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Green Bean Casserole with Cream Cheese Recipe | Creamy & Comforting

I have to tell you — this green bean casserole with cream cheese recipe has become one of my favorite holiday dishes. The first time I made it, the creamy sauce and rich flavors surprised me so much I went back for seconds! Every bite feels comforting and delicious, and now I make it every season.

I can honestly say this recipe brings people together around the table. Let’s dive into how you can make it yourself! You can also enjoy similar creamy flavors in dishes like Creamy Southwest Chicken Pasta Recipe or Spicy Tuna and Creamy Crab Sushi Bake Recipe for a different twist.

Ingredients You’ll Need

Here’s everything I used, along with helpful tips so your casserole turns out perfect every time:

10.5 oz condensed cream of mushroom soup — base of the sauce that makes it rich and comforting.
½ cup milk (or almond milk) — thins the sauce just right so it’s creamy but not too thick.
8 oz cream cheese, softened — brings tang, richness, and an ultra-smooth texture.
2 garlic cloves, minced — adds depth and savory aroma.
33 oz green beans (about 3 cans) — I like canned for convenience, but you can use fresh or frozen too.
6 oz fried onions — for that classic crispy, crunchy layer.
½ cup hard cheese, grated (like cheddar) — extra cheesy goodness on top.
⅓ cup chopped walnuts (optional) — adds nutty crunch if you want more texture.
¼ cup scallions, finely chopped — fresh garnish that brightens the dish.

Note: serves about 8 people — perfect for a family dinner or holiday table!

Variations You Can Try

Here’s how you can tweak this recipe if you want something slightly different:

Dairy-free version: swap cream cheese for dairy-free cream cheese and use plant-based milk.
More crunch: add toasted breadcrumbs or chopped almonds instead of walnuts.
Mushroom lovers: stir in fresh sautéed mushrooms for extra earthiness.
Herb infusion: add fresh rosemary or thyme for more aromatic flavor.
Low-sodium option: drain and rinse canned beans to reduce saltiness.

Cooking Time

Here’s what to expect for time in the kitchen:

Prep Time: about 10 minutes
Cooking Time: about 35 minutes
Total Time: about 45 minutes

It’s a fairly quick dish considering how tasty and comforting it is!

Equipment You Need

Here are the tools that help me make this casserole easily:

Mixing bowl — to combine all sauce ingredients smoothly.
Whisk — great for blending the cream cheese with the soup mixture.
Oven-safe baking dish — this is where the casserole cooks and browns.
Grater — fresh grated cheese always tastes better.
Knife and board — for chopping scallions and optional nuts.

How to Make Green Bean Casserole with Cream Cheese

Prepare the Creamy Base

Start by preheating your oven to 350°F so it’s hot and ready. In a bowl, combine the condensed mushroom soup, milk, softened cream cheese, and garlic. Stir until the mixture becomes smooth and creamy, using a whisk if the cheese needs more help blending.

Add the Green Beans

Next, drain your green beans and gently fold them into the creamy mixture. Stir in about two-thirds of your fried onions so they’re mixed throughout. This gives the casserole body and flavor from the inside.

Bake the Casserole

Transfer everything into an oven-safe baking dish and pop it in the oven for around 30 minutes. If the top starts browning too much, you can loosely cover it with foil.

Finish with Toppings

After baking, take it out and sprinkle the remaining crispy onions, grated cheese, and optional walnuts on top. Return to the oven for about 5 minutes so the topping turns golden and melty.

Garnish and Serve

Once out of the oven, finish by scattering scallions over the top. Add parsley or extra cheese if you want and serve while hot!

Additional Tips for Making This Recipe Better

Here are some things I learned that really help this casserole shine:

I always soften the cream cheese to room temperature — it blends easier and prevents lumps.
If my sauce looks too runny, I add a spoon of flour or butter to thicken it before baking.
I like adding chopped nuts for textural contrast — walnuts are my favorite!
Drain any canned beans well; excess liquid can water down the casserole.
Fresh scallions on top make it pop — don’t skip them!

How to Serve Green Bean Casserole with Cream Cheese

This casserole is incredibly versatile in presentation:

Serve it in a warm casserole dish right from the oven — it looks homey and rustic.
Garnish with extra scallions or parsley for a fresh, vibrant look.
Pair it with mashed potatoes, roasted turkey, or a hearty loaf of crusty bread.
For a holiday table, add a sprinkle of paprika or cracked pepper on top for color contrast.

Nutritional Information

Here’s a quick snapshot of nutrition per serving from this version of the recipe:

Calories: around 359 kcal
Protein: about 9 g
Carbohydrates: about 23 g
Fat: about 27 g

This casserole is filling and comforting, especially when served as a side with your main course.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the casserole cool to room temperature and transfer to an airtight container. It stays fresh in the fridge for up to 4 days — perfect for meal planning!

Freezing Instructions

To freeze, wrap the cooled casserole tightly in plastic wrap and foil. It can be frozen for up to 2 weeks without losing much flavor or texture.

How to Reheat

For best results, remove wrapping and reheat in the oven at a low temperature (about 325°F) for 15 minutes until warmed through. The cream cheese helps keep it moist on reheating.

Why You’ll Love This Recipe

Here’s why this green bean casserole with cream cheese has become a favorite:

Incredibly creamy and comforting — the cream cheese takes this classic to the next level!
Easy to prepare — it combines simple ingredients most people already have.
Versatile side dish — perfect for holidays, weeknight dinners, or potlucks.
Customizable — swap ingredients to suit dietary needs or personal taste.
Crowd-pleasing flavor — even green bean skeptics end up asking for seconds!

I hope this guide makes your green bean casserole with cream cheese shine at your next meal! Let me know how it turns out or if you’d like help adapting it to your preferences.

Ben Carraoli