Cheese Options For Green Bean Casserole: The Ultimate Guide

Green bean casserole is a classic holiday side dish that can be made even better with the addition of cheese. The best cheeses to use in green bean casserole are sharp cheddar, mild cheddar, parmesan, or Colby Jack. The cheese adds a rich, gooey texture to the dish and coats the green beans in delicious cheesiness. This casserole is easy to make and can be prepared in advance, making it a great option for holiday meals or potlucks.

Shredded cheddar cheese

Ingredients

You will need the following ingredients:

• Canned or fresh green beans
• Condensed cream of mushroom soup
• French-fried onions
• Shredded Cheddar Cheese (sharp, mild, or a blend of both)

Optional ingredients:

• Crumbed bacon
• Sautéed mushrooms or onions
• Garlic
• Parmesan cheese
• Black pepper

Method

• Preheat your oven to 350°F.
• In a large microwave-safe bowl, mix the drained green beans and condensed soup. You can also add milk to this mixture.
• Microwave the mixture until it is warm, usually around 3 to 5 minutes.
• Stir in half of the shredded cheddar cheese.
• Microwave the mixture again until the cheese is melted and well-blended, which should take around 2 to 3 minutes.
• Transfer the mixture to a prepared baking dish.
• Sprinkle the remaining cheddar cheese on top.
• Top with French-fried onions for a crispy crunch.
• Bake in the preheated oven until the cheese is melted and the onions are golden brown, which should take about 10 minutes.

Tips

• You can make this casserole up to three days in advance and store it in the refrigerator. Simply follow the recipe, but leave off the French-fried onions. Cover the dish tightly with foil and refrigerate until you are ready to serve.
• To reheat, remove the casserole from the fridge and let it come to room temperature for about 30 minutes. Top with French-fried onions and reheat in an oven preheated to 350°F until the onions are golden brown.
• You can also add other types of cheese, such as Parmesan, Colby Jack, or Velveeta, to enhance the flavour and creaminess of the dish.

Gruyere or smoked Guda

Green bean casserole is a popular holiday dish, and there are many ways to make it extra indulgent. Gruyere or smoked gouda are two types of cheese that can be used to add a melty, gooey texture to the dish.

If you're looking for a full recipe, here is one for a Green Bean Casserole with Smoked Gouda and Fried Shallots. This recipe serves 9 and takes about an hour to make, with 20 minutes of prep time.

Ingredients:

For the beans:

• 1 pound (454 grams) green beans
• 1/2 cup sea salt

For the chanterelles:

• 1/2 pound (227 grams) chanterelle mushrooms
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter

For the cheese sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 garlic cloves, peeled and smashed smooth with 1/2 teaspoon sea salt
• 2 1/2 cups (590 ml) whole milk
• 3 ounces (85 grams) smoked gouda
• 2 ounces (60 grams) parmesan, ground in a food processor
• Kosher salt and freshly ground black pepper, to taste

For the topping:

• 1 1/2 cups (355 ml) panko (Japanese breadcrumbs)
• 2 ounces (60 grams) parmesan, ground in a food processor
• 1 garlic clove, peeled and smashed smooth with 1/4 teaspoon sea salt
• 1 tablespoon unsalted butter
• 4 shallots
• 1 quart (946 ml) canola oil

Method:

First, cook the beans by bringing 4 quarts of water to a boil in a 6-quart saucepan. Add the green beans and salt, and boil for 2 minutes. Drain the beans and rinse with cold water to stop the cooking process.

Next, prepare the chanterelle mushrooms by cleaning and quartering them. Heat olive oil in a cast-iron skillet over medium-high heat and add the mushrooms with a pinch of salt and pepper. Cook until the mushrooms are dry and beginning to brown, then add butter and toss.

To make the cheese sauce, melt butter in a small saucepan over medium-low heat. Add flour and garlic and whisk to combine. Add a pinch of salt and pepper, then gradually mix in the milk. Simmer gently until thickened, about 5-6 minutes. Remove from the heat and add the gouda and parmesan. Whisk to combine and adjust seasoning to taste.

For the shallot topping, slice the shallots to 1/16-inch thickness. Heat canola oil to 250ºF and carefully fry the shallots until lightly golden brown. This will take some time, but it is important to go low and slow to avoid burning the natural sugars in the shallots. Drain on paper towels and lightly salt.

In a small saute pan, melt butter and add garlic and panko. Toast until lightly golden brown.

Finally, assemble the casserole by tossing the green beans and mushrooms with the cheese sauce. Place in a small casserole dish (about 9x9) and top with the panko crumbs. Bake at 375ºF for about 15 minutes or until bubbly. Remove from the oven and top with the crispy fried shallots.

Tips and Variations:

• If you're short on time, you can use canned green beans instead of fresh.
• For an extra crunchy topping, add French's fried onions or parmesan crisps.
• To make the dish even more indulgent, try adding a splash of Worcestershire sauce or soy sauce, or sprinkling with black pepper, red pepper flakes, chopped onions, or onion powder.
• For a bacon and Gruyere version, try this recipe from The New York Times, which also replaces the traditional cream of mushroom soup with crème fraîche and sautéed mushrooms.

So, whether you choose Gruyere or smoked gouda, your green bean casserole is sure to be a delicious and indulgent treat!

Parmesan crisps

Ingredients

• Parmesan
• Black pepper

Method

• Preheat the oven to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the Parmesan with black pepper.
• Place spoonfuls of the seasoned Parmesan onto the lined baking sheet and spread the cheese into flat discs.
• Bake the Parmesan crisps for 3-5 minutes or until golden brown.
• Remove from the oven and let the crisps cool completely.

Tips

• Make sure to line the baking sheet to prevent the cheese from sticking to the pan.
• Do not overbake the cheese, or it will taste burnt.

Storage

The Parmesan crisps can be made the day before and stored in an airtight container overnight.

Fried onions

The crispy, golden-brown topping of fried onions is a signature feature of green bean casseroles and adds a delightful texture contrast to the creamy dish. Here are some tips and techniques to achieve the perfect fried onions for your casserole:

Selecting and Preparing Onions

Start with choosing the right type of onion. Yellow onions are the preferred choice as they have a strong, sharp flavour that stands up well to frying. Peel and slice the onions thinly and evenly. A mandoline slicer can be useful for achieving uniform slices. Soak the sliced onions in cold water for about 10 minutes to remove excess pungency and crisp them up. Then, blot them dry with paper towels before frying.

Choosing a Cooking Fat

The choice of cooking fat depends on your preference. Butter adds a rich, nutty flavour, while olive oil offers a fruity, healthy option. For a more neutral flavour, vegetable or canola oil works well. Bacon grease is also a popular choice, adding a smoky, savoury note to the onions.

Frying Techniques

Heat the cooking fat in a large skillet over medium-high heat. Cast iron skillets are ideal for even heat distribution. Blot the onions again to ensure they are thoroughly dry. Carefully add the onions to the hot fat. Fry in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. Stir frequently with a wooden spoon or heat-resistant spatula to ensure even cooking.

Achieving Golden Brown Perfection

The target colour is a deep, golden brown. This usually takes 10 to 15 minutes, depending on the heat level and the thickness of your onion slices. Keep an eye on the onions to prevent burning. If the onions are browning too quickly, reduce the heat. You may also add a pinch of sugar to help with caramelisation and balance the sharpness of the onions. Season with salt and pepper to taste.

Final Touches

Once the onions have reached the perfect golden brown colour, transfer them to a paper towel-lined plate or baking sheet to absorb excess oil. If desired, sprinkle with a bit more salt while they are still hot. These crispy fried onions are now ready to top your green bean casserole, adding a delicious crunch to every bite.

Fresh green beans

Using fresh green beans for your green bean casserole is a great way to elevate this classic side dish. Not only do fresh green beans taste better, but they also have a better texture than their canned or frozen counterparts.

Ingredients

• Fresh green beans
• Salt
• Butter
• Onion
• Garlic
• Mushrooms (optional)
• Flour
• Chicken broth
• Half-and-half or milk
• Panko breadcrumbs
• French-fried onions

Method

Start by bringing a large pot of salted water to a boil. While you're waiting for the water to boil, wash and trim your green beans. You can also cut them in half or into thirds to make them easier to eat. Once the water is boiling, add the green beans and cook for 4-6 minutes. You want the beans to be crisp-tender, so be careful not to overcook them. After they're done, drain the beans and immediately plunge them into ice water to stop the cooking process.

Next, you'll make the sauce. Melt some butter in a skillet over medium-high heat and add your onions and garlic. Sauté until the onions are soft, then add the mushrooms (if using) and cook for another minute or two. Sprinkle in the flour and cook for a couple of minutes before whisking in the chicken broth and half-and-half or milk. Let the sauce simmer gently for 5-6 minutes to thicken, then add it to the green beans and toss to coat.

Now it's time to assemble the casserole. Dump the green beans and sauce into a baking dish and sprinkle with the breadcrumbs and French-fried onions. Bake in a 350-375°F oven for 15-20 minutes, until hot and bubbly. If you're making this dish ahead of time, wait to add the breadcrumbs and fried onions until just before baking, as they will get soggy in the fridge.

Tips

• Fresh green beans really make a difference in this dish, but if you're short on time, you can use frozen green beans instead. Just be sure to thaw them before adding the sauce.
• If you don't want to use mushrooms, you can leave them out. However, they do add a classic umami flavor that pairs well with the green beans.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• If you want to add some extra cheese to your casserole, shredded cheddar is a great option. You can add it as an extra layer after pouring the sauce over the green beans.

Frequently asked questions