Green Bean-Cheddar Casserole

Green Bean-Cheddar Casserole

This recipe for a gooier, cheesier green bean casserole is a modern (but still comforting) twist on a classic Thanksgiving side.


  • 3 lbs green beans
  • 2 cups stale bread
  • 3 Tbsp olive oil
  • 3 green onions
  • 3 Tbsp corn starch
  • 2.5 cups whole milk
  • Ground nutmeg
  • 8 oz Cheddar cheese
  • 1/4 cup Parmesan cheese


  1. Heat covered 7- to 8-quart saucepot of salted water to boiling on high. Preheat oven to 375 degrees F. Add green beans to boiling water. Cook 2 minutes. Drain well; set aside.
  2. In food processor, pulse bread into coarse crumbs. Transfer to medium bowl along with oil and green onions. Toss to combine; set aside.
  3. In 4-quart saucepan, whisk cornstarch and 1/2 cup milk until smooth. Add nutmeg and 1/2 teaspoons each salt and pepper. Slowly whisk in remaining 2 cups milk. Heat to boiling on medium high, whisking frequently. Boil 2 minutes, whisking. Reduce heat to medium low. Stir in cheeses one handful at a time, waiting until cheese melts before adding next handful. Stir in green beans until well coated. Transfer mixture to 3-quart baking dish. Top with reserved crumb mixture. Bake 25 to 30 minutes or until crumbs are golden brown.


Recipe by John Kernick from Good Housekeeping.

10 Servings
Prep Time: 30 minutes
Cook Time: 1 hr 20 minutes