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.
Table of contents
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.
FAQ’s and Expert Tips
Add an additional thickening agent like a roux or flour to absorb the extra liquid and cook a little longer to continue to reduce the sauce.
A cooked casserole can sit at room temperature for no longer than 2 hours and then needs to be covered with plastic wrap and placed in the refrigerator.
Yes! Just don’t add the breadcrumb topping until just before baking and remember it will take a little longer to bake.
Absolutely! In order to maintain the crispy topping it is best to reheat in the oven. Cover with foil to prevent too much browning.
Thanksgiving & Holiday Worthy Side Dishes
Make sure to check our our Thanksgiving Planner and be sure to save our perfect Roasted Turkey Recipe!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintGreen Bean Casserole with Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
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 1/2 pounds)
- 4 1/2 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 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
- 1/2 teaspoon paprika
- 1/4 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 7 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.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stove Top/Oven
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 190
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 10 g
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!
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!
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.
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.
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.
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! 🙂
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:)
[quote name=Mary]Great looking website……. Just looking at it makes me drool!! Bravo!!!![/quote]Drooling is encouraged;)
[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=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
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.
This looks fantastic! I love how you changed the recipe, it definitely sounds for the better 🙂
That was my friend Mary who posted the comment. She’s bringing your dish to our Thanksgiving gathering.
Great looking website……. Just looking at it makes me drool!! Bravo!!!!
Very cool!! Love that you included a film shot too!! Would love it if you could share this at Foodtastic Friday!