Creamy Cheddar Green Bean Casserole with Crispy Onions Recipe
Introduction
This Green Bean Casserole is a comforting classic made from scratch with fresh green beans and a creamy, cheesy mushroom sauce. It’s perfect as a hearty side dish for family dinners or holiday gatherings, offering a delightful mix of textures and flavors.
Ingredients
- 1 ½ lbs. fresh green beans (washed; see notes for frozen or canned)
- ½ teaspoon baking soda
- 2 Chicken bouillon cubes
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon each: onion powder, dried parsley, mustard powder
- ¼ teaspoon each: salt, pepper
- 8 oz. baby bella or white button mushrooms (+ a pinch of salt for cooking)
- 3 cloves garlic (minced)
- 5 tablespoons butter (divided)
- 3 tablespoons flour
- 3 tablespoons Parmesan cheese (grated)
- 2 ¼ cups cheddar cheese (shredded)
- 1 ½ cup crispy fried onions
Instructions
- Step 1: Begin by boiling water in a large soup pot or Dutch oven. Once boiling, add the baking soda and chicken bouillon cubes.
- Step 2: Add the fresh green beans and boil for 5 minutes. Be careful not to overcook; they should be tender but still crisp. Drain and rinse with cold water, then spread on a clean dish towel to dry.
- Step 3: Preheat your oven to 375°F (190°C).
- Step 4: In a medium measuring cup, combine chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Set aside.
- Step 5: Dice the mushrooms and cut the blanched green beans into halves or thirds.
- Step 6: Using the same pot, melt 3 tablespoons of butter over medium heat. Add the mushrooms, garlic, and a pinch of salt. Cook for 4-5 minutes, stirring frequently until the mushrooms are tender.
- Step 7: Add the remaining butter and flour to the pot. Cook and stir for 2 more minutes to form a roux.
- Step 8: Gradually pour in the chicken broth mixture in small splashes, stirring constantly to keep the sauce smooth and prevent lumps.
- Step 9: Bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 4-5 minutes until thickened, stirring occasionally. Remove from heat as it will thicken further while standing.
- Step 10: Stir in the Parmesan cheese, half of the cheddar cheese, and half of the crispy fried onions. Add the cut green beans and mix carefully to combine.
- Step 11: Transfer the mixture to a lightly greased baking dish (9×13-inch works well). Top with the remaining cheddar cheese and crispy fried onions.
- Step 12: Bake uncovered for 20 minutes or until the topping is bubbly and golden brown. Serve hot and enjoy!
Tips & Variations
- Use frozen or canned green beans if fresh aren’t available, but reduce boiling time to prevent mushiness.
- For a vegetarian option, substitute vegetable broth and omit chicken bouillon cubes.
- Add a dash of smoked paprika or cayenne pepper to the sauce for a subtle smoky kick.
- Swap cheddar for Gruyère or mozzarella for a different cheese flavor.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness of the topping. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen or canned green beans instead of fresh?
Yes, you can use frozen or canned green beans. If using frozen, thaw and drain them well before proceeding, and reduce boiling time slightly. For canned, rinse thoroughly to remove excess salt.
How can I make this dish vegetarian?
To make this casserole vegetarian, replace chicken broth with vegetable broth and omit the chicken bouillon cubes. This will keep the dish flavorful without using animal products.
PrintCreamy Cheddar Green Bean Casserole with Crispy Onions Recipe
A classic Green Bean Casserole recipe featuring fresh green beans cooked to tender-crisp perfection, combined with a savory creamy mushroom sauce enriched with Parmesan and cheddar cheeses, topped with crispy fried onions for a delightful crunch. Perfect as a comforting side dish for family dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 1 ½ lbs. fresh green beans (washed)
- 8 oz. baby bella or white button mushrooms
- 3 cloves garlic (minced)
Seasonings and Broth
- ½ teaspoon baking soda
- 2 Chicken bouillon cubes
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch of salt for cooking mushrooms
Dairy and Fats
- 1 cup half and half
- 5 tablespoons butter (divided)
- 3 tablespoons Parmesan cheese (grated)
- 2 ¼ cups cheddar cheese (shredded)
Other
- 3 tablespoons flour
- 1 ½ cup crispy fried onions
Instructions
- Boil the Green Beans: Begin by bringing a large soup pot or Dutch oven filled with water to a boil. Add the baking soda and chicken bouillon cubes to the boiling water. Then add the fresh green beans and boil them for 5 minutes, carefully timing to avoid overcooking. The beans should be softened but still retain a firm shape.
- Drain and Cool: Drain the green beans thoroughly and rinse them with cold water to stop further cooking. Spread the beans on a clean dish towel to dry completely.
- Preheat Oven: Preheat your oven to 375° F (190° C) to prepare for baking the casserole later.
- Prepare Broth Mixture: In a medium measuring cup with a spout, combine the chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Stir well and set aside.
- Prepare Vegetables: Dice the mushrooms and cut the blanched green beans into halves or thirds for even distribution in the casserole.
- Sauté Mushrooms and Garlic: Using the same pot where you boiled the green beans, melt 3 tablespoons of butter over medium heat. Add the diced mushrooms, minced garlic, and a pinch of salt. Cook for 4 to 5 minutes, stirring continuously, until mushrooms release their moisture and soften.
- Make Roux: Add the remaining 2 tablespoons of butter and the flour to the mushroom mixture. Cook and stir for an additional 2 minutes to create a roux base, which will thicken the sauce.
- Add Broth Slowly: Slowly add the prepared broth mixture in small splashes to the roux while stirring constantly. This slow addition helps prevent the sauce from breaking and ensures it thickens evenly.
- Simmer Sauce: Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble gently for 4 to 5 minutes, stirring occasionally, until the sauce reaches the desired thickness. Remove from heat; it will thicken further as it stands.
- Combine Ingredients: Stir in the grated Parmesan cheese, half of the shredded cheddar cheese, and half of the crispy fried onions into the sauce. Then fold in the green beans, mixing everything evenly.
- Assemble Casserole: Transfer the mixture to a lightly greased 9×13-inch (or similar size) baking dish. Sprinkle the remaining shredded cheddar cheese and crispy fried onions evenly on top.
- Bake: Place the casserole uncovered in the preheated oven and bake for 20 minutes, or until the top turns golden brown and bubbly. Remove from oven and serve warm.
Notes
- For convenience, frozen or canned green beans can be used; adjust blanching time accordingly to prevent mushiness.
- Rinsing the green beans with cold water after boiling halts cooking and helps maintain their bright green color and crisp texture.
- Adding chicken bouillon to the boiling water enhances the green beans’ flavor deeply.
- Slowly adding broth to the roux is critical to avoid lumps and ensure a smooth, creamy sauce.
- If you prefer a vegetarian version, use vegetable broth and omit chicken bouillon.
- Crispy fried onions can be found pre-made at most grocery stores or made at home by frying thinly sliced onions.
Keywords: green bean casserole, holiday side dish, mushroom sauce, cheesy casserole, comfort food
