Cheesy Creamed Green Beans

Cheesy Creamed Green Beans are the type of dish I bring to gatherings when I want to see everyone reach for seconds and ask for the recipe on the spot. This green bean casserole delivers a golden cheesy top layer with a creamy yet tangy sauce under a crisp and savory finish of bacon and cornflakes. Whether you are setting a weeknight table or prepping for a large holiday feast this comforting side never fails to get attention.

Every holiday at my house includes this casserole because it disappears fast My son loves the crispy edges and my husband requests it for every Thanksgiving

Ingredients

• Butter: Softens onions and helps build the cream sauce Choose good quality for best flavor
• Onion: Adds savory flavor A fresh onion finely chopped makes a big difference
• Garlic: Brings aromatic depth Use fresh cloves or preminced for convenience
• Flour: Thickens the sauce creating luscious creaminess Allpurpose flour works well
• Frozen Green Beans: I prefer french style for tenderness Make sure to thaw and drain so the sauce is not watery
• Salt pepper nutmeg: Nutmeg may sound odd but it enhances the creaminess without being overpowering Use just a pinch of fresh grated if you have it
• Sour Cream: Delivers tangy rich sauce Opt for full fat for maximum flavor
• Bacon Bits: Choose thick cut bacon for more flavor or ready made for ease
• Shredded Cheese: Cheddar melts beautifully but try colby jack if you want variety Choose blocks you shred yourself for best meltability
• Cornflakes: Provide the signature crunch Look for plain unsweetened types for a savory finish
• Parmesan: Freshly shredded over the top right before serving adds umami and salinity

Step-by-Step Instructions

Get the Oven and Baking Dish Ready:

Preheat your oven to four hundred degrees Fahrenheit and gently grease a one quart baking dish with a little oil or spray to prevent sticking

Sauté the Aromatics:

Melt a tablespoon of butter in a large skillet over medium heat Add chopped onions and garlic Cook for two minutes stirring often until onions are becoming soft and fragrant

Cook the Beans:

Add thawed well drained green beans to the pan with the onions and garlic Stir and cook for four minutes so the beans absorb flavor and any excess moisture cooks off

Create the Roux:

Push the beans to the sides of the skillet Add another tablespoon of butter in the center Let it melt Sprinkle in the flour salt pepper and nutmeg Stir everything together and cook for one minute to remove any raw flour taste This step ensures your sauce is velvety smooth

Stir in Sour Cream:

Add in all the sour cream Stir well so every bean is coated in the creamy sauce Let it gently bubble for one to two minutes to heat through and meld flavors

Assemble the Casserole:

Transfer the creamed green bean mixture to your prepared baking dish Sprinkle bacon bits and shredded cheese evenly over the top Melt your remaining butter and toss it with crushed cornflakes Scatter this mixture all over for a generous crunchy layer

Bake the Casserole:

Place the dish in the oven Bake for twenty minutes or until the top is deeply golden and the edges are bubbling If the cornflakes brown quickly cover loosely with foil halfway through for perfect crispy texture

Finish and Serve:

Remove from oven Let cool a couple of minutes Before serving grate fresh parmesan over the top The casserole is ready to be enjoyed warm

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I have always loved how the touch of nutmeg rounds out the richness in the sauce My grandmother would add it to almost every creamy holiday dish and now it is my secret to getting that classic flavor

Storage Tips

Let leftovers cool completely before storing Place in an airtight container and refrigerate for up to five days The casserole reheats beautifully in a hot oven for crisp topping or in the microwave for speed

Ingredient Substitutions

Swap fresh or canned green beans if you do not want to use frozen Just drain well to prevent excess liquid If you run out of cornflakes substitute potato chips or french fried onions For a vegetarian version leave out the bacon and add extra cheese or some toasted almonds for crunch

Serving Suggestions

This cheesy green bean casserole pairs naturally with roast turkey ham or chicken For a weekday meal serve alongside baked salmon or pork chops A crisp simple salad adds freshness to balance the richness

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Cultural and Family Notes

Green bean casserole has roots in American holiday tables and often features canned soup This version upgrades the original by swapping in real sour cream a habit I learned from family members who value scratch made food It is now the most requested side dish at both big events and smaller home dinners

Frequently Asked Questions

→ Can I use fresh or canned green beans?

Yes, fresh or canned green beans work well. Be sure to drain thoroughly to avoid excess moisture.

→ What cheeses work best in this dish?

Cheddar is a classic choice, but colby jack or other bold, melty cheeses can be used for variety.

→ Can I prepare this casserole ahead of time?

Absolutely. Assemble the dish up to 48 hours in advance, refrigerate, and bake just before serving.

→ Is it possible to freeze leftovers?

Freezing isn't recommended, as the creamy sauce may separate and lose texture when reheated.

→ How do I keep the topping crispy?

Bake uncovered, or cover with foil if browning too quickly, removing foil at the end for a crispy finish.

→ What are some topping alternatives to cornflakes?

Lays potato chips or french fried onions can be used instead for delicious crunch and flavor.