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Cheesy Green Bean Casserole

A Cheesy Green Bean Casserole made from fresh green beans with sautéed mushrooms and a crunchy fried onion topping. This is a must make recipe for the holidays or any large family gathering. With a cup and a half of shredded cheddar, it is supremely cheesy.

Cheesy Green Bean Casserole in a casserole dish.

I am in love with casseroles all year long but especially in the fall. There are so many reasons to love casseroles. They can be made ahead of time, feed a crowd, and leftovers reheat well.

Green Bean Casserole is always a family a favorite. Except with my son who always says I should have made broccoli casserole instead.

Cheesy Green Bean Casserole in a casserole dish.

Sometimes I make Slow Cooker Green Bean Casserole to free up oven space, but this recipe is probably my favorite green bean casserole recipe.

UPDATE: I have a new favorite Green Beand Casserole- Cream Cheese Bacon Green Bean Casserole.

The cup and a half of shredded cheddar cheese gives it a richer and more comforting flavor. The only problem with Cheesy Green Bean Casserole is it is so good you won’t want to eat anything else with it and it’s supposed to be a side, not the main dish. I’m thinking about making it next time with just a little shredded chicken added in so I can call it a main dish casserole.

Can I Make This Casserole With Canned Green Beans

Many of you have asked if you can make this casserole with canned green beans. Yes, you can. Although I prefer it with fresh, you can make it with either canned or frozen. If using canned, 3 cans should be enough. You will not need the chicken broth.


For extra flavor try adding a little cooked and crumbled bacon.

What To Do With Leftover Cheesy Green Bean Casserole

If you have leftovers, you need to try thse Green Bean Casserole Stuffed Mushrooms. They are so much fun!

Spoon scooping up casserole.

More Thanksgiving Side Dish Recipes

See How To Make Cheesy Green Bean Casserole in the Video Below.

Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

A Cheesy Green Bean Casserole made with fresh green beans, mushrooms, and a thick layer of french-fried onions will be the hit of your holiday meal.
PREP: 10 minutes
COOK: 30 minutes
TOTAL: 40 minutes


  • 4 cups of green beans, ends trimmed and long ones cut in half
  • 1 can chicken broth
  • 2 tablespoons butter
  • 1 (4-ounce) package white mushrooms, sliced
  • 1 can condensed cream of mushroom soup
  • 1/3 cup milk
  • 1 teaspoon soy sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 (6-ounce) can French-fried onions, divided


  • Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer 10-12 minutes. Drain.
  • Preheat oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
  • Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
  • In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, and soy sauce, and pepper.
  • Transfer mixture to prepared baking dish, Top with remaining onions.
  • Place in oven for 25-30 minutes, until bubbly and golden brown.


Can be assembled a day in advance. Wait until just before baking to add the onion topping.
Canned green beans can be used instead of fresh. You will not need the chicken broth.
Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 362kcal | Carbohydrates: 19g | Protein: 9g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 519mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 928IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 1mg
Author: Christin Mahrlig
Course: Casserole, Side Dish
Cuisine: American
Keyword: Casserole, Thanksgiving

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Originally posted October 2, 2014

Sharing with the Country Cook’s Weekend Potluck.

Disclosure: This post contains affiliate links.

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53 thoughts on “Cheesy Green Bean Casserole”

  1. Yes, prepare as directed except let everything cool and don’t add the French onions until ready to bake.
    *If you freeze the casserole, it’ll need to be thawed out first then baked.

  2. Marilyn Santini

    Best Stringbean Casserole recipe ever, Always make this now. Thanks for the delicious way of making it much tastier.

  3. Has anyone thought of replacing the cream of mushroom with queso and using less cheese? I am trying to use up leftovers in the fridge and have left over green beans I made.

  4. Anne Sparks

    I like this recipe and I have made it several times. I didn’t have any soy sauce , so after digging around I found some red miso paste. I knew it had a similar saltiness and spicy taste like soy sauce so I used it. I actually like it better. It turned out great.

  5. I made this for dinner today along with a small pan of cornbread. It was wonderful.
    I made it a little healthier by using campbells low sodium ready to serve cream of chicken soup and low sodium soy sauce. I also added 2 teaspoons of ms. Dash table blend seasoning, a little black Pepper and some fresh ground sea salt. Cooked 2 lb. Fresh green beans in
    Chicken broth. Doubled the mushrooms as we both love them. Added 1/2 cup more cheese and sprinkled on top.We ate it as a main dish. Loved it.

  6. Laurie Goodrow

    I see the question about partially preparing in advance hasn’t been answered…I would like to know as well. I have a big family Christmas dinner on Saturday and was wondering if I could do everything except the baking the day before.

  7. This came out very good. A great side dish for Thanksgiving. I used 6 cups fresh green beans and omitted the fresh mushrooms. The cheese statrted to thicken quickly as it sat at the table but overall I liked this recipe. I would make again.

  8. This is by far the best green bean casserole! I now make this every year at Thanksgiving and it’s a favorite…I love that it has cheese and such a great flavor compared to the usual green bean casserole on the box. I also use about 3 cans of green beans and it’s just the right amount. Thanks so much for sharing!

    1. The recipe says the cook fresh green beans with chicken broth. Since you used caned green beans did you omit chicken broth?

      1. Cook the fresh green beans in the chicken broth to add flavor to the green beans and to get them to a softer texture, and then drain. If canned green beans are used, they are already soft and my guess is yes- omit the chicken broth- since it is just used while cooking the green beans. I am making this recipe now and used fresh green beans. I am just going to say in my humble opinion canned green beans are blucky.

        1. Erin E Kaiser

          I added the chicken broth to the cream of mushroom mix and the flavor is amazing! I also sautéed garlic and butter, mixed that with chopping bacon friend pieces and mixed all together in mixture!

  9. This recipe has become a favorite at family gatherings – I am now required to make this every time! My only change is that I cook it for about 20 minutes then add the second half fried onions for only the last 10 minutes cook time. I was getting onions a little bit charred with the full cook time.

  10. I followed the recipe and used canned green beans this recipe is the best. My family enjoyed it very much.

  11. Made your recipe last year. My hubby who normally hates green bean casserole liked it. I loved it. Great flavor.

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