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!

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!

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.

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!