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Green Bean Casserole with Cream Cheese Recipe
Ash Tyrrell

Green Bean Casserole with Cream Cheese Recipe

I have to admit, I was a little nervous the first time I made this green bean casserole with cream cheese, but it turned out amazing! The creamy texture paired with tender green beans made it an instant favorite in my house.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in shredded cheddar cheese for extra richness. I usually reserve a little to sprinkle on top later for a gooey, golden finish.
  5. Transfer the mixture to a greased 9x13-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!
  6. 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.