Green Bean Casserole for Two

Green Bean Casserole is a must-have at any holiday meal, and this scaled down version makes the perfect amount for a hungry couple. Made from scratch, just like the original recipe; every forkful is so good you might wish you had more.

Green bean casserole in a baking dish.

Years ago, I made some simple changes to the Midwestern green bean casserole. I got rid of anything canned, except for the onions, because those are unbeatable, and opted for the freshest green beans at the store.

Instead of a can of soup, I made my own mushroom cream sauce; I was amazed at how easy it was, and what a huge difference it made to the dish. Everyone was so thrilled, I’ve been making it that way ever since.

Recipe ingredients:

Labeled ingredients for green bean casserole.

Ingredient notes:

  • Mushrooms: This recipe gets a major upgrade by making your own cream of mushroom soup. It tastes way better than the store-bought cans and is ready in minutes.
  • Chicken broth: Homemade or canned. You only need a small amount.
  • Green beans: Using 8 ounces of frozen green beans is easiest, but substitute 8 ounces blanched fresh green beans for the ultimate Green Bean Casserole.
  • Canned fried onions: Sold in a cardboard canister at the store; they’re crucial for this recipe for texture and flavor.

Step-by-step instructions:

  1. Adjust an oven rack to middle position and preheat oven to 425 degrees. In a large saucepan over medium-high heat, add butter and melt until foaming subsides. Add mushrooms, garlic, and 1/4 teaspoon salt. Cook until the mushrooms have released most of their liquid, about 5 minutes.
  2. Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly. Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened and reduced to 1 cup, about 5 minutes. Season to taste with salt and pepper.
  3. Meanwhile, cook the beans in the microwave according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Transfer to a colander and drain well. Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Pour into a baking dish and sprinkle with topping.
  4. Bake until the top is golden brown and the sauce is bubbling around the edges, about 10 minutes. Serve immediately.

Recipe tips and variations:

  • Baking dish: Use something small and oven-friendly that will hold the beans and sauce: a small cast-iron skillet, a shallow gratin dish, or your smallest ceramic baker.
  • Storage: Serve hot, then refrigerate the rest.
  • Leftovers: A recipe this small might not have them, but they reheat beautifully if you do.
  • Make ahead: Assemble the green bean casserole (keep the topping separate) up to 24 hours before you need it. Let it cool, wrap it in plastic wrap, and store in the refrigerator unbaked. When ready to bake, warm in a 425-degree oven for 10 minutes.

Green bean casserole in a baking dish.

More Thanksgiving for Two recipes:

 

Green bean casserole in a baking dish.

Green Bean Casserole for Two

Green Bean Casserole is a must-have at any holiday meal, and this scaled down version makes the perfect amount for a hungry couple. Made from scratch, just like the original recipe; every forkful is so good you might wish you had more.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 servings
Calories: 374kcal
Author: Meggan Hill

Ingredients

  • 1 1/2 tablespoons butter softened, divided
  • 4 ounces white button mushrooms wiped clean and sliced or broken into pieces (see note 1)
  • 1 clove garlic minced
  • Salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/3 cup chicken broth (see note 2)
  • 1/3 cup heavy cream
  • 8 ounces frozen green beans (see note 3)
  • 3/4 cups canned fried onions (about 1-1/2 ounces, see note 4)

Instructions

  • Adjust an oven rack to middle position and preheat oven to 425 degrees.
  • In a large saucepan over medium-high heat, add butter and melt until foaming subsides. Add mushrooms, garlic, and 1/4 teaspoon salt. Cook until the mushrooms have released most of their liquid, about 5 minutes.
  • Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
  • Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened and reduced to 1 cup, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook the beans in the microwave according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Transfer to a colander and drain well.
  • Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Pour into a baking dish and sprinkle with topping.
  • Bake until the top is golden brown and the sauce is bubbling around the edges, about 10 minutes. Serve immediately.

Video

Notes

  1. Mushrooms: This recipe gets a major upgrade by making your own cream of mushroom soup. It tastes way better than the store-bought cans and is ready in minutes.
  2. Chicken broth: Homemade or canned. You only need a small amount.
  3. Green beans: Using 8 ounces of frozen green beans is easiest, but substitute 8 ounces blanched fresh green beans for the ultimate Green Bean Casserole.
  4. Canned fried onions: Sold in a cardboard canister at the store; they're crucial for this recipe for texture and flavor.
  5. Baking dish: Use something small and oven-friendly that will hold the beans and sauce: a small cast-iron skillet, a shallow gratin dish, or your smallest ceramic baker.
  6. Storage: Serve hot, then refrigerate the rest.
  7. Leftovers: A recipe this small might not have them, but they reheat beautifully if you do.
  8. Make ahead: Assemble the green bean casserole (keep the topping separate) up to 24 hours before you need it. Let it cool, wrap it in plastic wrap, and store in the refrigerator unbaked. When ready to bake, warm in a 425-degree oven for 10 minutes.

Nutrition

Calories: 374kcal | Carbohydrates: 15g | Protein: 3g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 54mg | Sodium: 436mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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  1. Tonya

    This is perfect. It’s just me and my husband this year.5 stars

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