Need ideas for a flavorful, easy side dish to serve at your next holiday meal or dinner party? Well, I’ve got you covered with green bean almondine casserole!
This classic French recipe is a simple yet elegant side dish with minimal prep time. Tender green beans and toasted crunchy almonds are topped with a squeeze of lemon juice—a refreshing addition to any hearty meal!
Why you'll love this recipe
✔️ This green bean almondine recipe makes a delicious side dish that’s ready to go in just 20 minutes!
✔️ Plus, it’s prepared in one large skillet, so cleaning up couldn’t be easier or faster.
✔️ No need for blanched green beans in this easy recipe—we use fresh ones, and they'll cook right in the skillet.
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- fresh green beans
- sliced mushrooms
- extra virgin olive oil
- sliced almonds
- salt & pepper
- fresh lemon
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Clean the green beans. Snap off the ends, slice them into bite-sized pieces, and set aside.
- Start with a large dry skillet over medium heat. Spread the almonds in a single layer. Shake and stir the almonds constantly until the almonds are golden and fragrant, about 5 minutes.*
- Add 2 tablespoons of butter and the olive oil into a large skillet over medium heat. Then, add the sliced mushrooms and green beans. Saute, stirring occasionally for about 15 minutes. The green beans should be bright green and tender.
- Season with salt and pepper. Mix to combine.
- Place the sauteed beans into a large casserole dish, and dot with the remaining butter. Finally, finish the casserole with a squeeze of lemon and sprinkle the toasted almonds over the top beans. Cover with aluminum foil until ready to serve.
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Although this dish is best made with fresh green beans, you can use frozen, too. Cook them straight out of the freezer—you’ll just need to add a few extra minutes to the cooking time.
I don’t recommend using canned green beans because it’s impossible to make them crispy and crunchy. Besides, soft, mushy green beans have no place in green bean almondine!
Absolutely—you can make this side dish up to 3 days in advance and store it in the fridge. However, I recommend slightly undercooking the sauteéd green beans so that they stay crisp when you reheat them.
There’s no need to blanch your green beans with this simple recipe. As long as you follow the directions as written, your dish will turn out great.
Test kitchen tips
- Before sauteing, trim the tough, fibrous ends off of your string beans to ensure every bite is delicious.
- Mushrooms may not be a traditional ingredient in green bean almondine, but I sure love the earthy flavor and meaty texture they add!
- It only takes 4-5 minutes max to toast almonds. Stir them constantly and remove them from the skillet as soon as they turn golden brown. However, watch carefully because they do burn easily.
- For best results, use fresh lemon juice. After all, bottled lemon juice has preservatives and other added ingredients that alter the flavor.
- Some people prefer using smaller French green beans called haricot verts. Use them if you like, but there’s no need to be fancy—regular green beans are perfectly fine, too.
- You can use portabello mushrooms, white or brown crimini mushrooms.
- Though I prefer the texture of sliced almonds, slivered almonds and chopped almonds are okay, too.
- For extra flavor, add a few finely minced garlic cloves during the last couple of minutes of sautéing.
- Make your green beans extra lemony with fresh lemon zest!
- Finally, top your green bean almondine with some finely chopped, crispy bacon! The salty, savory flavor really complements the green beans and almonds.
Refrigerate—Refrigerate leftover green bean almondine in an airtight container for up to five days.
Freezer—To make it last longer, freeze leftovers for up to three months.
Reheat—Then, reheat green bean almondine in the microwave or skillet until hot again.
- If you’re craving a more traditional green bean casserole for your Thanksgiving table, try Campbell Soup Green Bean Casserole. It's classically rich, velvety, and will make your mouth water!
- Otherwise, 3-Ingredient Microwave-Steamed Green Beans are a great side dish for busy weeknight dinners when you’re short on time.
- Roasted Green Beans and Carrots are another tasty side dish that only takes 20 minutes to roast in the oven. Plus, even veggie-haters love this one.
- Hearty and juicy, Roasted Pork Tenderloin with Sweet Potatoes is a yummy main dish with the perfect combination of sweetness and heat.
- Stuffed Bell Peppers are meaty, cheesy, and pair great with green beans during the holiday season when you want a cooking break.
- This Impossible Pecan Pie has an easy, biscuit-based crust with a sweet pecan pie filling—you can’t go wrong with this simple dessert on your holiday table!
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Green Bean Almondine Recipe
- 32 ounce bag fresh green beans
- 16 ounce package sliced porta bella mushrooms
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ¼ cup sliced almonds
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ lemon sliced into wedges
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- Clean the green beans. Snap off the ends, and slice them into bite-sized pieces. Set aside.
- Starting with a large dry skillet, over medium heat. Spread the almonds in a single layer. Shake and stir the almonds constantly until the almonds are golden and fragrant, about 5 minutes.*
- Add 2 tablespoons of butter and the olive oil into a large skillet over medium heat. Add the sliced mushrooms and green beans. Saute, stirring occasionally for about 15 minutes. The green beans should be bright green and tender.
- Season with salt and pepper. Mix to combine.
- Place the sauteed beans into a large casserole dish, and dot with the remaining butter. Finish the casserole with a squeeze of lemon and sprinkle the toasted almonds over the top beans. Cover with aluminum foil until ready to serve.