I have to admit, I was a little nervous the first time I made this Green Bean Casserole with Cream Cheese Recipe, but it turned out amazing! The creamy texture paired with tender green beans made it an instant favorite in my house. I love how the cream cheese adds a silky richness that elevates this classic dish.
Every bite feels like comfort food at its best. Honestly, after making this recipe, it has become my go-to side for holidays and family dinners. You can also enjoy similar creamy textures in desserts like Carrot Cake Bars Recipe or Pecan Pie Cheesecake Bars Recipe.
Ingredients
Here’s everything you need to make this creamy, dreamy green bean casserole. I’ll also share tips so each ingredient works perfectly.
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces – I prefer fresh green beans over frozen for the best texture and flavor.
- 4 ounces cream cheese, softened – Softened cream cheese blends smoothly, creating that silky consistency everyone loves.
- 1 cup sour cream – Adds tang and creaminess; I use full-fat for richer flavor.
- 1 can (10.5 ounces) cream of mushroom soup – Homemade works too if you want a fresher taste, but canned is convenient.
- 1/2 teaspoon garlic powder – Enhances flavor without overpowering the dish.
- 1/4 teaspoon black pepper – Freshly ground is best for a subtle kick.
- 1/4 teaspoon salt – I usually taste before adding extra, since the soup can be salty.
- 1 cup shredded cheddar cheese – Grating fresh cheese makes a big difference in creaminess and flavor.
- 1/2 cup fried onions – For that iconic crunchy topping everyone loves.
Note: several serving as a note of full line under the ingredients according to the quantity.
Variations
You can customize this casserole depending on your dietary needs or flavor preferences:
- Dairy-Free: Swap cream cheese and sour cream with vegan alternatives.
- Low-Sodium: Use a reduced-sodium mushroom soup or make your own.
- Extra Flavor: Add chopped mushrooms or caramelized onions for depth.
- Spicy Kick: Sprinkle a little cayenne or smoked paprika into the mix.
- Gluten-Free: Ensure fried onions are gluten-free or make your own.
Cooking Time
Here’s how long it will take to whip up this creamy casserole:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Simple tools make this recipe easy to execute:
- Large pot: To blanch green beans.
- Mixing bowl: For combining cream cheese, soup, and seasonings.
- 9×13-inch casserole dish: Perfect for baking evenly.
- Whisk or spoon: For smooth, creamy mixture.
- Oven mitts: Essential for safe handling of hot dishes.
How to Make Green Bean Casserole with Cream Cheese
Prepare the Green Beans
Start by trimming and cutting your fresh green beans. I like to blanch them in boiling water for a few minutes until just tender. This helps maintain their bright color and crisp-tender texture.
Make the Creamy Mixture
In a mixing bowl, combine the softened cream cheese, sour cream, cream of mushroom soup, garlic powder, salt, and pepper. I like to whisk it until smooth so the cheese fully blends into the soup.
Combine Green Beans and Sauce
Gently fold the blanched green beans into the creamy mixture. Make sure every piece is coated evenly—this is where the magic happens, and it ensures every bite is full of creamy flavor.
Add Cheese
Stir in shredded cheddar cheese for extra richness. I usually reserve a little to sprinkle on top later for a gooey, golden finish.
Bake the Casserole
Transfer the mixture to a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes. I love the smell while it bakes—it’s pure comfort food!
Top with Fried Onions
Remove from the oven and sprinkle fried onions on top. Bake for an additional 5 minutes to get them golden and crispy. I always sneak a few before it’s done—they’re irresistible!
Additional Tips for Making this Recipe Better
Based on my experience, these tips make a huge difference:
- I always soften cream cheese first to avoid lumps.
- Blanch green beans, but don’t overcook—they should stay bright green.
- Taste and adjust seasoning before baking; the cheese adds saltiness.
- Use fresh cheese instead of pre-shredded for better melting.
- I sometimes broil the top for 1–2 minutes at the end for extra crunch.
How to Serve Green Bean Casserole with Cream Cheese
Serving this casserole is easy, and presentation makes it even more inviting. Serve it straight from the dish for a cozy, family-style feel. For extra flair, garnish with fresh herbs like chopped parsley or chives. Pair it with roasted meats or a holiday turkey for a complete plate.
Nutritional Information
Here’s a quick look at the nutritional content per serving:
- Calories: 250–300 per serving
A comforting portion that won’t overload you. - Protein: 8 grams
Thanks to the cheese and green beans. - Carbohydrates: 10 grams
Mostly from green beans and the creamy base. - Fat: 20 grams
Cream cheese and cheddar add richness and flavor.
Make Ahead and Storage
Storing
This casserole stays fresh in the refrigerator for up to 3–4 days. I always cover it tightly with foil or plastic wrap.
Freezing
You can freeze it before baking. Wrap tightly and store in a freezer-safe dish for up to 2 months. I usually thaw it overnight in the fridge before baking.
Reheating
Reheat in the oven at 350°F for 15–20 minutes until warmed through. I find the topping stays crisp if I add fried onions after reheating.
Why You’ll Love This Recipe
This green bean casserole with cream cheese is more than just a side dish. Here’s why:
- Simple Preparation: Minimal ingredients and steps make it beginner-friendly.
- Creamy Comfort: The cream cheese makes it rich and satisfying.
- Versatile: Perfect for holidays, weeknight dinners, or potlucks.
- Customizable: Easy to adapt to dietary preferences or add extra flavors.
- Crowd-Pleaser: Everyone loves the combination of creamy beans and crunchy topping.
Green Bean Casserole with Cream Cheese Recipe
Ingredients
Method
- Start by trimming and cutting your fresh green beans. I like to blanch them in boiling water for a few minutes until just tender. This helps maintain their bright color and crisp-tender texture.
- In a mixing bowl, combine the softened cream cheese, sour cream, cream of mushroom soup, garlic powder, salt, and pepper. I like to whisk it until smooth so the cheese fully blends into the soup.
- Gently fold the blanched green beans into the creamy mixture. Make sure every piece is coated evenly—this is where the magic happens, and it ensures every bite is full of creamy flavor.
- Stir in shredded cheddar cheese for extra richness. I usually reserve a little to sprinkle on top later for a gooey, golden finish.
- Transfer the mixture to a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes. I love the smell while it bakes—it’s pure comfort food!
- Remove from the oven and sprinkle fried onions on top. Bake for an additional 5 minutes to get them golden and crispy. I always sneak a few before it’s done—they’re irresistible!
Notes
- I always soften cream cheese first to avoid lumps.
- Blanch green beans, but don’t overcook—they should stay bright green.
- Taste and adjust seasoning before baking; the cheese adds saltiness.
- Use fresh cheese instead of pre-shredded for better melting.
- I sometimes broil the top for 1–2 minutes at the end for extra crunch.
