Update your old classic green bean casserole recipe with these homemade cheesy green beans. A completely from scratch recipe without cream of mushroom soup, with fresh green beans and a creamy, sharp cheddar sauce.
We are full on into autumn and closing in on my favorite time of year the holidays. This means rich and creamy comfort dinners. And holiday dinners always include epic side dishes. Some are light like a squash salad, some are full of bacon like brussel sprouts with bacon, and some are rich and creamy like this cheesy green beans recipe.
Why you'll love this recipe
I know the green bean casserole with canned soup and French's fried onions on top is classic and traditional. And don't get me wrong, there is something to be said for traditional side dishes. They are loved, reliable and bring on the nostalgia.
However, classic and traditional doesn't always mean the better. And I believe everything can be updated and even improved. Including green bean casserole filled with canned green beans and condensed cream soup.
This homemade recipe not only tastes amazing, but it is made with fresh green beans, fresh mushrooms, a from scratch cheesy sauce, and topped with a buttery Ritz cracker and parmesan topping. Nothing out of a can or full of preservatives, and all ingredients you can recognize.
Also, while this isn't quite as easy as soup out of can and onions out of a can, it isn't difficult at all. It is made with ingredients you likely have on hand, and the payoff is worth the little bit of extra time.
Try this at one of your holiday dinners this year, and I promise going without cream of mushroom soup and canned green beans will be your new favorite way to enjoy green bean casserole.
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Ingredients
Nothing in this cheesy green beans recipe is particularly difficult to find, as it is not a complicated recipe. Here's what you need:
- Green beans. The traditional recipe calls for fresh, but you can absolutely use frozen in a pinch, or if you have some on hand. I suppose you could also used canned green beans, but I have not tried in this recipe. Canned green beans are already cooked and soft, and the texture will not be quite the same if you use them.
- Fresh mushrooms. We are kind of making a homemade version of cream of mushroom soup (albeit a cheesy one).
- Onions
- Garlic
- Thyme
- Flour. This will be used to make a roux for the cheesy sauce.
- Butter. Also for the roux.
- Vegetable or chicken stock. This will be added to the roux for the sauce, I like to use some stock, and a little bit of cream. It makes it ever so slightly healthier, without giving up and richness or flavor.
- White wine
- Sharp cheddar. I use a white cheddar, but white or yellow is totally fine.
- Salt and pepper
Toppings on classic casseroles is often the best part, and these cheesy green beans are no exception. Here's what you need:
- Ritz crackers. I love using these as an alternative to bread crumbs in all sorts of recipes. They are buttery and salty and the perfect compliment to the rich cheesy sauce.
- Parmesan cheese. Nothing makes a crispier, crunchier topping that good old parm.
- Thyme. Optional but adds a nice herbal element that is also included in the sauce.
Swaps and variations
Don't have everything listed above? Here are a few quick ingredient swaps and ideas to enhance this dish while still keeping it homemade:
- Leave out the mushrooms. I feel like mushrooms are a polarizing food. I love them, but a lot of people I know do not, so if you don't like them, skip them all together. Since this is made without cream of mushroom soup, you can easily skip the mushrooms and still keep the delicious cheesy sauce.
- Skip the wine. I think using a little white wine enhances the flavor, but if you don't like it or have it, just use more stock.
- Mix up your cheeses. I really don't enjoy most cheeses, and I really only enjoy cheddar totally blended into a sauce. But a good gruyere would be great in this, or a smoky gouda. Cheeses can be combined with cheddar too. Use what you like.
- You can totally use panko instead of the Ritz crackers. They are easy, and everyone has them on hand.
Can I make this ahead of time and reheated?
One of the great things about this cheesy green beans recipe is that you can totally make it a day before or earlier in the day. Just bake in the oven when you're ready for dinner. Simply assemble everything, and stick it in the fridge until about 30-40 minutes before dinner. Unwrap and throw in the oven to bake until bubbly and browned.
Can I make this ahead and freeze?
I have had great success assembling this, wrapping and freezing. You can make and assemble everything but the crunchy topping, wrap it with plastic and foil, and freeze for up to three weeks. To finish it, unwrap, and cook from frozen for 50 minutes in a 350 degree oven. Then add your Ritz topping and continue to bake for 25 more minutes until bubbly and golden brown,
Top tip
My biggest tip for making these cheesy green beans is to make sure you par boil the fresh green beans first. The baking of the the casserole will not guarantee the green beans will fully cook, and they could end crunchy in an unappealing way. It takes only a moment, as is a step I think makes these the homemade recipe!
Equipment
- gratin or casserole pan
Ingredients
- 2 lbs green beans trimmed
- 2 tablespoon butter
- 1 onion diced
- 8 oz mushrooms sliced
- 1 garlic clove chopped
- ½ teaspoon thyme chopped
- salt and pepper to taste
- 2 tablespoon flour
- ½ cup dry white wine
- 1 cup vegetable or chicken stock
- ½ cup heavy cream
- 1 cup sharp cheddar cheese grated
- salt and pepper to taste
For the butter crumb topping
- 2 tablespoon butter
- ¾ cup Ritz crackers crushed up
- ¼ cup Parmesan cheese
- 1 teaspoon of thyme
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil, add the green beans, cook until they just start to turn tender and plunge then them into cold water.
- Preheat the oven to 400.
- Melt the butter in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Sprinkle then mix the flour in and cook for another 2 minutes. Add the white wine and deglaze the pan. Add the broth and cream and simmer until it thickened, about 2-3 minutes. Add the cheese and let it melt, season with salt and pepper and remove from heat.
- Mix the green beans into the mushroom sauce and pour into a baking dish.
- For the topping, melt the butter in a saute pan. Add the Ritz crumbs and thyme and saute til combined and slightly browned. Remove from heat and let cool for about 10 minutes. stir the parmesan cheese into the crumb mixture. Sprinkle this mixture on top of the green beans.
- Bake until the sides are bubbling and the top is golden brown, about 10-15 minutes.
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