Introduction
This homemade Skillet Green Bean Casserole brings a fresh, flavorful twist to the classic holiday favorite. Tender green beans are folded into a rich, creamy mushroom sauce made right in a cast iron skillet for maximum depth and comfort. The dish is topped with a buttery blend of crispy fried onions and panko, then baked until golden and bubbling. With its rustic presentation and from-scratch ingredients, this casserole adds a warm, nostalgic touch to any Thanksgiving table while delivering far more flavor than the canned version. Perfectly creamy, perfectly crunchy, and always a crowd-pleaser.
Recipe Basics
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
For the Green Beans
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1 ½ lbs fresh green beans, trimmed and cut in half
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1 tsp salt (for boiling water)
For the Mushroom Cream Sauce
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3 tbsp butter
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1 tbsp olive oil
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8 oz baby bella or white mushrooms, sliced
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1 small onion, finely diced
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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1 ½ cups chicken broth (or vegetable broth)
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1 cup heavy cream (or half-and-half)
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp dried thyme
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¼ cup grated parmesan (optional, but adds depth)
For the Crispy Onion Topping
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1 ¼ cups crispy fried onions (store-bought or homemade)
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½ cup panko breadcrumbs
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2 tbsp melted butter
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Optional: ¼ cup chopped pecans for extra crunch
Directions
1. Cook the Green Beans
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Bring a pot of salted water to a boil.
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Add green beans and cook for 4–5 minutes, until tender-crisp.
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Drain and immediately rinse under cold water to stop cooking.
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Set aside.
2. Make the Mushroom Cream Sauce
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Preheat your cast iron skillet (10–12 inch) over medium heat.
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Melt butter and olive oil.
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Add sliced mushrooms and diced onion. Cook 6–8 minutes, until softened and lightly browned.
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Add garlic and cook 1 minute.
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Stir in flour and cook 1 minute to form a roux.
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Slowly pour in chicken broth, whisking until smooth.
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Add cream, salt, pepper, paprika, thyme, and parmesan (if using).
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Simmer 3–4 minutes until thickened.
3. Combine Everything
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Add the cooked green beans to the skillet.
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Gently fold into the sauce until coated.
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Smooth the top with a spatula.
4. Add the Crispy Topping
In a bowl, mix:
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crispy onions
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panko breadcrumbs
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melted butter
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(optional) chopped pecans
Sprinkle evenly over the casserole.
5. Bake
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Preheat oven to 375°F (190°C).
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Bake uncovered for 15–20 minutes, until the topping is golden brown and the edges are bubbling.
Serving Tips
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Serve right from the cast iron skillet for a rustic Thanksgiving presentation.
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Pairs perfectly with turkey, ham, or any holiday main.
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Leftovers reheat beautifully in the skillet.
Storage Notes
This casserole can be stored in the fridge for up to 3 days. Reheat gently on the stove or in the oven until warmed through.
Nutritional Information
Each serving contains approximately 320 calories, 22g fat, 15g carbohydrates, and 6g protein. Adjust ingredients according to dietary preferences or restrictions.
