Go Back
+ servings
A serving of simple green bean casserole on a plate with fork

Green Bean Casserole

Green bean casserole smothered in a creamy, rich, spiced sauce and topped with a cheesy bread crumb topping. The best side dish on any holiday and occasion.
Course Side Dish
Cuisine American
Keyword Casserole, Green Beans, side dishes, vegetable side dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 785kcal
Author kathleen


  • 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


  • 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.


  1. 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!
  2. 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.
  3. Bread Crumbs: 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.
  4. Sharp Cheddar: this is generally my type of cheddar of choice. I love the extra flavor the sharp brings.


Serving: 1serving | Calories: 785kcal | Carbohydrates: 43g | Protein: 16g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1063mg | Potassium: 688mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4119IU | Vitamin C: 30mg | Calcium: 357mg | Iron: 4mg