I think every family has their own green bean casserole recipe. Well, this is mine. My family has been making this for 5 decades. Passed down from one generation to the next. Ours is made with french cut green beans that are smothered in a rich, easy homemade creamy sauce with just the right onion and spice mixture.
My kids and hubby love this green bean recipe! They would absolutely revolt if I didn’t make this for each and every holiday!!!
Green Bean Casserole
Honestly, I never knew people made their green beans with canned soup. When one of my friends served me that, I was kinda shocked. I mean, compared to the all-home version, I grew up with, it was so lacking. Listen I use canned soup in many, many recipes. But I never had had it paired with green beans.
This is a required side dish at every Easter, Thanksgiving, and Christmas meal. I also serve it when I bring a shared dish to church dinners and potlucks. And let me tell ya, my family asks for it at most family Sunday suppers and family barbecues. Honestly, it’s one of my all-time most requested side dishes.
So, if your looking for your own signature classic green bean casserole smothered in a creamy, rich, spiced sauce and topped with a cheesy bread crumb topping, look no further. This is the one for you! All I can say is…Welcome to the Family!!!
Try my Southern style green beans next (one of the most popular recipes on the site) or my old fashion, a summer favorite, three bean salad.
Let’s make this!!
Simple Green Bean Casserole Video Tutorial
On your phone? Check the web story here.
 Important Ingredient Notes, Tips + Tricks
- Frozen French Cut Green Beans: These green beans are thinly sliced and their length is left whole and long. Regular green beans are whole in width and cut into specific lengths. The french cut green beans create a more delicate dish and all the sauce to bean ratio t be higher. If you are a sauce girl, like me, this is an added bonus!
- Draining the Beans: After you have cooked the beans for a couple of minutes, it is then very important the beans are well-drained. I put them in a colander set in the sink for a couple of minutes then spread them out in a clean kitchen towel and roll them up for 10-15 minutes.
- Bread Crumbs:Â We have always made our own toasted, seasoned, coarse bread crumbs. Now that panko bread crumbs are easy to find I find, I seem to be using those after I give them a little crush. At many markets they have seasoned Panko which I love even more.
- Sharp Cheddar: this is generally my type of cheddar of choice. I love the extra flavor the sharp brings.
Reheat/Storing/Freezing Tips, Serving Recommendations
- How Long Can You Keep This In The Fridge?  The rule of thumb of storing leftovers in the fridge is only up to 3-4 days. Just transfer this green bean casserole with cheese into an airtight container or wrap the casserole dish well with cling wrap.
- Can You Freeze This? Not really. The sauce will not look good and will become too watery and the green beans soggy.
- Make-Ahead Tips: Cook the whole casserole dish, but don’t add the cheese and bread crumbs yet. Let it cool after baking, place it in the fridge for only up to 3-4 days. On the day of serving, add the cheese and bread crumbs then reheat.
Step By Step How To Make Green Bean Casserole
-
Cook green beans by microwaving them in a microwave-safe bowl for 2-3 minutes — just to slightly soften them.
-
Drain well by placing them in a kitchen towel and gently wringing out excess liquid. Set aside.
-
Melt butter in a large skillet. Add onions and cook until very tender.
-
Remove saucepan from heat and add in flour and the next 5 ingredients and blend together until smooth paste forms.
-
Add cream and blend until mixture is smooth. Replace skillet on medium heat and bring mixture to a boil stirring constantly.
-
Add green beans and mix to evenly coat.
-
Pour into a 2-quart casserole dish.
-
Sprinkle casserole with cheese then bread crumbs. Bake in preheated oven for 20 minutes or until casserole is heated through to the center.
More Side Dish Casserole Recipes
- Paula Deen Corn Casserole
- Pineapple Casserole
- Mexican Street Corn Casserole
- Hashbrown Casserole
- Scalloped Corn
Green Bean Casserole
Ingredients
- 3 (16-ounce) frozen bags french cut green beans
- 6 tablespoons butter
- 1/2 cup yellow onion finely chopped
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons dried paprika
- 3/4 teaspoon dried mustard
- 3/4 teaspoon Worcestershire sauce
- 3 cups whipping cream
- 1 1/2 cups dry bread crumbs
- 1-2 cups extra-sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
- Cook green beans (3 bags) by microwaving them in a microwave-safe bowl for 2-3 minutes -- just to slightly soften them. Drain well by placing them in a kitchen towel and gently wringing out excess liquid. Set aside.
- Melt butter (6 tablespoons) in a large skillet (large enough to later accommodate all the green beans). Add onions (1/2 cup) and cook until very tender. Remove saucepan from heat and add in flour (3 tablespoons) and the next 5 ingredients and blend together until smooth paste forms. Add cream (3 cups) and blend until mixture is smooth.  Replace skillet on medium heat and bring mixture to a boil stirring constantly. Add green beans and mix to evenly coat.
- Pour into a 2-quart casserole dish. Sprinkle casserole with cheese (1-2 cups) then bread crumbs (1 1/2 cups). Bake in preheated oven for 20 minutes or until casserole is heated through to the center.
Fans Also Made:
Notes
- Frozen French Cut Green Beans: These green beans are thinly sliced and their length is left whole and long. Regular green beans are whole in width and cut into specific lengths. The french cut green beans create a more delicate dish and all the sauce to bean ratio t be higher. If you are a sauce girl, like me, this is an added bonus!
- Draining the Beans: After you have cooked the beans for a couple of minutes, it is then very important the beans are well-drained. I put them in a colander set in the sink for a couple of minutes then spread them out in a clean kitchen towel and roll them up for 10-15 minutes.
- Bread Crumbs:Â We have always made our own toasted, seasoned, coarse bread crumbs. Now that panko bread crumbs are easy to find I find, I seem to be using those after I give them a little crush. At many markets they have seasoned Panko which I love even more.
- Sharp Cheddar: this is generally my type of cheddar of choice. I love the extra flavor the sharp brings.
My niece love this and asked for seconds!
Yaaay! That’s awesome, Jam! Thank you so much for letting us know
My kids are picky eaters… they don’t eat veggies that much. I always search veggie recipes that are suitable for picky eaters. My oh my, this was a hit! I think I’ll serve this once a week. Thank you so much!
OMG! That’s great news, Dawn! Thank you 🙂
good recipe
Thank you, Susan!