James Van Der Beek’s One Pan Green Bean Casserole (Gluten Free)

From James Van Der Beek


  • 3 cans Libby’s Naturals Cut green beans (drained)

  • 2 cups chopped mushrooms

  • 1 cup sour cream

  • 1 tablespoon soy sauce

  • 2 tablespoons butter

  • 1 teaspoon thyme

  • 1 teaspoon sage powder

  • 1/3 cup minced shallots

  • 2 tablespoons minced garlic

  • 1 cup crispy shallots

  • 1.5 teaspoon salt

  • 1 teaspoon pepper

  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 375F
  2. Drain and rinse Libby’s canned green beans, set aside.
  3. In an oven safe skillet, melt butter over medium heat.
  4. Add shallots and garlic until fragrant, about 1 minute.
  5. Add in mushrooms, thyme, sage, salt and pepper and cook for 8-10 minutes, stirring every minute or so until the mushrooms have a nice color on them.
  6. Turn off heat and mix in soy sauce, sour cream, and shredded cheese.
  7. Add Libby’s green beans and stir to coat.
  8. Place oven safe skillet in the preheated oven and bake for 20 minutes.
  9. Remove from oven, add crispy onions and bake again for 5 minutes until onions are golden brown.
  10. Serve and enjoy!