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For a rich, flavorful green bean casserole made from scratch in just the right size, this small batch recipe is perfect. No canned soup here—just fresh ingredients for a delicious side dish that’s easy to make and full of flavor.
For a Thanksgiving dinner for two, this small green bean casserole is an ideal side dish to pair with roast turkey or turkey tenderloin. And if you have any turkey leftovers, use them to make Thanksgiving Sliders! Be sure to explore our other single serving and small batch Thanksgiving recipes to complete your meal.
Why You’ll Love This Recipe
- Homemade Sauce: No canned soup needed! This casserole features a creamy, flavorful sauce made from scratch.
- Rich, Creamy Cheese: Gruyère and cream cheese bring depth and richness to every bite.
- Easy to Scale: This recipe doubles easily, making it great for small gatherings or special occasions.
- Amazing Flavor: A perfect blend of savory ingredients delivers a delicious, spot-on taste.
Green Bean Casserole is a classic American side dish made with tender green beans in a creamy mushroom sauce and topped with crispy fried onions. A holiday staple, it’s the ultimate comfort food. Originally called Green Bean Bake, this dish was created by Dorcas Reilly in the Campbell Soup test kitchens in the 1950s and has been a beloved Thanksgiving favorite ever since.
Ingredients And Substitutions
If you have any ingredients leftover from this small green bean casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Green Beans: You can use fresh, frozen (thawed), or canned (rinsed and drained) green beans. A 14-ounce can yields about 2 cups once drained. For fresh green beans, blanch by trimming, cutting into 2-inch pieces, boiling for 2-3 minutes until crisp-tender, then shocking in ice water. If using frozen, a 10-ounce microwaveable bag works well, or pre-cook as directed. Leftover green beans are great in Vegetable Soup or Sautéed Green Beans.
- Olive Oil: Extra virgin olive oil adds quality and flavor, but light olive oil is a good alternative.
- Onions and Garlic: Freshly chopped onions and garlic give the sauce a boost in flavor. Alternatively, use 1/8 to 1/4 teaspoon of onion powder and 1/8 teaspoon of garlic powder if fresh isn’t available.
- Mushrooms: Jarred mushrooms are convenient for small quantities, but fresh mushrooms work well with a slightly longer cook time. Feel free to omit mushrooms if you prefer. Leftover mushrooms can be used in dishes like Risotto, Chicken Marsala, or Coq au Vin.
- Broth: Chicken broth adds depth, but substitute vegetable broth for a vegetarian option. Leftover broth works well in soups like Tortellini Soup or Beef Stew.
- Heavy Cream: Heavy whipping cream or heavy cream, both with over 36% milk fat, are ideal for this recipe. Leftover cream can be used in Chicken Alfredo, Apple Cinnamon Scones, or Butterscotch Pudding.
- Cream Cheese: Adds richness and thickness to the sauce, replacing canned mushroom soup. Use 2 ounces for the perfect consistency. Leftover cream cheese is great in Creamed Spinach or a single serving Cheesecake for dessert.
- Cheese: Gruyère’s nutty flavor and melting quality work well here. Substitute with Swiss, Fontina, Jarlsberg, or Gouda. Leftover cheese can be used in French Onion Soup, Crustless Quiche Lorraine, or Baked Penne with Roasted Vegetables.
- Fried Onions: French’s crispy fried onions add flavor, texture, and salt. For a gluten-free option, try gluten-free fried onions from Simple Truth or Garden Farms Organic, or omit if needed.
- Seasonings: Salt, pepper, and Italian seasoning (a blend of basil, oregano, thyme, and rosemary) enhance the flavors. If Italian seasoning isn’t available, use one or two of these herbs.
Recipe Variations
This small batch green bean casserole is easy to customize, letting you get creative with flavors and textures. Try these variations to make it your own:
- Bacon: Add cooked, crumbled bacon for a salty, smoky twist. A slice or two is plenty for this recipe.
- No Mushrooms: If you’re not a fan of mushrooms, simply leave them out—this casserole is just as delicious without them.
- Nutmeg: Add a subtle layer of flavor by mixing in a pinch of ground nutmeg (less than 1/8 teaspoon) to the sauce.
- Extra Cheese: For a cheesy green bean casserole, stir in extra cheese. Cheddar or feta are great options to experiment with.
- Creole seasoning: Add 1/8 to 1/4 teaspoon of Creole or Cajun seasoning for a spicy kick that pairs beautifully with the creamy sauce.
- Minced Jalapeños: For heat, finely chop a jalapeño pepper and mix 1/2 teaspoon into the onion mixture. Adjust the amount based on your spice preference.
- Seafood Twist: Add small shrimp or crab meat for a sophisticated seafood flavor. It’s a unique way to elevate this classic dish.
How To Make Green Bean Casserole
These step-by-step photos and instructions help you visualize how to make a small batch green bean casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Green Beans (if using fresh or frozen):
- Bring a medium pot of water to a boil. Add the green beans and blanch for 2-3 minutes, until bright green and tender-crisp.
- Drain the beans and immediately place them in a bowl of ice water for 1 minute to stop the cooking. Drain again and set aside.
Note: If using canned green beans, simply rinse and drain them—no pre-cooking is needed.
- Preheat the Oven: Heat the oven to 350°F (177°C).
- Make the Sauce:
- Heat olive oil in a 10-inch skillet over medium heat. Add onions and cook, stirring frequently, for 2 minutes until translucent.
- Stir in garlic and mushrooms, cooking for 1 more minute.
- Thicken the Sauce:
- Add chicken broth, followed by heavy cream and cream cheese. Stir until smooth.
- Bring the mixture to a simmer, stirring constantly for 1 minute until thickened.
- Add Seasonings and Cheese:
- Stir in the shredded cheese, Italian seasoning, salt, and pepper.
- Combine with Green Beans:
- Add the prepared green beans to the skillet, stirring to coat them evenly with the sauce.
- Transfer to a Baking Dish:
- Pour the green beans and sauce into a small baking dish.
Pro Tip: Use a 4×6-inch baking dish (24 square inches), a 5×5-inch dish (25 square inches), or a 6×6-inch dish for a thinner casserole that may bake faster. A 6.5-inch cast iron skillet also works well.
- Bake the Casserole:
- Cover the dish with foil and place it on a rimmed baking sheet to catch any spills. Bake for 20 minutes.
- Add Fried Onions:
- Remove the foil and sprinkle fried onions over the top. Bake for an additional 5 minutes.
- Let it Rest:
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Expert Tips
- Check the Ingredient Notes: Before starting, read the Ingredient Notes section. It’s filled with helpful details, including substitution ideas, to make the recipe work perfectly for you.
- Follow the Instructions: This recipe is simple to make, and by following the steps, you’ll end up with the best green bean casserole every time.
- Make it Gluten-Free: To create a gluten-free version, skip the fried onions or use a gluten-free brand. Crushed gluten-free crackers or breadcrumbs also make great substitutes for the topping.
- Let It Rest: Allow the casserole to cool for about 5 minutes before serving. This gives the mushroom sauce time to thicken for the best texture.
- Double the Sauce: For an extra treat, double the sauce and use the extra to top pasta—it’s absolutely delicious!
- Choose Your Green Beans: Use fresh, frozen, or canned green beans for this recipe. You’ll need 2 cups of green beans for this small batch casserole.
Serving Suggestions
A green bean casserole is a holiday classic that pairs beautifully with other traditional Thanksgiving dishes. Here are some single serving side dishes to round out your feast:
- Cornbread Dressing: A comforting Southern favorite.
- Carrot Soufflé: Light, flavorful, and slightly sweet.
- Mashed Potatoes: Creamy and rich—a holiday must-have.
- Buttery Sautéed Green Beans: A simple side for green bean fans.
- Sweet Potato Casserole: The perfect mix of savory and sweet.
For the main course, pair the casserole with one of these turkey recipes:
- Turkey Tenderloin: Quick, juicy, and perfect for small gatherings.
- Turkey Cutlet: Tender, flavorful, and easy to prepare.
- Roast Turkey Breast; A classic option for a holiday meal.
- Turkey Roast: For a more traditional centerpiece.
Don’t forget dessert! These individual-sized treats are a perfect way to end the meal:
- Pecan Pie For One: Rich and nutty.
- Pumpkin Pie For One: Perfectly spiced and satisfying.
- Mini Dutch Apple Pie; Sweet, tangy, and irresistible.
- Sweet Potato Pie For One: A southern favorite to finish the feast.
Frequently Asked Questions
For this mini green bean casserole recipe, we use a 4×6-inch baking dish that has a base area of 24 square inches.
Other alternative baking dishes:
5×5-inch dish
6×6-inch dish (this will yield a thinner casserole)
6-inch round dish
6.5-inch cast iron skillet
Sure, doubling this green bean casserole recipe is a breeze! If you’d like to make more servings, simply double the ingredients. Then, you can either use two 4×6-inch or two 5×5-inch baking dishes, or use a single 9×5-inch loaf pan, a 6.5×6.5-inch baking dish, or a 6×8-inch baking dish.
If your sauce is runny, it may not have simmered long enough. After adding the broth, cream, and cream cheese, bring the sauce to a light simmer and stir constantly for about 1 minute. This ensures the sauce thickens properly as some of the liquid evaporates and the cream cheese melts, creating a rich, creamy texture. Stirring is key to achieving the right consistency.
Yes!
Unbaked: Assemble the casserole, leaving off the onion topping. Cover tightly with foil and refrigerate for up to 3 days. Remove from the fridge 30 minutes before baking and bake as directed.
Baked: Assemble and bake the casserole, but omit the onion topping. Let it cool to room temperature, then cover tightly with foil and refrigerate for up to 3 days. When ready to reheat, bake at 350°F for 10 minutes, add the onion topping, and bake for an additional 5 minutes.
Cover and store the leftovers in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350° for about 10 minutes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this mini green bean casserole, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch green bean casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Green Bean Casserole
Watch How To Make This
Equipment
- 5-inch baking dish (5×5) or use a 4×6-inch baking dish
Ingredients
- 1 (14 ounce) can green beans -rinsed and drained
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ¼ cup jarred sliced mushrooms
- ⅓ cup low sodium chicken broth
- ¼ cup heavy cream
- 2 ounces cream cheese -room temperature
- ¼ cup shredded Gruyère cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup fried onions (optional)
Instructions
- Heat the oven to 350°F (177°C).
- Heat olive oil in a 10-inch skillet over medium heat. Add onions and cook, stirring frequently, for 2 minutes until translucent.Stir in garlic and mushrooms, cooking for 1 more minute.
- Add chicken broth, followed by heavy cream and cream cheese. Stir until smooth.Bring the mixture to a simmer, stirring constantly for 1 minute until thickened.
- Stir in the shredded cheese, Italian seasoning, salt, and pepper.
- Add the green beans to the skillet, stirring to coat them evenly with the sauce.
- Pour the green beans and sauce into a small baking dish.Note: Use a 4×6-inch baking dish (24 square inches), a 5×5-inch dish (25 square inches), or a 6×6-inch dish for a thinner casserole that may bake faster. A 6.5-inch cast iron skillet also works well.
- Cover the dish with foil and place it on a rimmed baking sheet to catch any spills. Bake for 20 minutes.
- Remove the foil and sprinkle fried onions over the top. Bake for an additional 5 minutes.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Notes
- Check the Ingredient Notes: Before starting, read the Ingredient Notes section. It’s filled with helpful details, including substitution ideas, to make the recipe work perfectly for you.
- Follow the Instructions: This recipe is simple to make, and by following the steps, you’ll end up with the best green bean casserole every time.
- Make it Gluten-Free: To create a gluten-free version, skip the fried onions or use a gluten-free brand. Crushed gluten-free crackers or breadcrumbs also make great substitutes for the topping.
- Let It Rest: Allow the casserole to cool for about 5 minutes before serving. This gives the mushroom sauce time to thicken for the best texture.
- Double the Sauce: For an extra treat, double the sauce and use the extra to top pasta—it’s absolutely delicious!
- Choose Your Green Beans: Use fresh, frozen, or canned green beans for this recipe. You’ll need 2 cups of green beans for this small batch casserole.
5×5-inch dish
6×6-inch dish (this will yield a thinner casserole)
6-inch round dish
6.5-inch cast iron skillet These baking dishes can be viewed on our Store page.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe! My husband and I both loved the flavors of the dish. I used fresh mushrooms as we prefer them over jarred. Perfect size for us and leftovers for the next day.
Hello! I just wanted to share with you that the Green Bean Casserole recipe I made for our Thanksgiving dinner turned out wonderfully! I increased the recipe to make 10 servings, hoping it would be enough for around 20 people to have a small portion (as there were lots of kids who wouldn’t eat a full serving), and it was more than enough – we had almost 1/3 of it left over. This was great because we had a second day of Thanksgiving for lunch. The dish was super yummy, creamy, and rich in taste. I was thrilled to have used more homemade options as suggested in the recipe. Overall, it was a great success! Thank you!
Haven’t tried it yet but I have a question. I have a person who doesn’t like mushrooms. Can I leave them out?
Absolutely! Feel free to leave out the mushrooms, the casserole will still be absolutely delicious.