Cheesy Green Bean Casserole
This cheesy green bean casserole is my go-to comfort food for holidays and chilly nights! It’s creamy, cheesy, and full of cozy flavor.
You get the crisp of fresh green beans, the melty cheese, and that crunch from French fried onions—YUM! It’s the dish that makes everyone gather ’round for seconds (or thirds).
The first time I made this for Thanksgiving, my cousin hugged the dish. Yep, that good. Whether you’re making it for a potluck or just a lazy Sunday, this dish never lets you down.
Why You’ll Love This Casserole
- It’s made from scratch with SO much fresh flavor.
- The creamy cheese sauce is absolutely out of this world.
- Crispy fried onions give it that perfect crunchy topping.
- This dish is super easy for anyone to make.
- It’s the best side dish for any holiday or dinner.
Ingredients You’ll Need
- Fresh green beans: You’ll want fresh, crisp beans for the best bite.
- Unsalted butter: This is the starting point for our yummy, rich sauce.
- Medium yellow onion: It gives the casserole a sweet, savory flavor base.
- Minced garlic: Because, let’s be honest, garlic makes everything better!
- All-purpose flour: This helps thicken our sauce into something truly creamy.
- Milk: I use whole milk for an extra-rich and luscious sauce.
- Chicken broth: This adds a deep, savory layer of flavor.
- Paprika: It adds a touch of warm color and sweet flavor.
- Ground black pepper: For just a little bit of gentle, peppery spice.
- Salt: You’ll add this to make all the other flavors pop.
- Sharp cheddar cheese: Get a block and shred it yourself for the best melt!
- Parmesan cheese: This adds a salty, nutty kick to our cheese blend.
- French fried onions: The CROWNING glory! You’ll need these for that classic crunch.
How to Make Cheesy Green Bean Casserole
Making this amazing dish from scratch is a piece of cake! Just follow these simple steps, and you’ll be golden.
Step 1: Blanch Your Beans
First, you’ll boil a big pot of salted water. Toss in 2 pounds of fresh green beans and cook for about 5 minutes until they’re bright green. Then, quickly move them to a bowl of ice water to stop the cooking.
Step 2: Sauté the Aromatics
In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 diced yellow onion and cook for 5-7 minutes until it’s soft. Then, stir in 2 cloves minced garlic and cook for one more minute until you can smell it.
Step 3: Make the Creamy Sauce
Sprinkle 1/4 cup all-purpose flour over the onions and stir for a minute. Slowly whisk in 1 1/2 cups of milk and 1 cup of chicken broth until it’s smooth. Let it bubble for a few minutes until it gets nice and thick.
Step 4: Get Cheesy
Turn off the heat. Stir in 1 teaspoon of paprika, 1/2 teaspoon black pepper, and salt to taste. Now for the best part! Add 1 1/2 cups cheddar and 1/2 cup Parmesan. Stir until it’s a gloriously melty, cheesy sauce.
Step 5: Mix It All Up
Gently fold your blanched green beans into that amazing cheese sauce. Make sure every single bean gets coated in goodness. Pour the whole mixture into your 9×13 baking dish and spread it out evenly.
Step 6: Bake to Perfection
Sprinkle the remaining 1/2 cup of cheddar cheese on top, followed by 1 1/2 cups of French fried onions. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until it’s bubbly and golden. Let it rest for a few minutes before you dig in. ENJOY!!!
Tips for the Best Green Bean Casserole
Want to make it EXTRA special? Here are a few little secrets I’ve learned along the way.
- Always use fresh green beans; their crisp texture is so much better than canned.
- Shred your own cheese! It melts way better than the pre-shredded kind.
- Don’t overcook your green beans in the first step, or they’ll get mushy.
- Taste your sauce before you add the beans and adjust the salt if needed.
- For extra crunch, add the fried onions during the last 5 minutes of baking.
Variations and Substitutions
Feel like mixing things up? GO FOR IT! This recipe is super flexible. Here are some fun ideas.
- Add some crispy, crumbled bacon on top for a smoky, savory flavor.
- Try using a mix of Gruyère or Monterey Jack cheese for a new taste.
- Toss in some sautéed mushrooms with the onions for an earthy flavor.
- Want a little heat? Add a pinch of red pepper flakes to the sauce.
- Use toasted, slivered almonds on top instead of fried onions for a fancy crunch.
Make-Ahead and Storage Tips
This is a great dish to prep ahead of time, which is a lifesaver during the holidays!
- You can assemble the full casserole one day ahead, but leave off the onions.
- Cover it tightly and store it in the refrigerator for up to 24 hours.
- When you’re ready, just top with onions and bake as directed (add 5-10 minutes).
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Just reheat your leftovers in the oven or microwave until they are warm.
FAQs
Can I use frozen green beans?
Yes, you totally can! Just make sure you thaw them completely and pat them very dry with a paper towel before you add them to the cheese sauce.
How do I make this vegetarian?
It’s super simple! Just swap the chicken broth for your favorite vegetable broth. The dish will still be just as delicious and full of savory flavor.
Can I use different cheeses?
Absolutely! This casserole is wonderful with Gruyère, smoked Gouda, or even pepper jack if you like a little spice. Have fun and experiment with your favorites!
My sauce isn’t thick enough. What do I do?
No worries! Just let it simmer on the stove for a few more minutes. The sauce will continue to thicken as it gently bubbles away on the heat.
Can I make this gluten-free?
You bet! Simply use your favorite gluten-free all-purpose flour blend instead of regular flour. It should work perfectly to thicken the sauce right up.
What to serve with cheesy green bean casserole?
It’s fantastic alongside holiday favorites like roasted turkey or a glazed ham. For a cozy weeknight meal, you absolutely can’t go wrong pairing it with a juicy steak or meatloaf.
Cheesy Green Bean Casserole
Ingredients
- 2 pounds fresh green beans (ends trimmed and cut)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 2 cups sharp cheddar cheese (shredded and divided)
- 1/2 cup parmesan cheese (grated)
- 1 1/2 cups French fried onions
- salt to taste
Instructions
- Prep and Blanch Beans: Preheat your oven to 375°F (190°C). Boil the green beans in salted water for 5 minutes in a big pot….Then transfer them to an ice bath to cool.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Cook the onion for 5-7 minutes until soft, then stir in the garlic for 1 minute.
- Make the Sauce: Stir in the flour, then slowly whisk in the milk and chicken broth. Simmer the mixture for a few minutes until it has thickened nicely.
- Add Cheese and Seasoning: Remove from the heat. Stir in paprika, pepper, salt, 1 1/2 cups cheddar, and all the Parmesan until it's melted and smooth.
- Combine and Assemble: Gently fold the drained green beans into the cheese sauce. Pour the mixture into a 9×13 casserole dish and spread it evenly.
- Top and Bake: Sprinkle the remaining 1/2 cup cheddar and all the French fried onions on top. Bake for 20-25 minutes until bubbly and golden brown.
Notes
- Using a block of cheese and shredding it yourself tastes best.
- Don’t skip the ice bath! It keeps the beans perfectly crisp-tender.
- You can easily make this vegetarian by using vegetable broth.
- Feel free to add cooked, crumbled bacon for a salty kick.
- This casserole is a perfect make-ahead dish for the holidays.
