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Cheesy Green Bean Casserole is a must for our holiday dinners! Creamy, crunchy, and loaded with cheesy flavors, this casserole is made from simple ingredients. It’s hearty, comforting, and it pairs well with roasted meats, making it a popular addition to holiday feasts.
Fresh green beans, cream of mushroom sauce and cheese, topped with crispy onions are baked together until hot and bubbly! This classic side dish is a must for your holiday gathering. It’s so easy to make and can prepped ahead of time. When it comes to holiday side dishes, green bean casseroles are right up there with Brown Sugar Glazed Carrots, Mashed Potatoes, and Au Gratin Potatoes. They are such classics that everyone in my family has come to expect every year!
Why l Love this Recipe
- It’s so easy! While it looks and tastes impressive, it’s surprisingly easy to prepare. No need to be a gourmet chef to master this dish!
- Perfect for a crowd. You can easily double or triple this recipe for a larger gathering and it works as a side dish for various occasions, from weeknight dinners to Thanksgiving and Christmas feasts.
- Simple ingredients. You don’t have to get fancy with the ingredients so it’s quite budget-friendly.
Ingredients You’ll Need
- Fresh green beans: be sure to trim the ends of the beans. You can line them all up and slice them at once.
- Condensed cream of mushroom soup: to make things easier, we use condensed cream of mushroom soup instead of making a mushroom sauce. But you can always make the mushroom sauce from scratch by making the sauce in this recipe Homemade Green Bean Casserole.
- Milk: to make a creamy cheese sauce.
- Seasoning: I season the green bean casserole with garlic powder, paprika, salt, and pepper.
- Cheese: I use Monterey jack cheese and parmesan cheese. Feel free to use a different cheese if you don’t have Monterey jack or parmesan cheese on hand.
- French fried onions: it’s so much easier to use this than fry your own at home.
How To Make Green Bean Casserole
Step 1: Prepare the equipment: Preheat the oven to 350 F. Grease a 3 qt. casserole dish and keep it aside.
Step 2: Blanch the green beans: Bring a large pot of salted water to boil, blanch the green beans for 3-5 minutes and transfer them to an ice bath to stop the cooking process. Set aside.
Step 3: Make the cheese sauce: Heat a heavy bottom saucepan with condensed cream of mushroom soup and milk on a medium flame. Bring to simmer. Stir in the spices; garlic powder, pepper, salt, and paprika. Simmer for a couple of minutes and then add the grated cheese. Stir until the cheese is completely melted into a cheese sauce.
Step 4: Coat the green beans: Pour the saucy mixture over the blanched green beans. Toss to combine.
Step 5: Bake the green beans: Transfer everything into the prepared casserole dish (do not add the onions yet) and then bake for 20 minutes or until warm and bubbly around the edges. Then add the fried onions on top and bake for another 5 to 7 minutes.
Step 6: Remove from the ocen and allow the dish to cool off for a few minutes and then serve.
Recipe Tips
- Green Beans: Fresh green beans are recommended for this recipe because it stays crisp but tender at the same time.
- Crispy Fried Onions: Do not skip the fried onions. I adds flavor and crunchiness to the recipe.
- Onions: Do not add in the begining. This casserole requires 20 minutes of cooking without the fried onions first, and then 5-7 minutes with the fried onions on top. If you put them before, they will burn.
- Blanching: Don’t skip this step. This halts the cooking process of the beans so they don’t get soft and presrves their bright green color.
Reheating and Storage
Storing: Store any leftovers in an airtight container and keep refrigerated for 3 days
Freezing: I do not recommend freezing this dish, not before cooking or after cooking. The texture of the green beans and the sauce will change.
Reheating: If you’re just reheating a portion for one, reheat only the portion you need in the microwave for 30 seconds at a time until warmed through. If you are reaheating the whole casserole dish, preheat the oven to 350 F, cover the dish with foil wrap and reheat until warmed through. It may take up to 15 minutes.
Recipe Variations
The cream: If you don’t have cream of mushroom soup in hand, you can make my classic Homemade Green Bean Casserole recipe from scratch instead and add cheese to the recipe.
Mushrooms: You can add more cooked mushrooms into the dish since the soup does not have enough mushrooms. This will also amplify the mushroom flavor if you like a bold mushroom flavor.
Bacon: I personally don’t eat bacon, but if you like bacon, you can add bacon bits to the recipe.
What to Serve with Green Bean Casserole
Green Bean Casserole is served as a side dish alongside roasted meats, especially during holiday feasts. Here are some recipes to serve it with:
- Mediterranean Lamb Chops
- Roasted Turkey Breast
- Oven Roasted Whole Chicken
- Garlic Butter Turkey Meatballs
Frequently Asked Questions
Yes, you can prepare it the day before and cook the next day. Once you prep it, cover with alluminun foil wrap and store in the fridge. Make sure to let it cool to room temp before baking.
I am not a fan of canned vegetables at all. Using canned for this recipe will totally change the texture of the beans. Bypassing fresh beans will end up with a different result.
I do not like using frozen beans for this recipe but if it’s all you got, you can use that. Keep in mind that you will need to thaw and drain all the liquids before preparing the recipe.
More Thanksgivng Recipes
Green Bean Casserole is a preffered side dish, particularly during Thanksgiving and other holiday occasions. It’s hearty and comforting nature makes it a crowd-pleaser, and it pairs well with many protein dishes like Lamb, Turkey, Beef and Chicken, making it a popular addition to holiday feasts.
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Cheesy Green Bean Casserole
Equipment
- Medium Baking Dish 3 quart
Ingredients
- 1 lb fresh green beans, ends trimmed
- 1 can condensed cream of mushroom soup, 10.5oz
- 1 cup milk, full fat
- 1 tsp garlic powder
- 1 tsp black pepper, fresh ground
- 1 tsp salt
- ½ tsp paprika
- 1 ½ cup monterey jack cheese, grated
- ¼ cup parmesan cheese, grated
- 1 cup french fried onions
Instructions
- Preheat the oven to 350 degree F. Grease a 3qt casserole dish and keep it aside.
- Meanwhile, bring a large pot of salted water to boil, blanch the green beans for 3-5 minutes and transfer them to an ice bath to stop the cooking process. Set aside.
- Over medium heat, add the condensed cream of mushroom soup and milk into a sauce pan or pot and bring to simmer. Stir in the spices; garlic powder, pepper, salt and paprika.
- Bring the mixture to simmer and add the grated cheese. Stir constantly, until the cheese is completely melted.
- Pour the saucy mixture over the blanched green beans. Toss together.
- Transfer the green beans along with the cheesy sauce into the prepared casserole dish. Do not add the onions yet. Bake for 20 minutes until warm and bubbly around the edges.
- Remove from the oven and add the fried onion on top and bake further for 5-7 minutes.
- Allow to cool for a few minutes and serve warm.
Notes
- Green Beans: Fresh green beans are recommended for this recipe because it stays crisp but tender at the same time.
- Crispy Fried Onions: Do not skip the fried onions. I adds flavor and crunchiness to the recipe.
- Onions: Do not add in the begining. This casserole requires 20 minutes of cooking without the fried onions first, and then 5-7 minutes with the fried onions on top. If you put them before, they will burn.
- Blanching: Don’t skip this step. This halts the cooking process of the beans so they don’t get soft and presrves their bright green color.
