Green Bean Casserole is quick, easy, and perfect for the holidays! This version swaps canned soup for a homemade cheese sauce, adding a fresh twist to a classic.
This dish is easy to double, triple, and make ahead.
The Best Green Bean Casserole
I can’t believe I’m admitting this, but Green Bean Casserole used to be a dish I’d skip. I’ve always had the classic version with canned green beans, cream of mushroom soup, and French-fried onions. Don’t get me wrong—it’s fine, but with a whole Thanksgiving spread, it just didn’t stand out. That is, until THIS Green Bean Casserole came along. I can’t get enough of it!
The fresh, creamy cheese sauce makes all the difference, yet it’s still so simple. It’s the perfect dish to wow your guests, and now Thanksgiving just isn’t the same without it.
Ingredients In Green Bean Casserole
- Green Beans: Boil for a few mins before adding.
- Butter and Flour: These are used to create the base for the sauce.
- Milk: Add gradually to ensure a smooth, lump-free sauce.
- Chicken Broth: Use vegetable broth for a vegetarian option.
- Cheddar and Parmesan: Freshly grate cheese for better melting and texture.
- Sour Cream: Fat-free sour cream works well here without sacrificing texture.
- Seasonings: Taste and adjust any to personal preference.
- Dijon Mustard: You won’t taste mustard itself; it just enhances the overall flavor.
- Panko Crumbs: Toast in butter until golden for extra crunch and flavor.
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.
How To Make Green Bean Casserole
- Prep the Green Beans: Boil until tender, cool in ice water, then dry well.
- Make the Sauce: In a pot, melt butter, stir in flour, and slowly mix in milk and broth. Add cheeses, sour cream, and spices until smooth.
- Assemble: Mix green beans with sauce in a baking dish, add Parm on top.
- Add Topping: Toast panko in butter, sprinkle over the casserole.
- Bake: Cover with foil and bake for 30 minutes, until bubbling. Serve hot.
Variations
Switch Things Up
- Bacon: Cook bacon (fry or bake), chop, and add on top after baking.
- Lighter Version: Use 1% milk and fat-free sour cream.
- Mushrooms: Cook up to 8 ounces of mushrooms and mix into the sauce.
- Onion: Cook thinly sliced yellow onion and mix into the sauce.
- Gluten-Free: Use gluten-free breadcrumbs and flour.
- Vegetarian: Swap chicken stock for vegetable stock and use vegetable bouillon powder.
Storage
Make Ahead And Storage Tips
- Prep: Put the casserole together without the panko. Store cooled panko in a bag.
- Refrigerate: Cover the casserole with plastic wrap and foil; store in the fridge for up to 24 hours.
- Bake: Bring to room temperature, add panko, cover with foil, and bake for 35-40 minutes until bubbly.
Leftovers: Store in a sealed container in the fridge for up to 3 days. Reheat slowly.
Freezing: Not advised, as the sauce can get watery.
More Holiday Favorites
- Winter Fruit Salad with simple poppy seed dressing
- Frog Eye Salad “dessert” salad
- Cranberry Sauce with Crock Pot Turkey
- Dinner Rolls no-knead
- Mashed Potatoes rich and creamy
Green Bean Casserole
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.
Equipment
- Large pot
- 9 x 13-inch baking pan ceramic casserole dish
- Small pot
Ingredients
- 2 pounds washed and trimmed fresh green beans halved
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup milk 1%, 2% or whole; I use 1%
- 2/3 cup chicken broth or chicken stock
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly grated Parmesan cheese divided
- 1/2 cup sour cream I use fat free
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon granulated onion flakes
- 1 teaspoon dried parsley flakes
- 1 teaspoon roasted garlic powder
- Salt and pepper to taste
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko breadcrumbs next to breadcrumbs in grocery store
Instructions
- Green Beans: Preheat oven to 375°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 3–5 minutes (3 minutes for al dente (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 being baked later, they don’t get much softer after this boil. Fill a large bowl with ice. Drain beans, run under cold water, and 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 1 minute to cook out the raw flour taste, then gradually add 1/3 cup of the milk, whisking constantly. Gradually add 1/3 cup chicken broth/stock while whisking. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and remaining 1/3 cup milk. Whisk after each addition until completely smooth and sauce is thickened.
- Whisk in the Cheddar and 1/2 cup Parmesan until completely smooth. Add 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 adds a good amount of saltiness as well).
- Add the dry green beans (if they’re still wet, it will make the casserole soggy) to a 9×13-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 over the sauced green beans. In a small pot over medium high-heat, melt the 2 tablespoons butter. Add panko and toast, stirring constantly, until 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.
Recipe Notes
Storage: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly. I wouldn’t recommend freezing.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 15.6g | Protein: 14.4g | Fat: 14.6g | Cholesterol: 34.1mg | Sodium: 510.9mg | Fiber: 3.2g | Sugar: 5.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Can this be prepared ahead of time without the breadcrumbs and bake later in the day? Thank you. It sounds amazing.
Absolutely! Without the breadcrumbs being added it’s a great make-ahead dish! 🙂
I know some people hate green bean casserole, but I love it. Yum!
I know what I will be making with dinner tomorrow! This looks so light and flavorful! Yum!
We love this creamy green bean casserole! Thank you!
I’m so happy to hear this!! Thanks so much! 🙂
Can’t beat a classic like this but it was SO MUCH better because it was homemade! Loved it!
My family loves green bean casserole and they absolutely loved this!
The perfect green bean casserole.
hey girl this looks really good!
Thank you Shawnna!
WOW!!!!! this looks absolutely stunning Chelsea, so creative and yummy 🙂