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This small green bean casserole is a classic holiday side dish made with tender green beans, a creamy homemade mushroom sauce, and a crispy fried onion topping. It’s rich, comforting, and perfectly portioned for one or two people.
Why You’ll Love This Recipe
- No Canned Soup: Made with a creamy, homemade sauce.
- Rich and Cheesy: Gruyère and cream cheese add depth and flavor.
- Easy to Double: Perfect for one or two, or scale up for a small group.
- Great Flavor: A savory, satisfying twist on a classic side.
I absolutely love this green bean casserole and couldn’t wait to share it with you. It’s my take on the classic—tender green beans in a creamy, cheesy mushroom sauce, topped with crispy fried onions. It’s comforting, flavorful, and brings back the best holiday memories every time I make it.
This mini casserole makes a great addition to any holiday meal. Pair it with Turkey Tenderloin or a Ham Steak, Cornbread Dressing, and Mashed Potatoes, then finish with a slice of Pecan Pie or Carrot Cake.
Ingredients
If you have any ingredients leftover from this small green bean casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Green Beans: Use fresh, frozen (thawed), or canned (rinsed and drained) green beans. A 14-ounce can yields about 2 cups. If using fresh, trim and cut into 2-inch pieces, boil for 2-3 minutes until crisp-tender, then place in ice water to stop cooking. A 10-ounce bag of frozen green beans works well, just follow package instructions. Extra green beans can be used in Vegetable Soup or Sautéed Green Beans.
- Olive Oil: Extra virgin olive oil adds flavor, but light olive oil is a good substitute.
- Onions and Garlic: Freshly chopped onion and garlic add flavor to the sauce. If needed, use 1/8 to 1/4 teaspoon onion powder and 1/8 teaspoon garlic powder instead.
- Mushrooms: Use jarred mushrooms for convenience or fresh mushrooms for more texture. Cook fresh mushrooms a little longer. You can also leave them out. Use extras in Risotto, Chicken Marsala, or Coq au Vin.
- Broth: Chicken broth adds flavor and richness. Use vegetable broth for a vegetarian version. Leftover broth is great in Tortellini Soup or Beef Stew.
- Heavy Cream: Use heavy cream or heavy whipping cream (36%+ milk fat) for a rich sauce. Extra cream can be used in Chicken Alfredo, Apple Cinnamon Scones, or Butterscotch Pudding.
- Cream Cheese: Adds creaminess and thickness without using canned soup. Leftover cream cheese works well in Creamed Spinach or Cheesecake.
- Cheese: Gruyère melts beautifully and has a nutty flavor. Swiss, Fontina, Jarlsberg, or Gouda are good substitutes. Use leftovers in French Onion Soup, Crustless Quiche Lorraine, or Baked Penne with Roasted Vegetables.
- Fried Onions: French’s crispy fried onions add crunch and flavor. For a gluten-free option, try Simple Truth or Garden Farms Organic. Omit if necessary.
- Seasonings: Use salt, pepper, and Italian seasoning. If you don’t have Italian seasoning, use a combination of basil, oregano, thyme, or rosemary.
Recipe Variations
This small batch green bean casserole is easy to customize. Here are a few popular ways to change it up:
- Bacon: Stir in 1 to 2 slices of cooked, crumbled bacon for extra flavor.
- No Mushrooms: Simply leave out the mushrooms if you prefer.
- Extra Cheese: Add more cheese to the sauce—cheddar or feta are great choices.
- Creole seasoning: Mix in 1/8 to 1/4 teaspoon of Creole or Cajun seasoning for a spicier version.
- Jalapeños: For heat, add 1/2 teaspoon of finely chopped jalapeño to the onion mixture.
How To Make Green Bean Casserole
These photos and instructions help you visualize how to make a green bean casserole for two. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin:
If using fresh or frozen green beans, bring a pot of water to a boil. Cook green beans for 2–3 minutes until tender-crisp, then place in ice water for 1 minute. Drain and set aside.
If using canned green beans, rinse and drain—no cooking needed.
Preheat the oven to 350°F (177°C).
- Make the Sauce: In a 10-inch skillet, heat olive oil over medium heat. Add onions and cook for 2 minutes. Stir in garlic and mushrooms and cook for 1 minute more.
- Thicken the Sauce: Add broth, cream, and cream cheese. Stir until smooth.
Simmer for 1 minute, stirring constantly, until the sauce thickens. - Add Seasonings and Cheese: Stir in shredded cheese, Italian seasoning, salt, and pepper.
- Combine with Green Beans: Add green beans to the skillet and stir to coat with the sauce.
- Transfer to a Baking Dish: Spoon the mixture into a small baking dish.
Recommended: 4×6-inch, 5×5-inch, or 6×6-inch dish, or a 6.5-inch cast iron skillet. - Bake: Cover with foil, place on a rimmed baking sheet, and bake for 20 minutes.
- Add Fried Onions: Remove foil, sprinkle fried onions on top, and bake for 5 more minutes.
- Let it Rest: Remove from oven and let sit for 5 minutes before serving.
Expert Tips
- Let It Rest: After baking, let the casserole sit for about 5 minutes. This allows the sauce to thicken for the best texture.
- Make It Gluten-Free: Use gluten-free fried onions or crushed gluten-free crackers or breadcrumbs for the topping.
- Use the Right Amount of Green Beans: You’ll need 2 cups of green beans—fresh, frozen (thawed), or canned (rinsed and drained) all work well.
Frequently Asked Questions
This recipe works best in a 4×6-inch baking dish or a 5×5-inch dish. Other good options include a 6×6-inch square dish, a 6-inch round dish, or a 6.5-inch cast iron skillet. Keep in mind, a 6×6-inch dish will give you a thinner casserole that may bake a little faster.
Yes!
Unbaked: Assemble the casserole without the onion topping. Cover and refrigerate for up to 3 days. Let it sit at room temperature for 30 minutes before baking, then bake as directed.
Baked: Bake the casserole without the onion topping. Let it cool, cover, and refrigerate for up to 3 days. To reheat, bake at 350°F for 10 minutes, add the topping, and bake for 5 more minutes.
Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until heated through.
Freezing is not recommended, as the texture of the sauce and green beans may change.
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 mini 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
- Preheat the oven to 350°F (177°C).
- In a 10-inch skillet, heat olive oil over medium heat. Add onions and cook for 2 minutes, stirring often. Stir in garlic and mushrooms and cook for 1 minute more.
- Add chicken broth, cream, and cream cheese. Stir until smooth. Bring to a simmer and cook for 1 minute, stirring constantly, until the sauce thickens.
- Stir in shredded cheese, Italian seasoning, salt, and pepper.
- Add green beans and stir to coat evenly with the sauce.
- Transfer to a small baking dish.Use a 4×6-inch, 5×5-inch, or 6×6-inch dish. A 6×6-inch dish will create a thinner casserole that may bake faster. A 6.5-inch cast iron skillet also works well.
- Cover with foil, place on a rimmed baking sheet, and bake for 20 minutes.
- Uncover, sprinkle fried onions on top, and bake for 5 more minutes.
- Let rest for 5 minutes before serving.
Notes
- Let It Rest: After baking, let the casserole sit for about 5 minutes. This allows the sauce to thicken for the best texture.
- Make It Gluten-Free: Use gluten-free fried onions or crushed gluten-free crackers or breadcrumbs for the topping.
- Use the Right Amount of Green Beans: You’ll need 2 cups of green beans—fresh, frozen (thawed), or canned (rinsed and drained) all work well.
- 4×6-inch dish
- 5×5-inch dish
- 6×6-inch dish (this will yield a thinner casserole)
- 6-inch round dish
- 6.5-inch cast iron skillet
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.
Followed recipe except I had a few fresh baby bellas to use up so I sauteed them with the onions. I used 2 cups frozen green beans and parboiled them for a bit before adding to the sauce. The result was the best version of a mini version of Green Bean Casserole I could ever hope for. Thank you so much! ❤
That sounds like a fantastic way to use up those baby bellas! I’m so glad you enjoyed the green bean casserole—thank you for sharing your experience!
Can this be made the day before?
Yes, it can be made the day before!
Unbaked: Assemble the casserole, leaving off the onion topping. Cover tightly with foil and refrigerate for up to 3 days. Before baking, remove it from the fridge and let it sit at room temperature for 30 minutes, then bake as directed.
Baked: Assemble and bake the casserole without the onion topping. Once cooled to room temperature, cover tightly with foil and refrigerate for up to 3 days. To reheat, bake at 350°F for 10 minutes, add the onion topping, and bake for an additional 5 minutes.
This is delicious! I do like a thicker sauce, so I added potato flakes to thicken it, perfect to dip Hawaiian rolls in it. It didn’t change the flavor. Next time I’ll try some of the variations because this recipe offers such a great base. Thank you! 👍👍
I’m so happy you enjoyed it. Thanks so much for your feedback.
I just wanted to let you know how thankful I’m that I found your recipes!! They are really so good. I’m 76 and eating tasteless frozen foods and large casseroles over and over again is really awful! So thank you very much for your recipes
Thank you so much! I’m so happy you are enjoying our recipes.
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.