Green Bean Casserole from Scratch (Cast Iron) | CookOS

Green Bean Casserole

Name: Green Bean Casserole from Scratch (Cast Iron)
Prep time: 10 min
Cook time: 4 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 oz butter; 1 tbsp minced garlic; 1 medium onion, diced; 1 cup button mushrooms, sliced; 1 cup chicken broth; 4 cans canned green beans, drained; 1 cup heavy cream; 1 tbsp all-purpose seasoning; 1 dash Worcestershire sauce; salt, to taste; black pepper, to taste; 1 1/2 cups crispy fried onions

This green bean casserole is made entirely from scratch in a single cast iron skillet with fresh mushrooms, garlic, and heavy cream, then broiled with crispy fried onions until golden. It delivers restaurant-quality depth without canned soup.

🌍American 🏷️Green bean casserole 🏷️Casserole 🏷️Side dish 🏷️Thanksgiving Holiday

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

1 oz butter
1 tbsp minced garlic
1 medium onion, diced
1 cup button mushrooms, sliced
1 cup chicken broth
4 cans canned green beans, drained
1 cup heavy cream
1 tbsp all-purpose seasoning
1 dash Worcestershire sauce
salt, to taste
black pepper, to taste
1 1/2 cups crispy fried onions

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Instructions

1
In a large, oven-safe skillet over medium heat, melt the butter and sauté the minced garlic until fragrant.
2
Add the diced onion and sliced mushrooms to the skillet. Sauté until softened.
3
Pour in the chicken broth and bring the mixture to a simmer.
4
Add the drained canned green beans and heavy cream to the skillet.
5
Season with all-purpose seasoning, a dash of Worcestershire sauce, salt, and pepper to taste.
6
Stir everything together until well combined.
7
Top the casserole evenly with crispy fried onions.
8
Place the skillet in the oven and broil at 400°F for approximately 4 minutes, or until the top is golden brown and bubbly.

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Tips & Notes

Pro tips

Sauté mushrooms and garlic in butter until mushrooms release their liquid and begin to brown (5–7 minutes) — this concentrates umami and prevents a watery casserole.
Drain canned green beans thoroughly and add them near the end of cooking to prevent overcooking and maintain a slight bite.
Keep the fried onion topping off the casserole until the final broil step; adding it earlier will make them soggy.
Position the cast iron skillet on the middle oven rack during broiling and watch carefully — fried onions brown quickly.

Substitutions

Heavy cream → half-and-half or crème fraîche (slightly thinner texture; reduce to ¾ cup)
Butter → olive oil or ghee (neutral flavor; use 1 oz for cooking aromatics)
Button mushrooms → cremini or oyster mushrooms (deeper, earthier flavor)
Worcestershire sauce → soy sauce or tamari (1 tsp for similar umami)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 350°F oven for 15 minutes; add fresh fried onions before serving to restore crispness.

Equipment

cast iron skillet (10–12 inch) · broiler

Common Questions

Can I make this green bean casserole ahead of time?

Yes. Prepare the casserole through the cream step, refrigerate up to 24 hours, then top with fried onions and broil just before serving.

What's the best way to drain canned green beans for this recipe?

Pour canned green beans into a fine-mesh strainer and let liquid drain for 1–2 minutes. Shake gently to remove excess moisture so the casserole doesn't become watery.

How do I know when the casserole is done broiling?

Broil on the middle rack for 2–3 minutes until the fried onion topping turns deep golden brown and the edges bubble slightly. Watch closely to avoid burning.

Can I use fresh green beans instead of canned?

Yes. Blanch 1.5 lbs fresh green beans for 5 minutes, then shock in ice water and drain thoroughly before adding to the casserole.

What can I use if I don't have a cast iron skillet?

A 9×13 inch baking dish works well. Follow the same stovetop steps to sauté aromatics and mushrooms, then transfer to the baking dish before adding cream and broiling.