Green Bean Casserole – fresh green beans, creamy homemade mushroom sauce, crispy caramelized onions and just two generous servings – perfect for smaller gatherings.
This small batch Green Bean Casserole is everything we love about the classic recipe, but better. Updated – upgraded – using fresh wholesome ingredients and no canned soup.
Even better it makes just two generous portions so you can still keep the tradition if your gathering is smaller without drowning in leftovers.
What I love about this recipe:
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Perfectly portioned for two generous servings – no crazy leftovers waste.
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Fresh ingredients – green beans, fresh mushrooms … garlic.
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Skip the cans – this recipe uses fresh green beans and a simple homemade mushroo sauce for a more flavoful flavorful bite that’s not packed with sodium.
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Crispy caramelized onions finishes the dish for irresistible flavor.
What’s in this small batch Green Bean casserole for two?
- fresh green beans
- salt and black pepper
- butter
- olive oil
- fresh mushrooms
- garlic clove
- all purpose flour
- chicken or vegetable stock
- worcestershire sauce
- fresh thyme
- half and half (can sub whole milk or heavy cream – skim milk not recommende
- 1 large onion very thinly sliced onions (about 1 cup)
How to make Green Bean Casserole for two:
Thinly slice the onions (I used a mandoline – makes slicing evenly easy!) then use a sharp knife to slice the mushrooms. Set both aside.
THE GREEN BEANS:
Rinse green beans then remove the stems from the ends and snap or slice into about 2″ pieces. Butter or spray small baking dish and set it aside.
Place the beans in a large skillet then add 1/4 cup of water (it won’t cover the beans). Cover and bring to a boil over medium high heat.
As soon as the water starts to boil, reduce the heat to medium/medium low and simmer (covered) 3 minutes (I set a timer so I don’t get distracted!).
After 3 minutes remove the lid, add a pinch of salt and cook 2 more minutes uncovered stirring occasionally until the water has evaporated and the beans are tender-crisp. Transfer the beans to the prepared casserole dish and set aside while you make the sauce in the same skillet.
THE CARAMELIZED ONIONS:
To the same skillet, drop in sliced onions. Season with salt and black pepper. Add 1/4 cup of water. Cover and cook on high steaming the onions until water is evaporated.
Add 1 tablespoon each butter and olive oil. Cook uncovered 10-12 minutes or until golden brown and lightly crisp. Transfer to a small bowl and set aside.
THE MUSHROOM SAUCE:
Add 2 tablespoons butter to the same skillet. Drop in sliced mushrooms and season with a pinch of salt. Cook 2-4 minutes until the mushrooms start to brown then grate in the garlic and 1 more minute stirring often.
Sprinkle flour over the top, stirring to combine over medium heat. The mixture will be thick and clumpy. Slowly pour in the chicken stock, worcestershire and finely chopped thyme whisking constantly then add half and half, salt and black pepper. Be sure to taste and adjust to your preference.
Simmer uncovered 3-4 minutes to let the sauce thicken and the flavors come together.
Add half of the caramelized onions to the top of the green beans then pour the mushroom sauce over it. Sprinkle the remaining onions over the sauce and bake 350° 12-15 minutes (uncovered) or until hot, bubbly and the onions are crisp.
Storage and reheating:
If you have leftovers, transfer them to an airtight container and store in the fridge up to 3 days. Reheat in the microwave (if necessary, add a splash of water or stock).
More popular Thanksgiving recipes:
Here are a few of my family’s favorite recipes:
Air Fryer Garlic-Herb Turkey Breast
4 Ingredient Slow Cooker Applesauce
Creamy Mashed Potatoes with Gouda cheese
Best homemade Gravy with or without drippings
Old Fashioned Bread Sausage Stuffing
Honey Brown Butter Glazed Carrots
Enjoy!
Green Bean Casserole for Two!
Equipment
- large skillet
- small baking dish
Ingredients
- 12 ounces fresh green beans 12 ounces
- 1/4 cup water
- pinch of salt
Caramelized Onions:
- 1 large yellow onion very thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
The Mushroom Sauce:
- 2 tablespoons butter
- 1 cup fresh mushrooms sliced
- salt and black pepper to taste
- 1 clove garlic grated
- 1 tablespoon all purpose flour
- 1/2 cup chicken stock can sub vegetable stock
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon fresh thyme removed from stems and finely minced
- 1/2 cup half and half or sub whole milk or heavy cream (skim not recommended)
Instructions
- Thinly slice the onions (I used a mandoline – makes slicing evenly easy!) then use a sharp knife to slice the mushrooms. Set both aside.
Green Beans:
- Rinse green beans then remove the stems from the ends and snap or slice into about 2″ pieces. Butter or spray small baking dish and set it aside.
- Place the beans in a large skillet then add 1/4 cup of water (it won’t cover the beans). Cover and bring to a boil over medium high heat. As soon as the water starts to boil, reduce the heat to medium/medium low and simmer (covered) 3 minutes (I set a timer so I don’t get distracted!).
- After 3 minutes remove the lid, add a pinch of salt and cook 2 more minutes uncovered stirring occasionally until the water has evaporated and the beans are tender-crisp. Transfer the beans to the prepared casserole dish and set aside.
Caramelized Onions:
- To the same skillet, drop in sliced onions. Season with salt and black pepper. Add 1/4 cup of water. Cover and cook on high steaming the onions until water is evaporated. Add 1 tablespoon each butter and olive oil. Cook uncovered 10-12 minutes or until golden brown and lightly crisp. Transfer to a small bowl and set aside.
Mushroom Sauce:
- Add 2 tablespoons butter to the same skillet. Drop in sliced mushrooms and season with a pinch of salt. Cook 2-4 minutes until the mushrooms start to brown then grate in the garlic and 1 more minute stirring often.
- Sprinkle flour over the top, stirring to combine over medium heat. The mixture will be thick and clumpy. Slowly pour in the chicken stock, worcestershire and finely chopped thyme whisking constantly then add half and half, salt and black pepper. Be sure to taste and adjust to your preference.Simmer uncovered 3-4 minutes to let the sauce thicken and the flavors come together.
- Add half of the caramelized onions to the top of the green beans then pour the mushroom sauce over it. Sprinkle the remaining onions over the sauce and bake 350° 12-15 minutes (uncovered) or until hot, bubbly and the onions are crisp.
Notes
- This casserole can be prepped ahead of time and baked just before serving. Add mushroom sauce and remaining caramelized onions then cover and refrigerate. Remove from the fridge about 30 minutes before baking. Transfer to the oven and bake until hot, bubbly and the onions are crispy
Great flavor. A side dish for any meal.