Every year when the holiday season comes around, we can always count on grandma’s good old faithful green bean casserole– a winter staple in our family and many other families across the country.
It may be the best green bean casserole if we stick to tradition, but these days I enjoy shaking up these old fan favorites to make them appeal more to my kids.
How do you convince a child to eat a casserole dish full of green beans? Well, by bribing them with cheese and bacon!
This loaded cheesy green bean casserole is a yummy, hearty, and tasty twist on the classic green bean casserole I grew up with.
10-Step Recipe for the Best Cheesy Green Bean Casserole
If you don’t plan to eat it straight away, you can cover the uncooked casserole mix with plastic wrap and store it in the refrigerator. Whenever you decide to eat it, let it come to room temperature before cooking (the same instructions as above).
Loaded cheesy green bean casserole is one of my favorite dish recipes- and it has been a lifesaver on more than one occasion for a fussy little family member who hates green bean casserole!
Green beans have never seemed so good. Winter food should be wholesome, delicious, and suitable for everyone- and these cheesy green beans tick all the boxes.
It takes a little time to prepare, but it is all super straightforward and uses up simple ingredients you probably have lying around somewhere. If you want to go a healthier route, our blanch green beans recipe has been a big hit in the household as well!
- 12 oz. fresh green beans (canned green beans or frozen green beans are ok but not as healthy and make a soggier casserole)
- 8 oz. bacon bits
- 8 oz. fresh mushrooms
- 2 tsp. fresh thyme
- 2 tbsp. butter
- 2 tbsp. all-purpose white flour
- 1 c. chicken broth
- 1/2 c. whole milk
- 8 oz. sharp cheddar cheese
- salt and pepper to taste
- 1/2 c. fried onions (see below)
- 2 c. sliced onions (yellow onion is best)
- 2 tbsp. unsalted butter
- salt and pepper to taste
- Bring a pot of water to the boil and add a good bit of salt. Add the green beans to the salted water and cook for a few minutes. Drain the water and store the fresh green beans on ice somewhere out of the way.
- In a skillet, melt two tablespoons of butter, add onions and seasoning, and cook until soft. After around eight minutes, season again to taste and continue to cook over medium heat until the onions are golden brown and caramelized. This can take around half an hour to 40 minutes.
- You can begin with your bacon while you wait for the onions.Crispy bacon is the hero of this dish (sorry green beans!), so cook it long enough to get that nice brown crisp edge. When you are satisfied with the crispiness, remove the bacon to a paper-lined plate, pat dry, and set aside. Keep the pan on heat- leave a little bacon grease in the pan and discard the rest. Don't forget to keep an eye on your onions!
- Put the mushrooms in the bacon pan and cook until they start to brown. When they look slightly caramelized, you can stir the thyme leaves and season them to taste. Don't overcook- we are not trying to make mushroom soup- lightly caramelized is fine.
- Reduce the heat (medium-low) and melt the butter. Once it is liquid and frothy, stir in the flour- whisking gently until combined and making sure everything is evenly coated.
- Slowly add the broth- followed by the milk- and stir gently for a minute. Leave to simmer for around five minutes, or until the sauce mixture starts to thicken. Salt and pepper to taste.
- Take your now caramelized onions and add to the pan. Stir through half the shredded cheese until melted and combined with the casserole sauce. You may need to use a whisk.Turn the heat to low and leave sitting while you complete step eight.
- Have your baking dish ready to go. You don't need to line it for this green bean casserole. Put the fresh green beans in the casserole dish and spread them evenly. Remove the pan from the heat and pour the sauce mixture from the pan over the top of the beans.
- Sprinkle the rest of the cheese on top of the green bean casserole- along with the crispy bacon. You can also garnish with grated parmesan cheese and French-fried onions if you want to.
- The oven should be set to 350 degrees (375 degrees for a deep casserole dish). When ready, cover and put it in the oven for 15 minutes. Uncover the casserole after 15 minutes and return for a further five minutes to give it a chance to go golden brown on top.
You can make your own French-fried onions if you have a fryer, or buy them pre-made from the store.
If you don't plan to eat it straight away, you can cover the uncooked casserole mix with plastic wrap and store it in the refrigerator. Whenever you decide to eat it, let it come to room temperature before cooking (the same instructions as above).
Amount Per Serving: Calories: 779Total Fat: 50gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 91mgSodium: 1904mgCarbohydrates: 48gFiber: 11gSugar: 12gProtein: 39g