Cheesy Green Bean Casserole
A creamy, cheesy twist on a holiday classic featuring tender-crisp green beans in a rich mushroom sauce, topped with golden fried onions.
Ingredients
Blanch Beans
- 2 pounds fresh green beans trimmed and ends snapped
Sauce
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 0.25 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1.5 cups sharp cheddar cheese shredded
Topping
- 1 cup French fried onions
Instructions
Blanch Beans
- Bring a large pot of salted water to a boil. Add green beans and cook for 4 minutes. Drain and plunge into an ice bath; drain again.
Make Sauce
- Melt butter in the pot over medium heat. Add onion and cook 4 minutes until softened.
- Add mushrooms and cook 5 minutes until golden and any liquid has evaporated.
- Stir in garlic and cook 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth and cream. Simmer for 3–4 minutes until the sauce coats the back of a spoon.
- Season with salt, pepper, and nutmeg. Remove from heat; stir in cheese until melted.
Assemble & Bake
- Preheat the oven to 375°F. Stir the blanched green beans into the sauce and transfer to a greased 9×13-inch baking dish. Top with fried onions.
- Bake for 20–25 minutes until bubbling around the edges. Broil 1–2 minutes if desired for extra crispness. Let rest 5 minutes before serving.
Notes
Make sure to drain beans thoroughly after blanching to prevent a watery casserole.
Resting the casserole for 5 minutes before serving allows the sauce to thicken fully, giving it a velvety texture.