Cheesy Green Bean Casserole

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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

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.

Cheesy Green Bean Casserole with a french-fried onion topping.
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.

Cheesy Green Bean Casserole - super creamy with a fried onion topping.

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.

Cheesy Green Bean Casserole with a fried onion topping.

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

Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

Course: Casserole
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 377kcal
Author: Christin Mahrlig
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.
Print Recipe


  • 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.


Calories: 377kcal


Sharing with the Country Cook’s Weekend Potluck.

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48 thoughts on “Cheesy Green Bean Casserole

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. 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!

  7. 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.

  8. This is the BEST green bean casserole!!! I made it for Thanksgiving and my family loved it so much, I’m making it today for Christmas. Thanks!!!!

  9. I made this tonite and it was so good . I am definitely making this for Thankgiving. It was so much better and more flavor than the traditional green bean casserole on the can.

    1. Wondering the same! In charge of cooking thanksgiving dinner this year and trying to do as much in advance as possible. Thanks!

  10. This recipe is delicious! I added a sautéed yellow onion onion and one cup of shredded pepper jack cheese (along with one cup of cheddar.)

    My family went NUTS over it!! It has been added to the official Thanksgiving menu.

  11. Green bean casserole is one of my favorite holiday dishes — it has to happen or it’s not the same! This has me wanting to make some now…no waiting till Thanksgiving!

  12. Yay! Have so much fun at the conference! Emma always freaks out when I leave – makes me feel so bad!

    And this looks wonderful – it’s making me even more ready for the holidays 🙂

  13. If some version of this casserole didn’t show up at Thanksgiving and Xmas I think there would be a family mutiny. The addition of the cheese would fly well with my family. Hey the Southern Bite Blog conference sounds like a lot of fun. I hear you about your dog. I have two rescue dogs and I don’t like leaving them either.

  14. I wasn’t sure Green Bean Casserole could be improved, but hey! Look at that! Add cheese. 🙂 Looks delicious, sounds incredible, and it might very well have a spot on our table this Thanksgiving! I’ll be heading back to Wisconsin, after all, and those folks are always up for trying a recipe with the addition of cheese!

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