Which is better to use in cheesy green bean casserole, fresh, canned or frozen beans?

In this recipe, I used fresh green beans but canned beans or frozen beans could also be used. If using canned, be sure to drain before using. If using frozen, be sure to thaw and drain before adding to the casserole.

Do you cook green beans before putting in the green bean casserole?

For this recipe, yes, the fresh green beans are blanched in hot water for a couple minutes, transferred to an ice bath, and then used in the casserole.

What cheese is best in green bean casserole?

Sharp cheddar cheese provides great flavor with a little saltiness. Option to swap it for a mild cheddar cheese or even Swiss cheese, but cheddar is definitely the favorite at our holiday.

Can I make cheesy green bean casserole in advance?

Yes, the full green bean side dish can be assembled up to the point of baking in the oven. Instead of moving it to the oven, cover, and place in the fridge until ready to bake. A great option for those busy holidays that involve so much baking!

Cheesy Green Bean Casserole (with fresh green beans)

Description

Cheesy Green Bean Casserole is your classic holiday side dish made from scratch with fresh green beans and a cheesy twist!

Ingredients

Scale

2 pounds fresh green beans, trimmed and cut into large pieces
7 tablespoons butter, divided (sub plant-based butter)
1 tablespoon garlic, minced
1 small sweet yellow onion, halved and thinly sliced
8–12oz baby bella mushrooms, sliced
1/4 cup all-purpose flour
3/4 cup chicken broth
1 1/2 cups unsweetened/unflavored Nutpods OR heavy cream
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 1/2 cups sharp cheddar cheese, freshly shredded, divided (more if desired)
2 cups crispy fried onions, divided (more if desired)

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Instructions

Oven: Preheat oven to 350 degrees F.
Blanch Green Beans: Fill a medium saucepan 3/4 full of water and bring to a simmer. Meanwhile, take a large bowl and fill 3/4 of the way with water. Add ice to create an ice bath. Set aside. Add green beans to the simmering water. Let cook for 2 minutes. Using a slotted spoon, carefully remove the green beans from the simmering water and place them directly into the ice bath. Let sit for 5 minutes or until fully cooled. Remove and place in a 9×13 baking pan.
Cook Onions + Mushrooms: Bring cast iron skillet to medium-high heat. Add 3 tablespoons of butter and let melt; swirl to coat the pan. Add 1 tablespoon garlic and sliced onion. Move around pan until until the onions have softened, approximately 2-3 minutes. Add mushrooms and move around pan until they have softened, another 2-3 minutes.
Make Sauce: Add remaining 4 tablespoons of butter to pan and let melt. Add 1/4 cup flour and mix to combine. Slowly add in 3/4 cup chicken broth and then 1 1/2 cups of creamer, whisking the entire time and ensuring the mixture is hot enough to just barely simmer. Let simmer, uncovered, 3-5 minutes. Once thickened remove from heat and add in 1 teaspoon salt, 3/4 teaspoon pepper, and 1 1/2 cups shredded cheese. Stir to combine. Taste and adjust salt or pepper, as needed.
Combine: Pour the creamy sauce over the green beans in the baking dish and add about 3/4 cup of the french fried onions; stir to combine.
Bake: Place in oven, middle rack and uncovered, for 20-30 minutes or until bubbly. Remove and cover with remaining cheese and french fried onions. Return to oven for an additional 5-10 minutes.
Cook + Serve: Remove and let cool sightly at room temperature before serving (sauce will thicken as it cools).

Notes

Mushrooms + Onions: you can remove these from the pan before Step 4 if you prefer and then add them back in after the Sauce has been made, if that is easier for you.
Gluten-Free: use gluten-free flour and gluten-free french fried onions.
Make in Advance: option to complete steps 1-5, let cool, cover, and keep in the fridge until ready to bake. Bake time may need to be increased due to it all being cold.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 6 oz
Calories: 130
Sugar: 4.3 g
Sodium: 235.2 mg
Fat: 8.2 g
Carbohydrates: 11.9 g
Protein: 4.1 g
Cholesterol: 21.5 mg