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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.
Featured Comment
“This recipe is the bomb! I especially like that it doesn’t use canned soup. The sauce is awesome!”
– Holly
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 pan-fried ham steak, small batch cornbread dressing, and small batch mashed potatoes, then finish with a slice of mini pecan pie or mini carrot cake.
Ingredients
If you have any ingredients leftover from this small batch 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 for one 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 for one, Chicken Marsala for one, or single serve Coq au Vin.
- Broth: Chicken broth adds flavor and richness. Use vegetable broth for a vegetarian version. Leftover broth is great in Tortellini Soup for one or single serving 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 for one, small batch Apple Cinnamon Scones, or Butterscotch Pudding for one.
- Cream Cheese: Adds creaminess and thickness without using canned soup. Leftover cream cheese works well in small batch Creamed Spinach or a no-bake cheesecake.
- Cheese: Gruyère melts beautifully and has a nutty flavor. Swiss, Fontina, Jarlsberg, or Gouda are good substitutes. Use leftovers in French Onion Soup for one, small Crustless Quiche Lorraine, open-faced croque madame, 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 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 one or two people. 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 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.
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!