Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
30 Mins
Total Time
35 Mins
Serves 10 (serving size: about 3/4 cup)

Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.

How to Make It

Step 1

Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.

Step 2

Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.

Ratings & Reviews

iamomof2's Review

November 25, 2014
I made this for Thanksgiving last year and had so many rave reviews and guests going back for more. Will definitely keep it on the menu!

DLogan's Review

October 07, 2014
Absolutely the best green bean casserole ever. Honestly can't say enough good things about this dish.

Raqquel's Review

November 30, 2013
This was amazing! I couldn't find gourmet mushrooms so I used an 8-9oz container of organic buttons and I quartered them. I even looked away for a minute too long and my flour got too dark and it still turned out amazing!

madelineconrad's Review

November 29, 2013