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Green Bean Casserole (small batch) NO canned soup – fresh green beans in a homemade creamy mushroom sauce topped with crispy fried onions.
If your Thanksgiving table is smaller this year there’s no reason to skip your favorite classic side dishes. This Small Batch Green Bean Casserole is ideal for 3-4 people (depending on appetites) and is easy to make with no blanching involved.
It’s still the same flavors we love starting with tender fresh green beans blended with a delicious, creamy mushroom sauce finished with as many crispy French fried onions as you like.
This Green Bean Casserole recipe starts with my best way to cook fresh green beans in just 6 minutes
From there I’ll walk you through making the homemade NO CANNED SOUP silky mushroom sauce, sprinkle on as many French’s crispy fried onions as you like, then pop it in the oven for a few minutes.
What’s in small batch green bean casserole?
The Beans:
- fresh green beans
- water
- salt
The Mushroom Sauce:
- butter
- fresh mushrooms
- garlic clove
- all purpose flour
- chicken stock
- soy sauce
- fresh thyme
- half and half (OR heavy cream OR whole milk – skim not recommended)
- salt and pepper
- French’s fried onions
How to make a small batch green bean casserole:
The beans:
Rinse the green beans then remove the stems from the ends. Snap in half (a good job for any little people in the house) or line them up and cut them into about 2″ pieces.
Place the beans in a large skillet then add 1/4 cup of water (it won’t cover the beans). Add a lid then bring the beans 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 salt and cook 2 more minutes stirring occasionally until the water is evaporated and the beans are tender-crisp. Transfer the beans to a small casserole dish while you make the sauce in the same skillet.
The creamy mushroom sauce:
Add the butter to the skillet then drop in the 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 cook 30 seconds more.
Sprinkle the flour over the top of the mushrooms then stir to combine over medium heat. The mixture will be thick and clumpy at this point.
Slowly pour in the chicken stock, soy sauce and finely chopped thyme whisking constantly. Once it’s blended pour in the half and half, salt and pepper then simmer uncovered over low heat 4-5 minutes to let the sauce thicken and the flavors come together.
NOTE: don’t skip the soy sauce! It won’t give it an Asian flavor – it just deepens the flavor of the sauce and adds beautiful color.
Taste the sauce and adjust for salt or pepper then return the cooked green beans to the mushroom sauce, give it a good stir to blend and spoon into the baking dish. Top with French’s crispy fried onions then bake 350° 12-15 minutes or until hot, bubbly and the onions crisp.
Let the Green Bean Casserole rest 5 minutes before serving.
Looking for other Thanksgiving side dishes?
Here are a few of my family’s favorite side dishes:
Old Fashioned Bread Sausage Stuffing – homemade stuffing like Grandma’s from scratch with toasted croutons, sausage and fresh herbs. VIDEO included in this easy recipe!
Honey Brown Butter Glazed Carrots – roasted carrots with a delicious sweet-savory honey brown butter glaze.
Cheesy Cauliflower Casserole – bites of roasted cauliflower in a 3-cheese sauce baked until bubbly and golden.
Smoked Gouda Muffin Tin Potato Stacks – buttery, cheesy thinly sliced potatoes with crispy, golden edges and soft, tender insides baked in a muffin tin for individual portions.
Maple Bacon Brussels Sprouts – pan seared brussels sprouts with bacon in a sweet-savory Maple syrup – Dijon mustard glaze.
Creamiest Mashed Potatoes with smoked Gouda cheese – the creamiest mashed potatoes ever flavored with smoked gouda cheese.
Slow Cooker Applesauce – 4 ingredient homemade applesauce slow cooked in the crockpot. Make it smooth or chunky – however you like it!
Enjoy!
If you tried this Small Batch Green Bean Casserole recipe or any other on the blog then I hope you’ll leave a comment and some stars!
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Small Batch Green Bean Casserole
Small Batch Green Bean Casserole (NO canned soup!) ~ fresh green beans in a simple homemade creamy mushroom sauce topped with crispy French's crispy fried onions.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine American
Calories
Ingredients
The Beans:
- 3/4 pound fresh green beans 12 ounces
- 1/4 cup water
- pinch of salt
The Mushroom Sauce:
- 2 tablespoons butter
- 1 cup fresh mushrooms sliced
- 1 clove garlic grated
- 1 tablespoon all purpose flour
- 1/2 cup chicken stock
- 1 teaspoon soy sauce
- 1/2 teaspoon fresh thyme finely chopped
- 1/2 cup half and half may sub heavy cream or whole milk/not skim
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 cup French's fried onions or to taste
Instructions
The Beans:
Rinse the green beans then remove the stems from the ends and slice into about 2" pieces.
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 timed minutes.
After 3 minutes remove the lid, add a pinch of salt salt and cook 2 more minutes stirring occasionally until the water is evaporated and the beans are tender-crisp. Transfer the beans to a small casserole dish while you make the sauce in the same skillet.
The Mushroom Sauce:
Add the butter to the skillet then drop in the 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 cook 30 seconds more.
Sprinkle in the flour, stir to combine over medium heat. The mixture will be thick and clumpy at this point. Slowly pour in the chicken stock, soy sauce and finely chopped thyme whisking constantly then add the half and half and salt/pepper. Simmer uncovered 4-5 minutes to let the sauce thicken and the flavors come together.
Return the cooked green beans to the mushroom sauce, stir then spoon into the baking dish. Top with French’s fried onions and bake 350° 12-15 minutes or until hot, bubbly and the onions crisp. Let theGreen Bean Casserolerest 5 minutes before serving.
Keyword green bean casserole, small batch green bean casserole, thanksgiving side dish
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