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Holidays are often imagined as grand affairs with long tables, heaping dishes, and dozens of guests. But the truth is, more and more people are celebrating with intimate gatherings — just a couple, a small family, or a few close friends. And for those moments, a full-sized casserole meant for eight to ten people just isn’t practical.
That’s where this Small-Batch Green Bean Casserole comes in. It captures all the richness, creaminess, and satisfying crunch of the classic holiday side, but it’s perfectly portioned for two to four people. No waste, no leftovers taking up fridge space, and no scaling guesswork — just a cozy, comforting dish that tastes like the holidays in every bite.
Whether you’re celebrating Thanksgiving, having a winter dinner for two, or planning a casual Friendsgiving, this scaled-down version will deliver all the flavor and none of the fuss.
Why Make a Small-Batch Version?
Green bean casserole is undeniably delicious, but traditional recipes often yield large portions meant to feed a crowd. A small-batch version makes sense when:
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You’re cooking for two to four people
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You’re making multiple side dishes and don’t want one to dominate
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You’re craving the dish outside the holidays and don’t need a full tray
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You want less food waste
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You’re working with limited oven space
Plus, making a smaller batch allows you to be more precise and intentional with every ingredient, which enhances flavor and texture.
Ingredients Overview
This small casserole delivers big flavor with real, whole ingredients. No canned soup or preservatives — just fresh, homemade comfort.
For the Green Beans
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8 oz fresh green beans, trimmed and halved
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Salted water (for blanching)
For the Creamy Mushroom Sauce
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1 tablespoon olive oil
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½ small yellow onion, finely diced
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1 clove garlic, minced
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4 oz cremini or white mushrooms, finely chopped
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1 tablespoon all-purpose flour
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½ cup unsweetened almond milk (or other plant-based milk)
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¼ cup low-sodium vegetable broth
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2 tablespoons plain Greek yogurt (or dairy-free yogurt)
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Salt and pepper to taste
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Optional: pinch of smoked paprika or ground nutmeg for depth
For the Crispy Topping
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⅓ cup thinly sliced shallots or onions
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2 tablespoons panko breadcrumbs
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Light drizzle of olive oil or cooking spray
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Pinch of salt
Equipment Needed
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Small saucepan or skillet
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Medium pot for blanching
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Small mixing bowl
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1 to 1.5-quart baking dish (an 8×8 dish or even a loaf pan works well)
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Oven or toaster oven
Step-by-Step Instructions
Prepare the Green Beans
Bring a medium pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until just tender and vibrant green.
Drain and immediately plunge the beans into a bowl of ice water. This stops the cooking and keeps them crisp and colorful. Set aside while you prepare the sauce.
Make the Mushroom Sauce
In a small saucepan, heat olive oil over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and chopped mushrooms, cooking for another 4–6 minutes until mushrooms release their moisture and start to brown.
Sprinkle in the flour and stir continuously for 1–2 minutes to coat the vegetables and eliminate the raw flour taste.
Gradually pour in the almond milk and vegetable broth, whisking until the mixture is smooth. Bring to a gentle simmer and cook until the sauce thickens, about 3–5 minutes.
Remove from heat. Stir in the Greek yogurt, salt, pepper, and any optional seasonings. Mix until creamy and well combined.
Prepare the Crispy Onion Topping
Preheat your oven to 375°F (190°C) if not already preheated.
In a small bowl, toss the sliced shallots or onions with panko, a pinch of salt, and a drizzle of olive oil. Spread them evenly on a parchment-lined baking sheet.
Bake for 12–15 minutes, stirring once halfway through, until golden and crispy. Watch carefully — they can burn quickly in the final minutes.
Assemble the Casserole
In a mixing bowl, combine the blanched green beans with the creamy mushroom sauce. Stir gently to coat everything evenly.
Transfer the mixture into your greased small baking dish. Top with the crispy onion mixture, spreading it out for even coverage.
Bake
Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is golden and the sauce is bubbling around the edges.
Let cool for 5 minutes before serving. Enjoy warm!
Portion Size and Serving Ideas
This small-batch casserole serves 2 very generously or 4 as a side alongside other dishes. It’s ideal for:
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A romantic holiday dinner for two
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A scaled-down Thanksgiving meal
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Weeknight comfort food
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Vegetarian or plant-forward menus
Pair it with roasted carrots, mashed potatoes, lentil loaf, or baked tofu for a well-rounded plate.
Flavor Add-Ins and Variations
This recipe is easily adaptable to suit your preferences or what you have on hand. Here are some simple ways to elevate it:
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Add toasted nuts like almonds or pecans for crunch and flavor
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Sprinkle with vegan cheese shreds before baking for a meltier topping
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Use leeks instead of onions for a milder, sweeter base
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Make it dairy-free by using unsweetened cashew yogurt or coconut cream
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Add herbs like thyme or rosemary to the sauce for an aromatic touch
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Spice it up with a pinch of cayenne or crushed red pepper flakes
Tips for Success
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Don’t overcook the green beans during blanching — they’ll continue to cook in the oven.
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Let the sauce thicken well before adding yogurt to prevent curdling.
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Use a shallow baking dish for even topping distribution and quicker baking.
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For extra crisp topping, broil for 1–2 minutes at the end (watch closely!).
How to Make It Ahead
If you want to get a head start on holiday cooking, this small-batch casserole is easy to prep in advance:
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Up to 2 days ahead:
Blanch the green beans, prepare the mushroom sauce, and store both separately in airtight containers in the fridge. -
1 day ahead:
Assemble the casserole without the topping, cover, and refrigerate. -
Just before baking:
Add the crispy topping and bake as directed.
Storage and Reheating
Refrigerator:
Store leftovers covered in the fridge for up to 3 days.
Freezer:
It’s best enjoyed fresh, but you can freeze before baking. Assemble the casserole without the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking and adding the crispy topping.
Reheating:
Reheat in the oven at 350°F (175°C) for 10–15 minutes. To keep the topping crispy, reheat uncovered.
Nutrition Highlights
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Lower in calories and sodium than traditional versions
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Fresh green beans provide vitamins A, C, and K, plus fiber
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Mushrooms and yogurt add flavor without heavy cream
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No processed soups or artificial ingredients
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Portioned for mindful eating — enjoy comfort food without overindulging
Frequently Asked Questions
Can I double this recipe for a few more guests?
Yes! Double all ingredients and use an 8×8 or 9×9-inch dish. Bake time may need to increase by 5–10 minutes.
Can I make this gluten-free?
Definitely. Use gluten-free flour and gluten-free breadcrumbs or fried shallots for the topping.
What milk works best?
Unsweetened almond or oat milk is best. Avoid flavored or sweetened varieties.
Can I use frozen green beans?
Yes. Thaw them first and pat dry to remove excess moisture. Blanching may not be necessary.
Is this dish vegan?
It can be! Use plant-based yogurt (like cashew or soy), dairy-free milk, and skip the Greek yogurt. Be sure your crispy topping is also vegan.
Can I use canned fried onions?
Yes, but they may add extra salt and fat. For the healthiest option, stick with homemade baked onions or a light crispy shallot topping.
Final Thoughts
This Small-Batch Green Bean Casserole is a delicious way to enjoy a holiday classic without overcommitting to huge portions or leftovers. It’s just the right size for two to four people, but it packs in the same cozy, savory flavor that makes this dish a must-have every season.
Whether you’re celebrating in a small apartment, hosting a quiet dinner with a partner, or planning a scaled-back Thanksgiving with a few close friends, this recipe is proof that comfort food doesn’t have to come in bulk.
Simple to make, easy to customize, and deeply satisfying — this cozy casserole deserves a spot on your small but special table.
