Cheesy Green Bean Cheddar Casserole with warm Fall Spices is a perfect Thanksgiving side dish casserole. It's cheesy, fresh, and a unique recipe that everyone will love. It's a modern version of the classic recipe, made using Fresh Green Beans seared in a sauce made with Milk, Corn starch, Ground Cinnamon, nutmeg, Cloves, and loads of Parmesan and cheddar, turned into a Casserole and topped with crispy Panko. This is the best side dish or main course for anybody vegetarian. Also, a favorite holiday side, just like my Green Bean Ranch Potato Casserole.
Hey friends! How is this gorgeous fall weather treating you? For me, this season is all about my favorite Casserole recipes for dinner. It's such an easy and cozy recipe for dinner.
With the Holidays rolling around the corner, it's such a perfect time to make this Casserole. Holidays are all about loads of candies and desserts. So, to take a break from all of the desserts and baking, I tried this vegetarian casserole. Not that I hate baking desserts. I seriously love it, but, it's always great to sneak in some veggies in your diet!
I know, with the Holiday season around the corner, people won't even consider a vegetable which is as boring as green beans. Well, guys! give this Casserole a try. Trust me, you'll love it.
This Holiday season is the perfect time to bake casseroles for dinner. It's practically a dump and forget dinner, which is perfect for the family. I cook so many casserole dishes especially around this time of the year. This is my definition of cozy dinner, just like a bowl of fried rice for Sunday dinner or a cozy cheeseburger casserole.
This Green Bean Cheddar Casserole is-
- Bursting with cheese
- Bursting with warm fall spices
For all my Vegetarian friends, this Thanksgiving is going to be so special. They keep telling me to make something perfect for Vegetarians. This recipe will be perfect for vegetarian people. Loaded with Green Beans, this is so delicious and cheesy.
This Green Bean Cheddar Casserole is just like the classic Green Bean Thanksgiving Casserole, just without the Mushrooms. And loaded with more cheese. My idea to make this casserole of course came from the classic version, but then I thought, how about just some cheesy green beans, and then I stumbled upon this great recipe from Good Housekeeping and I was certain that I had to make it!
How to make this Green Bean Cheddar Casserole?
So, to make this casserole:
First - Boil some water and add the green beans to the boiling water. Cook for 1-2 minutes and then take them off. Drain the rest of the water.
Second - Toss the Panko with Olive Oil and chopped Onions and keep aside.
Third - To make the sauce, simmer a skillet and as it gets nice and hot, add the Milk and Corn Starch. Stir until combined. Add the milk in batches and keep whisking until it's smooth and lump-free. Add the spices and whisk well.
Fourth - Finally, when it comes to a slow boil, add the Parmesan and Cheddar cheese and whisk well. Also, add the green beans and mix well.
Fifth- Transfer this Green Bean Mixture to a greased 3-quart baking dish. Top with the Panko and Onions mix. Also, add some more Parmesan and bake for 25-30 min at 375 F.
How to make Vegan and Low Carb Green Bean Cheddar Casserole?
The great news is that this dish is naturally Low Carb. You know how perfect Cheddar cheese is on a Keto diet. It's so low in carbs and filled with proteins. And, there is nothing filled with carbs in this dish.
Also, to make a Vegan Green Bean Cheddar Casserole, replace the Whole Milk with Soy Milk and some Olive Oil, combine that with the Corn starch until you have a smooth sauce ready.
How to store leftover Casserole?
To store the leftover casserole, cover them up using a cling wrap or foil and keep them in the freezer. They will stay fresh in the freezer for up to 3 days. You can even cut this up into individual portions and then freeze it for ease of serving. Thaw it before you serve.
I hope you liked this Cheesy Green Bean Cheddar Casserole With Fall Spices recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, find a moment to tag me with #recipemagik on Instagram.
Cheesy Green Bean Cheddar Casserole with Fall Spices
- 3 lbs Green Beans
- 2 cup Panko Breadcrumbs
- 3 tablespoon Olive Oil
- 3 medium sized Onions chopped into thin slices
- 3 tablespoon Corn Starch
- 3 cup Whole Milk
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cloves
- ½ teaspoon Ground Cinnamon
- ¼ cup Parmesan Cheese
- 8 oz Cheddar Cheese
- Preheat the oven to 375F or 190C. Bring a Pot of salted water to boil. Add the Green Beans and cook for 1-2 minutes. Take them out and keep aside.
- In a bowl, toss Panko Breadcrumbs with Olive Oil and Chopped onions. Mix and keep aside.
- In a saucepan, whisk together cornstarch and 1 cup of milk. Whisk the remaining 2 cups of milk gradually. Add the Salt, Pepper, Ground Nutmeg, Ground Cloves, and Ground Cinnamon. As it comes to a slow boil, add the shredded cheddar cheese and mix well. Add the cheese, a handful at a time, wait for it to mix, and then add more. Whisk continuously. Stir in the Green Beans and mix it well with the white sauce.
- Transfer this to a 3 Quart greased baking dish. Top with the crumbs and Parmesan cheese. Bake for 25-20 minutes, until the cheese is bubbling out and the top is golden brown in color.
- Once baked, cut it into individual servings and enjoy