u003cstrongu003eCan I use frozen green beans for this recipe?u003c/strongu003e

You can use frozen green beans, but I recommend thawing and patting them dry first to prevent excess moisture that could make the casserole watery. Blanching is still a good step, even with frozen beans, to improve texture.

u003cstrongu003eHow can I make this casserole vegetarian?u003c/strongu003e

Replace the bacon with sautéed mushrooms or smoked tempeh for a nice smoky flavor. Use plant-based butter and cheese alternatives if you want a fully vegetarian and dairy-free version. The crispy fried onions remain a perfect topping.

u003cstrongu003eWhat’s the best way to keep the fried onions crispy?u003c/strongu003e

Add the fried onions only during the last 5 minutes of baking. This prevents them from soaking up moisture and getting soggy. You can also save a bit extra to sprinkle on just before serving for that ultimate crunch.

u003cstrongu003eCan I prepare this casserole ahead of time?u003c/strongu003e

Absolutely! You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate. When you’re ready to bake, just add the bacon and fried onions before the final baking step. This makes holiday prep so much easier.

Cheesy Green Bean Casserole - Irresistible & Easy Side Dish

Description

This Cheesy Green Bean Casserole is a delicious twist on the classic side dish featuring fresh green beans, crispy bacon, a creamy cheese sauce with sharp cheddar, Monterey Jack, and Parmesan, topped with crunchy French fried onions. Perfect for family dinners or holiday meals, it combines savory bacon and a flavorful cheese blend baked to golden perfection.

Ingredients

Scale

Main Ingredients

2 1/2 lbs fresh green beans
1 lb bacon, chopped
4 tablespoons unsalted butter
1 large yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon smoked paprika
1/3 cup heavy cream
2 cups sharp cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
1/4 cup parmesan cheese, finely grated
2 cups French fried onions
Kosher salt and freshly ground black pepper, to taste

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray to ensure the casserole doesn’t stick.
Trim and Prepare Green Beans: Trim the ends off the fresh green beans and cut them in half if you prefer shorter pieces. Set aside after rinsing.
Blanch Green Beans: Bring a large pot of salted water to a boil. Blanch the green beans by boiling them briefly for 4 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and gently pat dry.
Cook Bacon: In a large skillet over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Sauté Onion and Garlic: Wipe the skillet to remove excess grease and add the butter. Return to medium-high heat and add the diced onion. Cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Make Roux: Stir in the all-purpose flour and cook for 1 minute while stirring constantly to form a roux that will thicken the sauce.
Add Milk and Seasoning: Gradually pour in the whole milk while continuously stirring. Cook and stir until the mixture thickens, about 3 minutes. Season with kosher salt, freshly ground black pepper, and smoked paprika.
Incorporate Cream and Cheeses: Remove the skillet from heat, then stir in the heavy cream, sharp cheddar cheese, Monterey Jack cheese, and half of the cooked bacon along with half of the French fried onions.
Assemble Casserole: Place the blanched green beans in the prepared baking dish. Pour the creamy cheese sauce over the green beans and stir gently to combine evenly.
Bake: Bake the casserole uncovered at 350°F for 25 minutes to cook through and meld flavors.
Add Toppings and Finish Baking: Remove casserole from the oven, sprinkle the remaining bacon and French fried onions evenly on top. Return the dish to the oven and bake for an additional 5 minutes or until the onion topping is golden brown and crispy.
Serve: Carefully remove from oven and let it rest for a few minutes before serving to allow the sauce to set slightly. Enjoy your cheesy green bean casserole!

Notes

For extra creaminess, use whole milk and heavy cream as indicated; you can substitute half-and-half if preferred but the texture may be lighter.
Using fresh green beans is recommended for best texture; frozen green beans can be used but adjust blanching time accordingly.
For a smokier flavor, consider adding smoked cheddar or a splash of liquid smoke.
You can substitute turkey bacon or omit bacon entirely for a vegetarian version (then change diet to Vegetarian).
French fried onions add crunch; if unavailable, use crispy fried shallots or crushed crispy fried onions from packaged snacks as a substitute.
Prepare the sauce gently; avoid boiling after adding cheese to prevent curdling.
Make ahead tip: Assemble the casserole but hold off on topping with fried onions and bacon, refrigerate up to 1 day, then bake when ready.

Nutrition

Serving Size: 1 serving (about 1/6th of recipe)
Calories: 460 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0.3 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 21 g
Cholesterol: 85 mg