This Stovetop Green Bean Casserole is so easy to make from scratch and you don’t need to share oven time with the turkey. No canned cream of mushroom soup needed!
This recipe originally appeared on Cooking In Stilettos in January of 2011. The recipe has been updated with new photos and any recipe changes that I have incorporated over the years. This post may contain affiliate links to products I adore and use in my kitchen. Thank you for supporting Cooking In Stilettos.
It wasn’t until Thanksgiving 2010 that I tried that classic holiday mainstay, Green Bean Casserole. It still baffles me that in over 30 years, I had never once tried it. During the holiday season, Food Network’s Chef Alex Guarnaschelli did a stovetop version and, after seeing this recipe put together, I decided to give it a shot and since then, I have not turned back from making this version for the holidays.
This Stovetop Green Bean Casserole is a tried and true for my holiday table. The only thing I took a shortcut on was the crispy shallots. I used store-bought “fried onions” that I found at my local Whole Paychex and I may or may not have a couple extra should any snacking attacks happen. However, the rest of the recipe was from scratch and couldn’t be easier to make. The mushroom gravy/soup comes together in a flash and packs so much flavor in every bite. One additional thing i love is the added bonus of not needing oven time for this lovely and you know during the holiday season – oven time is precious! I made everything in my favorite braiser and it was from stove to table – perfect presentation.
When you are planning your holiday menus, make sure to add Stovetop Green Bean Casserole to your favorite recipes!
On to the recipe:
Gather the Ingredients
Getting the green beans ready for their sauna
This colander trick – brilliant – sheer brilliance!
Making the mushroom base – forget the canned stuff!
Folding in the green beans
Should I make you a plate?
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