Green Bean Casserole Pizza – The Holiday taste you didn’t know you needed

Maybe it’s time for a holiday dinner, and you can’t stand the sight of one more casserole dish.

Maybe you want the flavors of Thanksgiving dinner, but don’t want to make a huge spread.

Or maybe you’re just looking to shake up the idea of what comfort food can be.

Regardless, here’s a take on a family favorite that tastes amazing, even though the words don’t seem to make sense together: Green Bean Casserole Pizza.

Not to over-promise, but this thing is in contention with the all-powerful pumpkin spice latte when it comes to the taste of Winter holidays in a mouthful.

Creamy mushroom sauce, green beans, cheeses, and onions prepared two ways combine to make a pizza combination that will make everyone say: “Okay, that’s actually really good”.

So enough talk (this isn’t one of those sites that makes you read the diary of the cook before telling you how to make it), let’s walk through how to create your own.

What you need:

  • ½ a pound of fresh green beans, washed and ends trimmed
  • 2 1/2 T. Unsalted butter
  • 1 onion (yellow or sweet)
  • 1/2 lb. Button mushrooms, washed, trimmed and cut into 1/2 inch pieces
  • 1 Cloves garlic, minced
  • 1 1/2 T. Flour
  • 1/2 cup Chicken broth
  • 1/2 cup Heavy cream
  • Salt and pepper to taste
  • Fresh mozzarella
  • Shredded mozzarella
  • Crispy fried onions (like French’s brand)
  • Pizza crust (store-bought or make your own, if you’re a real go-getter)

Pre-heat oven to 450 degrees.

First, we’re going to caramelize our onions. Slice the onion in half, de-core it (meaning cut out the tough root section in the bottom center) and cut into ¼ inch slices.

Using a pan with tall sides, heat 1 Tablespoon of butter over medium heat. Add a layer of onions, enough to cover the bottom of the pan. Wait until the onion has been cooked enough to be translucent to add the rest. Over stuffing your pan can lead to the onions cooking unevenly.

Let the onions slow-cook until they turn brown and jammy, stirring occasionally. Right before you are ready to take them out, pour a Tablespoon of chicken broth into the pan, and stir in all the brown frond that should be coating the bottom of the pan. Remove the onions, and set aside.

In a large pot, boil 6 oz of water. When it’s really roiling, put in green beans along with a pinch of salt. When the beans cook to a bright green (about 6 minutes), drain beans and transfer immediately to a bowl of ice water to shock them from overcooking. Drain the beans again, and dry them on a baking sheet covered with paper towels. Cut them into bite-sized pieces, and set aside.

In a dutch oven or pot, a melt 1 ½ Tablespoons of butter over medium-high heat. Add your garlic and mushrooms. Cook down until the mushrooms reduce in size, and you have a nice amount of their liquid, about 6 minutes. Stir in your flour, cook for 1 minute. Add your chicken broth and heavy cream. Get everything to a high simmer, then reduce your heat a bit (no one wants boiling milk), and stirring frequently, cook until your liquids become a creamy sauce consistency (around 12 minutes). Add salt and pepper to taste. Don’t make it too salty, as the other ingredients will bring their own saltiness.

Putting out your pizza crust, spoon on a good layer of sauce. Then add green beans, caramelized onions, sliced fresh mozzarella, and shredded mozzarella. Put in the oven on the rack, and bake for 13 minutes (or one minute shorter than the crust package’s suggested time). Sprinkle on the crispy fried onions, and bake for 1 additional minute. Let cool for at least 3 minutes, cut up and enjoy the flavor sensation of the season.

Zachariah Durr

Zachariah Durr

Video Producer for CLE Weekend since 2018. LIKES: Savory snacks, line drawings, Russian animation. DISLIKES: Wet chips, clickbait, polo shirts where the logo is most of the shirt. Has lived in Texas, Florida, New York and Ohio. Not in that order.