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When crisp, tender green beans and crunchy bread crumbs collide in a creamy garlic sauce, you know you’ve got a new dinnertime win on your hands. And with ingredients that you’re likely to already have in your kitchen, this Cheesy Green Bean Casserole couldn’t be easier to get started.
Whether it’s the holidays or just an average weeknight, this green bean artichoke casserole is always welcome at our table. So, I love the addition of this casserole to our side dish lineup. That contrast of satisfyingly crisp vegetables and a smooth, creamy cheese sauce creates a side that’s great for every season.
Cheesy Green Bean Casserole
I love sides that are simple and easy to prepare, especially on those nights when I’m scrambling to get everything together. The green beans and breadcrumbs each only take a few minutes to prep. From there, it’s just a matter of gradually adding ingredients to the pot, and before you know it, you’ve got a versatile side to match any dinner!
When I say this is a showstopping flavor combination, I mean it. The green beans maintain their vibrant color and freshness, while the creamy cheese and crispy topping adds heartiness. And, the sauce holds everything together while it bakes in the oven, and adds more richness.
Ingredients and Substitutions
The Green Beans – Fresh green beans are the choice here. They stay crisp and bright under all that creamy sauce, which is exactly what you want in a hearty casserole like this one. Full-size frozen green beans are an acceptable substitute here, but please do not use canned green beans.
The Dairy – Milk and freshly shredded cheddar cheese help ensure that each bite will be creamy and smooth. Salted butter is also used for toasting the bread crumbs and garlic.
The Broth – You’re going to need chicken or vegetable broth to start building the foundation for the cream sauce.
Flour & Bread Crumbs – And we’re going to thicken that lovely cream sauce with a sprinkling of all purpose flour. For added crunch, we use bread crumbs for the topping.
Garlic – The casserole gets a sharp, flavorful kick, from freshly chopped garlic.
Paprika – When it’s time to add a hint of smokiness, a little paprika goes a long way.
Cayenne – Although technically it’s optional, cayenne pepper adds another layer of spicy flavor.
Salt & Pepper – I always use kosher salt and freshly ground black pepper in my cooking, unless specifically stated otherwise.
Notes on Equipment
- Medium skillet. I absolutely love this pan. It’s one of my favorite choices for cooking quick and easy skillet meals. The generous size and even heating make it ideal for everything from searing meats to simmering sauces. And, it goes from the stovetop to the oven like a total champ!
- Wooden spoon. The squared edge gets into the corners of the pan, which is where cream sauce burns first. This is a super sturdy, very handy tool, and I’ve had mine for 9 years now. It’s the first wooden spoon I tend to reach for. The squared-off edge is brilliant for scraping the corners of pots and pans, and the heft of the wood feels just right in your hand.
- Small bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
How to Make Cheesy Green Bean Casserole
Blanching the Green Beans
Preparing the Pot: I fill a large pot with water and set it on the stove over high heat.
Trimming the Green Beans: While the water comes to a boil, wash and trim the ends off the green beans.
Cooking: Add the green beans and salt to the boiling water and let them cook for 5-6 minutes. The beans should be bright green and crisp.
Preparing the Bowl: While the beans are cooking, I fill a large bowl with ice and water and set the bowl next to the stove.
Cooling the Beans: Using tongs, transfer the beans directly from the stove to the bowl of ice water.
Draining: Place a colander in the sink. After the beans have cooled, drain them in the colander.
Warming the Skillet: I warm a large skillet to medium-high heat on the stove.
Melting the Butter: You’ll need to melt a tablespoon of butter in the skillet.
Toasting the Bread Crumbs: Add the bread crumbs to the skillet and toss to coat. Let the crumbs sauté until toasted and golden in color, stirring frequently, then transfer to a plate.
Making the Casserole
Preheating the Oven: I warm the oven to 350°F.
Chopping the Garlic: Finely chop the garlic.
Melting the Butter: In the same skillet you used for the bread crumbs earlier, melt the remaining butter.
Sautéing the Garlic: I add the garlic to the pan and sauté until fragrant, about 30 seconds.
Sprinkling with Flour: Sprinkle the flour over the garlic and let cook for a few moments.
Adding the Liquids: Slowly pour the broth into the skillet, whisking constantly. Then, I slowly add the milk, while I continue to whisk.
Simmering: I reduce the heat to medium and let the sauce simmer until it thickens, about 2-3 minutes.
Adding Cheese: You’ll add about half the cheese and stir until melted.
Seasoning: Remove from the heat and stir in the salt, pepper, paprika, and cayenne. Taste and adjust seasonings as desired.
Mixing: Place the green beans in a 9×13 baking dish, spreading them out in an even layer.
Pouring the Sauce: Now I pour the cream sauce evenly over the green beans.
Topping: Top with the remaining cheese and bread crumbs.
Baking: After topping, you will transfer the baking dish to the oven and bake for 15-20 minutes.
Serving: Serve warm.
Expert Tip
When blanching vegetables for a casserole like this one, we are doing this to lock in their bright color and also to retain their crisp-tender texture and prevent soggy vegetables. I like to taste the green beans at this point to make sure they have a good crisp bite to them when they are done on the stove. They should still have a snap to them. I use tongs to plunge them directly from the boiling water into the ice water to halt the cooking process.
Preparing the Ice Bath – This is not the time to wait until things are needed. As soon as you get the green beans on the stove, set a timer for the 5 minutes and get that ice bath ready to go. I fill a large mixing bowl with half full of ice, add water over the ice and set that right next to the stove.
Whisking in Liquids – When you’re pouring the broth and milk into the skillet, make sure to stir at a steady pace until both are thoroughly combined. You’ll know the sauce is evenly mixed when the color and texture are consistent across the surface of the skillet.
Checking for Doneness – When the casserole has finished baking, the sauce should be bubbling around the edges and the cheese should be fully melted. The green beans should still be nice and crisp.
Serving Suggestions
This casserole would pair very well with these chicken thighs and roasted potatoes or with broccoli and cheese stuffed chicken breasts. And I’m thinking a zucchini meatloaf and some mashed sweet potatoes would be delicious with this too.
Storage & Reheating:
How to Store: I store any leftovers in an airtight container in the refrigerator. They’ll keep for up to 3 days, although in my house they’ll be lucky to make it past day one.
How to Reheat: You can warm individual portions in a microwave-safe dish in the microwave.
More Green Bean Recipes
Frequently Asked Questions
Did you grate your own cheese? Freshly grated cheese will melt smoothly into this sauce and the topping. Pre-shredded cheese is a guessing game and it often does not melt as nicely. Store-bought shredded cheese from a bag often fails to melt smoothly because manufacturers coat the pieces with anti-caking agents like cellulose, potato starch, or cornstarch to prevent it from clumping together in the bag.
Yes, this side will still taste good without the breadcrumbs. But, the breadcrumbs’ crunchiness and buttery flavor are an important part of what helps the casserole pop, so keep in mind that the casserole will be missing some of its intended taste/texture contrasts.
Unfortunately, canned green beans won’t work. They’ll be far too soft, and will break down even more in the oven.
After washing, trim the curly bits off the ends of the green beans, and remove any wilted or broken vegetables from the batch.
Cheesy Green Bean Casserole
Ingredients
- 2 pounds fresh green beans ends trimmed and chopped into 2-inch pieces
- 2 tablespoons kosher salt for cooking water
- 4 tablespoons butter divided
- ⅓ cup plain or Italian bread crumbs
- 6 cloves garlic minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper optional, adjust to taste
- ¼ cup all-purpose flour
- 1½ cups chicken broth or vegetable broth
- 1½ cups milk
- 2 cups freshly grated sharp cheddar cheese divided
Instructions
Blanche the Green Beans
- Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
- Fill a large bowl with ice water while the beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain the beans again in the colander.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
Make the Casserole
- Preheat the oven to 350°F. In the same skillet used for the breadcrumbs, melt the remaining 3 tablespoons of butter over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Sprinkle with flour and cook for a few moments, whisking constantly.
- Slowly add the broth while whisking constantly. Add the milk, while continuing to whisk constantly. Reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Add 1 cup of the cheese and stir to melt. Season with salt, pepper, paprika, and cayenne. Taste and adjust seasonings as desired.
- Place the green beans in a 9×13 baking dish and stir to mix. Pour the sauce over the vegetables. Top with the remaining cheese. Sprinkle with the toasted breadcrumbs. Bake for 15-20 minutes, until the sauce is hot and bubbling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
