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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.
Delicious! I made this for a friend and I on Easter. She loved it as did I! I’ll be making it again, not waiting for a special occasion either! It went together really slick too!
This recipe is the bomb! I especially like that it doesn’t use canned soup. The sauce is awesome!
Thank you so much, Holly!
Great sized recipe for the two of us. I love that this recipe does not use canned soup.
Per the header, “makes the best green bean casserole ever” IS THE TRUTH! Having been invited out for Thanksgiving and crazy me, I assumed there’d be turkey, dressing and the rest of the trimmings. I had a wonderful meal but still missed the Thanksgiving day food. Being a single, I stuffed “a” Cornish Hen, accompanied by the other foods I mentioned this past weekend. The GBC was the best I’ve ever had and smelled wonderful while it was baking! I even doubled the recipe and have been enjoying the leftovers. It is my new favorite which I’ll be making again!
I noticed one comment about adding cream of mushroom soup. Again, having doubled the recipe, I will add some next time as I like my GBC a little more soupy, if you will.
Consider making it. You won’t be disappointed. 🙂
I have never cared for green bean casserole but my son suggested it for Thanksgiving. We used your recipe and HOLY COW was it delicious! It was nothing like the “standard “ recipe. The sauce was so rich and flavorful. We have started to wonder if we could use this recipe with other vegetables like broccoli and if we did would you make any changes to the cheese.
Joni, we have both tried so many of your recipes and have always been delighted with the results. Thank you for doing what you do. Cooking good meals for one or two isn’t easy.
Thank you! I’m so happy you all are enjoying the recipes. I’ve never tried this recipe with broccoli but I don’t see why you couldn’t. I bet the sauce in this casserole would be delicious with so many other vegetables.
excellent! I made a trial batch last week and the Guy who looks forward to those beans more than the turkey, gave it a thumbs up. And is smiling because he knows it will be on the table again this Thursday! Thanks Joanie- you did it again!
Hi. I don’t have heavy cream. I do have cr of mushroom soup. Would I use the whole can and also would I still use the chicken broth & how much, please. Thanks a gazillion.
Barbara, this recipe has not been tested with cream of mushroom soup. I think using the entire can of soup would be too much liquid. You might need to experiment by using half the can and some of the broth. Since I have not used canned soup in this small batch recipe, I have no idea how it will turn out.
I haven’t tried the recipe yet, but I love a couple of things already. I have a handful of recipes that call for canned mushroom soup, but cooking for one means I end up with leftover soup that doesn’t freeze well. I appreciate that you’ve found a way around canned mushroom soup. Second, I love your suggestions for what to do with the leftover fried onions. Thanks for this recipe!!!!
How is this recipe made from scratch if you use canned beans?might as well use canned onions too
Hi Pat, It looks like you must have missed the part in the recipe post (and it’s mentioned several times) that you can use fresh, frozen, OR canned beans. It is also mentioned in the post that the use of canned onions is the only part of the green bean casserole recipe that is NOT made from scratch, and using those is optional. This is why I highly recommend that folks read the Ingredient Notes section of our recipes – a lot can be missed if it’s just scrolled over.
TERRIFIC RECIPE!