Small Green Bean Casserole
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Green beans in a creamy mushroom and Gruyère sauce, baked and topped with crispy fried onions.
Ingredients
- 1 (14-ounce) can green beans rinsed/drained (or 2 cups fresh/frozen)
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 garlic clove minced
- ¼ cup jarred sliced mushrooms
- ⅓ cup low-sodium chicken broth
- ¼ cup heavy cream
- 2 oz cream cheese at room temperature
- ¼ cup shredded Gruyère
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup fried onions optional
Equipment
- skillet
- baking sheet
Directions
- Heat the oven to 350°F. If you’re using canned green beans, drain and rinse them. If you’re using fresh or frozen, boil them for 2 to 3 minutes, plunge them into ice water for 1 minute, and drain.
- Heat the oil in a 10-inch skillet. Cook the onion for 2 minutes, then add the garlic and mushrooms and cook 1 minute more.
- Stir in the broth, cream, and cream cheese. Simmer for 1 to 2 minutes, stirring, until the sauce is smooth and coats a spoon.
- Stir in the Gruyère until melted, then the Italian seasoning, salt, and pepper. Fold in the green beans.
- Spoon it into a 5-inch square or 4×6-inch baking dish. Cover with foil, set on a rimmed baking sheet, and bake for 20 minutes.
- Uncover, sprinkle with the fried onions, if using, and bake 5 minutes more, until bubbly and browned. Let it rest for 5 minutes.
Nutrition
Serving: 368g | Calories: 385kcal | Carbohydrates: 16g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 0.7g | Cholesterol: 77mg | Sodium: 1035mg | Potassium: 397mg | Fiber: 4.7g | Sugar: 6.8g | Vitamin A: 1585IU | Vitamin C: 9.3mg | Calcium: 274mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; green beans (the first choice counted), ¼ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.