Skillet Green Bean Casserole
Green bean casserole was never something that my family made growing up. I never knew what was in it, what it tasted like or anything. I just remember every year seeing the French’s or Campbell’s commercial showcasing green bean casserole every Thanksgiving. It always looked so good to me, but no one ever made it.
It wasn’t until I started going to holiday functions with my dad’s and step-mom’s families that I started having green bean casserole. I still don’t remember having it often there, but I remembered trying it, and inevitably…falling in love.
Green bean casserole definitely seems to be something that comes down through the family. Basically meaning that if no one older than you in the family ever made it, then you most likely aren’t going to start. That’s not to say that you won’t, but at least in my family, no one has ever made it and I’m sure no one will.
Except for me.
Now, I’ve made green bean casserole before this recipe. I used the standard preparation found on a can of cream of mushroom or a container of French onions. You know, all of the processed stuff. I liked it….a lot admittedly. However, that stuff can’t hold a candle to building it from scratch. This is definitely a smaller batch and requires some stove top prep before baking, but it outshines the canned and processed stuff 10 fold.
The secret is in the sauce.
Fresh mushrooms make this sauce rich and flavorful. Packing these guys with flavor by cooking them until they’re a nice dark brown takes the sauce to the next level. A couple of minced cloves of garlic add a little something to that flavor too.
Finally, equal parts half-and-half and chicken broth gave the sauce the liquid of need but thickened up just enough.
USEFUL EQUIPMENT ALERT
I highly recommend using cast iron for this one. It browned the mushroom perfectly. I have a Artisanal Kitchen Supply 12″ and I freaking love it. It really does get better the more I use it. It’s getting easier to clean and the seasoning gets better each time too. Here’s a link where you can check out mine and all of the other sizes and styles this company makes too: Artisanal Kitchen Supply 12″ Cast Iron Skillet
Back to the FOOD
If you plan on making this dish to take to a pot luck style dinner, I recommend doubling it. This will only feed 5 maybe 6 people as a side. Probably only 5. It’s soooo good.
I’ll stop rambling about it now. Go make it! It’s so easy!
- 2 14oz or 1 28oz can of green bean, drained
- 8 oz of baby bella or cremini mushrooms, sliced
- 2 tbsp butter
- 2 1/2 tbsp flour
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 cup chicken or veggie broth
- 1 cup half and half
- 16oz package of french onions
- Pre Heat your oven to 425 F. In a 12″ cast iron skillet over medium high heat, melt 2 tbsp butter until melted and beginning to smoke.
- Add mushrooms and 1 tsp salt and saute, stirring occasionally and more frequently towards the end, until the mushrooms have reduced in size by half and are a dark brown color.
- Add the garlic and saute for another minutes. Stir in the flour until it’s coated all of the mushrooms and saute for another 5 minutes until the flour begins to stick and leave a coating in the bottom of the skillet.
- Deglaze the pan with the chicken broth and simmer for 3 minutes. Stir in the half and half and Worcestershire sauce slowly.
- Bring the mixture to a simmer, lower the heat to low and simmer for 10 minutes or until thickened.
- Stir in the green beans and a big handful of the onions and stir well to combine. Top with the remaining onions and put the skillet in the oven to bake for 12 minutes or until the mixture is bubbly.