Skillet Green Bean Casserole

Skillet Green Bean Casserole

This from-scratch Skillet Green Bean Casserole is the must-have addition to all of your feasts this season. 

Skillet Green Bean Casserole
Makes 8 servings
  • 1 pound green beans, trimmed
  • 1 teaspoon salt, divided
  • ½ cup unsalted butter
  • 1 (8-ounce) package sliced cremini mushrooms
  • ½ medium yellow onion, thinly sliced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • ¾ cup chicken broth
  • ½ cup half-and-half
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ cup freshly grated Parmesan cheese
  • 1 cup french-fried onions
  1. Preheat oven to 350°. In a large saucepan, bring beans, ½ teaspoon salt, and water to cover to a boil. Cook until tender, about 5 minutes. Drain and rinse with cold water.
  2. In a medium saucepan, melt butter over medium heat. Add mushrooms, onion, and garlic; cook until tender. Remove mushroom mixture from pan, and set aside.
  3. Add flour; cook until bubbly. Stir in broth; cook for 1 minute. Add half-andhalf; cook until thickened. Stir in nutmeg, pepper, beans, mushroom mixture, and remaining ½ teaspoon salt. Pour mixture into a 9-inch cast-iron skillet. Top with Parmesan and french-fried onions.
  4. Bake until bubbly, about 15 minutes.

Find more sides for your Thanksgiving supper in the newest issue of Southern Cast Iron


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