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- 4 cups fresh green beans, trimmed and cut into 2-inch pieces - 1 cup cherry tomatoes, halved - 1 medium yellow onion, diced - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1 cup sharp cheddar cheese, shredded - 1 cup crispy fried onions - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ¼ teaspoon cayenne pepper (optional for a little kick) Green beans are low in calories and high in vitamins A, C, and K. They aid in digestion and support heart health. Cherry tomatoes are rich in antioxidants and boost skin health. Onions add flavor and contain compounds that may help lower blood pressure. Garlic may improve your immune system and has anti-inflammatory properties. Heavy cream adds richness, but you can balance it with veggie broth. Cheddar cheese provides calcium and protein, while crispy onions add crunch and flavor. For a lighter option, use low-fat milk instead of heavy cream. If you want to skip dairy, try nut milk and vegan cheese. For gluten-free diets, ensure your fried onions are gluten-free. If you prefer a vegetarian dish, just leave out any meat. If you need a nut-free option, check the cheese brand for nut content. You can also add different veggies like mushrooms or bell peppers for variety. {{ingredient_image_1}} First, you need to prepare your oven. Preheat it to 350°F (175°C). While the oven heats up, gather your ingredients. You'll need fresh green beans, cherry tomatoes, a yellow onion, garlic, heavy cream, vegetable broth, cheddar cheese, fried onions, olive oil, garlic powder, onion powder, salt, pepper, and cayenne pepper if you want some spice. Now, let’s get cooking. Start by bringing a large pot of salted water to a boil. Add in the green beans and blanch them for 3 to 4 minutes. This step keeps them bright green. After blanching, drain the beans and place them in ice water to stop cooking. Once cool, drain them again. Next, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes until the onion turns translucent. In a big mixing bowl, whisk together heavy cream, vegetable broth, garlic powder, onion powder, salt, and pepper. If you like spice, add cayenne pepper here. Stir in the sautéed onion and garlic mix, then fold in the blanched green beans and cherry tomatoes. Now it’s time to layer. Pour half of the green bean mix into a greased 9x13 inch casserole dish. Sprinkle half of the shredded cheese on top. Add the rest of the green bean mix and then the remaining cheese. For the finishing touch, spread crispy fried onions evenly over the top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an extra 15 minutes. You want the top to be golden and bubbly. Once done, let the casserole cool for about 5 minutes before serving. This helps it set up nicely. Serve it warm, and don’t forget to enjoy every bite! To get a great texture, start with fresh green beans. Blanching them gives a bright color and crisp bite. After blanching, quickly cool them in ice water. This helps keep their crunch. Sauté the onions until they are soft but not brown. Combine everything gently to keep the beans intact. Layering the cheese and fried onions adds a nice crunch on top. One common mistake is overcooking the green beans. This makes them mushy and sad. Also, avoid skipping the blanching step. It helps the beans keep their green color and texture. Be careful not to add too much salt. The fried onions can add a lot of flavor, so taste as you go. Lastly, don’t forget to cover the dish with foil when baking. This keeps moisture in and helps everything cook evenly. This casserole shines next to roasted chicken or turkey. It also pairs well with mashed potatoes or cornbread. For a fresh touch, serve with a simple salad. A light vinaigrette can brighten the meal. You can even add some fresh herbs on top for flavor. Enjoy it as a side dish or as a main dish on a warm night. Pro Tips Freshness Matters: Use the freshest green beans you can find for the best flavor and texture. Look for vibrant, crisp beans without any blemishes. Cheese Variations: Feel free to experiment with different types of cheese such as Gruyère or Monterey Jack for a unique flavor profile. Make-Ahead Option: You can prepare the casserole a day in advance. Just assemble it, cover tightly, and refrigerate until ready to bake. Increase baking time by a few minutes if baking from cold. Spice it Up: For an extra kick, add some diced jalapeños or a dash of hot sauce to the mixture before baking. {{image_2}} You can add fun flavors to your casserole. Crispy bacon gives a nice crunch. Just cook it until crispy, then crumble it on top. You can also try different cheeses. Gouda or pepper jack adds a unique twist. These add creaminess and flavor to each bite. To make a vegetarian version, simply skip the bacon. Replace heavy cream with coconut cream or cashew cream. Use vegetable broth to keep it tasty. For a vegan option, make sure all ingredients are plant-based. Check labels for fried onions, as some brands use dairy. This keeps the dish rich without using animal products. Use fresh ingredients that match the season. In spring, add asparagus or peas for a pop of color. In summer, swap cherry tomatoes for diced bell peppers. In fall, consider adding wild mushrooms for earthiness. Each season brings new flavors that keep the dish exciting. To keep your green bean casserole fresh, let it cool first. Use an airtight container. Store it in the fridge for up to three days. If you plan to eat it later, portion it out. This way, you can heat only what you need. To reheat your casserole, use the oven for the best results. Preheat the oven to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20-25 minutes. Check that it's hot all the way through. If you're in a hurry, the microwave works too. Use a microwave-safe dish and cover it. Heat in short bursts, stirring in between. If you want to freeze your casserole, do it before baking. Wrap the dish tightly in plastic wrap, then foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When you're ready to bake, thaw it in the fridge overnight. Bake it as directed, adding a few extra minutes if needed. Enjoy your tasty dish any time! Yes, frozen green beans work well in this recipe. Just thaw them first. Drain any excess water before adding them to the mix. This helps keep the casserole from becoming watery. Frozen beans are picked at their peak, so they taste great too! You can prep this casserole a day in advance. Follow all the steps up to baking. Cover it tightly and store it in the fridge. When ready to bake, remove it and let it sit for about 20 minutes. This helps it cook evenly. Then, bake as directed. Yes, you can make this casserole dairy-free! Use coconut cream instead of heavy cream. For cheese, look for a dairy-free cheese option. Make sure to check the labels for any hidden dairy ingredients. This way, you can still enjoy a creamy texture without the dairy! This blog post showed you how to make a great Southern Green Bean Casserole. We covered key ingredients and their health benefits. You learned cooking steps and tips for the best texture. I shared common mistakes and fun variations to try. Finally, we discussed storage and answered some common questions. With these insights, you can create a delicious dish for any meal. Enjoy cooking and sharing this tasty casserole with friends and family.

Southern Green Bean Dream Casserole

A creamy and cheesy casserole featuring fresh green beans and cherry tomatoes, topped with crispy fried onions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Southern
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup crispy fried onions
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 0.25 teaspoon cayenne pepper (optional for a little kick)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
  • In a large mixing bowl, whisk together the heavy cream, vegetable broth, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Stir in the sautéed onion and garlic, adding the blanched green beans and cherry tomatoes.
  • Pour half of the green bean mixture into a greased 9x13 inch casserole dish. Sprinkle half of the shredded cheese on top. Add the remaining green bean mixture followed by the rest of the cheese.
  • Evenly distribute the crispy fried onions over the top of the casserole.
  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
  • Allow the casserole to cool for 5 minutes before serving to let it set slightly.

Notes

Serve the casserole in the baking dish for a rustic look, garnished with a sprinkle of fresh parsley for color.
Keyword casserole, green beans, vegetarian