Cheesy Green Bean Casserole

5 from 1 vote

This Cheesy Green Bean Casserole is a delicious twist on the classic holiday side dish! Tender green beans are smothered in a rich, creamy, cheesy sauce and baked until hot and bubbly for a comforting casserole that's sure to become a family favorite. It's perfect for Thanksgiving, Christmas, or Sunday dinner, but easy enough to make any time of year.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dishes - Vegetables

Cuisine: American

Diet: Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

Cooking spray
Salt
1 1/2 pounds fresh green beans trimmed and halved widthwise
3 tablespoons butter preferably unsalted
1 large shallot finely chopped
2 cloves garlic minced
2 tablespoons all-purpose flour
1/3 cup dry white wine or beer
1 cup chicken broth
1 cup half-and-half
2 cups shredded sharp Cheddar cheese
Freshly ground black pepper
Cayenne pepper optional
1/4 cup chopped pecans
1/4 cup French fried onions from a can

Instructions

Preheat oven to 350 degrees. Spray a 2-quart (approximately) baking dish with cooking spray. Set aside.
Prepare an ice bath. Bring a large saucepan of salted water to a boil. Add the beans to the boiling water and cook for 3-4 minutes, or until tender. (The green beans heat through when baked, so crisp-tender beans will stay fairly crispy. If you like softer beans, cook them longer.)
Remove and place in the ice bath to stop the cooking process. Drain, discard the water and pat dry. Transfer the beans to the prepared baking dish.
Heat the butter over medium heat in the saucepan you used to cook the beans.
Add the shallot and cook for 2-3 minutes or until softened, being careful not to burn it. Add the garlic and cook briefly (10 seconds) until fragrant.
Whisk in the flour and cook for 2 minutes, being careful not to brown the flour.
Add the wine (or beer), whisking constantly then slowly pour in the chicken broth and half-and-half. Bring the sauce to a boil, whisking until smooth and thickened.
Remove the sauce from the heat. Let the sauce rest for 1 minute, then add the shredded Cheddar by the handful, whisking after each addition until the cheese melts and the sauce is smooth.
Season the sauce with salt, black pepper and cayenne pepper if desired.
Pour the sauce over the green beans. MAKE AHEAD: Can be made two days ahead of time to this point and refrigerated. Keep the topping off until ready to bake.
Sprinkle with the pecans and the fried onions.
Bake for 25 to 30 minutes or until heated through. Serve immediately.

Notes

SUBSTITUTIONS:

Use fresh green beans if possible, but frozen ones will work too.
You can use regular onion instead of shallots if you prefer.
NON-ALCOHOLIC SUBSTITUTION: Use an alcohol-free wine or beer, or add extra chicken broth with 1 tablespoon of white wine vinegar.
Can also use whole or 2% milk.

MAKE AHEAD:

Can be made up to two days ahead and refrigerated.
Let stand at room temperature while the oven preheats. When ready to bake, sprinkle with the pecans and the fried onions.
Add extra baking time if the casserole is fully cooled.

Nutrition