This Green Bean & Mushroom Cheddar Casserole is a cozy, flavor-packed holiday side dish recipe made with tender green beans, savory mushrooms, and melty sharp cheddar cheese. Perfect for Thanksgiving and Christmas dinners, this easy homemade casserole is a comforting classic that pairs beautifully with any festive meal.

Ingredients you’ll need:

olive oil
fresh green beans
baby Bella mushrooms
whole milk
heavy cream
butter
garic
flour
salt, black pepper, paprika, onion powder
Worcestershire sauce
grated cheddar
fried onions

Can I make green bean casserole ahead of time?

Yes. Assemble the casserole (without the crispy topping) and refrigerate for up to 24 hours. Add the topping just before baking.

Can I freeze green bean casserole?

You can freeze the casserole without the topping for up to 2 months. Thaw overnight in the refrigerator, add topping, and bake until heated through.

What toppings can I use besides fried onions?

Try buttery breadcrumbs, crushed crackers, toasted panko, crispy shallots, or even chopped nuts for extra crunch.

How do I reheat leftovers?

Reheat in a 350°F (175°C) oven until warmed through. Cover loosely with foil to prevent over-browning.

Cook with me!

Green Bean & Mushroom Cheddar Casserole

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Prep Time20

Cook Time40

Total Time1

Servings: +

Ingredients

2 tbsp. Olive Oil
32 oz. Fresh Green Beans trimmed, about 4 cups
8 oz. Baby Bella Mushrooms washed well, about 2 cups
2 ½ cups Whole Milk
½ cup Heavy Cream
2 tbsp. Unsalted Butter
2 Garlic Cloves minced
2 tbsp. + 1 tbsp. All Purpose Flour
1 tsp. EACH: Salt Black Pepper, Paprika, Onion Powder
1 tsp. Worcestershire Sauce
1 cup Grated Cheddar
2 cups Fried Onions

Instructions

Preheat oven to 350F.
Chop the green beans into bite-sized pieces. Thinly slice the mushrooms and remove any tough stems. Set aside.
In a large pan over medium high heat, add the olive oil to warm up for 1 minute.
Add the chopped green beans and sliced mushrooms. Season with salt to sauté 8-10 minutes, until tender and green beans are a bright green.
Remove the veggies to large, oven-safe casserole dish.
Add the butter to melt in the now empty pan over medium high heat.
Add the garlic to sauté for 30 seconds, then stir in the 2 tablespoons of flour until fully absorbed.
Gradually whisk in one cup of the milk. Mix until smooth and thickened, about 1-2 minutes. Gradually add in ½ cup at a time of the remaining milk and heavy cream, whisking until smooth and thickened, about 3-4 minutes.
Whisk in the remaining tablespoon of milk to help thicken up the sauce even more.
Remove from heat to stir in the seasonings and Worcestershire sauce.
Pour over the sauteed veggies in the casserole dish. Add the grated cheddar and mix until all ingredients are well-combined.
Cover with foil or the casserole lid to bake 30 minutes.
Remove the cover to add the fried onions. Cook 8-10 more minutes, until fried onions are golden on top.
Let rest 10 minutes before enjoying warm!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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