This post may contain affiliate links, read my disclosure policy for details.
Creamy and cheesy with a crispy onion topping, Cheesy Green Bean Casserole is made with fresh green beans, mushroom sauce, Monterey Jack, Parmesan, and French fried onions.
This Green Bean Casserole an easy side dish for family dinners, gatherings, and holiday meals. You can also prepare it ahead of time when planning a larger meal.
This dish pairs well with other classic side dishes, including Brown Sugar Glazed Carrots, Mashed Potatoes, and Au Gratin Potatoes. These are easy options when you need several sides for a family dinner or holiday meal. If you want something without cream, try this Garlic Parmesan Green Beans would be a great option.
Why This Side Dish Is A Holiday Favorite
- Creamy and cheesy. Fresh green beans are coated in a creamy mushroom sauce with melted Monterey Jack and Parmesan for a rich, savory finish.
- Great for holiday prep. You can prepare most of the casserole before the rest of the meal needs your attention.
- Feeds a crowd. It works well as a shareable side dish for family dinners, potlucks, and holiday gatherings.
Green Bean Casserole Ingredients
- Fresh green beans: Trim the ends before cooking. You can line up several beans and trim them at once to save time.
- Condensed cream of mushroom soup: Makes the creamy mushroom sauce quick to prepare. If you prefer to make the sauce from scratch, use the mushroom sauce from my Homemade Green Bean Casserole.
- Milk: Combines with the mushroom soup and cheese to create a smooth, creamy sauce.
- Seasonings: Garlic powder, paprika, salt, and black pepper add savory flavor to the casserole.
- Cheese: Monterey Jack melts smoothly into the sauce, while Parmesan adds savory flavor. You can use a different cheese if needed.
- French fried onions: Add a crispy onion topping without the extra work of frying onions at home.
*See the recipe card for full information on ingredients and quantities.
How to Make Cheesy Green Bean Casserole
Step 1: Prepare the oven and casserole dish. Preheat the oven to 350°F. Grease a 3-quart casserole dish and set it aside.
Step 2: Blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-5 minutes. Transfer them to a bowl of ice water to stop the cooking process, then drain and set aside.
Step 3: Prepare the cheese sauce. Add the condensed cream of mushroom soup and milk to a saucepan or pot over medium heat and bring to a simmer. Stir in the garlic powder, black pepper, salt, and paprika.
Step 4: Add the cheese. Bring the mixture to a simmer and add the grated cheese. Stir constantly until the cheese is completely melted.
Step 5: Coat the green beans. Pour the sauce mixture over the blanched green beans and toss until coated.
Step 6: Bake the casserole. Transfer the green beans and cheesy sauce to the prepared casserole dish, but do not add the onions yet. Bake for 20 minutes, or until warm and bubbly around the edges.
Step 7: Add the fried onions. Remove the casserole from the oven and top with the fried onions. Return it to the oven and bake for an additional 5-7 minutes.
Step 8: Cool and serve. Allow the casserole to cool for a few minutes before serving warm.
Tips For Success
- Drain the green beans thoroughly. Remove as much water as possible after the ice bath to prevent excess moisture from thinning the sauce.
- Grate the cheese from a block. Use freshly grated Monterey Jack and Parmesan for smoother melting and a creamier sauce.
- Keep the sauce at a gentle simmer. Avoid boiling it after adding the cheese, as high heat can affect the smooth texture of the sauce.
- Spread the green beans evenly. Arrange the coated beans in an even layer in the casserole dish to help them heat evenly.
Main Dishes to Serve with Green Bean Casserole
- Turkey: Roasted turkey, turkey breast, or turkey meatballs all pair well with green bean casserole. Try Roasted Turkey Breast or Garlic Butter Turkey Meatballs.
- Chicken: Roasted, baked, or grilled chicken works well with the creamy casserole. Oven Roasted Whole Chicken is a great choice for a family meal.
- Lamb: Lamb chops, roasted lamb, or grilled lamb are good options for dinner or special occasions. Serve Mediterranean Lamb Chops alongside the casserole for a flavorful main dish.
- Seafood: Salmon, cod, or shrimp all work well with the casserole. Greek Salmon is an easy seafood option for lunch or dinner.
- Beef: Steak, roast beef, or beef tenderloin can be served with green bean casserole. Pair it with Simple Skillet Ribeye Steak or Steak with Mushroom Sauce for a hearty main dish.
Frequently Asked Questions
Fresh green beans are recommended for this recipe because they hold their texture well after baking.
Monterey Jack, cheddar cheese, Gruyère, and mozzarella are good melting cheeses for green bean casserole, while Parmesan adds savory flavor. This recipe uses Monterey Jack and Parmesan, but other cheeses can be substituted based on preference.
Transfer the blanched green beans to a large bowl for the ice bath, then drain them thoroughly. Excess moisture can make the casserole watery. Let the beans drain well before combining them with the sauce.
Storing and Reheating
Store Cheesy Green Bean Casserole leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing is possible, but I do not recommend it.
To reheat, cover the casserole with foil and warm it at 350°F for 15-20 minutes, removing the foil for the last few minutes to crisp the onions. For individual portions, microwave for 1-2 minutes, or until heated through to 165°F.
Recipes for Your Next Family Meal
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Cheesy Green Bean Casserole
Equipment
- Oven-Safe Casserole Dish
Ingredients
- 1 lb fresh green beans, ends trimmed
- 10.5 oz condensed cream of mushroom soup
- 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°F. Grease a 3-quart casserole dish and set it aside.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-5 minutes. Transfer them to a bowl of ice water to stop the cooking process, then drain and set aside.
- Add the condensed cream of mushroom soup and milk to a saucepan or pot over medium heat and bring to a simmer. Stir in the garlic powder, black pepper, salt, and paprika.
- Bring the mixture to a simmer and add the grated cheese. Stir constantly until the cheese is completely melted.
- Pour the sauce mixture over the blanched green beans and toss until coated.
- Transfer the green beans and cheesy sauce to the prepared casserole dish, but do not add the onions yet. Bake for 20 minutes, or until warm and bubbly around the edges.
- Remove the casserole from the oven and top with the fried onions. Return it to the oven and bake for an additional 5-7 minutes.
- Allow the casserole to cool for a few minutes before serving warm.
Notes and Recipe Tips
- Drain the green beans well after the ice bath. Excess water can thin the sauce.
- Freshly grated Monterey Jack and Parmesan will melt more smoothly than pre-shredded cheese.
- 10.5 oz of condensed cream of mushroom soup is about 1 standard can.
- Add the French fried onions only during the final 5-7 minutes of baking to keep them crisp.
- To make ahead, assemble the casserole without the fried onions, cover, and refrigerate. Add the onions during the final 5-7 minutes of baking.
