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Green Bean Casserole with Cream Cheese

Green Bean Casserole with Cream Cheese - recipe card
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A rich and creamy twist on the classic green bean casserole, featuring a luscious cream cheese and mushroom sauce, tender green beans, and a crispy fried onion topping. Perfect for holiday gatherings or a comforting weeknight side dish.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 8 ounces white button mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 ounces full-fat cream cheese, softened and cut into cubes
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • 1 cup crispy fried onions, divided

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and blanch for 4-5 minutes, until bright green and crisp-tender. Drain immediately and transfer to a bowl of ice water to stop cooking, then drain well and set aside. This preserves their vibrant color and texture.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let it brown.
  3. Add the sliced mushrooms and cook until they release their moisture and it evaporates, about 6-8 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Season with a pinch of salt and pepper.
  4. Reduce heat to low. Add the cream cheese cubes and stir until melted and smooth. Gradually whisk in the milk until the sauce is creamy and well combined. Stir in the kosher salt, black pepper, and nutmeg if using. Taste and adjust seasoning.
  5. Remove from heat. Gently fold in the blanched green beans until evenly coated with the sauce.
  6. Transfer the mixture to a 1.5-quart baking dish. Spread evenly. Top with 1/2 cup of the crispy fried onions.
  7. Bake in the preheated oven for 15 minutes, until the casserole is bubbly and heated through.
  8. Remove from oven and sprinkle the remaining 1/2 cup crispy fried onions over the top. Return to oven and bake for an additional 5 minutes, until the onions are golden and crisp.
  9. Let stand for 5 minutes before serving. This allows the sauce to set slightly for easier serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dairy sauce may separate and the green beans may become mushy. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. For best results, remove any crispy onions before reheating and add fresh ones after. Alternatively, reheat individual portions in the microwave on medium power, stirring halfway. To make ahead: Prepare the casserole up to the point of baking, cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold.

Nutrition

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Find it online: https://gordonramsayeats.com/green-bean-casserole-with-cream-cheese/