Reinventing the Classic Thanksgiving Green Bean Side Dish!

It’s undeniable that green bean casserole is a Thanksgiving dinner classic, but it’s always fallen a bit flat for me. In my opinion, the canned soup recipes of the past are ready for a fresher take – and there’s nothing I love more than a twist on a classic!

A close up of 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. this Recipe for Later!
Green bean casserole bundles are a fresh new addition to your holiday dinner spread.

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

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, and topped off with a sprinkling of crispy onions for an iconic finishing touch.

They’re easy to make, fun to serve, filled with fresh flavor, and the creamy mushroom sauce is honestly to-die-for. Plus, these green bean bundles are totally make-ahead friendly and perfect for serving a Friendsgiving or Thanksgiving crowd! Basically a holiday side dish dream come true!

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.
Green bean casserole bundles are made with a simple lineup of 8 ingredients: green beans, prosciutto, mushrooms, garlic, butter, flour, half and half, and crispy fried onions.
Featured Review
5 from 3 reviews

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!

Anna
Read More Reviews »

Thanksgiving Side Dish Essential Equipment

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 and whisking up the creamy mushroom béchamel. It couldn’t be easier!

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.
Step 1. Clean and trim the green beans. Use a knife or kitchen shears to trim the stringy ends off either side.
Blanched green beans rest in clear glass mixing bowl filled with ice water. The mixing bowl sits atop a creamy white plaster surface.
Step 2. Blanche the beans. Boil the trimmed green beans in generously salted water for just a few minutes, immediately transferring to an ice bath upon draining.

Blanching par-cooks 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 and prevents them from overcooking as they roast.

A woman's hands work to slowly roll and wrap a pile of neatly arranged green beans, running in the same direction, with a single piece of prosciutto that is resting atop a white cutting board. The cutting board sits atop a creamy white plaster surface.
Step 3. Assemble the green bean bundles. Pat the green beans completely dry, then divide into individual portions.
A woman's hands hold a finished prosciutto-wrapped green bean bundle that sits atop a white cutting board. The cutting board sits atop a creamy white plaster surface.
Carefully wrap each bundle with a slice of prosciutto.

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.

Five finished prosciutto-wrapped green bean bundles arranged on a small aluminum baking sheet. The baking sheet sits atop a creamy white plaster surface.
After wrapping the bundles, they’re ready for the oven!

How to Make Homemade Creamy Mushroom Béchamel Sauce

Making a homemade mushroom sauce is so much easier than you think (no cream of mushroom soup required) and it’s perfect for smothering green bean casserole bundles! Here’s how to do it:

A black skillet is filled with golden brown cooked mushrooms. The skillet sits atop a creamy white plaster surface.
Step 1. Brown the mushrooms. Sauté thinly sliced mushrooms in a little bit of butter, until they’re golden brown and to your desired crispiness. Season the mushrooms with salt once they’ve developed good color.
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.
Step 2. Build the creamy béchamel sauce. Build a roux by cooking equal parts melted butter and flour. Cook the roux a couple of minutes, then slowly whisk in half and half.

Worried about lumps and bumps? ⇢ Don’t be – they’re easy to avoid! Give the half and half a quick spin in the microwave, heating it up ever so slightly before adding it to the roux. Whisking warm half and half into the roux won’t shock it quite as much, resulting a silky smooth sauce.

Assembly and Serving

With the prosciutto wrapped green beans roasted and the creamy mushroom sauce prepped, you’re ready to assemble and 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.
Arrange the bundles on a plate or platter, spooning some of the creamy mushroom sauce over top and finishing with a sprinkling of crispy fried onions.

I put any leftover sauce in a small bowl or gravy boat and serve it alongside the green bean bundles, letting my guests help themselves. Quick Tip ⇢ The creamy mushroom sauce thickens up quite a bit as it sits. If you want to thin it out before serving, simply whisk in a little extra half and half or a splash of chicken/veggie stock.

Make Ahead Tips

Trying to get ahead on Thanksgiving prep? Great news – you can make green bean bundles ahead of time! Check the Recipe Notes, below, for full meal prep and make-ahead guidance.

A side angle shot 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 alongside the platter and the platter sits atop a creamy white plaster surface.

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 and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy Thanksgiving!

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 6
  • Category: Side Dishes, Thanksgiving Recipes
  • Method: Stovetop, Sheet Pan, Roasted
  • Cuisine: American
Print Recipe

Description

Fresh green beans wrapped with prosciutto, roasted to tender-crisp perfection, smothered in a scratch-made creamy mushroom sauce, and 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 and textures you expect in traditional Thanksgiving green beans…but they’re even more delicious! 

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Ingredients

Scale
  • 1 pound fresh haricots verts, trimmed
  • 6 slices prosciutto
  • 8 ounces white mushrooms, cleaned, trimmed and sliced thin
  • 2 cloves garlic, finely chopped or grated
  • 3 tablespoons unsalted butter, divided
  • 1 heaping tablespoon all-purpose flour
  • 1 cup half and half
  • â…“ cup french fried onions
  • kosher salt and ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 425 degrees F. Line a small baking sheet with foil for easy clean up and 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 and topping it off with water – set aside. Clean the green beans by trimming off both their ends; kitchen shears make this task easy and 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 and transfer to the prepared ice bath to stop the cooking process. Once the green beans are cold, transfer to a kitchen towel and 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 and 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 and 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 and 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 and slightly crisp. Remove from the oven and 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 and 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 and 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, and season with ¼ teaspoon kosher salt and ground black pepper as desired. Remove from the heat and 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 and 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 and 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.

Equipment

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 and 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, and 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 and cover tightly with plastic wrap. About 20 minutes before you sit down for Thanksgiving dinner, simply roast the green bean bundles and prep the sauce according to Steps 4-7 of Recipe Directions, above.

Nutrition

  • Serving Size:
  • Calories: 173
  • Sugar: 5.2 g
  • Sodium: 621.7 mg
  • Fat: 10.5 g
  • Saturated Fat: 5.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.9 g
  • Fiber: 2.6 g
  • Protein: 8.5 g
  • Cholesterol: 30.5 mg

Did you make this recipe? Let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram – I LOVE seeing your PWWB creations. ♡ Happy cooking!

 

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. A light gray linen napkin is tucked underneath the serving platter.
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. A light gray linen napkin is tucked underneath the serving platter and a glass of white wine sits behind the platter in the background.

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