Cheesy Green Bean Casserole (Print-Friendly Version)

Green beans and cheddar in a creamy sauce, finished with crispy fried onions. Ultimate side for gatherings.

# What You'll Need:

→ Vegetables

01 - 680 g fresh or frozen green beans, trimmed and cut into 5 cm pieces

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 360 ml whole milk
04 - 170 g cheddar cheese, shredded
05 - 25 g Parmesan cheese, grated

→ Sauce & Soup

06 - 1 can (298 g) condensed cream of mushroom soup

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - Salt, to taste
10 - Black pepper, to taste
11 - 0.5 teaspoon paprika, optional

→ Topping

12 - 150 g crispy fried onions

# How to Make It:

01 - Preheat oven to 190°C. Lightly grease a 33 x 23 cm baking dish.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green. Immediately drain and transfer to an ice bath to halt cooking. Drain again and set aside.
03 - In a medium saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds. Add flour and whisk constantly for 1 minute. Gradually whisk in milk. Bring to a simmer until thickened, then stir in cheddar, Parmesan, cream of mushroom soup, salt, pepper, and paprika. Cook until smooth and creamy.
04 - In a large bowl, mix blanched green beans with cheese sauce until evenly coated.
05 - Spread the mixture evenly in the prepared baking dish. Bake uncovered for 20 minutes.
06 - Remove dish from oven and sprinkle fried onions evenly on top. Return to oven and bake for an additional 5 minutes until topping is golden brown.
07 - Allow casserole to rest for several minutes before serving warm.

# Additional Tips:

01 - For optimal texture, use fresh green beans, but frozen varieties may also be substituted.
02 - Shred cheese from a block for superior melting and creaminess.
03 - To enhance crunch, mix panko breadcrumbs with fried onions before topping.
04 - Prepare in advance by assembling up to the fried onion topping, refrigerate up to 24 hours, and bake as directed when ready to serve.
05 - To substitute cream of mushroom soup, combine 120 ml heavy cream with 120 g sautéed mushrooms.

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