Green Bean Casserole with Cheese
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Side Dish
A new take on a fall family favorite, this dish can be assembled quickly and easily using pan lining paper. Simply pop the casserole dish into the oven 20 minutes before dinner and serve.
Reynolds Kitchens tip
Adding cheese to this classic holiday dish makes dinner that much better! And using tear-resistant pan lining paper will make scooping and serving this dish easier. Plus there won’t be any baked-on cheese to scrub off later, making cleanup a breeze.
- 1 1/2 pounds fresh green beans, trimmed and halved
- 3 tablespoons butter
- 12 ounces sliced fresh mushrooms
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 2/3 cup heavy cream
- 1 – 1 1/2 cups shredded cheddar cheese
- 1 can (2.8 ounces) of fried onions
- Optional: 1/2 teaspoon salt and 1/4 teaspoon pepper
PREHEAT oven to 400oF degrees. Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side toward food. Crimp pan lining paper around rim of casserole dish; set aside.
BOIL green beans in a large pot of salted water for 5 minutes. Drain beans and then immerse in ice water bath to fully stop them from cooking. Drain again, and set aside.
MELT the butter in a large sauce pan. Add the mushrooms and garlic, cover and cook over moderate heat until softened, about 5 minutes. Stir in the flour and gradually stir in the stock until smooth.
SIMMER mixture for 2 minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5 to 6 minutes, stirring frequently.Season with salt and pepper to taste.
ADD beans to the sauce and stir to coat evenly. Pour mixture into lined casserole dish.
Top with cheddar cheese and fried onions.
BAKE for 15 minutes or until golden brown.
SERVE hot. Top with more cheese or fried onions (optional), and season with salt and pepper to taste (optional).
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