whisk cream and flour together in a small bowl. Add to the green bean mixture and cook, stirring, until the sauce has thickened, 2 to 3 minutes. Serve topped with the breadcrumb mixture.

Nutrition Facts

about 1 cup
329 calories; fat 20g; cholesterol 17mg; sodium 497mg; carbohydrates 32g; dietary fiber 5g; protein 7g; sugars 6g; niacin equivalents 2mg; saturated fat 6g; vitamin a iu 894IU.