When the holidays roll around, classic side dishes are non-negotiable. But if you’re cooking for just one or two people, you probably don’t want a giant casserole dish of leftovers sitting in the fridge for a week. That’s where this Small-Batch Green Bean Casserole for Two comes in. It captures everything you love about the traditional dish—tender green beans, rich creamy sauce, and that irresistible crispy onion topping—in a perfectly portioned recipe ideal for couples, roommates, or solo holiday diners.

This mini green bean casserole is just the right size for a smaller gathering, whether you’re planning a romantic Thanksgiving dinner for two or just want a comforting, classic side dish without the bulk. Best of all, it requires no canned soup, uses simple pantry staples, and comes together in under 45 minutes. It’s also free of pork, alcohol, and bacon, making it an inclusive and wholesome option for many dietary preferences.

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Why You’ll Love This Recipe

• Perfect Portions – Designed to serve exactly two, no waste and no leftovers required.

• Holiday Flavor Without the Fuss – All the creamy, crispy goodness of traditional casserole in a quicker, smaller package.

• From-Scratch Sauce – No cream of mushroom soup here. This recipe uses a simple, homemade white sauce with fresh mushrooms and cream.

• Oven and Air Fryer Friendly – Bake it in the oven or crisp it up fast in an air fryer.

• No Specialty Ingredients – Uses fresh or frozen green beans, mushrooms, milk or cream, flour, and store-bought crispy fried onions.

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Ingredients for Small-Batch Green Bean Casserole

For the green beans:

• 6 oz fresh green beans (trimmed and halved) or frozen green beans (thawed)

• Salt for blanching water

For the creamy mushroom sauce:

• 1 tbsp unsalted butter

• 3 oz fresh mushrooms, finely chopped (button or cremini work well)

• 1 small garlic clove, minced

• 1 tbsp all-purpose flour

• 1/2 cup milk or half-and-half

• 1 tbsp sour cream (optional, for tang)

• Salt and black pepper to taste

• A pinch of nutmeg (optional)

For the topping:

• 1/2 cup crispy fried onions (store-bought or homemade)

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How to Make Green Bean Casserole for Two

1. Prep the Green Beans

If using fresh green beans, bring a small pot of salted water to a boil. Add the green beans and blanch for about 4-5 minutes, just until crisp-tender. Drain and immediately rinse under cold water to stop the cooking process.

If using frozen green beans, simply thaw and drain well. No blanching necessary.

2. Make the Creamy Mushroom Sauce

In a small skillet, melt the butter over medium heat. Add the finely chopped mushrooms and cook for 4-5 minutes until they release their moisture and become golden brown. Add the minced garlic and cook for another 30 seconds.

Sprinkle in the flour and stir to coat the mushrooms. Cook for about 1 minute to eliminate any raw flour taste.

Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and becomes creamy—about 3-4 minutes.

Stir in the sour cream (if using), a pinch of nutmeg, and season with salt and black pepper to taste.

3. Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (about 5×5 inches or a mini loaf pan).

In a mixing bowl, combine the green beans with the creamy mushroom sauce. Transfer to the prepared baking dish. Smooth the top and sprinkle with half of the crispy onions.

Bake uncovered for 15 minutes. Then top with the remaining onions and bake an additional 5-7 minutes, or until golden and bubbly.

For extra crispiness, broil for the last 1-2 minutes—watch closely so the onions don’t burn.

4. Serve Hot and Enjoy

Let the casserole sit for 5 minutes before serving. Pair it with a slice of roasted turkey, chicken breast, or even a vegetarian main for a cozy, complete meal.

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Tips for Success

• Make Ahead Friendly – Assemble the casserole a day ahead (minus the topping), then bake when ready to serve.

• Crispy Onion Hack – If you don’t have store-bought fried onions, sauté thinly sliced shallots or onions in oil until golden and crispy.

• Dairy-Free Option – Use olive oil instead of butter, plant-based milk, and a vegan sour cream alternative for a dairy-free version.

• No Mushrooms? – Swap with finely diced zucchini or omit and make a plain cream sauce.

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Variations

Green Bean and Carrot Casserole

Add 1/4 cup finely diced carrots for extra color and sweetness.

Cheesy Version

Mix in 1/4 cup grated sharp cheddar or Gruyère into the sauce before baking.

Herbed Casserole

Add a pinch of dried thyme, rosemary, or parsley for an herby twist.

Gluten-Free

Use a gluten-free flour blend and gluten-free crispy onions for a GF-friendly dish.

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Serving Suggestions

This small-batch green bean casserole is a great side for:

• Roasted chicken thighs

• Thanksgiving turkey breast

• Pan-seared tofu steaks

• Mashed potatoes

• Cranberry sauce

• Stuffing for two

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Storing Leftovers

If you do end up with leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

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Can You Make This Casserole in the Air Fryer?

Yes! If your air fryer has a baking setting or fits a small baking dish, cook the casserole at 350°F for 10-12 minutes. Add the fried onions in the last 3-4 minutes to keep them from burning.

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FAQs About Small-Batch Green Bean Casserole

Can I use canned green beans?
Yes, though they’re softer than fresh or frozen. Drain them thoroughly and reduce cooking time slightly, since they don’t need to be blanched.

What size dish should I use?
A small baking dish around 5×5 inches, or any mini casserole dish (around 2-cup capacity), works well. A mini loaf pan or two ramekins can also be used for individual servings.

Can I double this recipe?
Absolutely! Simply double all the ingredients and use an 8×8-inch baking dish. Increase the bake time by 5–10 minutes as needed.

Can I make this vegan?
Yes. Use olive oil instead of butter, plant-based milk, and a dairy-free sour cream alternative. Be sure your crispy onions are vegan too.

Do I have to use mushrooms?
Nope. While mushrooms add depth, you can omit them or replace with other finely chopped veggies like bell peppers, zucchini, or even leeks.

What kind of milk is best for the sauce?
Whole milk or half-and-half gives the creamiest texture, but you can use 2% milk or plant-based milk with a thickener like a bit of cornstarch.

Can I prep this ahead of time?
Yes. Assemble everything except the crispy onion topping. Cover and refrigerate for up to 24 hours. Add onions and bake just before serving.

What if I don’t have crispy onions?
Toast some breadcrumbs with a bit of olive oil or butter and sprinkle on top for a quick, crunchy alternative.

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Cozy, Classic, and Made Just for Two

Whether you’re planning a low-key holiday dinner, an autumn date night, or just want a comforting classic without the crowd-sized portions, this Small-Batch Green Bean Casserole delivers big on flavor and nostalgia.

No canned soup. No unnecessary leftovers. Just creamy, crunchy, cozy perfection—in every forkful.