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Easy Green Bean Casserole with Blue Cheese

This Easy Green Bean Casserole recipe is creamy and full of flavor with a crunchy topping made with panko breadcrumbs and french fried onions.

Why Green Bean Casserole is a Thanksgiving Favorite

Green Bean Casserole or Green Bean Bake, as it’s originally known, is one of those things that everyone loves and has stood the test of time. The Green Bean Casserole recipe was originally developed as an everyday side dish by Campbell Soup employee, Dorcas Reilly, in the 1950s! Amazingly it didn’t take off as a Thanksgiving favorite until the 1960s when Campbell’s put the recipe on the Cream of Mushroom soup can label.

Best Green Bean Casserole Recipe

Why Make Green Bean Casserole

I do love the classic version but, I also love my blue cheese and this recipe makes for a great twist to the standard Green Bean Casserole recipe.

I switched up the french fried onion topping just a bit, too. Instead of just piling the onions on, I chopped some up then mixed them with some panko breadcrumbs and melted butter.

I serve extra french fried onions on the side – I don’t want to take away too much tradition (plus they’re good to just snack on). The topping could easily be doubled, too, and either use it all on the casserole or serve some extra on the side (just toast the extra in a skillet instead of the oven).

Green Bean Casserole Ingredients

Green Beans: Fresh, frozen, or canned green beans can be used for this recipe. If using canned green beans drain them very well. If using fresh or frozen, blanch (boil) the beans for about 5-7 minutes until partially cooked. Fresh or frozen green beans will not soften enough while baking alone. Whether you opt for regular green beans or the french cut green beans is your preference.

Blue Cheese Casserole Sauce: I’ve taken this classic holiday side dish and eliminated the canned soup. The sauce is so fast and easy to make that I promise you won’t mind. It comes together super fast and has a more sophisticated flavor thanks to the creamy blue cheese sauce – perfect for Thanksgiving or anytime!

Panko Breadcrumbs & French Fried Onions: I love a good, crunchy topping and crunchy breadcrumbs and golden brown onions add a delicious twist on green bean casserole. If you prefer, skip the french fried onions and just use all panko bread crumbs or vice versa.

How to Make Green Bean Casserole

  • Cook or Drain Beans: If fresh or frozen, cook the beans. If canned, drain the green beans in a colander. Allow to drain thoroughly.
  • Prepare the Sauce: Slowly combine the ingredients over a medium heat and pour into a baking dish.
  • Mix and Top: Mix the casserole with french fried onions and breadcrumbs and top it off.
  • Bake: Bake until hot and bubbly and the topping is nicely browned.

Serve immediately!

Substitutions & Tips

For a different spin on this recipe try these ideas.

  • The same recipe can also be applied to almost any vegetable—broccoli, cauliflower and brussels sprouts are great twists on this classic!
  • Cut the green beans in half or thirds for easier eating or leave them whole.
  • If you simply must have mushrooms in your casserole feel free to add your favorite mushroom. About 8 ounces should do it and mix in at the same time as the onions.
  • Substitute blue cheese with goat cheese.
  • Sprinkle on crumbled cooked bacon right before serving.
Green Bean Casserole Recipe

Make Ahead of Time

This Thanksgiving side dish can be made ahead of time and placed in the freezer. Before baking, wrap the dish without the topping, cover with plastic wrap or foil and refrigerate. If you add the topping before refrigerating, they’ll turn out soggy instead of crispy.

When you’re ready to bake, cool to room temperature, add the topping and a couple minutes to your timer to adjust to the colder temperature.

Storage & Reheating

Store any leftovers in an airtight container or cover the casserole dish with plastic wrap or foil and refrigerate. This side dish will last up to three or four days refrigerated and leftovers can be reheated in the microwave or oven.

The best way to reheat green bean casserole is in the oven at 350°F for 15-30 minutes. Try adding more panko breadcrumbs and french fried onions before baking to bring back the crunch.

The quickest way to reheat this side dish in a microwave at 30 seconds intervals until hot.

Green Bean Casserole Recipe

Easy Green Bean Casserole with Blue Cheese

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy Green Bean Casserole that is so, sooo delicious you’re going to want to make it all year long, not just for the holidays.


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup butter, divided
  • 2 tablespoons flour
  • 1 pint heavy cream
  • 1/2 cup crumbled blue cheese
  • 7 cups green beans or 4 cans
  • 1 cup french fried onions, chopped
  • 1 cup panko breadcrumbs
  • kosher salt & freshly ground black pepper


  1. Preheat oven to 400F.
  2. If fresh or frozen, cook the beans. If canned, drain the green beans in a colander. Allow to drain thoroughly.
  3. Heat EVOO in a large skillet. Add onions and cook over medium heat until soft and translucent, about 5 minutes. Add garlic, cook one minute more. Add 1/4 cup butter to pan, melt and stir into onions. Sprinkle flour over butter mixture, stir and cook flour for another 1-2 minutes. Slowly stir in heavy cream. Bring to a simmer, add blue cheese and turn off heat. Stir until blue cheese is incorporated (small pieces are okay). Season to taste with salt and pepper.
  4. Gently add green beans to skillet and mix until well-coated. Pour mixture into a baking dish.
  5. In a small bowl, melt remaining butter in microwave. Add chopped french fried onions and breadcrumbs, mix thoroughly. Sprinkle mixture over casserole.
  6. Bake for 10-15 minutes or until hot and bubbly and topping is nicely browned. Serve immediately.


If your blue cheese is very strong, start by adding a lesser amount then adding more to taste.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 83mgSodium: 345mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 7g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Monday 19th of November 2018

Ever since a pot luck at work many years ago, I have been trying to find this recipe....this looks like it will be a winner for me !!! Thanks !


Saturday 18th of November 2017

Maybe I’m overlooking it, but I don’t see how many servings this recipe is for


Wednesday 26th of June 2019


Christine Titus

Saturday 31st of December 2016

I was looking for a side dish that was different from your everyday average vegetables. When I found this, I couldn't wait to try it! We love blue cheese around here, even the kids. It's very easy to put together, and it can be made in advance. I made it the night before, following directions up to the topping. Don't put the topping on until you are ready to bake. Cover and refrigerate until ready to use. Take it out 30 minutes before you are ready to bake to let it come to room temperature. Then pop it in the oven and bake as directed. This came out creamy and tastes incredible! It would compliment any main dish meat.

Kristy Bernardo

Saturday 7th of January 2017

I am so thrilled you enjoyed it so much! Great tips, too. Thanks, Christine...Happy New Year!

Sweet Potato Casserole with Marshmallow Drizzle and Pecan Topping -

Thursday 26th of March 2015

[…] I’ve been cooking for Thanksgiving for a month now. I’ve made my turkey, my Blue Cheese Green Bean Casserole, my Wild Mushroom and Parmesan Stuffing. I’ve already done a leftover turkey dish – or […]


Thursday 13th of November 2014

RT @thewickednoodle: Just in case you missed it: Blue Cheese Green Bean Casserole! @DelMonte #ad #BurstingWithLife h…

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