You Can Make This Classic Green Bean Casserole Recipe Entirely on Your Stovetop

Name: You Can Make This Classic Green Bean Casserole Recipe Entirely on Your Stovetop
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 3 lb. green beans, trimmed and cut into 2-inch lengths; 2 tbsp. olive oil; 2 tbsp. butter; 1/2 large sweet onion, finely chopped; 4 packages (8 oz. each) sliced cremini mushrooms; 1/4 c. all-purpose flour; 2 c. milk, warmed; 2 tsp. fresh thyme leaves, chopped; tsp. cayenne; 1/2 c. crunchy fried onions (optional)

This easy recipe is one of the Good Housekeeping Test Kitchen's favorites.

By Heather Finn and The Good Housekeeping Test KitchenPublished: Nov 21, 2018

Yields:

12 serving(s)

Total Time:

30 mins

Jump to recipe

Nothing says "Thanksgiving" quite like green bean casserole covered in crunchy fried onions, but when you've got what feels like a million other dishes staking claim to the real estate in your oven, it's easy to overlook this classic side. But our super easy stovetop green bean casserole recipe will guarantee this Turkey Day staple makes it onto the dinner table this year — it saves oven space and it's just as creamy and delicious as traditional oven-baked versions. As you cook, just keep these Good Housekeeping Test Kitchen-approved tips in mind:

Clean up the ends of your green beans in one fell swoop. Although you can use kitchen shears to cut off the ends of each green bean, you'll save time by lining a row of 'em up on your cutting board and taking a paring knife to all of the ends at once.
Cook your beans up to two days in advance. Cool them completely, then refrigerate them. When it comes time to assemble your casserole, all you'll have to do is quickly reheat them.
Add the milk to your mushroom topping with care. Pouring the milk in a slow, steady stream is key to a smooth sauce — dump it in too quickly, and you'll end up with a lumps.

Feeling extra adventurous this year? Try out this pimiento cheese green bean casserole.

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Ingredients

3 lb.
green beans, trimmed and cut into 2-inch lengths
2 Tbsp.
olive oil
2 Tbsp.
butter
1/2
large sweet onion, finely chopped
4
packages (8 oz. each) sliced cremini mushrooms
1/4 cup
all-purpose flour
2 cups
milk, warmed
2 tsp.
fresh thyme leaves, chopped
tsp.
cayenne
1/2 cup
crunchy fried onions (optional)

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high.
2. Step 2Add green beans; cook until crisp-tender, 5 to 7 minutes.
3. Step 3Drain well and transfer to baking dish.
4. Step 4Meanwhile, in 12-inch skillet, heat oil and butter on medium until butter melts.
5. Step 5Add onion, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook until golden and tender, stirring occasionally, about 6 minutes.
6. Step 6Stir in mushrooms and ½ teaspoon salt and cook until tender and juices have released and begun to evaporate, stirring occasionally, about 8 minutes.
7. Step 7Add flour and cook 2 minutes, stirring, then add milk, continuing to stir.
8. Step 8Heat to boiling and cook until thickened, stirring frequently, 2 to 5 minutes.
9. Step 9Stir in thyme, cayenne, and ⅛ teaspoon salt.
10. Step 10Spoon over green beans and top with onions, if desired.