This is a cheesy twist on classic green bean casserole. The recipe’s been passed down for a couple of generations and, after you take one bite, you’ll understand why. You won’t even miss the french fried onions!
There are few holiday dishes as divisive as green bean casserole. People fall into one of two camps: you love it or you loathe it.
I was never a big fan of traditional green bean casserole growing up. I usually just picked the french fried onions off the top. It wasn’t a dish our family made often for the holidays because my mom had a much better recipe in her arsenal: her mother’s green bean casserole. It’s proof that everything’s better with cheese.
I remember a couple of years ago we were planning our Thanksgiving meal and figuring out who would provide each dish. No one volunteered to make the green bean casserole because we figured mom would, like she did every year. But then we arrived to my parent’s house and one dish was noticeably absent. We were shocked. Thanksgiving without green bean casserole?! It just wasn’t right.
I don’t think we’ve neglected to have green bean casserole at Thanksgiving since then. We always try a few new side dishes every year, but it’s one of those recipes you just don’t mess with. Yes, it has cream of mushroom soup. Yes, it includes questionable “cheese product.” But it’s something we eat once or twice a year, so you better believe I’m going to enjoy it. To me it tastes like home.
What’s the one dish your family has every year at Thanksgiving? Tell me in the comments!
Grandma’s Cheesy Green Bean Casserole
- 2 Tbsp. unsalted butter, divided
- 1 Tbsp. flour
- 1/2 tsp. Worcestershire sauce
- 1/2 cup milk
- 1 can cream of mushroom soup
- 1/2 cup American cheese (Velveeta works best), shredded
- 4 cups canned green beans, drained and rinsed
- 1/2 tsp. garlic salt
- 1/2 cup sourdough bread, cubed
- Preheat oven to 350 degrees. Lightly coat a large casserole dish with cooking spray.
- In a large saucepan, melt 1 Tbsp. butter over medium-low heat. Add flour and Worcestershire sauce and whisk until smooth and slightly brown, about one minute. Slowly pour in milk, whisking constantly until thick.
- Add cream of mushroom soup and cheese to pan and stir until combined. Stir in green beans and pour mixture into casserole dish.
- Melt remaining Tbsp. of butter in the microwave, heating in 15-second increments until melted. Stir in garlic salt, then toss cubes of bread in the butter. Spread evenly on top of green beans.
- Place casserole in the oven and bake for 20 to 30 minutes, until bread is browned and casserole is bubbling.