Cheddar Bay Green Bean Casserole is a twist on a classic favorite, bringing together crisp green beans, creamy cheese sauce, and a crunchy topping inspired by everyone’s favorite cheddar bay biscuits. The combination of sharp cheddar cheese and buttery, garlicky crumbs creates a dish that’s comforting and packed with flavor.
I love making this casserole when I want something both familiar and a little more fun than the usual green bean side. The cheddar adds a rich, tangy note that makes the beans more exciting, and the breadcrumb topping gives a satisfying crunch that everyone goes back for seconds to get more of. It’s one of those dishes that feels like a treat but is easy enough to whip up any time.
My favorite way to serve this is alongside simple roasted chicken or a juicy steak—it’s a perfect partner for hearty meals. Plus, it’s a crowd-pleaser at holiday dinners or casual family meals, always earning compliments and a few requests for the recipe. If you’re a fan of cheesy comfort food mixed with fresh veggies, this green bean casserole will quickly become a go-to in your kitchen.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give the best crunch and bright flavor. If fresh aren’t available, canned or frozen can work. Just drain canned well and thaw frozen before using to keep texture right.
Cheddar Cheese: Sharp cheddar packs the bold flavor here. Mild cheddar can work if you prefer less tang, or try a mix of cheddar and Monterey Jack for a creamier feel.
Butter and Flour (Roux): This combo thickens the sauce nicely. Use all-purpose flour, but gluten-free flour blends work too if you want to skip gluten.
Crispy Fried Onions & Panko: These give the topping its crunch. If you don’t have fried onions, you can make your own by frying thin onion slices or use extra panko mixed with garlic powder and butter.
Sour Cream: I like adding sour cream for tang and creaminess. Greek yogurt is a good substitute for a lighter option.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce is the heart of this dish, so getting it smooth and thick is key.
- Start by melting butter and whisking in the flour to make a roux. Cook this gently for 1-2 minutes so the flour taste cooks off but it doesn’t brown.
- Add milk slowly while whisking constantly to prevent lumps. Keep stirring until the sauce thickens, about 3-5 minutes, before removing from heat.
- Stir in sour cream and cheese off heat to avoid curdling. Mix until the cheese fully melts into a creamy sauce.
- Keep the heat medium or lower and stir often during the sauce step. This prevents burning and keeps it silky smooth.
Patience with whisking and gentle heat make all the difference in a rich, creamy sauce that coats the green beans perfectly!
Equipment You’ll Need
- 9×13-inch casserole dish – I like this size because it holds everything nicely and bakes evenly.
- Medium saucepan – essential for making the cheese sauce; it lets you whisk and control heat easily.
- Whisk – helps to prevent lumps and keeps the sauce smooth as it cooks.
- Cutting board and knife – for trimming and chopping green beans or prepping any other ingredients.
- Measuring cups and spoons – necessary for accurate ingredient amounts, especially with cheese and spices.
- Small bowl – for mixing the breadcrumb topping; a nice way to combine ingredients evenly.
- Optional: Baking sheet – if you want to toast your panko or fried onions separately for an extra crunch.
Flavor Variations & Add-Ins
- Swap bacon for cooked ham or turkey bits to add more protein and smoky flavor.
- Mix in sautéed mushrooms or caramelized onions for extra richness and depth.
- Use Monterey Jack or pepper jack cheese instead of cheddar for a milder or spicier flavor.
- Replace panko with crushed crispy crackers or tortilla chips for a different crunchy topping.
How to Make Cheddar Bay Green Bean Casserole
Ingredients You’ll Need:
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans of cut green beans, drained)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup cooked bacon pieces (optional)
- 1 1/2 cups crispy fried onions
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 30 minutes in the oven to bake. Plan for a total of around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Green Beans:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish. If you’re using fresh green beans, blanch them by boiling in salted water for 3-4 minutes until tender-crisp. Immediately transfer them to ice water to stop the cooking, then drain well. If using canned beans, simply drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden and bubbly—this creates a roux. Slowly add the milk while whisking constantly, and continue cooking until the sauce thickens, about 3-5 minutes. Remove from heat, then stir in the sour cream, garlic powder, onion powder, salt, pepper, and half of the shredded cheddar cheese. Stir until the cheese melts and the sauce is smooth.
3. Assemble and Bake the Casserole:
Fold the green beans and cooked bacon pieces (if using) into the cheese sauce until well combined. Pour this mixture into the prepared casserole dish. In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese (if using), and crispy fried onions. Sprinkle the remaining cheddar cheese over the casserole, then top evenly with the breadcrumb and fried onion mixture. Bake uncovered for 25-30 minutes until the top is golden brown and bubbly. Let rest for 5 minutes before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using to avoid excess moisture in the casserole. You can briefly blanch thawed green beans if you want firmer texture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 9, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy.
Can I Substitute the Sour Cream?
You can swap sour cream with Greek yogurt for a slightly tangier, lighter option. Just use the same amount and stir it in off the heat to avoid curdling.
