Cheesy Green Bean Casserole from Scratch

The green bean casserole on most holiday tables comes from a can of soup and a can of onions, and by the third year it starts to taste like an obligation. This version builds a cheddar cheese sauce from scratch, folds in sliced mushrooms and French-style green beans, and bakes until the top turns golden and bubbling. Making the sauce yourself gives you real dairy flavor and a creamy texture that canned soup cannot match. It comes together in one bowl and bakes in about fifteen minutes, which makes it a practical side dish for Thanksgiving or any weeknight dinner.

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This is a green bean casserole without mushroom soup or any other canned soup. Milk, flour, salt, and shredded cheddar do the work that condensed soup usually does, and the result tastes like cheese rather than like a can.

The beans and mushrooms go in raw from the freezer and the jar, so there is no separate saucepan to wash. Everything gets stirred together, spread into a buttered dish, topped with more cheddar, and baked.

It is also an inexpensive dish. Frozen green beans and a block of cheddar keep the cost low enough for a holiday table that already has a turkey, and the casserole travels well to a potluck or office party.

Cheesy baked green bean casserole: do I use fresh, frozen, or canned green beans?

This best green bean casserole recipe uses frozen green beans. If you want to use fresh green beans, blanch them in boiling water for about 4 to 6 minutes, then strain into a large bowl filled with ice water to stop the cooking. Drain, pat dry, then proceed with the recipe. 

You can also use drained canned green beans, though they will make a softer casserole. Fresh or frozen green beans will give you a bit more texture. 

Ingredients

This is a green bean casserole without mushroom soup (or any kind of soup). This casserole recipe uses very simple ingredients:

• Milk – Forms the base of the cheese sauce and carries the flour that thickens it.
• All-purpose flour – Thickens the milk into a sauce and keeps the melted cheddar from separating.
• Salt – Seasons the sauce and draws out the flavor of the beans and mushrooms.
• Shredded cheddar cheese – Provides savory flavor and creamy body, with a portion reserved for the topping.
• Canned sliced mushrooms – Add earthy, savory depth without any additional cooking step.
• Frozen French-style green beans – The vegetable base, cut lengthwise so they hold sauce and cook quickly.
• Butter – Greases the baking dish so the casserole releases cleanly.

Ingredient Notes

• Buy a block of cheddar and shred it yourself. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly.
• Sharp cheddar gives a more pronounced cheese flavor than mild, and both work in the same amount.
• Drain the canned mushrooms well. Packing liquid left in the bowl thins the sauce.

Can I use different cheeses?

Yes, by all means. Try substituting Asiago and Parmesan cheeses for the Cheddar. Blue cheese or goat cheese also work well. And Swiss cheese gives this simple green bean casserole an amazing creamy taste that’s anything but simple.

You can even turn this casserole into a three-cheese green bean casserole with, for example, sharp Cheddar, smoked Gouda, and Colby Jack.

Note: Always buy a fresh block of cheese and shred it yourself. Pre-bagged shredded cheese contains a preservative that prevents the cheese from melting properly.

How to make green bean casserole from scratch

Nothing could be simpler than making this best green bean casserole from scratch. You basically cook the beans, mix all the ingredients together, and then transfer them to a buttered baking pan. Add some cheese to the top and pop your homemade green bean casserole in the oven for about 15 minutes.

Cooking variations and ingredient substitutions

• Different cheeses: Swiss makes the sauce especially creamy. Asiago and Parmesan give it a sharper, saltier edge, and blue cheese or goat cheese work well for a stronger flavor.
• Three-cheese casserole: Combine sharp cheddar, smoked gouda, and Colby Jack in equal parts.
• Crunchy topping: Add French-fried onions, panko breadcrumbs, or crushed crackers, tossed with melted butter, over the cheese during the last 5 minutes of baking.
• Main dish version: Fold in shredded cooked chicken or diced ham, then serve with cornbread.
• Bacon and jalapeno: Stir in crumbled cooked bacon and chopped jalapenos for smoke and heat.
• Extra vegetables: Leftover cooked carrots, corn, or peas can go in with the beans without changing the bake time.

What meals does green bean casserole go with?

If you are wondering what goes well with this cheesy green bean casserole, you can serve it with a variety of main dishes. This easy green bean casserole with cheese is commonly served as a side dish during the holidays.

It pairs really well with roasted chicken, turkey, or ham. However, feel free to serve this with any favorite protein – pork, steak, burgers. You name it; this easy green bean casserole goes with it! 

Storage & Reheating Instructions

Freezer Storage: Recommended for up to 4 months. Assemble the casserole in a freezer-safe dish but leave off the cheese topping, wrap in plastic wrap, and cover with foil. To bake from frozen, remove the wrapping, add the cheese topping, and bake for about 45 minutes.

Refrigerator Storage: Store in airtight containers for up to 4 days. The sauce firms up when chilled and may look slightly grainy straight from the fridge, which corrects when it is reheated.

Reheating Method: Reheat individual servings in the microwave in 45 second bursts, stirring between them. For a full dish, cover with foil and warm at 325 degrees F for 20 minutes, adding a tablespoon or two of milk if the sauce has tightened.

CopyKat Tip: To avoid your casserole dish getting stuck in your freezer, use a foil pan instead. Or, line the casserole dish with foil to enable you to lift the whole frozen casserole out of the pan when it is thoroughly frozen. Then, you can place it right back in the pan when you’re ready to bake.

If baking straight from the freezer, remove the plastic wrap and foil. Top with shredded cheese and bake for about 45 minutes.

Note: If you use a glass baking dish, be sure to bring it to room temperature before placing it in a hot oven. While many dishes are safe to go straight from the refrigerator or freezer to the oven, glass dishes are not and can explode. 

Reheat individual leftover servings in the microwave.

Check out more of my easy side dish recipes and the best Thanksgiving dinner recipes here on CopyKat!

More holiday side dishes

• Cracker Barrel Green Beans
• Garlic Butter Green Beans
• Texas Roadhouse Green Beans
• Southern Sweet Potato Casserole with Pecan Topping
• Southern Squash Casserole with Ritz Cracker Topping