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Stovetop Green Bean Casserole

Free up your oven space with this made-from-scratch version of a traditional holiday favorite!

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1hr 15m

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Equipment List


  • Large dutch oven or heavy-bottom pot
  • Large bowl
  • Collander
  • Plate lined with paper towel
  • Slotted spoon

Ingredients


  • 8 c water
  • 2 Tbsp salt
  • 1 lb fresh green beans
    - ends trimmed & cut into 2-3" pieces
  • 1/2 c flour
  • 1 tsp salt
  • 1/2 medium red onion
    - very thinly sliced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 3 cloves garlic
    - minced
  • 1/8 c white wine
  • 8 oz white mushrooms
    - sliced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 Tbsp flour
  • 1 c chicken stock
  • 3/4 c heavy cream
  • 1 c sour cream

Preparation Instructions


  • In a large bowl, prepare an ice bath with a collander placed in bowl over ice bath.
  • Trim green beans, slice onions and mushrooms, mince garlic

Cooking Instructions


  • Preheat to 100°F
  • Add 8 c water to pan
  • Add 2 Tbsp salt to pan
  • When water is boiling, add 1 lb fresh green beans to pan
  • Using a slotted spoon, remove green beans to the colander placed in the ice bath. Once beans are cooled, lift colander into sink and drain completely. Set aside.
  • Dump water and return pan to stovetop
  • Add 1 Tbsp olive oil to pan
  • Place flour and 1 tsp salt in a shallow dish
  • Add 1/2 medium red onion to flour mixture and dredge to coat
  • Shake off excess flour and add onions to oil
  • Saute onions
  • Stir 1 Tbsp butter
  • Saute ingredients
  • Note: Saute and stir frequently, being careful not to burn
  • Remove onions to a plate lined with paper towel. Set aside.
  • Add 1 Tbsp butter to pan
  • Add 3 cloves garlic to pan
  • Stir ingredients
  • Add 1/8 c white wine to pan and deglaze
  • Add 8 oz white mushrooms to pan
  • Stir ingredients
  • Add 1/2 tsp cayenne pepper , 1/2 tsp black pepper and 2 Tbsp salt to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1/2 c flour to pan
  • Stir ingredients to combine thoroughly
  • Add 1 c chicken stock to pan
  • Stir ingredients
  • Add 3/4 c heavy cream to pan
  • Add 1 c sour cream to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients, scraping bottom of pot to bring up any brown bits
  • Stir ingredients
  • Return green beans to pot
  • Stir ingredients
  • Add a few of the sautéed onion straps, reserving some for topping
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Note: At this stage, check dish to add salt if needed.
  • Stir ingredients
  • Top with remaining onion strips

Finishing Instructions


  • If you prefer more crunch, pour into a greased casserole dish, top with canned onion strings, then bake at 375 degrees for 8-10 minutes.