stovetop green bean casserole

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 1 ½ pounds haricots verts otherwise known as French String Beans,  stem ends removed
  • 3 tablespoons unsalted butter
  • 12 ounces white mushrooms ends removed and sliced
  • 1 teaspoon dijon mustard
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • cup fried crunchy fried onions


  • Bring a large pot of salted water to a boil. Add the beans and blanch until crisp but tender, 2-3 minutes. Immediately drain the beans and run cold water over them or plunge them into an ice bath to cool and stop the cooking process. Drain and dry.
  • In a large skillet, melt the butter and add the mushrooms. Season with salt and pepper, to taste, and add mustard. Cook the mushrooms, 5-8 minutes until they give off most of their liquid.
  • Using a whisk, add the garlic and flour to the mushrooms. Stir to incorporate then add the chicken broth. Bring to a simmer. Stir in the cream and sour cream, and bring to a simmer, tasting to adjust seasoning. Cook mixture until it’s thickened and coats the back of a spoon, about 10 minutes.
  • To assemble, stir the green beans into the mushroom mixture. Simmer on the stove, until the green beans become tender.


Calories: 346kcal | Carbohydrates: 17g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 214mg | Potassium: 523mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1781IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 2mg