Cheesy Green Bean Casserole

This comforting cheesy green bean casserole will make your whole family smile at the dinner table! If you’re tired of the same old green bean casserole and want something extra special, this creamy cheese version is exactly what you need. The best part is how the rich fontina and Parmesan create the most amazing sauce that coats every single green bean.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 50 minutes, Serves: 10 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, High-Fiber, Vegetarian, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 185 Calories, 12g Fat, 14g Carbs, 7g Protein.

Ingredients You’ll Need

Green beans: You’ll need 2 pounds of fresh green beans with the ends trimmed off. Fresh beans work so much better than frozen because they keep that perfect tender-crisp texture we’re going for!

Butter: Just 2 tablespoons of unsalted butter to start our creamy sauce. This creates the base for all that cheesy goodness.

Flour: 2 tablespoons of all-purpose flour help thicken up our cheese sauce perfectly. Don’t worry if you’re not great at making sauces – this one is super forgiving!

Milk: 1⅔ cups of reduced-fat milk keeps things lighter but still creamy. You can use regular milk too if that’s what you have on hand.

Fontina cheese: 1 cup of shredded fontina cheese (about 3 ounces) gives us that amazing melty, creamy texture. Fontina is so good because it melts like a dream!

Parmesan cheese: ⅓ cup of grated Parmesan adds that sharp, nutty flavor that makes everything taste more special.

Seasonings: ½ teaspoon salt, ½ teaspoon ground mustard, and ¼ teaspoon ground white pepper. These simple spices make all the flavors pop!

French-fried onions: 1½ cups of those crispy French-fried onions on top because we need that perfect crunchy contrast to all the creamy goodness.

How to Make Cheesy Green Bean Casserole

Step 1: Bring 1 inch of water to a boil in a large pot with a steamer basket. Steam your green beans for about 5 minutes until they’re tender-crisp. You want them to still have a little bite! Transfer them right into a bowl of ice water to stop the cooking. Drain the beans well and pat them dry with a clean kitchen towel.

Step 2: Preheat your oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray so nothing sticks.

Step 3: Melt the butter in your pot over medium heat. Add the flour and whisk constantly for 2 to 3 minutes until it starts to turn a light golden color. Slowly pour in the milk while whisking the whole time – this keeps it smooth! Keep stirring often and cook for about 6 minutes until it’s thick enough to coat the back of a spoon.

Step 4: Remove from heat and add the cheeses a handful at a time, whisking until everything is smooth and melty. Stir in the salt, mustard, and pepper, then fold in your green beans. Scrape everything into your prepared baking dish.

Step 5: Sprinkle those crispy onions all over the top. Bake for 20 to 25 minutes until it’s bubbling around the edges and golden on top.

Easy and Quick Cheesy Green Bean Casserole Version

Want to make this even faster? You can use 2 bags (about 2 pounds) of frozen green beans instead of fresh! Just thaw them completely and pat them super dry – no steaming needed. You can also use a jar of Alfredo sauce instead of making your own cheese sauce. Just heat up 1½ cups of Alfredo sauce and stir in your green beans, then top with onions and bake!

Serving Ideas

This cheesy green bean casserole is perfect alongside roasted turkey, ham, or even grilled chicken. It goes beautifully with creamy mashed potatoes and warm dinner rolls. The rich, cheesy flavor makes it feel like a complete comfort food experience that everyone will love!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop it in a 350°F oven for about 15 minutes until warmed through. You can also microwave individual portions for 1-2 minutes, but the oven keeps that crispy onion topping perfect!

Substitutions

No fontina cheese? You can use Gruyere or even sharp cheddar instead! If you don’t have white pepper, regular black pepper works just fine. You can swap the reduced-fat milk for heavy cream if you want it extra rich, or use whole milk as a middle ground.

Pro Tips

• Don’t skip the ice water bath: This stops the green beans from overcooking and keeps them that perfect bright green color!
• Pat those beans dry: Wet beans will make your casserole watery, so take the time to dry them well.
• Add cheese gradually: Adding the cheese a handful at a time prevents it from clumping up in your sauce.
• Make it ahead: You can assemble this up to 2 days ahead and just add the onions before baking!

FAQs

Can I make this casserole ahead of time?

You bet! You can prepare everything through step 3 and refrigerate for up to 2 days. Just let it sit at room temperature while your oven preheats, then add the onions and bake as directed.

Can I use different types of cheese?

Sure! Gruyere, sharp cheddar, or even Swiss cheese work great in place of the fontina. Just make sure to use cheeses that melt well for that creamy texture we’re going for.

What if my sauce gets lumpy?

No worries! If your cheese sauce gets a little lumpy, just whisk it really well off the heat. You can also blend it with an immersion blender for a few seconds to smooth it right out.

Can I freeze this casserole?

You can freeze it before baking for up to 3 months! Just thaw it completely in the fridge overnight, then bake as directed. It might need an extra 5-10 minutes in the oven.

I’d love to hear how this cheesy green bean casserole turns out for you! Did your family love it as much as mine does? Drop me a comment and let me know if you tried any fun variations – I’m always looking for new ideas to share with everyone!