This cheesy green bean casserole is an utterly delicious and elevated version of a beloved family-favorite Thanksgiving side dish. Crafted entirely from scratch with the freshest ingredients, this homemade delight is richly packed with savory bacon, a decadent blend of three distinct cheeses, and crowned with a generous layer of homemade crispy fried shallots. Forget the bland, canned soup versions; this recipe redefines classic comfort food, making it a standout addition to any holiday table.
The Ultimate Cheesy Green Bean Casserole: A Homemade & Elevated Thanksgiving Side Dish
When it comes to holiday side dishes, few can rival the nostalgic comfort of a classic green bean casserole. However, this particular rendition takes the beloved dish to an entirely new level. Beyond just bread pudding stuffing, this cheesy green bean casserole stands out as my absolute favorite holiday accompaniment. What makes it truly exceptional? This homemade version is meticulously prepared without any condensed soup and features crisp, tender fresh green beans instead of their canned counterparts, ensuring unparalleled flavor and texture.
Every bite of this delicious casserole offers a symphony of tastes and textures. The perfectly tender green beans are generously enveloped in a rich, creamy, and wonderfully cheesy gravy. This luxurious base is then studded with crispy, savory bacon bits and topped with homemade, crunchy fried shallots – a far cry from the ubiquitous French’s fried onions, offering a much more refined and flavorful crunch. The result is a green bean casserole that is super flavorful, incredibly satisfying, and absolutely perfect for serving alongside your Thanksgiving turkey or any festive meal.
If you’re curating your holiday menu and looking for more exquisite Thanksgiving side dishes to impress your guests, be sure to explore our garlic parmesan bites and garlic rolls. They are guaranteed to complement this incredible casserole beautifully and complete your festive spread.
Table of Contents
Why Make Green Bean Casserole from Scratch?
You might be wondering if it’s worth the extra effort to make this classic dish from scratch, especially during a busy holiday season. The answer is a resounding yes! Opting for a homemade cheesy green bean casserole offers several distinct advantages over its store-bought or canned-soup counterparts:
- Superior Flavor: Fresh ingredients simply taste better. From the crispness of fresh green beans to the depth of flavor from real mushrooms and a homemade cheese sauce, every component shines.
- No Artificial Additives: You control exactly what goes into your dish, avoiding preservatives, excessive sodium, and artificial flavors often found in condensed soups.
- Better Texture: Fresh green beans retain a pleasant tender-crisp texture, which is a welcome contrast to the often mushy texture of canned beans. Homemade fried shallots provide an irresistible crunch that no store-bought topping can replicate.
- Impress Your Guests: A homemade dish, especially one as comforting and flavorful as this, truly elevates your holiday meal and shows your guests the extra care you put into their dining experience.
- Customization: Making it from scratch allows you to tailor the ingredients and seasonings to your family’s preferences, from the types of cheese to the topping variations.
Ingredient Notes and Substitutions
Creating an exceptional homemade green bean casserole starts with understanding each ingredient and how it contributes to the overall masterpiece. Here’s a closer look at the key components and potential substitutions:
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Mushrooms: These fungi are not just fillers; they are flavor powerhouses that contribute incredible depth and umami to the rich and creamy sauce. We highly recommend using cremini (baby bella) mushrooms for their robust flavor and firm texture, which holds up well during cooking. If you or your guests dislike mushrooms, you can easily replace them with finely diced red bell peppers for a touch of sweetness and color, or slow-caramelized onions for a similar savory depth and subtle sweetness.
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Green Beans: The star of the show! Fresh green beans are absolutely essential for this elevated casserole. They provide a vibrant color, a wonderful natural flavor, and a delightful tender-crisp texture that canned beans simply cannot replicate. We used regular green beans, but French-style green beans (also known as haricots verts or string beans) can also be used for a slightly more delicate presentation and quicker cooking time. If fresh aren’t available, frozen green beans (thawed and patted dry) are a good second choice, but avoid canned for this recipe.
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Chicken Broth: While this green bean casserole is inherently rich and creamy, chicken broth is a crucial addition to cut through some of that richness and thin the sauce to the perfect consistency. It also infuses the dish with an extra layer of savory flavor. Feel free to substitute it with vegetable broth for a vegetarian option, or beef broth for an even deeper, more robust flavor profile. Ensure you use a good quality, low-sodium broth to control the overall saltiness.
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Heavy Cream: This is where our homemade casserole truly deviates from the traditional, condensed-soup-based recipes. Heavy cream provides a luxurious, velvety smooth texture and a rich, pure dairy flavor that is far superior to any canned alternative. It creates a decadent, unctuous sauce that perfectly coats the green beans without being overly thick or gummy. Whole milk or half-and-half can be used for a lighter version, but expect a slightly less rich and creamy result.
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Bacon: Crispy, salty, and incredibly savory, bacon is a fantastic addition that elevates the flavor profile of this cheesy green bean casserole. The rendered bacon fat is also used to sauté the vegetables, adding another layer of smoky goodness to the sauce. Its salty, smoky notes beautifully contrast with the mild sweetness of the green beans, enhancing the dish’s overall complexity and making it truly irresistible. For best results, use thick-cut bacon and render it until perfectly crisp.
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Shallots: To truly go “all out” with this homemade casserole, we pan-fry lightly floured shallots until golden and crispy. These homemade crispy shallots offer a more delicate, nuanced flavor and a superior crunch compared to store-bought fried onions. They are worth the extra step! However, if you are short on time or prefer the classic shortcut, you can still use French’s fried onions or another brand of crispy fried onions as a convenient topping.
You’ll find the full ingredient measurements and step-by-step instructions in the detailed recipe card below!
Topping Variations for Your Casserole
While our homemade crispy fried shallots are a game-changer, we understand that not everyone loves onions, or you might want to try something different. If fried onions aren’t your thing, or you’re simply looking to customize your cheesy green bean casserole, here are some other delicious and crunchy topping variations to try:
- Crushed Potato Chips: For a salty, satisfying crunch, simply crush your favorite plain potato chips (like ruffled or kettle chips) and sprinkle them over the top before baking or during the last few minutes. They add an unexpected but delightful textural contrast.
- Ritz Crackers: Crushed Ritz crackers, mixed with a little melted butter, create a buttery, savory, and incredibly crisp topping that bakes beautifully to a golden brown. This is a popular choice for many casseroles.
- Croutons: Store-bought or homemade croutons provide a fantastic, substantial crunch. Opt for garlic and herb flavored croutons to add another layer of aromatic goodness to your casserole.
- Sliced Almonds: Toasted sliced almonds offer a delicate crunch and a subtle nutty flavor that pairs wonderfully with green beans and cheese. Toast them lightly in a dry pan before sprinkling for maximum flavor.
- Panko Breadcrumbs: Mixed with melted butter and perhaps a touch of Parmesan cheese, panko breadcrumbs create an extra-crispy, golden-brown crust that’s incredibly satisfying.
Best Cheeses for Green Bean Casserole
The addition of cheese transforms a simple green bean casserole into a truly decadent and irresistible dish. Making green bean casserole with cheese creates a harmonious pairing that’s both rich and creamy, adding a fantastic layer of flavor and luxurious texture. While many cheeses can be used, I’ve found these varieties offer the best flavor and meltability, creating a perfect balance with the green beans and savory sauce:
- Asiago Cheese: A semi-hard Italian cheese with a nutty, slightly sharp flavor. When melted, it adds a wonderfully creamy texture and a distinctive tang that complements the savory notes of the casserole beautifully.
- Gruyere or Swiss Cheese: Gruyere, a firm, salty, and nutty cheese, is an excellent choice for its exceptional melting qualities and complex flavor. Its sweetness and earthiness work incredibly well with the green beans. Swiss cheese can be used as a slightly milder, more readily available alternative with similar melting characteristics.
- Cheddar Cheese: A classic for a reason! Sharp cheddar cheese provides a familiar, robust, and tangy flavor that many people love in casseroles. It melts smoothly and adds a comforting, bold cheese presence. Medium or mild cheddar can also be used if you prefer a less intense cheese flavor.
- Parmesan Cheese: Grated Parmesan adds a salty, umami-rich punch. While it doesn’t melt into a smooth sauce like the others, a sprinkle of fresh Parmesan stirred into the sauce or over the top before baking adds a fantastic savory depth and a slightly crispy crust. It’s often used in conjunction with other melting cheeses.
For this cheesy green bean casserole, we use a delicious blend of Gruyere, Asiago, and Cheddar to create a perfectly balanced, deeply flavorful, and incredibly creamy cheese sauce that everyone will adore.
Step-by-Step Recipe Instructions
Follow these detailed steps to create your show-stopping homemade cheesy green bean casserole. Precision and fresh ingredients are key to this elevated holiday favorite!
Step 1: Blanch the Green Beans. To achieve that perfect tender-crisp texture, boil the trimmed fresh green beans for exactly 5 minutes in a pot of generously salted water, or until they are vibrantly green and slightly tender. Immediately after boiling, use a slotted spoon to transfer them into a large bowl filled with ice water. This crucial step, known as blanching, stops the cooking process and preserves their beautiful color and crispness. Once thoroughly cooled, drain them well and set aside.
Step 2: Cook the Bacon, Mushrooms, and Onions. In a large Dutch oven or a heavy-bottomed pot, cook the diced bacon over medium heat until it is perfectly crispy and has rendered its fat. Remove the cooked bacon with a slotted spoon, transfer it to a paper towel-lined plate, and set it aside. Leave about 2-3 tablespoons of bacon grease in the pot. In the residual bacon grease, sauté the finely diced mushrooms, onions, minced garlic, and fresh herbs (like thyme) until the onions become translucent and the mushrooms are tender, about 8-10 minutes. This step builds a robust flavor base for your green bean casserole.
Step 3: Simmer the Gravy. Return the crispy bacon bits to the pot with the sautéed vegetables. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute to create a roux, which will thicken the sauce. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Season with salt and pepper. Bring the mixture to a gentle simmer, stirring frequently, and cook for 2-3 minutes until the gravy has visibly thickened to your desired consistency. Turn off the heat and, one handful at a time, stir in the shredded cheeses (Gruyere, Asiago, and Cheddar) until they are completely melted and the sauce is smooth and creamy. This prevents the cheese from clumping and ensures a silky texture for your homemade green bean casserole.
Step 4: Toss the Green Beans with the Gravy. Add the thoroughly drained, blanched green beans to the warm, cheesy gravy in the Dutch oven. Gently toss to ensure all the green beans are evenly coated in the rich sauce. This step should be done carefully to maintain the integrity of the green beans. Once combined, pour the creamy green bean mixture into a suitable casserole dish, spreading it evenly. At this point, you can sprinkle additional shredded cheese on top if you desire an extra-cheesy crust.
Step 5: Make the Crispy Fried Onions (Shallots). For that superior crunch, ensure your buttermilk-soaked shallots are well-drained. Toss them generously in all-purpose flour until thoroughly coated, shaking off any excess. In a separate large pan, heat your chosen frying oil (avocado, vegetable, or canola) to 375°F (190°C). Carefully fry the floured shallots in batches, ensuring not to overcrowd the pan, until they are beautifully golden brown and crispy. Once browned, promptly remove them with a slotted spoon to a paper towel-lined plate to absorb excess oil and immediately season with a sprinkle of fine sea salt. These homemade crispy shallots are the perfect crowning glory for your cheesy green bean casserole.
Step 6: Bake the Cheesy Green Bean Casserole. Preheat your oven to 350°F (180°C). Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the sauce is hot, bubbly around the edges, and any top layer of cheese is melted and lightly golden. Immediately upon removing the casserole from the oven, generously top it with your freshly prepared crispy fried shallots. This ensures they remain crunchy and don’t get soggy. Serve this incredible homemade cheesy green bean casserole warm as a truly unforgettable holiday side dish.
Tips for the Perfect Cheesy Green Bean Casserole
- Don’t Overcook Green Beans: Blanching for 5 minutes is key to keeping them tender-crisp. Overcooked green beans will become mushy in the casserole.
- Build Flavor Layers: Don’t skip using the bacon grease to sauté the vegetables. It adds incredible depth of flavor that’s hard to replicate.
- Whisk Vigorously: When adding flour, broth, and cream, whisk thoroughly to prevent lumps in your gravy for a silky smooth sauce.
- Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect meltability and texture. Shredding your own ensures the creamiest, smoothest cheese sauce.
- Season as You Go: Taste and adjust seasoning at each stage – after cooking bacon, sautéing veggies, and simmering the gravy – to build a perfectly balanced flavor profile.
- Homemade Shallots are Superior: While French’s are a quick fix, the homemade fried shallots truly elevate this dish with their delicate flavor and satisfying crunch.
- Don’t Top Early: Always add crispy toppings like fried shallots right before serving or immediately after baking to prevent them from becoming soggy.
Serving Suggestions
This cheesy green bean casserole is a star on its own, but it truly shines as part of a larger holiday feast or comforting family meal. Pair it with:
- Roasted Turkey or Chicken: The classic Thanksgiving pairing. The richness of the casserole complements lean poultry perfectly.
- Prime Rib or Ham: For a more decadent main course, the savory flavors of the casserole stand up beautifully.
- Mashed Potatoes: Another creamy, comforting side that always pairs well with casseroles.
- Cranberry Sauce: A tart cranberry sauce provides a refreshing contrast to the rich flavors of the casserole.
- Warm Dinner Rolls: Perfect for soaking up any extra cheesy gravy!
Frequently Asked Questions
- Can I use frozen green beans instead of fresh? While fresh green beans offer the best texture, you can use frozen. Make sure to thaw and pat them very dry before blanching (or simply boil for less time if they’re already partially cooked).
- What if I don’t have a Dutch oven? A large, heavy-bottomed pot or oven-safe skillet will work just as well for preparing the sauce. You’ll simply transfer the mixture to a separate baking dish before baking.
- Can I make this casserole vegetarian? Yes! Omit the bacon and use vegetable broth instead of chicken broth. You can substitute the bacon fat with butter or olive oil for sautéing.
- How do I prevent the cheese sauce from clumping? Ensure the heat is off before stirring in the shredded cheese. Add it gradually, a handful at a time, and stir until each addition is melted and smooth before adding more.
- Can I prepare the fried shallots ahead of time? Yes, you can fry the shallots up to a day in advance. Store them in an airtight container at room temperature to maintain crispness, and add them right before serving.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cheesy Green Bean Casserole
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Equipment
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casserole baking dish
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large Dutch oven or heavy-bottomed pot
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slotted spoon
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large bowl for ice bath
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shallow dish for dredging
Ingredients
Fried Onions
- 1 cup buttermilk
- 2 cups sliced shallots
- 1 cup all-purpose flour
- 1/2 tsp fine sea salt
- 2 cups avocado, vegetable, or canola oil
Green Bean Casserole
- 1 lb fresh green beans
- 6 oz bacon, diced
- 1 cup sweet or yellow onion, finely diced
- 1 cup crimini mushrooms, finely diced
- 1 tbsp fresh thyme, chopped
- 5 garlic cloves, minced
- 3 tbsp all-purpose flour
- 1/2 cup heavy cream
- 3/4 cup chicken broth
- 1/2 cup gruyere cheese, shredded
- 1/2 cup asiago cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 3/4 tsp fine sea salt
- 1/4 tsp fresh black pepper
Instructions
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Soak the shallots. Begin by preparing your crispy topping. Soak the thinly sliced shallots in buttermilk for at least 10 minutes. This helps tenderize them and allows the flour to adhere better, resulting in extra crispy fried shallots.1 cup (226 g) buttermilk, 2 cups (112 g) sliced shallots
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Prep the flour and the oil. Meanwhile, in a shallow dish, combine the all-purpose flour and fine sea salt, mixing them well. In a large, sturdy pan or Dutch oven, heat your preferred vegetable oil (avocado, vegetable, or canola) over medium heat until it reaches 375 F (190°C). To test if your oil is ready for frying, carefully dip the end of a chopstick or a wooden spoon into the oil. If small bubbles immediately form and actively rise around the handle, your oil is at the perfect temperature for frying.1 cup (130 g) all-purpose flour, 1/2 tsp fine sea salt, 2 cups avocado, vegetable, or canola oil
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Fry the onions. Drain the buttermilk-soaked shallots thoroughly. Dredge them generously in the prepared flour mixture, ensuring they are well coated, then shake off any excess flour. Transfer the coated shallots to a baking sheet or plate. Carefully fry the shallots in batches in the hot oil until they turn a beautiful golden brown and are crispy. Avoid overcrowding the pan to ensure even frying. Remove them from the oil with a slotted spoon, transfer to a paper towel-lined plate to drain excess oil, and immediately sprinkle with a pinch of salt for seasoning. Set aside.
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Blanch the green beans. Trim and cut your fresh green beans into uniform 2-inch pieces. Bring a large pot of salted water to a rolling boil. Blanch the green beans in the boiling water for precisely 5 minutes, or until they are tender-crisp and bright green. Immediately transfer them to a bowl filled with ice water (an ice bath) to halt the cooking process and preserve their vibrant color. Once cool, remove from the ice water and pat them completely dry. Set aside.1 lb (240 g) fresh green beans
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Cook the bacon. In a large Dutch oven or a heavy-bottomed pot over medium heat, cook the diced bacon until it is perfectly crispy and the fat has rendered. Once cooked, transfer the crispy bacon bits to a paper towel-lined plate to drain excess fat and set aside for later. Reserve about 2-3 tablespoons of bacon grease in the pot for the next step, which will add incredible flavor to your sauce.6 oz bacon
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Cook the veggies. Add the finely diced crimini mushrooms, sweet or yellow onion, and fresh thyme to the reserved bacon grease in the pan. Sauté over medium heat, stirring occasionally, until the onions are translucent and softened, which should take approximately 8-10 minutes. Next, add the minced garlic and continue to cook for about 1 minute, or until it becomes fragrant, being careful not to burn it.1 cup (126 g) sweet or yellow onion, 1 cup (71 g) crimini mushrooms, 1 tbsp fresh thyme, 5 garlic cloves
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Simmer the sauce. Return the crispy bacon bits to the pan with the sautéed vegetables. Sprinkle in the remaining all-purpose flour and cook, stirring continuously, for 1 minute to create a quick roux that will thicken your sauce. Then, gradually stir in the chicken broth, heavy cream, fine sea salt, and fresh black pepper. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened to a rich, creamy consistency.3 tbsp (25 g) all-purpose flour, 1/2 cup (113 g) heavy cream, 3/4 cup (172 g) chicken broth, 3/4 tsp fine sea salt, 1/4 tsp fresh black pepper
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Stir in the cheese. Turn off the heat to prevent the cheese from clumping. Now, slowly stir in the shredded Gruyere, Asiago, and cheddar cheese a handful at a time, allowing each addition to melt into the warm sauce before adding more. Once the cheese sauce is smooth and creamy, add the drained green beans and toss gently to ensure every piece is beautifully coated. Pour the mixture into your prepared baking pan. For an extra cheesy top, feel free to sprinkle an additional layer of shredded cheese over the casserole before baking!1/2 cup (50 g) gruyere cheese, 1/2 cup (50 g) asiago cheese, 1/2 cup (50 g) cheddar cheese
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Bake at 350 F/180 C for 20-25 minutes, or until the sauce is visibly hot and bubbly around the edges. Once baked, immediately remove from the oven and generously top with your delicious homemade crispy fried shallots. Serve warm to enjoy the ultimate cheesy green bean casserole!
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Notes
To freeze: Yes, you can freeze this casserole for future enjoyment! We recommend only freezing it for up to 2 weeks for the best results in terms of texture and flavor. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, topping with fresh fried shallots.
To store leftovers: Any leftover cheesy green bean casserole should be stored in an airtight container in the refrigerator. It will keep well for 4-5 days. Reheat gently in the oven or microwave.
Make a double batch to serve a crowd: Feeding a larger gathering? This recipe is easily scalable! You can effortlessly double the ingredients and bake it in a larger 9×13 baking pan or an even larger casserole dish to ensure everyone gets a generous serving. Adjust baking time slightly if needed for a larger volume.
Topping variations: Experiment with different textures and flavors for your topping! Besides our homemade fried shallots, consider crushed potato chips, buttery Ritz crackers, savory croutons, or delicate sliced almonds. Each offers a unique and delicious crunch.
Cheese variations: Feel free to customize the cheese blend to your liking. Excellent alternatives or additions include Parmesan, Swiss, sharp cheddar, creamy asiago, or nutty Gruyere. A mix often yields the most complex and delicious results for a truly cheesy green bean casserole.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.