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If you’re on the lookout for a green bean casserole that will wow everyone at your holiday celebration, look no further. This recipe for Cheesy Green Bean Casserole is not only easy to make, but it also doesn’t require any canned processed soups or mushrooms. Let’s dive into why this dish is a keeper!
A Family-Friendly Twist
Typically, green bean casserole with mushrooms and mushroom soup doesn’t fare well with my family. My husband is even allergic to mushrooms, and I married into a family of mushroom haters. However, this Cheesy Green Bean Casserole recipe is always a hit with everyone! Who can resist green beans in a creamy, cheesy sauce baked until it’s bubbling hot and topped with a crispy, nutty goodness?
This cheesy green bean casserole is not only easy to make but also:
- Perfect for making ahead.
- Guaranteed to be a crowd-pleaser.
So, let’s get started and make this dish that’s sure to impress! Don’t worry; you can always add mushrooms too.
How to Make Cheesy Green Bean Casserole
Recipe Ingredients
To make this easy green bean casserole recipe, you’ll need the following ingredients:
- Green Beans: Fresh green beans are preferred, but frozen ones will work too.
- Shallot: These mild onion-like bulbs add a unique flavor to the dish. Regular onion can be used as a substitute.
- White Wine: A good dry white wine adds depth to the sauce. If preferred, beer can be used instead. For a non-alcoholic option, you can use alcohol-free wine, beer, or extra chicken broth with a tablespoon of white wine vinegar.
- Chicken Broth: For a vegetarian version, use vegetable broth.
- Sharp Cheddar Cheese: The flavor of sharp Cheddar cheese elevates the dish. Pre-shredded bagged cheese won’t match the flavor of freshly shredded cheese.
- Half-and-Half: Whole or 2% milk can be used as alternatives.
- Pecans: If you have guests with nut allergies, simply omit the pecans and use extra fried onions.
Step-By-Step Instructions
- Gather and prep all the ingredients.
- Preheat the oven to 350 degrees. Spray a 2-quart baking dish with cooking spray and set it aside.
- Prepare an ice bath. Bring a large saucepan of salted water to a boil.
- Cook the green beans in the boiling water for 3 to 4 minutes or until they reach the desired doneness. If you prefer softer beans, cook them longer. Transfer the beans to the ice bath to stop the cooking process, then drain and pat dry.
- Transfer the green beans to the prepared baking dish.
- In the same saucepan, melt the butter over medium heat. Add the shallot and cook until softened, being careful not to burn it. Add the garlic and cook briefly until fragrant.
- Whisk in the flour and cook for 2 minutes, being careful not to brown it.
- Pour in the wine (or beer), followed by the chicken broth and half-and-half. Bring the sauce to a boil, whisking until smooth and thickened.
- Remove the sauce from the heat and let it stand for 1 minute. Gradually add the shredded Cheddar cheese, whisking after each addition until the cheese is melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and cayenne pepper if desired.
- Pour the sauce over the green beans. You can make this ahead of time and refrigerate it for up to two days. When ready to bake, let it stand at room temperature while the oven preheats. Sprinkle with pecans and fried onions.
- Bake the green bean casserole for 25 to 30 minutes or until heated through. Serve immediately.
Chef Tips and Tricks
Over my 20+ years as a personal chef, I’ve experimented with various methods to trim the stem ends from beans quickly. Unfortunately, there’s no quick and easy way. However, keep in mind that only the stem end needs to be removed; the bottom tip is tender and perfectly fine to eat. Here are a few ways you can tackle it:
- Do them one by one and enjoy the zen of it.
- Line several beans up on a cutting board and cut the ends with a knife.
- Grab two or three beans at a time and break off the stem end with your other hand.
- Snip the stems of two or three beans together using kitchen shears.
Frequently Asked Questions
Serve with:
- Roast Turkey Breast with Traditional Stuffing
- Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
- Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
- Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
More Great Green Bean Side Dish Recipes
- Thai Sweet Chili Green Beans
- Mediterranean Braised Green Beans with Tomatoes
- Roasted Green Beans with Tomato Caper Relish
- Skillet Charred Green Beans with Goat Cheese Chipotle Butter
Get all my vegetable side dish recipes at: Vegetable Side Dish Recipes – From A Chef’s Kitchen
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