My motto is… Friends don’t let friends make Thanksgiving side dishes with canned soup! So, put down that can and make this absolutely delicious and easy from-scratch Cheddar Green Bean Casserole. It’s the perfect vegetarian make-ahead dish that will have everyone raving.
I originally shared this recipe on November 16, 2012. I have updated the images and some of the text today.
This recipe 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 sharp cheddar, a glaring omission in the original recipe! So really, it’s much better than the original!
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!
How To Make Cheddar Green Bean Casserole From Scratch
- 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.
- In goes a little sherry, which gives it that classic comfort food flavor.
- Next, 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.
- To the simmering sauce I added sharp cheddar cheese- look for the sharpest available. That will give you the most cheesy bang for your buck.
- Next the steamed fresh green beans go in. Using fresh 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 mushy Thanksgiving side dish.
- 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 before you serve it!
Don’t miss checking out a few of my other Thanksgiving favorites…
Easy Cheesy Stove-Top Butternut Squash
Delicata Squash with Thanksgiving Stuffing
Cornbread Stuffing with Apples and Pecans {Gluten Free Option}
Healthy Roasted Garlic Mashed Potatoes
Roasted Brussels Sprouts with Balsamic and Thyme
Put down that can and make this absolutely delicious and easy from-scratch Cheddar Green Bean Casserole. It’s the perfect vegetarian make-ahead dish that will have everyone at your Thanksgiving feast raving!
Ingredients
- 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 sharp cheddar, shredded and divided, 8-ounces
- 3 tablespoons dry breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon onion powder
Instructions
- 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.
Notes
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.
Here is the original image associated with this blog post.
Very cool!! Love that you included a film shot too!! Would love it if you could share this at Foodtastic Friday!
Great looking website……. Just looking at it makes me drool!! Bravo!!!!
That was my friend Mary who posted the comment. She’s bringing your dish to our Thanksgiving gathering.
This looks fantastic! I love how you changed the recipe, it definitely sounds for the better 🙂
Wow I wish I would have found your site prior to Thanksgiving. I will surly make this as a side for Christmas. I love Cabot cheese, I can’t wait to make this.
[quote name=Lisa]Wow I wish I would have found your site prior to Thanksgiving. I will surly make this as a side for Christmas. I love Cabot cheese, I can’t wait to make this.[/quote]Lisa,
I’m sure it will be just as happy to be a part of your Christmas spread as it would have been at Thanksgiving. I love Cabot too. We always have it in our cheese drawer. Always. We like to joke that an alarm goes off if it gets low. -K
[quote name=Dee]This looks fantastic! I love how you changed the recipe, it definitely sounds for the better :)[/quote]I tried the original recently, and I realized it is so incredibly salty. Plus I don’t like to think about the calories. I hope you like this one. The cheese does add something special for sure. Happy cooking.
[quote name=Mary]Great looking website……. Just looking at it makes me drool!! Bravo!!!![/quote]Drooling is encouraged;)
This looks so good and green bean casserole is one of my husband’s favorites! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
Sure Ruth, I would love if you shared a photo, and posted a link to my recipe. That would be great. Happy Thanksgiving to you. Please let me know when it is live and I would be happy to come by to see it:)
Hi Katie,
I would like to know how far in advance can you make this casserole. The recipe just says ” Prepare it through step five in advance, and then just pop it in the oven . . .”. We’re having Thanksgiving at my in-laws (3 hours from where I live, by car) and I would like to prepare as many dishes as I can in advance! Thank you! 🙂
You can make it up to one day ahead. Happy cooking Susy!
Thank you so much and have a wonderful Thanksgiving! 🙂
Made this last year for thanksgiving and it come out sooooo good! I misplaced the recipe and just looked for over an hour online trying to find it again, so glad I was able to. This recipe will be a tradition for us, the family was crazy over it 🙂 thank you!
Ashley, You probably won’t believe me when I say this, but it is true. That is the best comment I have ever gotten on a recipe before. Thank you soooo very much for coming by and letting me know. It means a ton to me.
That Cheddar Green Bean casserole looked so delicious, I couldn’t wait for Thanksgiving, It’s what I had for dinner and MMmmmmM MMMMmmm they were the best
What an honor Leslie. So glad you gave it a test run.
Better late than never- just made this casserole last night and it was wonderful! Peter wondered what brand of mushroom soup you used in the recipe (;-D). I am sure it will be even more delicious tonight. I did not use the seriously sharp cheddar and should have as it is only mildly cheese-y. Next time! Happy Thanksgiving to you all in the North Country.
I am so glad you both loved it. I thought of you as I passed your old house while we were in PA over the holiday this year. Enjoy the rest of your holiday season.
I won’t make any recipe that calls for a can of creamed anything! Love the fact that you toss the veggies with flour to get the benefits of a roux without the added fat! Brilliant! This is going to be a side at our Mahjong party this year.
That’s so great to hear Jeanne! Hope you enjoy it!
Okay. I am beyond impressed and I haven’t even tried this yet. Looks absolutely impeccable!
Thank you Karly. Let me know if you do try it!
This looks wonderful! I need a substitute for the flour and bread crumbs because several family members follow a gluten-free diet.
Thank you…
Hi Mimi: In step 4, add the broth and bring it to a simmer. Add a cornstarch slurry of 1 tablespoon cornstarch and 3 tablespoons water while stirring constantly. Once that thickens add the milk and continue with the recipe as stated. Note: I do not recommend making ahead if using cornstarch as it weakens after cooling and reheating. Ian’s makes a gluten-free panko that you can sub in for the wheat ones.
Thank you for your prompt and detailed reply, Katie. I often use coconut flour or almond flour rather than wheat. I assume they would alter the taste of the casserole, therefore your recommendation of corn starch.
Yes the cornstarch (though not healthy per se) is a great alternative in this case because it is neutral and acts as a stabilizer so the cheese and milk don’t break out of the sauce. Coconut flour and almond are great in baking but they do not have enough starch in them to sub in here. And yes- the flavor would be too strong. Interestingly, I am currently working on a soup recipe that is completely thickened with ground walnuts- it is divine! I need to play with the technique some more before I am able to say how it would work in a recipe like this.
ya for this from scratch recipe! Agree re: canned soup, thank you for this recipe!
Thanks so much Sabrina. Hope you enjoy the recipe! Have a great weekend.
Which type of sharp cheddar do you use? White or orange?
Here in Vermont most of the sharp cheddar is white, so that’s what I used, but either is fine. They are basically exactly the same except the orange has annatto added to it, which is just a natural plant-based color. I seem to remember that in general, west of the Mississippi sharp cheddar will be orange, and east of it- you’ll find white.