Skillet Green Bean Casserole Recipe with Crispy Onion Topping is a delicious side dish for the holidays. Uses fresh green beans and mushrooms and no canned soup.
2 cups fresh green beans (ends cut off and cut into 2-3″ pieces)
1 tablespoon butter
1 teaspoon minced garlic
½ teaspoon crushed peppercorn (or to taste)
½ cup sliced mushrooms
¼ cup flour
½ cup vegetable broth
½ cup heavy cream
For the crispy onions:
½ onion, sliced and separated into rings
2 eggs, beaten
1 cup breadcrumbs
Preheat oven to 350 degrees F. Grease a baking sheet or line with a non-stick baking sheet. Make crispy onion topping by dipping onion slices in egg first and then coating with breadcrumbs. Place individually on the prepared baking sheet. Bake for 20 minutes or until brown and crispy. Set aside.
In a large skillet, heat butter, garlic, and peppercorn over medium-high heat until fragrant. Toss in sliced mushrooms and flour, stirring several times to coat, and cook 5 minutes.
Add in vegetable broth and heavy cream, stir, and cook another 5-6 minutes or until thickened. Add green beans to mixture, stir to coat.
Stir in some of the crispy onions and coat with mixture. Top green bean casserole with remaining crisply onions and serve.
If green beans need additional cooking to reach desired doneness after cooking on the stovetop, and you used an oven-safe skillet (such as cast iron) you can cover skillet and bake for 20 minutes at 350 degree F or until green beans are done.
Keywords: thanksgiving recipe, thanksgiving side dish, side dish recipe, vegetarian side dish, casserole, video