Can I use fresh green beans instead of canned for this recipe?

Absolutely! Fresh green beans provide a vibrant color and crisp texture, making them a great choice for this casserole. If you’re using fresh beans, be sure to blanch them briefly in boiling water before using them in the recipe.

Can I make Green Bean Casserole with Cream Cheese ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Simply cover it with foil and refrigerate it until you’re ready to bake. When ready to serve, bake the casserole as instructed, adding a little extra time if needed.

Can I substitute cream cheese with a lighter option?

If you’re looking for a lighter version of the casserole, you can substitute the cream cheese with reduced-fat cream cheese or Greek yogurt. These alternatives will still provide a creamy texture but with fewer calories.

Green Bean Casserole with Cream Cheese Recipe: A Creamy Twist on a Classic Favorite

Description

Green Bean Casserole with Cream Cheese offers a creamy twist on the classic side dish, making it an indulgent addition to any meal. The smooth, velvety cream cheese sauce pairs perfectly with the crisp green beans, while a golden cheese topping adds extra flavor and texture. Whether you’re hosting a holiday gathering or just a casual family dinner, this casserole will surely be a hit.

Ingredients

Scale

2 cans (14.5 oz each) green beans, drained (or 4 cups fresh green beans, blanched)
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
1 cup shredded cheddar cheese
1/2 cup crispy fried onions (optional for topping)
1 tablespoon olive oil or butter (for greasing the casserole dish)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or butter.
Prepare the green beans by trimming and cutting fresh beans into 1-2 inch pieces. Blanch fresh beans in boiling water for 3-4 minutes, then transfer to ice water to stop the cooking process. Drain thoroughly.
In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and garlic, sautéing for 3-4 minutes until soft.
Add 8 oz of softened cream cheese to the skillet and stir until it melts and becomes smooth.
Gradually add 1 cup of milk and 1/2 cup of sour cream, stirring until the mixture forms a creamy sauce.
Season the sauce with garlic powder, onion powder, black pepper, and salt. Add 1/4 cup of grated Parmesan cheese and mix well.
Toss the blanched green beans with the creamy sauce in a large bowl until the beans are evenly coated.
Transfer the green bean mixture to the prepared baking dish, spreading it out evenly.
Top the casserole with 1/2 cup of shredded cheddar cheese and bake for 20-25 minutes or until the cheese is melted and golden.
If using crispy fried onions, sprinkle them on top during the last 5 minutes of baking for extra crunch.
Allow the casserole to cool for a few minutes before serving.

Notes

Use fresh green beans for the best texture and flavor.
You can make this casserole ahead of time by assembling it a day before and refrigerating it until ready to bake.
If you prefer a lighter version, substitute sour cream with Greek yogurt or use reduced-fat cream cheese.
For an extra flavor twist, consider adding sautéed mushrooms or crispy bacon to the casserole.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 4g
Sodium: 390mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg