Green Bean Casserole with Cheese

This absolutely delicious homemade Green Bean Casserole with Cheese is the perfect make-ahead dish that will have everyone raving. It is a from-scratch version of traditional green bean casserole that will be the star of your Holiday table. It is made with fresh green beans, creamy mushroom gravy, cheese and no canned soup!

I originally shared this recipe on November 16, 2012. I have updated the images and some of the text today.

The Best From-Scratch Green Bean Casserole {with Cheese!}

This recipe is a homemade twist on classic Green Bean Casserole. It tastes pretty similar to the real McCoy, except it doesn’t have canned cream of mushroom soup or the processed canned french fried onions like in the original recipe. In fact, it’s made entirely from scratch with sharp cheddar cheese which makes it even better!

Don’t let the fact that it’s from scratch scare you off. You can make it the day before Thanksgiving. I love my Simple Skillet Green Beans when I need to cook green beans quickly, but for a special occasion sometimes you want to pull out all the stops!

And yes, while it does take longer than opening cans, the final results are totally worth every minute! The creamy thick mushroom and creamy gravy, sharp cheddar cheese and crisp tender fresh beans topped with crunchy bread crumb topping is the ultimate holiday-worthy side and special occasion treat!

It really one of those make-every-year tradition-making recipes.

This is a holiday staple for my family – I love this healthier version!

~Jennifer

Ingredients Notes

• Green Beans – Using fresh tender green beans makes such a difference in the overall texture. You can really control the amount of crunch they have, so you won’t end up with a mushy Thanksgiving side dish.
• Extra Virgin Olive Oil and Unsalted Butter – Extra virgin olive oil has a higher smoke point than butter, so using a mix of the two to sauté the shallots lets you get that awesome butter flavor without burning.
• Shallots – Shallots add a mildly sweet and slight garlic flavor that is much less intense than onion.
• Fresh Mushrooms – Finely chopped Crimini or white fresh mushrooms are a classic ingredient that adds a delicious earthy flavor and meaty texture.
• Fresh Thyme – The floral herbal notes of fresh thyme will bring brightness to the dish.
• Dry Sherry – Adding this fortified wine will add great depth of flavor to the overall dish. A little bit goes a long way.
• All Purpose Flour – Dusting the veggies with flour is a great trick because it’s an easy way to thicken a sauce without making a roux, and it uses less fat overall.
• Chicken Broth or Vegetable Broth and Low Fat Milk – Using broth and low fat milk to make the sauce lightens a typically heavy sauce while still adding flavor and getting that creamy texture.
• Sharp Cheddar Cheese – Look for the sharpest cheddar available to get the most cheesy bang for your buck. Shredded cheese helps make a creamy sauce and adds an awesome tangy flavor to the sauce.
• Breadcrumbs – A crunch topping of breadcrumbs is a great replacement for those canned french-fried onions and add great flavor and additional crunch. Really the best texture!
• Seasonings – Paprika adds a smokiness and great color and onion powder adds a slight sharp sweetness to the bread crumbs and salt and black pepper enhance the flavor of the entire dish.

Step-By-Step Instructions For From Scratch Green Bean Casserole

Step 1: Heat oven, prepare the baking dish and steam the green beans.

Preheat oven to 425 degrees F. Coat a 2 1/2 quart baking dish with cooking spray. 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.

Step 2: Sauté the veggies and add the dry sherry.

Heat oil and butter in a large skillet, add shallots and cook until just starting to brown. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated. Add sherry and cook, stirring occasionally until the liquid has evaporated.

Step 3: Add the flour.

Sprinkle flour over the mushroom mixture and stir to coat.

Step 4: Add the broth and milk and thicken.

Add broth and milk and bring to a simmer stirring often until the sauce is thickened, about 5 minutes.

Step 5: Stir in the cheese and green beans.

Remove from the heat and stir in 1 ½ cups (6-ounces) cheddar. Add the green beans and stir to combine.

Step 6: Place in the prepared baking dish and top with cheese.

Transfer to the prepared casserole dish. Top with the remaining cheese.

Step 7: Make the breadcrumb topping.

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.

Step 8: Bake and serve.

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.