Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!
Reimagining the Green Bean Casserole Recipe
In my opinion, the classic green bean casserole recipe has become a bit tired over the years. The canned green beans were often mushy, and the canned soup lacked depth of flavor. I wanted to create a fresher, more flavorful version that would elevate this traditional dish. After much experimentation, I landed on this recipe, which features a combination of flavors and textures that will take your green bean casserole to the next level!
Why this recipe works
Here’s why I love this new version and think it’s the best green bean casserole recipe!
- Tender (not mushy) green beans. Steaming fresh green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
- Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
- Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
- Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
- Perfect for your holiday table.
- Make ahead. Prepare the components in advance and assemble just before baking.
- Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.
Ingredients in Homemade Green Bean Casserole Recipe
Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):
- Fresh green beans – you can substitute frozen if you can’t find fresh
- Butter – I use salted, but you can use unsalted
- Yellow onion
- Garlic cloves – can substitute garlic powder
- All-purpose flour
- Whole milk – you could substitute 2%
- Sharp Cheddar cheese
- Sour cream
- Dry sherry, optional
- Lemon zest
- Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
- Panko breadcrumbs – can also use homemade
- Fresh parsley
- Paprika
- Kosher or sea salt
- Ground black pepper
How to Make Green Bean Casserole with Cheese
Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):
- Prep oven and casserole dish.
Preheat oven to 350 degrees. Grease a 2 to 2 1/2-quart baking dish (for photo, I used an 8 by 12-inch oval dish). - Prep green beans.
Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside. - Cook onions and garlic for cheese sauce.
In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. - Make a white sauce.
Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. - Finish cheese sauce; add green beans.
Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth. Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish. - Make topping; bake casserole.
Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika. Sprinkle evenly over top of casserole. Bake until bubbly hot and browned on top, around 20 minutes.
Slow Cooker Green Bean Casserole Recipe (Variation)
To finish the casserole in a slow cooker:
- Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
- Cover and cook on high for 2 hours.
- Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
- Spoon green beans into a shallow serving dish and top with hot topping.
Stovetop Green Bean Casserole (Variation)
To finish the casserole on the stovetop:
- Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
- Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
- Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
- Spoon green beans into a shallow serving dish and top with hot topping.
Fresh Green Bean Casserole Tips
Here are my tips for ensuring your casserole comes out perfectly every time:
- Don’t overcook the green beans. Steam the beans just until they are crisp-tender to prevent them from becoming mushy in the cheese sauce.
- Dry the green beans after cooking and cooling. Remove the cooked green beans from the water bath and place them on paper towels to drain excess moisture, which can make the casserole runny.
- Don’t use packaged shredded Cheddar cheese. Grate it yourself. The additives in pre-shredded cheese can prevent it from melting properly and can diminish the flavor.
- Make sure the white sauce thickens before adding other ingredients. The sauce should be fairly thick before adding the cheese, sour cream, and other ingredients to prevent a watery casserole.
- Watch the casserole carefully when baking. Overcooking can lead to a dry casserole and a burnt topping.
Can Green Bean Casserole Be Made Ahead of Time?
Yes, it can be prepared earlier in the day, or up to 3 days ahead:
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.
Storage and Reheating
Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. Reheat in the microwave.
Green Bean Casserole FAQs
If baking in a 350-degree oven, cook the casserole for around 20 minutes. If on the stovetop, cook for around 15 minutes over medium-low heat. And, if in a slow cooker, cook on high for 2 hours.
To double my recipe, simply click on the “2X” button to the right of “scale” in the recipe card. This will give you the doubled ingredients. And, use one 4-quart or two 2-quart baking dishes.
You can use any shape 3-quart baking dish. I recommend a pan no more than 3 inches deep, so most of the beans are covered with the topping.
More Side Dishes for your Holiday Table
- Best Thanksgiving Sausage Apple Stuffing Recipe
- Pumpkin with Apple-Cashew Stuffing
- Quick Homemade Drop Biscuits
- Instant Pot Red Potatoes Recipe with Herb Butter
- Twice Baked Potatoes Casserole (or Golden Potatoes)
- Easy Corn Pudding Recipe
- Oven Roasted Carrots Recipe
- Roasted Carrot Soufflé
- Sausage, Butternut Squash and Yam Casserole
- Mashed Potatoes with Parsley and Chives
Fresh Green Bean Casserole Recipe with Cheese
Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
- 4 cups fresh green beans (around 1 1/2 pounds), stemmed and broken or cut into 1 to 2-inch pieces
- 3 tablespoons butter, divided use
- 1 1/2 cups chopped yellow onion
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
- 2 large garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated sharp Cheddar cheese
- 1/4 cup sour cream
- 1 tablespoon dry sherry, optional
- 1 teaspoon lemon zest
- 1/4 cup crispy shallots
- 1/4 cup Panko (or homemade) breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees. Grease a 2 to 2 1/2-quart baking dish.
- Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic, reduce heat to medium-low, and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color (12 to 15 minutes).
- Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens.
- Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.
- Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.
- Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika. Sprinkle evenly over top of casserole. Bake until bubbly hot and browned on top, around 20 minutes.
Notes
Slow cooker variation: instead of putting green bean-sauce mixture in a baking dish, place it in a slow cooker. Cover and cook on high for 2 hours. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.
Stovetop variation: Leave the green bean-sauce mixture in the skillet or sauté pan. Bring to a simmer over medium-low heat and cook until warmed through, around 15 minutes. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.
To prepare casserole earlier the same day: Follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
To prepare casserole up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepare
- Category: Holiday Side Dishes
- Method: Bake, Stovetop, or Sow Cooker
- Cuisine: American