Small Green Bean Casserole

Easy green bean casserole recipe for small batches. Creamy, cheesy sauce with Gruyère cheese, garlic, and onions coats tender green beans for a flavorful side dish. Perfect for weeknight dinners, holiday meals, or small gatherings. Made with simple ingredients like canned green beans, cream, and chicken broth, this oven-baked casserole is ready in under 30 minutes.

Ingredients

• 1 (14-ounce) can green beans, rinsed and drained
• 1 tablespoon olive oil
• ½ cup chopped onions
• 1 clove garlic, minced
• ¼ cup jarred sliced mushrooms
• ⅓ cup low-sodium chicken broth
• ¼ cup heavy cream
• 2 ounces cream cheese, room temperature
• ¼ cup shredded Gruyère cheese
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt
• ⅛ teaspoon coarsely ground black pepper
• ¼ cup fried onions (optional)

---

Instructions

1. Preheat the oven to 350°F (177°C).
2. In a 10-inch skillet, heat olive oil over medium heat. Add onions and cook for 2 minutes, stirring frequently. Add garlic and mushrooms and cook for an additional minute.
3. Stir in chicken broth, heavy cream, and cream cheese. Mix until smooth. Bring to a simmer and cook 1 minute, stirring constantly, until the sauce thickens.
4. Add shredded Gruyère, Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce is creamy.
5. Add the green beans and toss to coat evenly with the sauce.
6. Transfer the mixture to a small baking dish. Use a 4×6-inch, 5×5-inch, or 6×6-inch dish. A 6×6-inch dish will create a thinner casserole that may bake faster. A 6.5-inch cast iron skillet also works well.
7. Cover with foil, place on a rimmed baking sheet, and bake for 20 minutes.
8. Remove foil, sprinkle fried onions on top, and bake for an additional 5 minutes.
9. Let the casserole rest for 5 minutes before serving.

---

Why You’ll Love This Recipe

This small green bean casserole is creamy, cheesy, and packed with flavor. Perfect for weeknight dinners, holiday sides, or small gatherings, it combines tender green beans with a rich Gruyère sauce and a hint of garlic and onions. Its small size makes it ideal for one or two servings without leftovers.

---

Tips

• Rinse canned green beans to reduce sodium and improve flavor.
• Use room-temperature cream cheese to avoid lumps in the sauce.
• Cover the casserole while baking to prevent the top from drying out.
• Let it rest a few minutes after baking—the sauce will thicken slightly.

---

Variations and Substitutions

• Cheese: Substitute Gruyère with cheddar, Swiss, or mozzarella.
• Vegetables: Add bell peppers, carrots, or zucchini for extra color and nutrients.
• Cream: Use half-and-half or milk instead of heavy cream for a lighter option.
• Topping: Use panko breadcrumbs instead of fried onions for a crunchier topping.

---

FAQs

Can I make this ahead of time?
Yes, you can prepare the sauce and green beans, then assemble the casserole and refrigerate for up to 24 hours. Bake just before serving.

Can I use fresh green beans?
Yes, blanch fresh green beans for 3–4 minutes before adding them to the sauce.

How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven until warmed through.

---

Serving Suggestions

Serve this casserole alongside roasted chicken, turkey, or baked fish for a complete meal. It pairs well with mashed potatoes, rice, or crusty bread. Garnish with fresh parsley or thyme for added color and flavor.