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If you’re looking for a small batch green bean casserole made from scratch, you’re in the right place. This rich and flavorful casserole makes a perfect side dish without any canned soup involved.
This is the perfect side dish to go with your roast turkey for a perfect meal. Be sure to check out our other single serving and small batch Thanksgiving recipes too!
For a cozy Thanksgiving dinner for two, this Small Green Bean Casserole is an excellent choice to include and if you find yourself with leftovers, you’ll love making Thanksgiving Sliders!
Table of Contents
Why You’ll Love This Recipe
- Homemade Sauce: No canned soup here; a creamy, flavorful homemade sauce takes its place.
- Cheese Variety: Creamy gruyère and cream cheese add depth and richness.
- Versatility: Easily double the recipe for larger gatherings or special occasions.
- Dietary Options: Options to accommodate dietary needs are provided below.
- Taste: A perfect blend of savory ingredients ensures a taste that’s spot-on.
What Is A Green Bean Casserole?
Green Bean Casserole is a well-loved American side dish that combines tender green beans with a creamy mushroom sauce, often topped with crispy fried onions. A staple at holiday gatherings, it’s comfort food at its best.
Green Bean Bake was the original name for Green Bean Casserole and was created in the test kitchens of Campbell Soup by Dorcas Reilly in the 1950s. It has been a Thanksgiving classic since that time and one we look forward to every holiday.
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: Choose between fresh, frozen and thawed, or canned (rinsed and drained) green beans. A convenient option is a 14-ounce can, yielding about 2 cups when rinsed and drained. For fresh beans, blanch by trimming, cutting into 2-inch pieces, boiling for 2-3 minutes until crisp-tender, then shocking in ice water. Use a 10-ounce bag of microwaveable green beans or pre-cook if opting for frozen. Consider using leftover green beans in Vegetable Soup or make the most-incredible Sautéed Green Beans.
- Olive Oil: Extra virgin olive oil is recommended for its less processed, high-quality nature, preserving the true olive flavor and nutrients. Light olive oil is a suitable alternative.
- Onions and Garlic: Freshly chopped onions and garlic enhance the sauce flavor. Alternatively, use 1/8 to 1/4 teaspoon of onion powder and 1/8 teaspoon of garlic powder.
- Mushrooms: Jarred mushrooms work well for small amounts needed. For fresh mushrooms, cook slightly longer until softened. Omit mushrooms if preferred. You might like to consider using the leftover mushrooms in a creamy Risotto, Chicken Marsala, or Coq au Vin.
- Broth: Chicken broth is used, but vegetable broth can be substituted for a vegetarian version. Leftover broth can be used in Tortellini Soup or Beef Stew.
- Heavy Cream: Both heavy whipping cream and heavy cream are suitable, each containing over 36% milk fat. We use heavy cream in many of our single serving and small batch recipes. You might like to consider using any leftover cream in Chicken Alfredo, Apple Cinnamon Scones, or Butterscotch Pudding.
- Cream Cheese: 2 ounces of cream cheese is key for a thick, rich homemade mushroom sauce, mimicking canned mushroom soup. Consider using leftover cream cheese in Creamed Spinach or a single serving Cheesecake for dessert.
- Cheese: Gruyère cheese, with its nutty flavor and good melting quality, is used. Alternatives include Swiss cheese, Fontina, Jarlsberg, or Gouda. Extra 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, salt, and texture. For a gluten-free option, omit or use gluten-free fried onions like Simple Truth or Garden Farms Organic.
- Seasonings: Salt, pepper, and Italian seasoning (a blend of basil, oregano, thyme, and rosemary) are used. Substitute with one or two of these herbs if Italian seasoning is unavailable.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
The beauty of this small batch green bean casserole is its flexibility. Here are some tantalizing variations to inspire creativity in your kitchen:
- Bacon: Add a slice or two of cooked and crumbled bacon to your casserole for a salty twist.
- No mushrooms: Not a fan? Simply leave them out.
- Nutmeg: Add a pinch of ground nutmeg to the sauce. I’d recommend adding a little less than 1/8 of a teaspoon.
- Extra cheese: Make a super cheesy green bean casserole by stirring in extra cheese. Consider experimenting with cheddar or feta cheese.
- Creole seasoning: Add some spice by adding 1/8 to 1/4 teaspoon of creole or cajun seasoning. It adds a really nice kick!
- Minced jalapeños: For some heat, finely chop a jalapeño pepper and add it to the onion mixture. I recommend using 1/2 teaspoon of finely chopped jalapeños.
- Seafood Twist: Adding small shrimp or crab meat to the casserole infuses it with a delicate seafood flavor for a gourmet touch.
How To Make Green Bean Casserole
These step-by-step photos and instructions help you visualize how to make a green bean casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the beans if using fresh or frozen green beans. If using fresh or frozen green beans, bring a medium-sized pot of water to a boil. Place the beans in the pot and blanch until they are bright green and tender-crisp, about 2-3 minutes. Drain and place them in a bowl of ice water to halt the cooking process for 1 minute. Drain the beans again and set them aside.
For convenience, I use rinsed and drained canned green beans. No cooking ahead is necessary.
- Heat the oven to 350°F (177°C).
- Make the sauce. Add olive oil to a 10-inch skillet over medium heat. Add the onions and cook until translucent, stirring frequently for 2 minutes. Add the garlic and mushrooms and cook for 1 minute more.
- Stir in the chicken broth and then add the heavy cream and cream cheese. Stir until smooth. Bring the sauce to a simmer and once simmering, stir constantly for 1 minute or until thickened.
- Stir in the shredded cheese, Italian seasoning, salt, and pepper.
- Add the green beans to the skillet and stir to make sure the beans are coated with the sauce.
- Transfer the green beans with the sauce to a small baking dish.
Pro Tip: Use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a thinner casserole (and may cook more quickly). You can even use a 6.5-inch cast iron skillet.
- Bake the casserole: Cover the casserole with foil and place it on a rimmed baking sheet to catch any possible spills. Bake for 20 minutes.
- Take the casserole out of the oven and carefully remove the foil. Scatter the fried onions over the top and bake for an additional 5 minutes.
- Remove the green bean casserole from the oven and let it rest for 5 minutes before eating.
Expert Tips
- Read through the Ingredient Notes section before beginning. This section contains lots of helpful information about the ingredients used in this recipe, including ingredient substitutions.
- This is an incredibly easy recipe. If you follow the instructions, you’ll have the best green bean casserole!
- To make a gluten-free green bean casserole, leave off the fried onions or use a gluten-free brand. You can also use crushed gluten-free crackers or gluten-free breadcrumbs instead.
- Allow the casserole to cool for 5 minutes before eating. This will help to thicken the mushroom sauce.
- Double the sauce and use half of it as a topping for pasta – heavenly!
- Use fresh, frozen, or canned green beans. You will need to use 2 cups of green beans in our small batch casserole recipe.
Perfect Pairings For A Green Bean Casserole
Elevate your holiday feast with this small batch green bean casserole, which pairs wonderfully with other classic dishes. Here’s a list of popular single serving traditional holiday side dishes to complement your casserole:
- Cornbread Dressing: A comforting favorite that adds a touch of Southern charm.
- Carrot Soufflé: Light and flavorful, this dish adds a delightful sweetness.
- Mashed Potatoes: Creamy and rich, a must-have for any holiday meal.
- Buttery Sautéed Green Beans: For green bean lovers, a simple yet tasty addition.
- Sweet Potato Casserole: A perfect blend of savory and sweet flavors.
To create a complete and satisfying meal, serve the casserole with one of our easy turkey recipes:
- Turkey Tenderloin: Quick and juicy, perfect for a smaller gathering.
- Turkey Cutlet: Tender and flavorful, this option cooks in no time.
- Roast Turkey Breast; Classic and delicious.
- Turkey Roast: For those wanting a more traditional taste.
Lastly, no holiday feast is complete without dessert. Consider ending your meal with a scrumptious individual-sized treat:
- Pecan Pie For One: Nutty and rich, a southern classic.
- Pumpkin Pie For One: Perfectly spiced and just the right size.
- Mini Dutch Apple Pie; Sweet, tangy, and absolutely delightful.
- Sweet Potato Pie For One: A southern treat that’s the perfect finish.
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
These baking dishes can be viewed on our Store page.
Sure, doubling this green bean casserole recipe is a breeze! If you wish to make more servings, simply multiply all the ingredients by two. Then, you can either use two 4×6-inch or two 5×5-inch baking dishes, or opt for a single 9×5-inch loaf pan, a 6.5×6.5-inch baking dish, or a 6×8-inch baking dish.
Want to see the specific baking dishes used? They’re available for viewing on our Store page.
For more details on the cooking and baking dishes utilized in our single serving recipes, don’t hesitate to check out our FAQ page. It’s packed with valuable information to assist your kitchen adventures!
After you add the broth, cream, and cream cheese to the sauce, bring it to a light simmer and stir constantly for 1 minute. This will guarantee you will have a thick and creamy mushroom sauce.
When heavy cream comes to a boil, some of the liquid evaporates out of the cream which helps the cream to thicken but it must be stirred constantly. The addition of cream cheese further thickens the sauce and gives it a creamier texture and a rich flavor.
Yes.
Unbaked instructions: Assemble the casserole, making sure to leave off the onion topping. Cover the dish tightly with foil and refrigerate for up to 3 days. Remove the casserole from the refrigerator about 30 minutes before you are going to bake it. Bake as directed.
Baked instructions: This method will result in the beans being softer because it is essentially being baked twice.
Assemble and bake the casserole, omitting the onion part of the baking process.
Let the casserole cool to room temperature, then cover it tightly with foil. Refrigerate for up to 3 days. Remove the casserole from the refrigerator about 30 minutes before you plan to bake it. Bake in a 350° oven 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
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).
- Add olive oil to a 10-inch skillet over medium heat. Add the onions and cook until translucent, stirring frequently for 2 minutes. Add the garlic and mushrooms and cook for 1 minute more.
- Stir in the chicken broth and then add the heavy cream and cream cheese. Stir until smooth. Bring the sauce to a simmer and once simmering, stir constantly for 1 minute or until thickened.
- Stir in the shredded cheese, Italian seasoning, salt, and pepper.
- Add the green beans to the skillet and stir to make sure the beans are coated with the sauce.
- Transfer the green beans with the sauce to a small baking dish.Pro Tip: Use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a thinner casserole (and may cook more quickly). You can even use a 6.5-inch cast iron skillet.
- Cover the casserole with foil and place it on a rimmed baking sheet to catch any possible spills. Bake for 20 minutes.
- Take the casserole out of the oven and carefully remove the foil. Scatter the fried onions over the top and bake for an additional 5 minutes.
- Remove the green bean casserole from the oven and let it rest for 5 minutes before eating.
Video
Notes
- Read through the Ingredient Notes section of the recipe post before beginning. This section contains lots of helpful information about the ingredients used in this recipe, including ingredient substitutions.
- This is an incredibly easy recipe. If you follow the instructions, you’ll have the best green bean casserole!
- To make a gluten-free green bean casserole, leave off the fried onions or use a gluten-free brand. You can also use crushed gluten-free crackers or gluten-free breadcrumbs instead.
- Allow the casserole to cool for 5 minutes before eating. This will help to thicken the mushroom sauce.
- Double the sauce and use half of it as a topping for pasta – heavenly!
- Use fresh, frozen, or canned green beans.You will need to use 2 cups of green beans in our small batch casserole recipe.
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!