I’ve always loved green bean casserole, especially during family gatherings that bring warmth and nostalgia to the table. When I first started cooking in the U.S., I wanted a version that felt homemade but was still quick enough for busy weeknights. This cheesy green bean casserole recipe has become my go-to comfort food—creamy, cheesy, and perfectly crispy on top.
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Why You’ll Love This Cheesy Green Bean Casserole
Whether it’s a holiday feast or a simple dinner, this cheesy green bean casserole hits all the right notes. I’m excited to share the ultimate guide to making the best cheesy green bean casserole ever. You’ll get both a foolproof from-scratch recipe, rich and creamy, and a super-fast shortcut version perfect for busy days. This casserole is a classic comfort food transformed with extra cheese, mushrooms, and that iconic crispy topping.
- Combines two great recipes in one: a from-scratch creamy delight and a quick version using canned soup.
- Extra cheesy and bubbly with a perfectly golden, crispy onion topping.
- Includes tips to avoid watery casseroles, ensuring your dish is thick and flavorful.
- Completely customizable to match your taste, whether with different cheeses or creative toppings.
Knowing your ingredients helps you make the best cheesy green bean casserole possible. I’ll break down the key components so you can feel confident choosing the right ones.
Choosing Your Beans: Fresh vs. Frozen vs. Canned
- Fresh green beans offer the best texture and vibrant flavor but require trimming and blanching. They provide a tender-crisp bite perfect for this casserole.
- Frozen green beans are convenient and still deliver good flavor, but they can be a bit waterier. Thaw and drain well before using to avoid sogginess.
- Canned green beans are the quickest option but tend to be softer and more watery—best for quick casseroles where speed is key. Drain thoroughly before adding.
The Best Cheeses for a Gooey, Flavorful Casserole
While cheddar is my trusty classic for its sharpness and meltability, consider mixing in:
- Gruyère, for a nutty, sophisticated flavor that melts smoothly.
- Monterey Jack, which melts beautifully for that perfect gooey texture.
- Provolone, which adds a mild smoky note without overwhelming the dish.
For the ultimate cheese pull, try blending cheddar with a bit of Gruyère and Monterey Jack.
Ingredients You’ll Need
For the Quick & Easy Casserole (Under 45 mins)
- 4 cups green beans, ends trimmed and long ones cut in half
- 1 can chicken broth
- 2 tablespoons butter
- 1 (4-ounce) package white mushrooms, sliced
- 1 can condensed cream of mushroom soup
- 1/3 cup milk
- 1 teaspoon soy sauce
- 1 1/2 cups shredded cheddar cheese
- 1 (6-ounce) can French-fried onions, divided
For the From-Scratch Casserole
- 4 cups green beans, ends trimmed and cut
- 2 tablespoons butter (plus extra for sauce)
- 1 (4-ounce) package white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup milk or cream
- 1 teaspoon soy sauce
- 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère)
- 1 (6-ounce) can French-fried onions, divided
- Salt and pepper to taste
I love giving you options—whether you want the richness and taste of a homemade sauce or the quick convenience of canned soup. Here are both methods to suit your mood and schedule.
Method 1: The From-Scratch Cheesy Green Bean Casserole
- Prepare the green beans: Blanch green beans in boiling water for 5-6 minutes until tender-crisp. Drain and set aside.
- Brown the mushrooms: Melt 2 tablespoons butter in a skillet over medium heat. Add sliced mushrooms and cook until golden brown, stirring occasionally for 8-10 minutes.
- Make the roux: In a saucepan, melt 2 tablespoons butter. Whisk in flour and cook for 1-2 minutes until bubbling but not browned.
- Create the sauce: Slowly whisk in chicken broth and milk/cream. Cook until thickened and smooth, about 5 minutes. Add soy sauce, salt, and pepper.
- Combine ingredients: In a large bowl, mix green beans, mushrooms, creamy sauce, and 1 cup shredded cheese.
- Assemble the casserole: Transfer mixture to a greased 1 1/2-quart baking dish. Top with remaining cheese and half of the French-fried onions.
- Bake: Preheat oven to 350°F (175°C) and bake for 25 minutes. Then add the remaining French-fried onions on top and bake an additional 5 minutes until golden and bubbly.
Don’t forget to snap photos at each step to capture your delicious progress!
Method 2: The Quick & Easy Cheesy Green Bean Casserole
- Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer 10-12 minutes. Drain.
- Preheat oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
- Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
- In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, soy sauce, and pepper.
- Transfer mixture to prepared baking dish, top with remaining onions.
- Place in oven for 25-30 minutes, until bubbly and golden brown.
- Drain green beans thoroughly to avoid watery casseroles. Blanch fresh beans and drain frozen or canned ones well.
- Cook mushrooms until golden brown to reduce moisture and deepen flavor.
- Add cheese off the heat to prevent a greasy texture and encourage perfect melting.
- Use fresh French-fried onions at the end to keep them crisp and crunchy.
- For best texture, allow casserole to rest 5 minutes before serving to set up.
Cheesy Green Bean Casserole Variation
| Variation | How to Adapt |
|---|---|
| To Make it Gluten-Free | Use gluten-free flour or a gluten-free cream of mushroom soup. Use gluten-free fried onions too. |
| Creative Toppings | Try crumbled cooked bacon, panko breadcrumbs, or crushed Ritz crackers instead of fried onions. For another fantastic side dish idea, check out this easy cream cheese corn casserole. |
| Flavor Boosters | Add a pinch of nutmeg or garlic powder to the sauce. Mix different cheeses like Gouda or fontina for unique flavors. |
How to Make Ahead, Storing, and Reheating
- Make-ahead: Assemble casserole (without French-fried onions on top) up to 2 days in advance. Cover and refrigerate. Add onions and bake as usual, adding 5-10 extra minutes for cold casserole.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. For other freezer-friendly comfort food ideas, consider making an irresistibly creamy crockpot white chicken chili.
- Reheating: For best results, reheat in the oven at 350°F until warm and bubbly. Microwave works for quick reheats but may soften the crunchy topping.
Cheesy Green Bean Casserole
Ingredients
Equipment
Method
- Add green beans and chicken broth to a medium saucepan, add just enough water to cover, bring to a boil, then simmer 10–12 minutes; drain well.
- Preheat oven to 350°F (175°C) and lightly grease a 1 1/2-quart baking dish.
- Melt butter in a large skillet and sauté sliced mushrooms, stirring occasionally, until golden brown.
- In a large bowl, combine sautéed mushrooms, drained green beans, condensed cream of mushroom soup, milk, cheddar, 1/2 cup French-fried onions, soy sauce, and pepper to taste; mix until evenly coated.
- Transfer the mixture to the prepared baking dish and top with the remaining fried onions.
- Bake 25–30 minutes until hot, bubbly, and golden on top; let rest 5 minutes before serving.
Notes
Frequently Asked Questions
How do I make this cheesy green bean casserole without mushrooms?
Simply omit the mushrooms or substitute with sautéed onions or diced bell peppers for different flavor.
Can I double this recipe for a large crowd?
Absolutely! Double all ingredients and use a larger baking dish. Adjust baking time—add about 10-15 minutes and check for bubbling.
How do I prevent my casserole from being watery?
Drain and dry all beans well, cook mushrooms fully to reduce moisture, and avoid adding too much liquid in the sauce.
Can I use a different kind of cheese?
Yes! Experiment with cheeses like Gruyère, Monterey Jack, or Provolone for varied flavors and gooey textures.
Conclusion
This cheesy green bean casserole is a comforting crowd-pleaser whether you choose the creamy from-scratch sauce or the quick-and-easy canned soup method. Both deliver that perfect blend of cheesy, bubbly goodness with crispy onions on top. Are you Team From-Scratch or Team Quick-and-Easy? I’d love to know which one you tried! Leave a comment below and let me know how it turned out!
