Prosciutto Wrapped Green Bean Casserole Bundles with Crispy Onions

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
The traditional Thanksgiving side dish reimagined – Individual Green Bean Casserole Bundles! Fresh green beans wrapped with prosciutto, roasted to tender-crisp perfection, & smothered in a scratch-made creamy mushroom sauce. Topped off with a sprinkling of iconic crispy fried onions for a casserole-inspired finishing touch, these green bean bundles have all of the flavors & textures you expect out of Thanksgiving green beans...but they're even more delicious! An instant classic for your Friendsgiving or Thanksgiving menu! Make-ahead friendly!
Prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions. The serving platter sits atop a creamy white plaster surface and light gray linen napkin is tucked underneath the platter.

Reinventing the Classic Thanksgiving Green Bean Side Dish!

Earlier this year, as we began planning PWWB’s Thanksgiving recipes, I asked our Instagram community to chime in – “What’s the one Thanksgiving dish you still need a solid, go-to recipe for?” The resounding answer? Green bean casserole. Oh, green bean casserole. I gotta admit, I’m right there with you. It’s the one classic Thanksgiving dish I’ve never really been able to rally behind…until now, that is!

These Prosciutto Wrapped Green Bean Casserole Bundles deliver all of the flavors & textures you expect from classic Thanksgiving green beans, except they’re made-from-scratch, individually-portioned cuties & they’re wayyy better than any green bean casserole I’ve ever had.

Fresh green beans (yes, fresh green beans – no mushy canned beans here!) are wrapped in prosciutto, roasted to tender-crisp perfection, smothered in a scratch-made creamy mushroom sauce, & topped off with a sprinkling of crispy onions for an iconic finishing touch. They’re really easy to make – much easier than it may seem, I promise! – fun to serve, filled with fresh flavor, & the creamy mushroom sauce is honestly to-die-for. Plus, these green bean bundles are totally make-ahead friendly & perfect for serving a Friendsgiving or Thanksgiving crowd! Basically a holiday side dish dream come true!

And the best part? Everything you need to make them is available at ALDI! In fact, you can get everything for a traditional Thanksgiving meal, including the Butterball turkey, sides and pumpkin pie, all from ALDI and all for less than $30!*

Holiday grocery shopping does not get better than that! ♡ Read on to learn more about these Casserole-Style Prosciutto Wrapped Green Beans, or jump straight to the recipe to plan your next ALDI run & get cooking!

Green Bean Casserole Bundles Key Ingredients

What you’ll love most about these prosciutto wrapped green bean bundles is they deliver all of the flavors & textures that make classic green bean casserole so nostalgic & crave-worthy, yet they’re made with a simple lineup of just 8 fresh ingredients.

Green Bean Casserole Bundles ingredients arranged on a creamy white plaster surface: Specially Selected fresh French Beans (green beans), Appleton Farms Prosciutto, white mushrooms, garlic, Countryside Creamery Unsalted Butter, Baker's Corner All-Purpose Flour, Countryside Creamery Half & Half, Chef's Cupboard French Fried Onions.

Note: full ingredients list & measurements provided in the Recipe Card, below.

Green Bean Casserole Bundles Key Ingredients:

  • Fresh green beans – These bundles are made with fresh green beans for the perfect tender-crisp bite. You can use standard green beans or French green beans (haricots verts) – your choice! I like using French beans whenever possible, as they’re a little more tender. The Specially Selected French Beans from ALDI are my go-to – they’re super flavorful & very well-priced.
  • Prosciutto – An uncooked, cured Italian ham with melt-in-your-mouth texture. I always have a package of Appleton Farms Prosciutto from ALDI in my refrigerator, especially during the holiday season. It’s so high-quality & elevates everything it’s served with! Plus, you wouldn’t believe how affordable it is – you gotta love those ALDI prices!
  • Mushrooms & garlic – Fresh mushrooms & fresh garlic create the flavor base of the creamy mushroom béchamel served with these fresh green bean bundles. I like using white mushrooms, though cremini (baby bella) mushrooms work great, too.
  • Béchamel staples – Namely some butter, flour, & half & half, the simple staple ingredients of any creamy, rich homemade béchamel sauce.
  • French fried onions – Because it’s not green bean casserole without a crispy French fried onion topping! While you could prep homemade crispy onions or shallots, this is one of the instances in which I believe store-bought is better. The Chef’s Cupboard French Fried Onions from ALDI are always perfectly crispy, without creating the mess of frying oil!

Holiday Shopping Tip! ⇢ Finding yourself pressed for time to head to the store? ALDI has us covered! 🙌🏼 Easily order all of your holiday groceries from ALDI online using Instacart or their amazing pickup service!

How to Make Green Bean Bundles

These green bean casserole bundles are even easier to prep than classic green bean casserole – but they’re so much more fun to serve! The process breaks down into 2 key steps: prepping the prosciutto wrapped green bean bundles & whisking up the creamy mushroom béchamel. It couldn’t be easier!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

How to Prep Green Beans for Green Bean Bundles – 3 Key Steps:

  1. First, clean & trim the green beans. Cleaning green beans is super straightforward – simply trim the stringy ends off either side. Prep tip! ⇢ Trimming green beans with a knife is easy enough, however using kitchen shears to snip off each end makes for especially quick & precise work.
  2. Next, blanch for texture & color. Boil the trimmed green beans in generously salted water for just a few minutes, immediately transferring to an ice bath upon draining. Why? ⇢ This quick process is called blanching. In doing so, we merely par-cook the green beans, creating perfectly tender-yet-crisp texture. The drastic temperature change of the ice bath shocks the green beans, abruptly stopping the cooking process. This locks in their vibrant green color & prevents them from overcooking as they roast.
  3. Lastly, wrap with prosciutto & roast! Pat the blanched green beans completely dry, then divide into individual portions. Carefully wrap each with a slice of prosciutto. From here, the prosciutto wrapped green bean bundles are ready for the oven. Tip! ⇢ Remember, prosciutto is thinly sliced – handle it delicately to prevent tearing. If the prosciutto does tear, simply use your fingers to pinch together any rips or holes.

Homemade Creamy Mushroom Béchamel for Green Bean Casserole Bundles:

  1. First, brown the mushrooms, which is as simple as it gets! Sauté thinly sliced mushrooms in a little bit of butter, until they’re golden brown. If you like crispy mushrooms, let them go a couple minutes longer – so good! Mushroom tip! ⇢ Resist the urge to add salt when you sauté mushrooms. Salt pulls out all of their moisture, preventing the mushrooms from browning. Instead, season the mushrooms once they’ve developed good color – in this case, just as you’re ready to begin prepping the béchamel.
  2. Then, build the creamy mushroom béchamel. Build a roux by cooking equal parts melted butter & flour in the same pan used to brown the mushrooms. Cook the roux a couple of minutes, giving it the chance to develop golden color, then slowly whisk in half & half. Worried about lumps & bumps? ⇢ Don’t be – they’re easy to avoid! Give the half & half a quick spin in the microwave, heating it up ever so slightly before adding it to the roux. Whisking warm half & half into the roux won’t shock it quite as much, resulting a silky smooth creamy mushroom sauce.
A black skillet is filled with a creamy mushroom sauce and a woman's hand holds a wooden spoon as she works to stir the sauce. The skillet sits atop a creamy white plaster surface.

Serving Green Bean Casserole Bundles + Other Tips & Tricks

With the prosciutto wrapped green beans roasted & the creamy mushroom sauce prepped, you’re ready to assemble & serve your green bean casserole bundles – so easy!

An overhead shot of ​multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions.

Serving Suggestions:

You can serve these green bean bundles straight from the sheet pan, but for the holidays I like to pull out a nice serving dish.

Here’s how I do it. ⇢ Arrange the bundles on a plate or platter, spooning some of the creamy mushroom sauce over top & finishing with a sprinkling of crispy fried onions. I put any leftover sauce in a small bowl or gravy boat & serve it alongside the green bean bundles, letting my guests help themselves.

Note: The creamy mushroom sauce thickens up quite a bit as it sits. If you want to or need to thin it out before serving, simply whisk in a little extra half & half or a splash of chicken/veggie stock.

Other Recipe Tips & Tricks:

Make-Ahead Green Bean Bundles. Trying to get ahead on Thanksgiving prep? Great news – you can make green bean bundles ahead of time! Prep the green beans, drying them very well before wrapping into individual bundles. Cover the prosciutto wrapped green beans in plastic wrap & store in the refrigerator until you’re ready to roast, up to 1 day. Check the Recipe Notes, below, for full meal prep & make-ahead guidance!

An overhead shot of ​multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions.

I can’t wait for you to try these Green Bean Casserole Bundles! A fun update to an iconic Thanksgiving side dish, I know they’ll be an instant classic on your holiday table this year! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Looking for other creative Thanksgiving side dishes? You’re in the right place! 🙌🏼 Be sure to try my Savory Sweet Potato Casserole, Best-Ever Sourdough Stuffing, Extra Flaky Pumpkin Biscuits, or Cheesy Butternut Squash Gratin next. ♡ Happy Thanksgiving!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up of multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions. A light gray linen napkin is tucked underneath the serving platter.

Green Bean Casserole Bundles with Crispy Onions

  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 6 1x
  • Category: Side Dishes, Thanksgiving Recipes
  • Method: Stovetop, Sheet Pan, Roasted
  • Cuisine: American

Description

Fresh green beans wrapped with prosciutto, roasted to tender-crisp perfection, smothered in a scratch-made creamy mushroom sauce, & topped off with a sprinkling of iconic crispy fried onions for a casserole-inspired finishing touch. These Individual Green Bean Casserole Bundles have all of the flavors & textures you expect in traditional Thanksgiving green beans…but they’re even more delicious! 


Ingredients

Scale
  • 1 pound fresh haricots verts (Specially Selected French Green Beans), trimmed
  • 6 slices Appleton Farms Prosciutto
  • 8 ounces white mushrooms, cleaned, trimmed & sliced thin
  • 2 cloves garlic, finely chopped or grated
  • 3 tablespoons Countryside Creamery Unsalted Butter, divided
  • 1 heaping tablespoon Baker’s Corner All-Purpose Flour
  • 1 cup Friendly Farms Half & Half
  •  cup Chef’s Cupboard French Fried Onions
  • kosher salt & ground black pepper, to seasonGreen Bean Casserole Bundles ingredients arranged on a creamy white plaster surface: Specially Selected fresh French Beans (green beans), Appleton Farms Prosciutto, white mushrooms, garlic, Countryside Creamery Unsalted Butter, Baker's Corner All-Purpose Flour, Countryside Creamery Half & Half, Chef's Cupboard French Fried Onions.

Instructions

  1. Prep: Preheat the oven to 425 degrees F. Line a small baking sheet with foil for easy clean up & spray generously with cooking spray – set aside. Bring a large pot of generously salted water to a boil. Prepare an ice bath by filling a large mixing bowl with ice & topping it off with water – set aside. Clean the green beans by trimming off both their ends; kitchen shears make this task easy & precise.A pile of trimmed green beans rest on a pink cutting board next to a pair of red kitchen shears and a pile of discarded green bean ends that have been snipped off using the shears. A gray speckled ceramic bowl sits to the left of the cutting board filled with trimmed and cleaned green beans along with a light gray linen napkin and a bag of Specially Selected French green beans sits to the right of the cutting board filled with green beans that have yet to be trimmed.
  2. Blanch the green beans: Add the trimmed green beans. Par-cook, stirring occasionally, for 2 minutes. After they’ve boiled for 2 minutes, quickly drain the green beans. Rinse with cold water & transfer to the prepared ice bath to stop the cooking process. Once the green beans are cold, transfer to a kitchen towel & thoroughly dry.Blanched green beans rest in clear glass mixing bowl filled with ice water. The mixing bowl sits atop a creamy white plaster surface.
  3. Wrap green beans in prosciutto: Divide the blanched green beans into 6 piles, arranging them such that they all run the same direction. Place a slice of prosciutto out in front of you on your work surface. Set one of the piles of green beans at the end of the prosciutto nearest you, such that the green beans are perpendicular to the prosciutto & the ends extend off each side of the prosciutto. Working carefully, roll the green beans, wrapping them in the prosciutto – note that prosciutto is very delicate & tears easily, so take care in handling. Set the prosciutto-wrapped green bean bundle seam side down on the prepared baking sheet. Repeat with the remaining green beans & prosciutto.

    Five finished prosciutto-wrapped green bean bundles arranged on a small aluminum baking sheet. The baking sheet sits atop a creamy white plaster surface.

  4. Roast the prosciutto-wrapped green bean bundles: Transfer the green bean bundles to the oven. Roast 12-15 minutes, until the prosciutto is golden & slightly crisp. Remove from the oven & set aside.Five roasted prosciutto-wrapped green bean bundles arranged on a small aluminum baking sheet. The baking sheet sits atop a creamy white plaster surface.
  5. Cook the mushrooms: Meanwhile, as the green bean bundles roast, soften the mushrooms. Add 1 ½ tablespoons of the butter to a medium skillet or saucepan over medium-high heat. Once melted, add the thinly sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown, about 5-6 minutes. Just before they’re done, stir in the garlic. Cook until fragrant, about 1 minute. Transfer the mushrooms to a plate & set aside.A black skillet is filled with golden brown cooked mushrooms. The skillet sits atop a creamy white plaster surface.
  6. Prep the creamy mushroom sauce: Add the remaining 1 ½ tablespoons butter to the same skillet or saucepan used to cook the mushrooms. Once melted, sprinkle the flour over top. Use a whisk to form a roux by mixing the flour into the butter, eliminating any lumps or bumps. Cook, stirring constantly, 1-2 minutes, until the roux is golden brown. While whisking constantly, very slowly add the half & half to the skillet, creating a creamy sauce without lumps or bumps. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Add the mushrooms back into the skillet, stirring to combine, & season with ¼ teaspoon kosher salt & ground black pepper as desired. Remove from the heat & stir in the browned mushrooms. A black skillet is filled with a creamy mushroom sauce and a woman's hand holds a wooden spoon as she works to stir the sauce. The skillet sits atop a creamy white plaster surface.
  7. Assemble & serve: Place the prosciutto-wrapped green bean bundles on a serving platter. Spoon the creamy mushroom sauce over top. Finish with a sprinkling of crispy onions & ground black pepper as desired. Enjoy!A close up of multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions. A light gray linen napkin is tucked underneath the serving platter and single glass of white wine sits alongside the platter.

Notes

  • 20-Minute Meal Prep: Most of the active prep time in this green bean casserole bundles recipe comes from prepping the veggies. Take care of this ahead up to 5 days ahead of time & you can jump straight into cooking on Thanksgiving. 
    • Trim stringy ends off of 1 pound of green beans. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active)
    • Clean, trim, & thinly slice 8 ounces of white mushrooms. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active)
  • Make-Ahead Green Bean Bundles: To take prep one step further, you can prepare the green bean bundles up to 1 day in advance. Prep the green bean bundles according to Steps 1-3 of Recipe Directions, above. Be sure to pat the green beans as dry as possible. Place the prepared prosciutto wrapped green beans on a plate or small sheet pan & cover tightly with plastic wrap. About 20 minutes before you sit down for Thanksgiving dinner, simply roast the green bean bundles & prep the sauce according to Steps 4-7 of Recipe Directions, above.

Keywords: green bean bundles, fresh, homemade, green bean casserole bundles, Thanksgiving, Friendsgiving, Christmas, side dish, easy recipe

*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey, for dinner for up to 10 with a 12-pound Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.

Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

Planning Your Thanksgiving Menu?

You’re in the right place! 🙌🏼 Here at PWWB, Thanksgiving is our absolute favorite holiday meal! Head over to our Thanksgiving Recipes archive for tons of incredible Thanksgiving dishes, ideas, & inspiration.

We also welcome you to sign up to join the PWWB email list – you’ll get immediate access to the PWWB Best of Thanksgiving Email Series! This brand new, completely free email series will walk you through everything you need to know as you begin to prep for your Thanksgiving or Friendsgiving celebrations this year, including…

  • Turkey 101 – A fool-proof method for juicy & flavorful turkey, plus tons of turkey tips & tricks!
  • The BEST Thanksgiving Side Dishes – Classic old favorites & creative new ideas to round out your Thanksgiving menu this year!
  • The 3-Hour Thanksgiving Guide – The ultimate plan for hosting Thanksgiving without the stress! This FREE download is complete with a full menu, shopping list, detailed timeline, & of course delicious recipes.
  • & NEW Thanksgiving Recipes – All of our newest Thanksgiving recipes & ideas delivered straight to your inbox, starting Monday, November 1st.

Let’s make this your BEST Thanksgiving yet!

Follow along with Plays Well With Butter on Instagram, Facebook, & Pinterest for more easy, modern recipes & fun!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

Topics

Sign up for our newsletter

Leave a Rating & Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 11.29.21
    Anna said:

    These were a hit at Thanksgiving! Typically, there aren’t a whole lot of veggies at family dinners, so I wanted to sneak some more in that everyone would like. I made these gluten-free with gluten-free flour and gluten-free crispy onions. I’ve now been tasked to make these for Christmas!

  2. 11.9.21
    Joyc said:

    Wow, you’ve outdone yourself on this one.
    Best 🦃 Day recipe a I’ve seen yet. I’ll saverghis in the folder for next year! I am a guest this year. Thanks,

    • 11.23.21

      Ah, thanks Joyc! Hope you are able to give them a try – we absolutely love them!