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Green Bean Casserole with Cream Cheese Recipe
Ben Carraoli

Green Bean Casserole with Cream Cheese Recipe

I have to tell you — this green bean casserole with cream cheese 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!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once out of the oven, finish by scattering scallions over the top. Add parsley or extra cheese if you want and serve while hot!

Notes

  • 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!