This absolutely delicious and easy Green Bean Casserole with Cheese is the perfect make-ahead dish that will have everyone raving. It is a homemade version of traditional green bean casserole that will be the star of your Holiday table. It is made with fresh green beans, 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.
Why We Love This Make Ahead Green Bean Casserole
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 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. The addition of cheese makes it really special. So really, it’s much better than the original and should be added to all of your holiday meals. The great thing is that it is definitely one of those easy side dish recipes that you’ll want in your repertoire.
Don’t let the fact that it’s from scratch make you think that this comfort food dish is hard to make. It really one of those easy recipes and the best green bean casserole recipe in my opinion! And it can be made the day before, so you’ll have extra time to focus on that bird.
Ingredients For Healthy Green Bean Casserole
- 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 This Recipe
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.
Additional Recipes To Try
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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!
Scale
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.
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
