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.
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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.
Sometimes I make Slow Cooker Green Bean Casserole to free up oven space, but this recipe is probably my favorite green bean casserole recipe.
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.
Today is an exciting day. I’m leaving for Prattville, Alabama to attend the Southern Food Blogger’s Retreat organized by Stacey Little, author of the Southern Bite blog and The Southern Bite Cookbook: 150 Irresistible Dishes from 4 Generations of My Family’s Kitchen
.  I can’t wait to meet Stacey in person as well as the other bloggers who will be there.
But as excited as I am to go, I hate leaving my kids and my dog. I hardly ever leave them and I know that’s not healthy. In less than 3 years, I’ll have an empty nest and no idea what to do with myself.
My kids will be fine without me, but my poor rescue dog, Darla, is not a happy camper when Mama isn’t home. She likes to be by my side always. I’ll be fine as soon as I get on the road, but until then I’m going to be an emotional mess.
Hoping the traffic won’t be too bad going through Atlanta and that I remember to take some pictures to share.
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Sharing with the Country Cook’s Weekend Potluck.
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A different twist to the normal.
Really liked it.
Thanks
Can you make this dish a day in advance? Thanks!
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.
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.
How many oz is the can of cream mushroom soup and chicken broth supposed to be ?
10 ounces for the cream of mushroom and 14 for the chicken broth.
Will it tastes the same using can green beans
Can this be made in a crockpot?
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.
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.
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.
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!
The recipe says the cook fresh green beans with chicken broth. Since you used caned green beans did you omit chicken broth?
Thanks!
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.
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!
How many cans of cream of mushroom did you use with 3 cans of green beans?
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.
I followed the recipe and used canned green beans this recipe is the best. My family enjoyed it very much.
Could I prepare this the night before and refrigerate?
Made your recipe last year. My hubby who normally hates green bean casserole liked it. I loved it. Great flavor.