Yield: 8 servings
Cheesy Green Bean Casserole
Tender green beans and crispy bacon are coated in an easy homemade cheesy sauce to create this Cheesy Green Bean Casserole. Topped with crispy fried onions, this holiday side dish will quickly become a new family favorite!
Ingredients
- 2 pounds fresh green beans, ends trimmed
- 1 ½ teaspoons salt
- ½ teaspoon freshly cracked black pepper
- 4 slices bacon, chopped
- 3 tablespoons butter
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon soy sauce
- ⅓ cup heavy cream, or half and half
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 cups French fried onions, divided
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Instructions
- Heat the oven to 350°F and spray a 9x13-inch casserole dish with cooking spray. Set aside.
- Place a pot of water over high heat and add a teaspoon of salt to the water. When the water comes to a rolling boil and the green beans and boil for 3 minutes.
- Drain the green beans and immediately run under cold water for 2 minutes to stop the cooking. Drain completely and sprinkle with remaining salt and pepper.
- Cook the bacon for 4 minutes over medium high heat, then remove and set aside, leaving the bacon grease in the pan.
- Add the butter to the grease and cook the onion and garlic for 4 minutes, stirring often.
- Stir in the flour and cook for another minute. Then whisk in the milk, broth and soy sauce. Cook, stirring constantly, until the sauce begins to thicken.
- Then stir in the heavy cream, cooked bacon, and mix in 1 cup of cheddar cheese and the Monterey jack cheese, stirring until melted and smooth.
- Add the green beans and 1 cup of the french fried onions and fold gently to combine.
- Pour the green bean mixture into the prepared casserole dish. Evenly top the casserole with the remaining cheddar cheese and then sprinkle the remaining cup of french fried onions over the top.
- Place in the oven and bake for 25 minutes, until the cheese has melted and the onions are lightly browned. Let rest for 5 minutes and then serve.
Notes
Storage: Store in the refrigerator for up to five days, sealed in an airtight container or zip-top bag. Or, just store the whole casserole dish, tightly wrapped with plastic wrap.
Reheat: To reheat, I recommend baking the casserole again at 350°F until heated through. This will help crisp up the french fried onions. You could also use the microwave, which is easier but won’t get things crispy.
Freeze: This casserole can be made in advance and frozen, or you can freeze the leftovers. Either way, make sure to cool it down first, wrap it well, and mark it with the date. It will keep in the freezer for up to 3 months. To reheat, bake in a preheated 350°F oven for about 45 minutes.
Make Ahead: This dish can be prepared up to 2 days in advance and refrigerated until ready to bake. I like to wait to add the French fried onions on top, until right before I bake the casserole, so they do not get soggy. You can also freeze, then bake for 45 minutes from frozen.
Mix-Ins and Add-Ons: You can easily add sauteed mushrooms to this recipe for extra flavor and texture, or sprinkle in some chopped pimiento for a little color. Slivered almonds on top add even more crunch.
Cheese Options: You can play around with the cheeses here, substituting your favorite melting cheeses like colby, mozzarella, etc. If your cheese is not very sharp, try adding a tiny bit (½ teaspoon or so) of prepared mustard or ground mustard to the sauce to make sure the recipe isn’t bland. For a smoky flavor, try using a smoked cheese!
Soy Sauce: This is the secret ingredient for green bean casserole – don’t skip it! You could substitute coconut aminos or tamari if you like.
Nutrition
Serving: 1 serving, Calories: 412kcal, Carbohydrates: 22g, Protein: 13g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 1024mg, Potassium: 417mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1431IU, Vitamin C: 15mg, Calcium: 335mg, Iron: 2mg