- 24 ounces trimmed Green Beans
- 2 Tablespoons Olive Oil
- 0.5 cup, finely chopped Onion
- 2 large Garlic Cloves
- 1 cup Heavy Cream
- 1.5 Teaspoons Sea Salt
- 0.5 Teaspoons Ground Black Pepper
- 6 ounces Gruyere Cheese
- 1 thinly sliced Shallot
- 0.5 cup Sliced Almonds
This green bean casserole is a bright green, creamy and crunchy side dish for your Holiday table!
Brighten up the spread by adding a green vegetable side dish.
The green bean casserole originated in the United States, it was actually created by a Campbell Soup Company employee in 1955.
Though my version does not use the traditional cream of mushroom soup as I much prefer a more French twist!
This green bean casserole is still indulgent with a sauce made from heavy cream and gruyère cheese.
I kept the sauce a bit thinner so that everyone can spoon as much or as little of that creamy sauce over their green beans.
Though simple to make, this casserole packs flavor and crunch!
While most side dishes take a while to make, this one takes less than 30 minutes and only uses a handful of ingredients.
I recommend using your cast iron skillet for this so there is one less dish to clean and it adds to the presentation.
Since I decided to skip the traditional fried onions, it cuts down on the greasiness and makes this side dish gluten-free!
Watch me make this dish in the video below.
Please leave your recipe review int the comment section below as your feedback is very valuable.
Blanch The Green Beans
First, preheat your oven to 425°F.
Bring a large pot of water to a boil then add the trimmed green beans and cook uncovered for 2 minutes.
While the beans are cooking, get a large bowl and fill it up with 3 cups of ice and water about 3/4 of the way full.
After the timer goes off, quickly transfer the greens beans into the ice water using tongs.
Submerge the green beans in the ice water fully to shock them and to stop the cooking process.
After the green beans are cool to the touch, drain them and allow any excess water to drip off.
Make The Sauce
Heat up a large skillet on medium heat and add 2 Tablespoons of olive oil.
Use an oven-safe skillet if you have one.
Once the oil is hot, add the finely chopped onion and sauté for a couple of minutes.
Next, add the minced or grated garlic to the onions and stir and cook for about 1 minute.
Add 1 cup of heavy cream and stir the mixture for a couple of minutes.
Next, add about 1 cup of grated cheese to the sauce and mix until the cheese if fully melted into the sauce.
Reserve the remaining grated cheese for the topping of the green bean casserole.
Next, season the sauce with salt and black pepper and turn off the heat.
Add The Green Beans & Bake
If you do not have an oven-safe skillet, add the green beans to a baking dish then pour over the sauce and add the toppings.
If you are using an oven safe skillet, add the green beans to your skillet and nestle them into the sauce.
Next, top the green beans with the remaining cheese, the thinly sliced shallot and the sliced almonds.
Bake the green bean casserole in your preheated 425°F oven for 10-15 minutes or until the green beans are tender.