(8 oz) box frozen Cascadian Farm™ organic whole petite green beans
cup shredded cheddar cheese
Cook green beans in microwave according to box directions.
While green beans cook, melt butter in a small saucepan over medium heat.
Add flour and whisk constantly for 1 minute.
Continue to whisk as you slowly add the milk. Bring to a simmer and cook until thickened, about 1 minute.
Remove from heat, add cheese and stir until melted. Salt and pepper to taste. Drizzle sauce over hot green beans.
Ingredients you will need:
First, drain the liquid from 3 cans cut green beans.
Heat the beans over low to medium heat until warm.
Cube 8 ounces Velveeta cheese.
Slowly add cheese to green beans, stirring until melted.
And there you have delicious cheesy green beans! Serve and enjoy.
You’re probably familiar with the green bean casserole classic, right? You know… the one with the cream of mushroom soup and the crispy onions on top? Everyone loves that recipe, and I do make my own version of it quite often for holiday dinners.
This Creamy Baked Green Beans recipe I’m sharing with you here is a different kind of green bean casserole. It calls for fresh green beans, and there is no cream of mushroom soup to be found.
Onion and garlic are sauteed together before adding the green beans. Then some broth is added to the pan, and all is simmered together for a few minutes until the broth nearly evaporates.
The creamy part of these Creamy Baked Green Beans comes in with added whipping cream. A touch of nutmeg is added for flavor. One more ingredient- shredded Parmesan- is mixed in, and then it’s spooned into a casserole dish with more Parmesan sprinkled on top.
These Creamy Baked Green Beans are then baked for 15 to 20 minutes, just until the beans are tender-crisp. Spoon out individual servings, and you’ll get a little bit of the onion, creamy sauce and cheese with each spoonful.
There are so many choices when it comes to beans. You can either get canned whole green beans, use fresh green beans, or use frozen but thawed green beans. Here is the break down, depending on which kind you use. *note: you just need one kind, not all kinds!*
- 2 cans of drained whole green beans (equaling 30 oz)
- 14 oz of fresh but boiled green beans
- 1 bag of frozen green beans
You also need 2 tablespoons of butter, a tablespoon of cream cheese and some seasonings.
This recipe is easy to scale back.
Please note in my recipe images here, I used some frozen AND canned green beans to get the variation of colors (and because I had some frozen left over that I needed to use up!)
Roasted Green Beans with Gruyere Sauce
While I’ve offered you many oven Roasted Green Bean options below, I hope you’ll start with these spectacular Roasted Green Beans with Gruyere Sauce.
These Roasted Green Beans with Creamy Gruyere Sauce were born out of necessity. You see, I was in charge of making the “green bean casserole” for Thanksgiving a few times as a young adult – and I made my grandma’s green bean casserole recipe that has been passed down for generations. And while they were comforting, there is a reason they are only served as an obligatory Thanksgiving side and not throughout the year.
So years passed and I knew I wanted to reinvent the Green Bean Casserole. The green beans still had to be creamy like Grandma’s (in this case creamy AND cheesy) and there still needed to be a crispy element like Grandma’s fried onions – just a little more sophisticated and palate pleasing. Enter Roasted Green Beans with Creamy Gruyere Sauce and Bacon. Enter the new green beans in town. And I’ve been making them to satisfy Thanksgiving requests every year since.
What goes good with green beans?
This dish can be served as a meatless main dish or a side dish. For an easy main dish meal, I like serving this with some crusty Italian Bread.
This casserole pairs great as a side dish to Slow Cooker Whole Chicken, Slow Cooker BBQ Spare Ribs or Homemade Salisbury Steak. It&rsquos also an absolute favorite on the holiday table!
Heat the oven to 400ºF and prepare a casserole dish with nonstick cooking spray.
Bring a medium-sized pot to a boil. Add fresh green beans and cook for 4 minutes. Drain.
Melt butter in a large pan over medium heat. Add cabbage, thyme and salt & pepper to taste. Cook for approximately 10 minutes, allowing cabbage to wilt, while stirring it often.
Now time to layer it all in the baking dish. First add half of the green beans, and then half of the buttery cabbage.
Now sprinkle one cup of shredded cheese on top.
Now repeat those layers one more time.
Cover with aluminum foil and cook for 30 minutes. Remove aluminum foil and cook for 10 more minutes. Then out of the oven will come this cheesy green bean casserole!