Green Bean Casserole with Cheese
Yield: 8 servings
Calories: 505kcal
Making green bean casserole with cheese adds a delightful twist to the classic recipe. The creamy, melted cheese amplifies the richness and indulgence of the dish, creating a savory combination.
Ingredients
- 3 quarts (2.8 L) water
- 2 teaspoons (14 g) kosher salt, divided
- 2 pounds (908 g) fresh green beans, cut into 2" pieces
- 3 tablespoons (40 g) unsalted butter
- 1 tablespoon (10 g) minced garlic
- 1 pound (454 g) brown mushrooms, ½" thick slices
- 3 tablespoons (27 g) all-purpose flour
- 1 ½ cups (360 ml) unsalted chicken stock, or broth
- 1 ½ cups (360 ml) heavy whipping cream
- ¾ teaspoons black pepper, divided
- 8 ounces (227 g) sharp cheddar cheese, freshly shredded, divided
- ⅛ teaspoon ground nutmeg
- 6 ounces (170 g) crispy fried onions, divided
Instructions
- Heat the Oven - Set the oven rack to the center position. Heat to 350ºF (177ºC).
- Cook the Beans - In a large pot, bring 3 quarts of water to a boil over high heat. Add in 1 teaspoon of salt and stir to dissolve. Add the cut green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
- Chill the Beans - Drain the beans in a colander. Transfer them to a large bowl filled with ice water. Chill until the vegetables are cool, about 5 minutes, then drain well.
- Cook the Mushrooms - Heat a large skillet with high sides over medium heat. Add the butter to the pan. Once melted, add the minced garlic and saute for 30 seconds. Add the sliced mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine. Saute until the mushrooms release their moisture and the liquid evaporates, about 5 minutes.
- Make the Sauce - Add 3 tablespoons of flour, stir, and cook for 1 minute. Gradually add in the chicken stock, continually stirring to combine. Bring the stock to a rapid simmer over medium-high heat, and cook until slightly thickened, about 4 minutes. Reduce heat to medium, add 1 ½ cups heavy cream. Simmer until the sauce thickens, occasionally stirring for about 5 minutes. Turn off the heat. Stir in 1 ½ cups of cheddar cheese, ½ cup of fried onion topping, ¼ teaspoon pepper, and nutmeg, mixing until the cheese is melted. Stir in the drained cooked green beans.
- Bake the Casserole - Transfer the mixture to a 13×9-inch baking dish. Bake until the sauce is bubbly and the beans are hot, about 20 to 25 minutes. Remove the dish from the oven and top with ½ cup of cheddar cheese. Add the remaining fried onion topping, just enough to cover the surface. Bake until golden brown, about 5 to 10 minutes.
- To Serve - Serve immediately while the beans are hot and the onions are crispy.
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 cup
- Make Ahead: The casserole can be assembled and refrigerated 3 days before. Alternatively, cook the beans and sauce separately, then combine. Add more bake time if needed until the sauce is hot and bubbly. Wait to add the final cheese and fried onion topping until the last 5 minutes of baking.
- Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 1 month.
- Using Canned Beans: Use three 14.5-ounce cans of cut green beans. Drain and add them directly to the sauce.
- Using Frozen Beans: Use 32 ounces (2 pounds) of frozen green beans. Blanch in the boiling water, then chill in ice water.
Nutrition
Calories: 505kcal | Carbohydrates: 24g | Protein: 13g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 707mg | Potassium: 607mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1855IU | Vitamin C: 14mg | Calcium: 299mg | Iron: 2mg
Recipe Link