My Mother-in-law is known for her cheesy baked green bean casserole! Unlike the traditional version, this one is slow roasted which creates a creamy, melt-in-your mouth texture that is unlike any green bean casserole I’ve ever had. The crispy cheesy crust provides the perfect textural contrast which makes the whole dish irresistible!
Cheesy Baked Green Bean Casserole
Not going to lie, my Mother-in-law’s cheesy green bean casserole is the bomb!
It’s legit the only green bean casserole recipe that you’ll ever need because it is complete perfection.
So what makes hers different from the rest?
Well, first of all it’s loaded with sharp cheddar so you know it’s going to be good.
Second of all, it’s slow roasted which makes it very different than your traditional versions.
The slow roasting creates a creamy, jammy, melt-in-your-mouth texture that is completely irresistible.
The top has a crispy cheesy onion crust that provides the perfect textural contrast.
Looking for some more tasty side dish recipes? Why not try my classic white cheddar mac and cheese, my Southern Jiffy Cornbread Dressing or my Guy’s Grocery Games winning Butternut Squash Mac and Cheese.
And if you need some tasty appetizers to go with it, I’ve got plenty!
How to make Cheesy Green Bean Casserole
The one thing that I absolutely love about this green bean casserole (besides the flavor!) is how easy it is to make!
Like most traditional casserole recipes, we’ll be relying on canned goods.
This one requires four cans of french cut green beans (drained), one can of cream of mushroom soup, one can of cream of celery soup, 1 block of grated sharp cheddar (I LOVE TILLAMOOK!), and one package of French’s crispy fried onions.
Before you begin, preheat your oven to 375F degrees.
Get a large bowl and mix together the drained green beans, the soups, half of the cheddar and half of the fried onions. Add about 1/4 tsp of salt and stir to combine.
Dump this mixture into a greased baking dish.
Now add the remaining cheddar and spread it evenly across the top. Top the cheddar with the remaining crispy fried onions and put it in the oven.
Let the casserole bake for an hour in a half.
I like to turn it half way through just so the crust can develop an even golden-brown color and crispy texture.
Note: If your oven runs hot and you notice the top burning, simply cover with tinfoil and continue to bake. But to be honest, we like the top extra crispy!
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Cheesy Green Bean Casserole
- 4 cans french cut green beans drained
- 1 can cream of mushroom soup
- 1 can cream of cream of celery soup
- 1 6 oz container French’s crispy fried onions, divided
- 2 cups packed sharp cheddar, grated and divided one 8 oz block - I used Tillamook
- 1/4 tsp salt
- Preheat oven to 375F.
- In a large bowl, gently mix together drained green beans, mushroom soup, celery soup, half of the french’s crispy fried onions, half of the cheddar, and salt.
- Place in a greased baking dish and top with the remaining cheddar cheese then the crispy fried onions. Bake for one hour and thirty minutes, turning halfway, to create a perfectly even golden crust on all sides.
- Let cool for 20 minutes before eating.