Skillet Green  Bean Casserole

Instead of using canned ingredients, try this healthier skillet green bean casserole with fresh green beans and onions, a homemade cream of mushroom sauce, and a crunchy breadcrumb topping.

Makes:  8 servings Prep Time: 10 mins Cook Time: 15 hour


– Haricots verts (or regular green beans) – Whole-wheat bread – Chopped parsley – Olive oil – Garlic – Parmesan

– Yellow onion – Mushrooms – All-purpose flour – Chicken stock – Milk – Dry sherry – Salt – Pepper – Ground nutmeg

Bring saucepan of water to a boil. Cook beans for about 3 minutes until until crisp-tender. Plunge into ice water to stop cooking and drain.

Cook Beans

Put bread in food processor & pulse until coarse crumbs form. Remove to a bowl & mix in parsley, olive oil, minced garlic, & parm.

Make Topping

Pre-heat broiler to high. Heat olive oil in 10-inch cast-iron skillet over medium heat. Add onion & mushrooms & sauté for 8 mins.


Stir in flour & cook for 1 min. Stir stock, milk, & sherry into the skillet & bring to a simmer. Cook for about 3 mins.


Remove skillet from heat and stir in parm, salt, pepper, & nutmeg. Add beans to pan & toss to coat in mushroom/onion mix.


Sprinkle skillet with breadcrumb mixture & place under broiler for 2 minutes.


This Skillet Green Bean Casserole is a healthier green bean casserole perfect for your Thanksgiving table or any night of the week!