Cream Cheese Green Bean Casserole
This Cream Cheese Green Bean Casserole is the BEST green bean casserole recipe that everyone at your holiday table will love! This holiday side dish is easy, decadent, and can be prepped ahead of time.
While the main star of the Thanksgiving table is often the turkey (especially if it's Mayonnaise Roasted Turkey!), I'm going to go out on a limb and suggest that this year, it might actually be the humble Green Bean Casserole. While everyone has had mushy green bean casserole and perhaps even likes it, have they ever had Green Bean Casserole with Cream Cheese?!
Tangy cream cheese adds a richness to green bean casserole that really takes it up a level. It still uses a can of mushroom soup (I prefer using the Pacific Foods Organic brand) so the cream cheese makes it extra creamy.
If you're looking for a lighter vegetable side dish, check out my Shaved Brussels Sprout and Apple Blue Cheese Salad. Looking for a sweet Thanksgiving side dish? Check out my Sweet Potato Apple Casserole or Slow Cooker Glazed Carrots!
Jump to:
Why You'll Love This Recipe
- Minimal Prep Time. The only prep you have to do is chop the onion and mince the garlic. After that, this dish comes together quickly!
- Can Be Made Ahead. You can prep this dish ahead of time and bake it when you're ready. My Instant Pot Sweet Potato Casserole is another make-ahead Thanksgiving dish!
- Crowd Pleaser. Even people who think they don't like green bean casserole will love this Green Bean Casserole with Cream Cheese!
Looking for a slow cooker Thanksgiving dish? Check out my Slow Cooker Creamed Corn, which will save oven space!
Ingredients
Frozen Green Beans - I like using frozen green beans in this recipe because they're easy to cook (I just do it in the microwave) and they don't become mushy, like canned green beans.
Butter - butter is used to saute the onion.
Onion - an onion is diced and sautéed to add some flavor and texture.
Garlic - adds delicious flavor.
Cream Cheese - the secret ingredient! This adds a creamy texture and a slight tangy flavor.
Milk - this thins out the sauce a little bit.
Cream of Mushroom Soup - condensed soup adds flavor and creaminess.
Please see the recipe card for the complete list of ingredients.
Step by Step Instructions
Photo 1. In a large skillet, heat the butter over medium heat and add diced onions. Cook for until the onions are softened, a bout 5-7 minutes.
Photo 2. Add the garlic and cook another minute .
Photo 3. Add the cream cheese, milk, and cream of mushroom soup.
Photo 4. Stir until the mixture is smooth and season with salt and pepper.
Photo 5. Add the green beans and stir well to combine.
Photo 6. Transfer the mixture to a baking dish.
Photo 7. Bake at 375 degrees for 30 minutes.
Photo 8. Sprinkle fried onions on top and bake another 5-10 minutes, until the onions are golden brown. Serve and enjoy!
Recipe FAQs
Yes! You can prep this in advance up to the step of baking. Cover and refrigerate for up to 2 days. When you are ready to bake, remove it from the fridge, let it sit on the counter for about 30 minutes, and then follow baking instructions.
Starting with room temperature cream cheese makes easier to melt into the sauce. Simply let it sit on the counter for 30-60 minutes prior to using it. If you start with cold cream cheese, you run the risk of it separating in the sauce and not being super creamy. You can also soften it in the microwave. Simply place it, unwrapped, on a plate and microwave at 50% power for 30 seconds. Rotate and then do 20 second intervals until softened.
You can buy these pre-made at the store. French's is the most popular brand of fried onions. I like to use Targets Good & Gather brand.
Other Thanksgiving Vegetable Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Ingredients
- 2 tablespoon unsalted butter
- 1 white onion diced
- 2 cloves garlic minced
- 8 ounces cream cheese at room temperature
- 10.5 ounces cream of mushroom soup (I use Pacific Foods Organic)
- ½ cup milk
- ½ teaspoon salt
- 24 ounces frozen green beans
- 1 cup fried onions
Instructions
- Preheat the oven to 375 degrees F.
- Cook the green beans in the microwave or boil them on the stovetop according to package directions.
- In a large skillet, melt butter over medium heat.
- Add the diced onions and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook another minute.
- Add the cream cheese, cream of mushroom soup, and milk to the skillet. Use a wooden spoon to break the cream cheese into smaller pieces and incorporate into the rest of the ingredients. I like to put a lid on it for a couple of minutes to encourage the cream cheese to warm up and create the sauce.
- Season with salt and pepper.
- Add the green beans and stir to combine.
- Transfer to a 9x13" baking dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven and then evenly top with fried onions.
- Bake for another 5-10 minutes, until the fried onions are golden brown.
- Serve and enjoy!
Notes
- You can prep this in advance, if you want. Simply follow the steps up until baking. Once ready to bake, set out at room temperature for 30 minutes before baking. Prep up to 2 days in advance.
- Store leftovers in an airtight container in the fridge for up to 3 days.
