This cheddar green bean casserole is a from-scratch version of the classic. Perfect for Thanksgiving or your holiday meal. And it’s vegetarian!
With Thanksgiving mere days away, I thought I better share this great make-ahead side I developed for Cabot Creamery Cooperative. It is a twist on the classic Green Bean Casserole. It tastes pretty similar to the real McCoy, except it doesn’t have canned soup or the processed canned fried onions. In fact, it’s made entirely from-scratch, then I added Seriously Sharp Cheddar, a glaring omission in the original recipe! So really, it’s much better than the original!
How To Make Cheddar Green Bean Casserole From Scratch
Now this Green Bean Casserole my friends, let’s talk about that!! Don’t let the fact that it’s from scratch make you think that its hard to make. It really isn’t!
To start I used a mix of oil and butter to cook the shallot. Then I added in the fresh chopped mushrooms to cook them down a bit. After hitting it with a little sherry, which gives it that classic comfort food flavor, I dusted the veggies with flour. I love that little trick because it’s an easy way to thicken a sauce without making a roux, and it uses less fat overall. Next comes the broth and milk.
Once it comes up to a simmer, you can add in the cheddar cheese and green beans. Before it goes into the oven I top the casserole with a mixture of breadcrumbs, oil and seasoning. The paprika gives the breadcrumbs a dark golden color that looks so indulgent!
When the casserole comes out of the oven, let it cool for a wee bit!
Here’s a link to the video of how to make the casserole.
It was a ton of fun, and I am so happy Cabot gave me the opportunity to do it.
A from-scratch version of classic green bean casserole with cheddar cheese added in. Perfect for Thanksgiving or your holiday meal.
- 6 cups green beans, trimmed and cut into 1-inch pieces (about 1 ½ pounds)
- 4 ½ teaspoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 3 shallots, minced
- 8-ounces Crimini or white mushrooms, finely chopped
- 2 teaspoons chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dry sherry
- 1/3 cup all-purpose flour
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1 cup low-fat milk
- 2 cups Cabot Seriously Sharp Cheddar, shredded and divided, 8-ounces
- 3 tablespoons dry breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- Preheat oven to 425 degrees F. Coat a 2 1/2 quart baking dish with cooking spray.
- Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Carefully remove steamer from the saucepan, to stop the beans from cooking further.
- Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add shallots and cook until just starting to brown, 2 to 3 minutes. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Add sherry and cook, stirring occasionally until the liquid has evaporated, 2 to 3 minutes.
- Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring often until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups (6-ounces) cheddar. Add the green beans and stir to combine. Transfer to the prepared casserole dish. Top with the remaining 1/2 cups (2-ounces) cheddar.
- Stir together the breadcrumbs and the remaining ½ teaspoon oil in a small dish. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
- Transfer the casserole to the oven and bake until bubbling and golden brown on top, 20 to 25 minutes. Allow to cool 15 minutes before serving.
0 g Added Sugar, 290 mg Cholesterol
To Make Ahead: Prepare it through step five in advance, and then just pop it in the oven when the Turkey comes out. Keep in mind, the casserole will take a little longer in the oven if it is cold when it goes in the oven.
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