Skillet Loaded Green Bean Casserole

A simple and delicious green bean casserole from scratch made with pancetta, mushrooms, garlic, and water chestnuts topped with oven-fried onions. *Adapted from Alton Brown's Best Ever Green Bean Casserole.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 195kcal

Author Amee

Equipment

Oven-proof skillet cast-iron works great here
Baking sheet

Ingredients

2 medium onions thinly sliced
1/4 cup all-purpose flour can also use gluten-free all-purpose flour
2 tbsp panko bread crumbs can also use GF panko bread crumbs
1 tsp coarse salt
olive oil cooking spray
1 tbsp butter
8 oz mushrooms cut into 1/2 inch pieces
4 oz pancetta diced, uncured
1/2 tsp salt
1/2 tsp freshly cracked pepper
2 cloves garlic minced
1/4 tsp nutmeg freshly ground
2 tbsp all-purpose flour can also use GF here
1 cup chicken stock or broth
1 cup half and half
2 oz water chestnuts diced
1 lb frozen green beans thawed and drained well

Instructions

First, prepare the oven-fried onions by preheating the oven to 425 degrees F.
In a large bowl, toss the thinly sliced onions with the flour, panko, and coarse salt until evenly coated.
Spray a baking sheet with olive oil spray and spread the onions on the pan. Give them a spritz of olive oil and bake for 25-30 minutes, stirring every 8-10 minutes. Remove the baked onions and set aside. Reduce the oven heat to 400 degrees F.
In a large oven-proof skillet, melt the butter over medium-high heat.
Add the diced pancetta, mushrooms, salt, and pepper. Cook, stirring often, for 4-5 minutes, until the mushrooms begin to give up some of their liquid.
Add the garlic and nutmeg and cook for another 1-2 minutes.
Sprinkle the flour over the mushroom mixture, stir, and cook for 1 minute. Add the chicken stock and simmer for 1 minute more.
Lower the heat to medium-low and add the half and half and water chestnuts. Cook until the mixture thickens, stirring occasionally, about 6-8 minutes.
Remove the skillet from the heat, stir in the green beans and 1/4 of the onions. Top with the rest of the onions and bake in the oven for 15 minutes. Serve immediately.

Notes

Recipe Tips

The onions should be sliced thin and evenly. A mandoline slicer or spiralizer is the best way to cut the onions just right.
Make sure the onions have some wiggle room on the baking sheet. If the baking sheet is overcrowded, the onions won’t crisp evenly and may end up soggy.
You must thaw and drain the green beans very well, and they will deliver the same fresh-tender toothsome bite you’d expect from fresh green beans. I like to quick thaw under cold running water. Use a paper towel or cheesecloth and press out any excess water before adding them to the skillet.
Bake the skillet uncovered so the onions become even crispier and the sauce thickens.

Nutrition