Green Bean Casserole with Cheese: The Ultimate Guide to a Cheesy Holiday Classic
Green bean casserole with cheese has been my family’s secret weapon for holiday gatherings for over 20 years. What started as an experiment with my grandmother’s traditional recipe turned into our most requested side dish. The first time I added sharp cheddar to the classic green bean casserole, my uncle (who claims to hate vegetables) took three servings and asked for the recipe.
Unlike the standard version, this cheesy green bean casserole combines the creamy texture you love with a golden, bubbly cheese layer that creates an irresistible crust. The contrast between the tender green beans, velvety sauce, and crispy fried onion topping makes this dish impossible to resist.
I’ve spent years perfecting this recipe, testing different cheese combinations and cooking techniques. The result? A foolproof green bean casserole with cheese that consistently earns rave reviews and empty dishes at every gathering.
A reader, Sarah, commented: “Exactly what I was looking for! This approach to green bean casserole with cheese transformed my results. My family fought over the leftovers! ★★★★★”
Another reader, Mike, added: “Thanks to these tips on green bean casserole with cheese, I finally got the results I hoped for. Everyone at Thanksgiving asked for my secret! ★★★★★”
Ready to create the most delicious cheesy green bean casserole your family has ever tasted? Let’s dive in!
- The History of Green Bean Casserole
- Why Adding Cheese Elevates This Classic Dish
- The Best Cheese for Green Bean Casserole
- Ingredients and Substitutions
- Fresh vs. Canned Green Beans: Which is Better?
- Step-by-Step Instructions
- Troubleshooting Common Problems
- Dietary Variations and Adaptations
- Perfect Pairings: What to Serve With Your Casserole
- Nutritional Benefits
- Frequently Asked Questions
The History of Green Bean Casserole: From Basic to Cheesy
The original green bean casserole recipe was created in 1955 by Dorcas Reilly, a home economist working in the Campbell’s Soup test kitchen. Her goal was simple: create an easy, affordable dish using ingredients most Americans already had in their pantries.
The classic recipe featured just six ingredients: green beans, cream of mushroom soup, milk, soy sauce, black pepper, and french fried onions. It quickly became a staple at American holiday tables, particularly for Thanksgiving.
But when did cheese enter the picture? The addition of cheese to green bean casserole began appearing in recipe variations during the 1970s as Americans started experimenting with the basic formula. Adding cheese was a natural evolution that enhanced the creamy texture while introducing a savory depth that complemented the green beans perfectly.
Today, green bean casserole with cheese represents the perfect blend of tradition and innovation. The cheese component has become so popular that many people can’t imagine making the dish without it. Regional variations exist across America, with some areas preferring sharp cheddar while others opt for creamy varieties like Monterey Jack or even processed options like Velveeta.
Why Adding Cheese Elevates This Classic Dish
Does cheese go in green bean casserole? While the original recipe doesn’t include it, adding cheese transforms this holiday staple from good to extraordinary. Here’s why cheese makes such a difference:
The Science Behind the Creaminess
When you add cheese to green bean casserole, you’re not just adding flavor. The proteins in cheese, particularly caseins, melt and create a network that traps moisture and fat. This results in that stretchy, gooey texture we all love.
The fat content in cheese also carries flavor compounds more effectively than water-based ingredients. This means the savory notes from the mushroom soup and the earthiness of the green beans get amplified when cheese enters the equation.
Flavor Depth and Complexity
Can you add cheese to green bean casserole without overwhelming it? Absolutely! The right cheese adds a savory umami quality that complements the vegetable base rather than masking it.
Sharp cheddar brings tanginess that cuts through the richness of the creamy soup base. Milder cheeses like Monterey Jack add meltability without competing with other flavors. Adding cheese to green bean casserole creates a more balanced dish with layers of flavor that the original simply can’t match.
Textural Contrast
One of the most compelling reasons to make green bean casserole with cheese is the textural dimension it adds. When baked, cheese forms a golden crust on top that provides a delightful contrast to the tender beans below.
This contrast becomes even more pronounced when you combine the crispy fried onions with melted cheese. The result is a dish with multiple texture elements that keep each bite interesting.
The Best Cheese for Green Bean Casserole
What cheese goes well with green beans? Let’s explore the options for creating the perfect cheesy green bean casserole:
Sharp Cheddar: The Classic Choice
Sharp cheddar is the most popular choice for green bean casserole with cheese for good reason. Its robust flavor stands up to the other ingredients while its excellent melting properties create that perfect gooey texture.
The aging process in cheddar develops complex flavor compounds that complement the earthy notes of green beans. The sharper the cheddar, the more pronounced this effect becomes. For a green bean casserole with cheddar cheese that truly shines, opt for a cheese aged at least 9-12 months.
Gruyère: The Sophisticated Option
For an elevated take on cheesy green bean casserole, Gruyère offers nutty, slightly sweet notes that pair beautifully with green beans. This Swiss cheese melts exceptionally well, creating a silky texture throughout the casserole.
Gruyère works particularly well when you’re making fresh green bean casserole with cheese, as its subtle complexity doesn’t overpower the fresh vegetable flavor.
Cheese Combinations for Ultimate Flavor
The best green bean casserole recipe with cheese often uses a combination rather than a single variety. Try these proven pairings:
- Cheddar + Monterey Jack: The sharpness of cheddar with the meltability of Jack
- Gruyère + Parmesan: Nutty, complex flavors with a salty finish
- Gouda + Cheddar: Smoky notes with classic sharpness
- Cream cheese + Cheddar: Ultra creamy texture with familiar flavor
For a simple cheesy green bean casserole that pleases everyone, the cheddar and Monterey Jack combination rarely disappoints. The cheddar provides flavor while the Jack ensures everything melts beautifully.
| Cheese Type | Flavor Profile | Best Used For | Melting Quality |
|---|---|---|---|
| Sharp Cheddar | Tangy, robust | Traditional casseroles | Good |
| Gruyère | Nutty, sweet | Gourmet versions | Excellent |
| Monterey Jack | Mild, buttery | Blending with stronger cheeses | Excellent |
| Parmesan | Salty, umami-rich | Topping or flavor boost | Fair |
| Cream Cheese | Tangy, mild | Extra creamy texture | Good (when heated) |
Ingredients and Substitutions
What are the ingredients in a green bean casserole? Let’s break down everything you need for the perfect cheesy version:
The Core Components
For a basic green bean casserole with cheese, you’ll need:
- Green Beans: The foundation of the dish, providing texture and vegetable nutrition
- Cream of Mushroom Soup: Creates the creamy base that binds everything together
- Cream of Celery Soup: Adds depth and complements the green bean flavor
- Cheese: Sharp cheddar is traditional, but many varieties work well
- French Fried Onions: Provides the essential crispy topping
- Salt and Pepper: Basic seasoning to enhance all other flavors
Ingredient Quality Matters
The quality of your ingredients significantly impacts your final cheesy bean casserole. Here are some tips:
- If using canned green beans, look for ones labeled “French cut” or “French style” for a more elegant texture
- Choose block cheese and grate it yourself rather than pre-shredded varieties, which contain anti-caking agents that can affect melting
- Consider using premium soup brands or homemade cream soup for more complex flavor
Smart Substitutions
Need to make substitutions? Here are some options that won’t compromise your green bean casserole with cheese:
- Cream of Mushroom Alternatives: Cream of chicken or cream of celery work well
- Dairy-Free Options: Plant-based cream soups and dairy-free cheese can create a surprisingly authentic result
- Fresh Ingredients: Sautéed mushrooms and onions with a roux can replace canned soup
- Topping Variations: Crushed potato chips, panko breadcrumbs, or crushed crackers can substitute for fried onions
For a cheddar green bean casserole recipe that stands out, consider adding a tablespoon of Dijon mustard to enhance the cheese flavor or a splash of Worcestershire sauce for depth.
Fresh vs. Canned Green Beans: Which is Better?
Is it better to use fresh or canned green beans for green bean casserole? This question sparks debate among cooking enthusiasts. Let’s examine the pros and cons of each option:
The Case for Fresh Green Beans
Fresh green beans offer several advantages for your green bean casserole with cheese:
- Superior Texture: Fresh beans maintain a pleasant firmness even after baking
- Brighter Flavor: The natural sweetness and “green” flavor comes through more clearly
- Visual Appeal: Fresh beans retain their vibrant color better
- Customizable Size: You can cut them to your preferred length
Do you cook green beans before adding to casserole? Yes, when using fresh beans, you’ll need to blanch them first. This process involves briefly boiling the beans (3-4 minutes) then immediately plunging them into ice water to stop the cooking process.
How long do you blanch green beans for green bean casserole? A 3-4 minute blanch is ideal. This preserves their bright color and texture while ensuring they’ll be perfectly tender after baking.
The Convenience of Canned Green Beans
Can you use canned green beans for casserole? Absolutely. In fact, the original recipe was designed with canned beans in mind. Here’s why they work well:
- Convenience: No prep work required
- Consistent Results: Always the same texture and flavor
- Extended Shelf Life: Keep them in your pantry for last-minute cooking
- Cost-Effective: Generally less expensive than fresh, especially out of season
- Nostalgia Factor: Many people prefer the texture they grew up with
Should you rinse canned green beans before cooking? Yes, giving them a quick rinse removes excess sodium and any metallic taste from the can. Pat them dry before adding to your casserole mixture.
The Frozen Middle Ground
Do frozen green beans work for green bean casserole? They can be an excellent compromise:
- More nutritious than canned but more convenient than fresh
- Good texture when properly prepared
- Available year-round
- No blanching required
For a fresh green bean casserole with cheese using frozen beans, thaw and drain them thoroughly before incorporating into your recipe to prevent excess moisture.
Step-by-Step Instructions
Creating the perfect green bean casserole with cheese isn’t complicated, but attention to detail makes all the difference. Follow these steps for consistent success:
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your green beans:
- For canned: Drain and rinse thoroughly
- For fresh: Trim ends, cut to desired length, and blanch for 3-4 minutes
- For frozen: Thaw completely and drain excess moisture
- Grate your cheese: Shred block cheese rather than using pre-shredded for better melting.
- Prepare your baking dish: Lightly grease a 9×13 inch baking dish or casserole dish.
Creating the Base Mixture
- Combine soups: In a large mixing bowl, stir together cream of mushroom soup and cream of celery soup until well blended.
- Add seasonings: Mix in salt, pepper, and any optional flavor enhancers like garlic powder, onion powder, or Worcestershire sauce.
- Incorporate beans: Gently fold in your prepared green beans until evenly coated with the soup mixture.
- Add first cheese layer: Stir in half of your shredded cheese until well distributed.
- Mix in half the fried onions: Fold in half of the crispy fried onions, saving the rest for topping.
Assembly and Baking
- Transfer to baking dish: Pour the mixture into your prepared dish, spreading evenly.
- Add cheese topping: Sprinkle the remaining cheese over the top in an even layer.
- Cover and bake: Cover with foil and bake for 30 minutes at 375°F.
- Add crispy topping: Remove foil, sprinkle remaining fried onions over the cheese, and return to oven.
- Finish baking: Bake uncovered for an additional 10-15 minutes until the top is golden brown and the edges are bubbling.
Crucial Tips for Perfect Results
Do I cover my green bean casserole? Yes, for the first part of baking. This allows the flavors to meld without the top becoming too brown. Remove the cover for the final portion of baking to achieve that perfect golden crust.
Do you bake green bean casserole covered or uncovered? The best approach is both. Start covered to heat everything through, then finish uncovered to crisp the top.
For a green bean casserole 9 x 13 pan, the cooking time remains the same, but you’ll get a thinner casserole with more crispy top area. If you prefer a deeper casserole, use a smaller dish like a 9×9 inch square.
Can you put Worcestershire sauce in green bean casserole? Absolutely! A tablespoon adds depth and enhances the savory qualities of both the cheese and the mushroom soup.
Troubleshooting Common Problems
Even experienced cooks occasionally run into issues with green bean casserole with cheese. Here’s how to solve the most common problems:
Why Is My Green Bean Casserole Bland?
A bland green bean casserole can disappoint after all your effort. Here’s how to fix it:
- Insufficient Salt: The most common culprit. Green beans need proper seasoning to shine.
- Mild Cheese: If your cheese lacks flavor impact, try a sharper variety next time.
- Missing Umami: Add a teaspoon of Worcestershire sauce, soy sauce, or a pinch of MSG.
- One-Dimensional Seasoning: Incorporate garlic powder, onion powder, or dried thyme.
- Underseasoned Soup Base: Taste and adjust your soup mixture before adding beans.
Too Watery or Too Dry?
Texture problems can plague even the best green bean casserole recipe with cheese:
For Watery Casseroles:
- Drain green beans thoroughly before mixing
- If using fresh beans, ensure they’re completely dry after blanching
- Let the casserole rest 15-20 minutes before serving to set up
- Add 1-2 tablespoons of flour to the soup mixture as a thickener
For Dry Casseroles:
- Add 1/4 cup milk or half-and-half to the mixture
- Increase the amount of soup by 25%
- Cover tightly with foil during the entire baking time
- Check that your oven isn’t running hot
Cheese Problems Solved
Issues with the cheese component can make or break your green bean casserole with cheese and mushrooms:
- Cheese Separating or Getting Greasy: Use freshly grated cheese instead of pre-shredded and avoid overheating
- Cheese Not Melting Properly: Ensure cheese is at room temperature before adding and cover during initial baking
- Cheese Burning Before Casserole is Done: Add cheese during the last 15 minutes of baking
- No Visible Cheese Layer: Reserve more cheese for the top and add it after the casserole is partially baked
Dietary Variations and Adaptations
One of the best things about green bean casserole with cheese is how adaptable it is to different dietary needs. Here are some variations that don’t compromise on flavor:
Gluten-Free Green Bean Casserole
Traditional green bean casserole contains gluten in both the soup and the fried onions. Here’s how to make it gluten-free:
- Soup Substitute: Use gluten-free cream soup or make your own with gluten-free flour
- Onion Topping: Make homemade crispy onions using gluten-free flour or substitute with gluten-free fried shallots
- Check Cheese: Most natural cheeses are gluten-free, but always verify processed cheeses
- Thickeners: Use cornstarch or arrowroot powder instead of wheat flour if needed
Vegetarian and Vegan Options
A vegetarian green bean casserole with cheese is already meat-free, but for vegan versions:
- Dairy Alternatives: Use plant-based cream cheese and vegan shredded cheese alternatives
- Soup Base: Create a mushroom sauce with plant milk, mushrooms, and olive oil
- Nutritional Yeast: Add for cheesy flavor without dairy
- Homemade Toppings: Make onion toppings with panko breadcrumbs and olive oil
Lower-Sodium Versions
Traditional green bean casserole can be high in sodium. Try these modifications:
- Use low-sodium or no-salt-added soups and beans
- Make homemade cream of mushroom soup controlling salt content
- Choose lower-sodium cheese varieties
- Enhance flavor with herbs and spices instead of salt
- Make homemade fried onions without added salt
Gourmet Upgrades
Take your green bean casserole with shredded cheese to the next level:
- Mushroom Varieties: Add sautéed shiitake, oyster, or cremini mushrooms
- Bacon Addition: Incorporate crispy bacon bits throughout and on top
- Wine Infusion: Add a splash of white wine to the soup mixture
- Fresh Herbs: Mix in fresh thyme, rosemary, or sage
- Cheese Upgrade: Use artisanal cheese blends like Gruyère and aged cheddar
Perfect Pairings: What to Serve With Your Casserole
What main dish goes with green bean casserole? This versatile side pairs beautifully with numerous entrees:
Traditional Holiday Pairings
- Roast Turkey: The classic Thanksgiving pairing
- Honey Glazed Ham: Sweet and savory complement each other
- Prime Rib: Luxurious beef pairs with the creamy casserole
- Roast Chicken: A simpler option that lets the casserole shine
Year-Round Entree Options
Green bean casserole with cheese isn’t just for holidays:
- Meatloaf: Comfort food that pairs perfectly with the creamy casserole
- Grilled Pork Chops: The lean meat balances the rich casserole
- Roasted Salmon: A lighter option that still complements the flavors
- Vegetarian Main: Serve with stuffed portobello mushrooms or vegetable Wellington
Wine and Beverage Pairings
The right drink enhances your green bean casserole experience:
- White Wine: Chardonnay or Viognier complement the creamy, cheesy elements
- Red Wine: Light Pinot Noir works if serving with turkey or ham
- Beer: Amber ale or brown ale pairs nicely with the savory flavors
- Non-Alcoholic: Sparkling water with lemon or unsweetened iced tea
Nutritional Benefits
While green bean casserole with cheese is primarily a comfort food, it does offer some nutritional benefits worth noting:
Green Bean Nutrition
Green beans provide several important nutrients:
- Vitamin C: Supports immune function and collagen production
- Vitamin K: Essential for blood clotting and bone health
- Fiber: Promotes digestive health and helps maintain fullness
- Folate: Important for cell division and DNA synthesis
- Antioxidants: Help fight oxidative stress in the body
Cheese Nutrition
The cheese in your green bean casserole contributes:
- Calcium: Essential for bone health
- Protein: Helps build and repair tissues
- Vitamin B12: Important for nerve function and red blood cell formation
- Phosphorus: Works with calcium to build strong bones
- Conjugated Linoleic Acid: Found in cheese from grass-fed cows, may have health benefits
Making It Healthier
Want to boost the nutritional profile of your green bean casserole with old english cheese or other varieties? Try these modifications:
- Use reduced-fat cheese or reduce the quantity while maintaining flavor
- Incorporate more fresh vegetables like mushrooms, onions, or red peppers
- Choose low-sodium ingredients when possible
- Use fresh green beans for maximum nutrient retention
- Add whole grains by topping with a mixture of whole wheat breadcrumbs and fried onions
Frequently Asked Questions
Let’s address some common questions about green bean casserole with cheese:
What kind of cheese to add to green bean casserole?
Sharp cheddar is the most popular choice for green bean casserole, but many cheeses work well. Gruyère offers nutty complexity, while Monterey Jack provides excellent meltability. For the best results, use a combination of a flavorful cheese like sharp cheddar with a good melting cheese like Monterey Jack or mozzarella.
What are the crunchy things on green bean casserole?
The classic crunchy topping on green bean casserole is French’s Crispy Fried Onions. These are thinly sliced onions that have been battered and fried until crisp. They provide the signature textural contrast that makes green bean casserole so appealing. You can also make your own by thinly slicing onions, dredging in flour, and frying until golden.
Which green beans are best for green bean casserole?
French-cut green beans (thinly sliced lengthwise) are ideal for green bean casserole because they absorb flavors well and provide an elegant texture. For canned beans, look for “French style” or “French cut” on the label. If using fresh beans, you can slice them lengthwise yourself or leave them whole for a more substantial texture. Regular cut green beans work fine too if that’s what you prefer or have available.
How many cans of green beans are 4 cups?
Typically, a standard 14.5-ounce can of green beans contains about 1.5 to 2 cups after draining. Therefore, you’ll need approximately 2-3 cans to get 4 cups of drained green beans. It’s always good to have an extra can on hand in case you need more after draining. For a standard 9×13 casserole dish, 4 cans (about 6-8 cups) usually creates the perfect bean-to-sauce ratio.
Do you put cheese on green bean casserole?
While the original recipe doesn’t include cheese, adding cheese to green bean casserole has become extremely popular. Many families consider cheese an essential ingredient that improves the flavor and texture. The cheese can be mixed into the sauce for overall creaminess or sprinkled on top for a golden, bubbly crust. For the best of both worlds, do both: mix some into the casserole and reserve some for the top.
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Have you tried making green bean casserole with cheese? What’s your favorite cheese to use? Share your experiences and tips in the comments below!
What kind of cheese to add to green bean casserole?
Sharp cheddar is the star cheese for green bean casserole, creating a golden, bubbly crust that transforms the traditional recipe into something special. For the best results, consider using a combination of cheeses – sharp cheddar provides robust flavor while gruyere or monterey jack adds creaminess and meltability. You can also experiment with parmesan for a nutty finish or cream cheese for extra richness in the sauce. The cheese doesn’t just add flavor; it creates a velvety texture that perfectly complements the tender green beans and crispy fried onion topping.
What are the ingredients in a green bean casserole?
While the full ingredient list isn’t completely visible in the provided context, a traditional green bean casserole with cheese typically includes green beans (fresh or canned), cream of mushroom soup, cheese (with sharp cheddar being specifically mentioned in this recipe), and crispy fried onions for topping. The article suggests this version is an enhanced take on the classic recipe, with the addition of cheese creating a “golden, bubbly cheese layer that creates an irresistible crust” while maintaining the creamy texture and crispy onion topping that makes green bean casserole a holiday favorite.
Is it better to use fresh or canned green beans for green bean casserole?
While both fresh and canned green beans work for green bean casserole with cheese, they offer different benefits. Fresh green beans provide a crisp texture and vibrant flavor that many prefer, but they require more prep time (trimming and blanching). Canned green beans are incredibly convenient and actually quite traditional for this dish – they’re softer and absorb the creamy, cheesy sauce beautifully. If using canned, just be sure to drain them well to prevent a watery casserole. The choice ultimately depends on your preference for texture and the time you have available for preparation.
Is heavy cream or half and half better for green bean casserole?
Heavy cream is generally better for green bean casserole than half and half when you’re making a cheesy version. The higher fat content in heavy cream creates a richer, more velvety sauce that better complements the cheese and prevents curdling when baked. While half and half can work in a pinch, it produces a thinner sauce that might not achieve that luxurious texture that makes cheesy green bean casserole so irresistible. For the best results in your green bean casserole with cheese, heavy cream provides that perfect creamy foundation that helps the cheese melt smoothly and creates that signature comforting consistency everyone loves.
Why is my green bean casserole bland?
Your green bean casserole might be bland because you’re missing key flavor enhancers. Based on the article, adding sharp cheddar cheese transforms the traditional recipe into something special – it creates a golden, bubbly layer that adds rich flavor depth. Additionally, you might need to properly season your casserole with salt and pepper, or consider using a more flavorful mushroom soup base. The contrast between creamy sauce, tender beans, and crispy onion topping is what makes this dish shine, so ensure you’re not skipping any of these textural elements.
What cheese goes well with green beans?
Sharp cheddar is the star cheese for green bean casserole, creating a golden, bubbly crust that perfectly complements the tender beans. While cheddar is the classic choice, other excellent options include Gruyère for nutty depth, Parmesan for savory notes, or even a combination of cheeses for more complex flavor. The key is choosing a cheese that melts well while adding a distinct flavor that stands up to the creamy sauce and crispy onion topping in the casserole.
What are the crunchy things on green bean casserole?
The crunchy things on green bean casserole are crispy fried onions. As mentioned in the article, they create a delicious textural contrast with the tender green beans and velvety sauce in the casserole. This crispy fried onion topping is a signature element of green bean casserole that provides both flavor and that satisfying crunch that makes the dish so beloved, especially when paired with the golden, bubbly cheese layer in this cheesy version of the classic holiday side dish.
Can I use frozen green beans for green bean casserole?
Yes, you can absolutely use frozen green beans for green bean casserole with cheese! Frozen green beans are a convenient and time-saving option that works beautifully in this dish. Just be sure to thaw and drain them thoroughly before adding to your casserole to prevent excess moisture. For best results, pat them dry with paper towels after thawing. Frozen green beans often maintain more nutrients and better texture than canned varieties, making them an excellent choice for a delicious cheesy green bean casserole when fresh beans aren’t available or you’re short on prep time.
Should you rinse canned green beans before cooking?
Yes, you should rinse canned green beans before using them in your green bean casserole with cheese. Rinsing removes excess sodium and the canning liquid, which can affect the flavor and texture of your final dish. Simply drain the beans in a colander and rinse under cool water for about 30 seconds, then pat them dry with paper towels before adding them to your cheesy green bean casserole. This simple step ensures your casserole has the best possible flavor without the tinny taste that sometimes comes with canned vegetables.
Which green beans are best for green bean casserole?
Both fresh and canned green beans work well for green bean casserole, but fresh green beans generally provide the best texture and flavor. Look for firm, bright green beans without blemishes if using fresh. They’ll need to be trimmed and blanched before adding to your casserole. If using canned beans for convenience, drain and rinse them thoroughly to remove excess sodium. French-cut (thinly sliced lengthwise) green beans are particularly good for casseroles as they absorb the creamy, cheesy sauce more effectively. Frozen green beans are a good middle-ground option, offering better texture than canned while saving prep time compared to fresh.
What all goes into a green bean casserole?
A traditional green bean casserole typically includes green beans, cream of mushroom soup, and crispy fried onions, but this cheesy version takes it to the next level. The recipe combines tender green beans (fresh or canned), a velvety sauce made with cream of mushroom soup, sharp cheddar cheese that creates an irresistible golden crust, and the classic crispy fried onion topping. The addition of cheese transforms the standard recipe into a more indulgent dish with a perfect contrast of textures – creamy sauce, tender beans, and that crispy topping that makes green bean casserole a holiday favorite.
How many cans of green beans are 4 cups?
For a standard green bean casserole recipe, 4 cups of green beans typically equals about 2 standard (14.5-ounce) cans of green beans, drained. If you’re using the larger 28-ounce cans, you would need just 1 can to get approximately 4 cups. When making your cheesy green bean casserole, be sure to drain the canned beans well to prevent excess liquid from making your casserole watery, which could affect how the cheese melts and incorporates into your dish.
What main dish goes with green bean casserole?
Green bean casserole with cheese pairs beautifully with traditional holiday main dishes like roast turkey, glazed ham, or prime rib. The rich, creamy nature of the casserole complements these protein-centered mains perfectly. For everyday meals, it works wonderfully alongside grilled or roasted chicken, meatloaf, or even a simple steak dinner. The cheesy component adds enough substance that it can balance lighter proteins like fish or pork tenderloin as well.
What cheese is best in green bean casserole?
Sharp cheddar is the best cheese for green bean casserole, creating that perfect golden, bubbly crust while complementing the creamy sauce and tender green beans. While the article doesn’t explicitly list alternatives, a good cheesy green bean casserole could also work well with Gruyère for its nutty flavor, or a combination of cheeses like cheddar and Monterey Jack for extra creaminess. The key is choosing a cheese that melts well and provides enough flavor to stand up to the other ingredients in this classic holiday side dish.
What’s the best cheese for casseroles?
For casseroles, sharp cheddar is typically the best choice due to its excellent melting properties and bold flavor that stands up well to other ingredients. Based on this green bean casserole recipe, a sharp cheddar creates that coveted golden, bubbly cheese layer with a satisfying crust. However, many successful casseroles also use cheese blends – try combining cheddar with Gruyère for nutty depth, Monterey Jack for creaminess, or Parmesan for a salty finish. The key is choosing cheeses that melt well and complement your other ingredients without becoming oily or stringy when baked.
Do frozen green beans work for green bean casserole?
Yes, frozen green beans work perfectly for green bean casserole with cheese! They’re actually a great middle ground between fresh and canned beans, offering convenience while maintaining good texture and flavor. For best results, thaw and drain them thoroughly before adding to your casserole to prevent excess moisture. Many home cooks prefer frozen green beans because they’re pre-trimmed, saving prep time during busy holiday cooking, while still providing a fresher taste than canned alternatives in your cheesy green bean casserole.
How long do you blanch green beans for green bean casserole?
While the article doesn’t specifically mention blanching time for green beans, the standard blanching time for green bean casserole is 3-5 minutes. You want the green beans to be bright green and slightly tender but still crisp (not fully cooked), as they’ll continue cooking in the oven. After blanching, immediately transfer them to an ice bath to stop the cooking process, which preserves their vibrant color and texture in your cheesy green bean casserole.
Can you put Worcestershire sauce in green bean casserole?
Yes, you can absolutely put Worcestershire sauce in green bean casserole! While it’s not mentioned in this specific cheesy green bean casserole recipe, Worcestershire sauce makes an excellent addition that adds depth and umami flavor. Just a teaspoon or two stirred into the creamy sauce component would complement the sharp cheddar cheese beautifully and enhance the overall savory profile of the dish. It pairs particularly well with cheese-based versions of the casserole, creating a more complex flavor without overpowering the green beans or the cheesy goodness.
Is it better to use fresh or canned green beans for green bean casserole?
For green bean casserole with cheese, you can use either fresh or canned green beans, but each offers different benefits. Fresh green beans provide a crisp texture and vibrant flavor that elevates your cheesy green bean casserole recipe. They require a bit more prep (trimming and blanching) but reward you with superior texture and a fresher taste that pairs beautifully with the rich cheese sauce. Many gourmet versions of green bean casserole with cheese specifically call for fresh beans.
Canned green beans, however, offer convenience that makes them a staple in traditional green bean casserole recipes with cheese. They’re pre-cooked, saving you preparation time, and their softer texture readily absorbs the cheesy flavors. If using canned beans for your green bean casserole recipe with cheese, drain and rinse them thoroughly to remove excess sodium. Either option works well—choose fresh beans when you want a more pronounced texture contrast in your cheesy green bean casserole, or canned beans when convenience is a priority.
Is heavy cream or half and half better for green bean casserole?
For a green bean casserole with cheese, heavy cream is generally better than half and half, as it creates a richer, more luxurious texture in the final dish. Heavy cream contains more fat content (around 36-40%) compared to half and half (10-18%), which helps the cheesy sauce achieve a thicker consistency and prevents it from breaking or curdling during baking. This higher fat content is particularly important in a cheesy green bean casserole recipe, as it helps the cheese melt smoothly and creates that creamy, indulgent quality that makes the casserole so satisfying.
That said, if you’re looking to reduce calories in your green bean casserole recipe with cheese, half and half can work as a substitute, though the sauce may be slightly thinner. To compensate, you might consider adding a bit more flour to your roux or using slightly more cheese to help thicken the sauce. Many successful cheesy green bean casserole recipes use half and half with excellent results, especially when combined with other flavorful ingredients like sautéed mushrooms, garlic, and a blend of cheeses that complement the green beans.
The Best Ree Drummond Green Bean Casserole: Guaranteed Win
Ingredients
Instructions
- Cut the green beans in half if you like smaller pieces. Blanch the green beans: Drop them into lightly salted boiling water and allow them to cook for 3 to 4 minutes. Remove the beans from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain the beans once they’re cool; set aside.
- Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, then add the onion and garlic; continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and the onion is golden brown. Remove from the heat and set aside.
- In a separate skillet or saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk, immediately, to evenly mix it into the butter. Cook for 1 to 2 minutes, then add the milk and half-and-half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add the salt, pepper, and cayenne, then add the cheese. Stir while the cheese melts. If the sauce is too thick, splash in some chicken broth, as needed. Turn off the heat.
- Add the pimientos to the pan, then add the bacon/onion mixture. Stir to combine. Pour over the green beans and stir gently to combine. Pour into a baking dish and top with panko. Bake at 350°F for 30 minutes or until the sauce is bubbly and the panko is golden.
