Cheesy Green Bean Casserole

I have made this a few times, and everyone has raved about it. I make it as a replacement for the typical “green bean casserole” that everyone makes for the holidays. I actually like it better anyway.

There are a few options that I have made along the way also, including subbing out the celery for water chestnuts (forgot to buy celery), fresh mushrooms instead of canned (because I could) and of course I use whatever cheese I have. I also think this would be amazing with some other veggies, like asparagus, broccoli, maybe even brussel sprouts if you like them. I have also made it with fresh and canned…canned works in a pinch, but fresh or frozen is best.

If you want the crunch on top like the other casserole, I suggest crushed pork rinds, Whisps (or your own fried cheese crisps or maybe some low carb croutons….OR French’s Fried Onions only have 3 carbs per 2 tablespoons (who knew??)


Cheesy Green Bean Casserole


  • 1 12 oz bag frozen green beans (fresh is good too)
  • 1 Tbsp butter
  • 2 stalks celery, chopped
  • 1 10 oz can sliced mushrooms
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1 tbsp onion, minced
  • 1/4 tsp dried thyme
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • Non-breaded fried onions can be used on top for that awesome crunch (can be found in Asian grocery stores or some regular stores and on Amazon)


  • Preheat oven to 350 F.
  • Boil green beans according to package directions until tender. Drain and rinse with cold water.
  • In a saucepan, melt butter over medium heat. Add celery, mushrooms, onion and garlic and cook until celery is soft.
  • Add chicken broth, salt, and thyme and continue cooking for about 4 minutes.
  • Stir in sour cream and 1/2 cup of the cheese.
  • Pour into 9×9 pan. 
  • Sprinkle the reserved cheese on top and bake for 15 – 20 minutes, until cheese is melted and bubbling.


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