Green Bean Casserole For Two

Green Bean Casserole For Two is a small-batch version of the classic holiday side dish. Tender green beans are mixed with a creamy mushroom sauce and topped with crispy fried onions.

It has all the familiar flavor of traditional green bean casserole without making a large baking dish that feeds an entire crowd. The recipe makes two generous servings or three smaller holiday portions.

Best of all, it requires only a few minutes of preparation. Mix the ingredients in a small baking dish, bake until hot and bubbly, then add more crispy onions during the final few minutes.

This makes it an easy side dish for Thanksgiving, Christmas, Easter or any smaller holiday meal. It is also simple enough to serve with chicken, pork chops, ham or meatloaf throughout the year.

A Classic Green Bean Casserole In A Smaller Size

Traditional green bean casserole is usually made in a large casserole dish with multiple cans of green beans, condensed cream of mushroom soup and crispy fried onions.

Although that size works well for a large family gathering, it creates far too much food when only two people are eating.

This recipe uses one can of green beans and half of a standard can of condensed soup. It fits perfectly in a small baking dish and provides enough for two people without leaving you with side-dish leftovers for the rest of the week.

The casserole is also easy to double if you are serving four people. Use a small 8 x 8-inch baking dish and increase the baking time slightly, if necessary.

Ingredients For Green Bean Casserole For Two

Green Beans

Canned green beans give this casserole the classic flavor and soft texture that many people remember from holiday dinners.

You will need one 14.5-ounce can of cut green beans. Drain the beans thoroughly before adding them to the casserole.

You can also use French-style green beans. They are thinner and create a slightly softer casserole.

If you prefer firmer green beans, use frozen or fresh beans. Both options should be partially cooked before assembling the casserole.

Condensed Cream Of Mushroom Soup

Condensed cream of mushroom soup creates the creamy sauce and provides most of the seasoning.

Because this is a small-batch recipe, you only need half of a standard 10.5-ounce can.

Transfer the remaining soup to a covered container and refrigerate it for up to 4 days. You can use it for another casserole, soup or skillet meal.

If you do not like mushrooms you can use cream of chicken or cream of celery soup.

Milk

A small amount of milk thins the condensed soup so it coats the green beans evenly.

Whole milk or 2 percent milk will provide the creamiest sauce. However, skim milk can also be used.

Do not add too much milk because the casserole can become watery, especially when using canned green beans.

Soy Sauce

Soy sauce may seem like an unusual ingredient, but it adds a savory flavor to the mushroom sauce.

You only need a small amount. It should enhance the sauce without making the casserole taste like soy sauce.

Low-sodium soy sauce can be used. Worcestershire sauce can also be substituted.

Black Pepper

Ground black pepper balances the creamy sauce and adds a little flavor.

There is usually no need to add salt because the soup, soy sauce and crispy onions already contain plenty.

Taste the casserole after baking and add salt only if needed.

Crispy Fried Onions

Crispy fried onions are mixed into the casserole and sprinkled over the top.

The onions inside the casserole soften slightly and add flavor throughout the sauce. The onions on top remain crisp and provide the familiar crunch.

Wait to add the final layer until near the end of the baking time. If the onions bake too long, they may become overly dark or burn.

What Size Baking Dish Should You Use?

A 3-cup or 1-quart baking dish works best for this recipe. A small oval casserole dish, loaf pan or two individual ramekins can also be used.

The dish should be large enough that the ingredients are not piled too deeply. This allows the casserole to heat evenly.

If you divide the mixture between two ramekins, begin checking them a few minutes early because smaller portions may heat faster.

Place the baking dish on a small rimmed baking sheet if it is filled close to the top. This will catch any sauce that bubbles over the edge.

How To Make Green Bean Casserole For Two

Begin by preheating the oven to 350°F. Lightly spray a small baking dish with nonstick cooking spray.

Drain the green beans in a colander. Let them sit for a few minutes so as much liquid as possible can drain away.

In a medium bowl, stir together the condensed cream of mushroom soup, milk, soy sauce and black pepper.

Continue stirring until the milk is completely incorporated and the sauce is smooth.

Add the drained green beans and half of the crispy fried onions. Gently stir until the beans are evenly coated.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Bake uncovered for 20 minutes, or until the sauce is hot and beginning to bubble around the edges.

Carefully remove the dish from the oven. Sprinkle the remaining crispy onions over the top.

Return the casserole to the oven and bake for another 5 to 8 minutes. Remove it as soon as the onions are lightly browned and the casserole is hot.

Let it rest for approximately 5 minutes before serving. The sauce will thicken slightly as it cools.

Using Fresh Green Beans

Fresh green beans provide a firmer texture and brighter color than canned beans.

You will need approximately 12 ounces of trimmed fresh green beans.

Bring a medium saucepan of water to a boil. Add the green beans and cook them for 4 to 5 minutes.

Drain the beans and place them in a bowl of ice water. This stops the cooking process and helps preserve their color.

Drain them again and dry them before adding them to the mushroom sauce.

Because fresh green beans are firmer, the finished casserole will not have exactly the same texture as the traditional canned version.

Using Frozen Green Beans

Frozen green beans are another easy option.

Use approximately 10 to 12 ounces of frozen cut green beans. Thaw them completely and drain away any excess moisture.

Pat the beans dry with paper towels before adding them to the sauce.

There is no need to boil frozen green beans before baking, but the casserole may require an additional 5 minutes in the oven if the beans are still cold.

Avoid adding frozen beans directly to the casserole. As they thaw, they can release enough water to make the sauce thin.

How To Prevent Watery Green Bean Casserole

The most important step is to drain the green beans thoroughly.

Canned green beans contain a significant amount of liquid. After pouring them into a colander, let them drain while you prepare the sauce.

Do not rinse the beans unless you need to reduce the sodium. If you rinse them, dry them well before adding them to the casserole.

Measure the milk carefully. Although the sauce may seem thick before baking, it will become thinner as it heats.

The casserole will also thicken after it comes out of the oven. Give it at least 5 minutes to rest before serving.

Can You Make Green Bean Casserole Ahead Of Time?

This casserole can be assembled up to one day in advance.

Mix the green beans with the soup, milk, soy sauce, pepper and half of the crispy onions. Transfer the mixture to the baking dish and cover it tightly.

Store the remaining fried onions in their original container or a sealed plastic bag at room temperature.

Refrigerate the casserole until you are ready to bake it.

Remove the dish from the refrigerator while the oven preheats. Bake it as instructed, adding approximately 5 extra minutes because the ingredients will be cold.

Do not add the final layer of onions until the casserole is hot. This keeps them from becoming soggy.

What To Serve With Green Bean Casserole

Green bean casserole is a classic side dish for turkey, ham and roast chicken.

For an easy small Thanksgiving meal, serve it with this Crock Pot Turkey and Dressing. The turkey and stuffing cook together in the crock pot, which leaves oven space available for the green bean casserole.

It also pairs well with mashed potatoes, sweet potatoes, cranberry sauce and dinner rolls.

Outside of the holidays, serve it with baked pork chops, meatloaf or roasted chicken. The creamy mushroom sauce works especially well with simple meat-and-potato dinners.

Easy Green Bean Casserole Variations

For a cheesy casserole, stir ¼ cup of shredded cheddar cheese into the sauce. Sprinkle another small amount over the top before adding the final layer of onions.

For additional mushroom flavor, sauté ½ cup of sliced mushrooms in a little butter. Add them to the casserole before baking.

Cooked and crumbled bacon can be stirred into the green bean mixture or sprinkled over the top.

A pinch of garlic powder or onion powder can also be added to the sauce. Use only a small amount because the soup and fried onions are already well seasoned.

How To Store And Reheat Leftovers

Cover the baking dish or transfer leftovers to a covered container. Refrigerate them for up to 4 days.

Reheat the casserole in a 325°F oven until warm. Add a few fresh crispy onions during the final minutes to replace some of the crunch.

Individual portions can also be reheated in the microwave. The onions will become softer, but the casserole will still taste good.

Green bean casserole can be frozen, although the sauce may separate slightly and the onions will lose their crisp texture.

For the best results, prepare only the amount that you expect to eat within a few days.

Enjoy! Mary

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