Green Bean Casserole

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A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner.

Green Bean Casserole can easily be doubled or tripled and made ahead of time. This classic holiday side dish pairs perfectly with other sides such as these Mashed PotatoesRoasted VegetablesBrussels Sprouts, and/or a Sweet Potato Casserole!

Ready-to-eat green bean casserole in a pan, showcasing its crisp top.

Green Bean Casserole

Green Bean Casserole has always been a staple at our Thanksgiving dinners, yet it’s a dish I’ve often skipped. The traditional version with canned green beans, cream of mushroom soup, and French-fried onions, popularized by Campbell’s® in 1955, isn’t my favorite.

However, I’m thrilled to share a new take on this classic recipe that has won me over. It’s a casserole I happily make room for on my Thanksgiving plate, alongside delicious Roasted Sweet Potatoes.

Fresh green beans being added to the casserole dish for the green bean casserole recipe.

Ingredients In Green Bean Casserole

  • Green Beans: The main ingredient, they provide texture and a fresh, vibrant flavor to the dish.
  • Butter and Flour: These are used to create a roux, which is the base for the sauce, adding richness and helping to thicken it.
  • Milk and Chicken Broth/Stock: They are combined with the roux to create a creamy sauce, with the milk adding creaminess and the broth bringing depth of flavor.
  • Sharp Cheddar and Parmesan Cheese: These cheeses add a tangy, savory flavor to the sauce, with Parmesan also adding a hint of saltiness.
  • Sour Cream: It enhances the creaminess and adds a slight tang to the sauce.
  • Chicken Bouillon Powder, Dijon Mustard, Onion Flakes, Parsley Flakes, Garlic Powder, Salt, and Pepper: These seasonings add complexity and depth to the flavor of the sauce.
  • Panko Crumbs: Used for the topping, they provide a crunchy texture contrast to the creamy green bean casserole when toasted in butter.

Cream sauce being poured over the other ingredients for this recipe.

How To Make Green Bean Casserole

  1. Prep the Beans: Preheat your oven to 375°F. Boil halved green beans for 3-5 minutes, then cool them quickly in an ice bath and dry them.
  2. Make the Sauce: In a pot, melt butter and whisk in flour to form a paste. Gradually add milk and chicken broth, whisking until smooth. Stir in Cheddar and half of the Parmesan until smooth, followed by sour cream, chicken bouillon, Dijon mustard, onion, parsley, garlic powder, salt, and pepper.
  3. Assemble: Place dried beans in a 9×13-inch dish. Pour the sauce over and stir to coat. Sprinkle with the remaining Parmesan.
  4. Prepare Topping: In a pan, melt additional butter and toast panko crumbs until brown. Sprinkle over the green bean casserole.
  5. Bake: Cover with foil and bake for 30 minutes until bubbly. Serve hot.

Cheese being generously added over the green beans in the casserole dish for the green bean casserole.

Variations

  • Bacon: Fry or bake bacon, dice, and sprinkle on top after baking.
  • Healthier Version: Use 1% milk and fat-free sour cream.
  • Mushrooms: Sauté up to 8 ounces of mushrooms and fold into the sauce.
  • Onion: Sauté thinly sliced yellow onion and fold into the sauce.
  • Gluten-Free: Use gluten-free panko and flour in this green bean casserole.
  • Vegetarian: Substitute chicken stock with vegetable stock and use vegetable bouillon powder.

QUICK TIP

Make sure the green beans are completely dry before adding them to the casserole dish. Wet green beans will make the casserole soggy and less flavorful.

Panko bread crumbs being toasted and sprinkled on top of the other ingredients.

STORAGE

Make Ahead Of Time And Storage

  1. Prep Casserole: Assemble the green bean casserole but don’t add toasted panko. Store cooled panko in a bag at room temperature.
  2. Refrigerate: Cover the casserole with plastic wrap and foil; refrigerate up to 24 hours.
  3. Bake: Let casserole sit at room temperature while preheating the oven. Add panko, cover with foil, and bake for 35-40 minutes until bubbly.

Storing Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently.

Freezing: Not recommended, as the sauce may become watery. More tips here if you choose to freeze.

Delicious green bean casserole served on a plate, ready to be enjoyed.

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Green Bean Casserole

4.58 from 14 votes
A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner.
Ready-to-eat green bean casserole in a pan, showcasing its crisp top.
Print Recipe

Green Bean Casserole

Ready-to-eat green bean casserole in a pan, showcasing its crisp top.
4.58 from 14 votes
A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner.
Course Side Dish, Vegetarian
Cuisine American
Keyword green bean casserole
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings (as a side)
Chelsea Lords
Calories 244kcal
Cost $5.12

Ingredients

  • 2 pounds washed and trimmed fresh green beans, halved
  • 3 tablespoons butter
  • 1/3 cup white all-purpose flour
  • 1 cup milk (1%, 2% or whole; I use 1%)
  • 2/3 cup chicken broth or chicken stock
  • 1 cup freshly grated sharp Cheddar cheese
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/2 cup sour cream (I use fat free)
  • 2 teaspoons chicken bouillon powder
  • 1 and 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon granulated onion flakes
  • 1 teaspoon EACH: dried parsley flakes, roasted garlic powder
  • salt and pepper, to taste

Topping

  • 2 tablespoons unsalted butter
  • 3/4 cup panko crumbs (next to breadcrumbs in grocery store)

Instructions

  • GREEN BEANS: Preheat the oven to 375 degrees F. Bring a very large pot of water to a rolling boil. While water is heating, wash and trim green beans. Halve the beans (make sure they're all bite-size). Add green beans to boiling water and boil for 3 to 5 minutes (3 minutes for al dente green beans (that have a good bite to them) and 5 minutes for softer beans) I like them at the 3-minute mark for a good chew in the final casserole. Although they're being baked later, they don't get too much softer after this initial boil. Fill a large bowl with ice. Drain beans, run under cold water, and then transfer to an ice bath to stop the cooking. Then drain out any ice and let beans dry. I dab with a paper towel until completely dry.
  • SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually whisk in flour until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while whisking. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and last remaining 1/3 cup milk. Whisk after each addition until completely smooth and sauce is thickened. Whisk in 1 cup of Cheddar cheese and 1/2 cup Parmesan cheese until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, granulated onion, dried parsley, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well).
  • ASSEMBLE AND BAKE: Add the dry green beans (if they're still wet, it will make the casserole soggy) to the base of a 9x13-inch ceramic casserole dish. Pour the sauce over everything and spread to evenly coat. Gently stir the beans into the sauce until well coated. Sprinkle the remaining 1/2 cup Parmesan cheese over top of sauced green beans. In a saucepan over medium high-heat, melt the 2 tablespoons butter. Add the panko and toast, stirring constantly, until the crumbs are light brown and toasted. Sprinkle this topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot.

Nutrition Facts

Serving: 8servings | Calories: 244kcal | Carbohydrates: 15.6g | Protein: 14.4g | Fat: 14.6g | Cholesterol: 34.1mg | Sodium: 510.9mg | Fiber: 3.2g | Sugar: 5.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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13 Comments

  1. I have just finished making this and am putting it together in the fridge for tomorrow. The sauce is absolutely wonderful thank you so much we are looking forward to having it tomorrow for Thanksgiving. I followed the recipe exactly and didn’t change a thing it is so good just the way it is thank you so much!

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