This Velveeta Green Bean Casserole recipe shakes up your traditional green bean casserole with a layer creamy Velveeta cheese, a sprinkle of cheddar cheese, and crispy fried onions, all baked to bubbly perfection. This delicious side dish can also be prepared 1-2 days ahead of time for a more stress-free holiday dinner!
The holiday meal, whether it be Christmas or Thanksgiving, brings such amazing joy but it can also bring on lots of stress!!
This Veleveeta Green Bean Casserole recipe is one side dish you will not have to stress about! It’s super simple to throw together and you can even make it 1-2 days ahead of time and just pop it in the oven when you’re ready!
This easy side dish recipe is ALWAYS a crowd pleaser and a nice change from your regular green bean casserole.
This casserole is great served with turkey or ham! Add this amazing Italian Sausage Stuffing and my super easy cranberry sauce to the spread and you’ve got a holiday meal to remember! Oh, and don’t forget the pumpkin pie!
You’ll need the following ingredients to make this Cheesy Velveeta Green Bean Casserole:
Green Beans: Canned green beans make this green bean casserole recipe quick and easy. You can also use fresh or frozen green beans as well.
Milk: Whole milk works best. 2% will do in a pinch and half and half or heavy cream gives you the ultimate decadent side dish!
Condensed Soup: Cream of mushroom is traditional but cream of chicken or cream of celery also work.
HOW TO MAKE VELVEETA GREEN BEAN CASSEROLE: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a large pot over medium-low heat, combine cream of mushroom soup, milk, Velveeta, garlic powder, and onion powder. Stir frequently until the cheese is melted and the mixture is smooth. Taste, and season with salt and black pepper, if needed.
Step 2: Remove sauce from heat and stir in green beans. Mix until green beans are well coated with the sauce.
Step 3: Transfer bean mixture to a 9×9 inch baking dish (or similar) and spread mixture evenly. Top with shredded cheese and French fried onions.
Step 4: Bake for 15-20 minutes until bubbly and the topping is golden brown and crispy. Optional: Broil for 2-4 minutes to get the top nice and brown.
Allow casserole to cool for a few minutes. Then, sprinkle with fresh parsley and serve!
Prep this recipe 1-2 days in advance and just pop it in the oven the day of, for a more stress-free holiday dinner!
STORAGE & REHEATING
- Storage: Store leftover green bean casserole in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat leftovers in the microwave on medium power or in a saucepan over medium heat for 2-3 minutes or until heated through.
- Freezing: Because of all the cream and dairy in this recipe, I not recommened freezing it.
Additions & Substitutions
- Cheese: Swap any kind of cheese you like! Mozzarella, Monterey Jack, and Fontina are great choices. If you can, shred the cheese straight off the block (vs. using pre-shredded cheese)–it melts up so much better!
- Green Beans: Frozen or fresh green beans work in this recipe, too! If you are using frozen green beans, thaw, and drain them of all excess water. If you are using fresh green beans, cook them in boiling water for 3-4 minutes until crisp-tender.
- Soup: You can use other types of cream soups–cream of chicken soup and cream of celery both work. Or, make your own homemade cream soup.
- French Fried Onions: Sub the onion topping for buttery corn flakes. Toss 1-2 cups of corn flake cereal with 1/4 cup of melted butter and sprinkle over the top.
- Milk: Whole milk works best, but for extra decadence, use half and half or heavy cream!
- Worcestershire Sauce: Add a few dashes in place of the salt/pepper for a deep flavor.
- Sauteed Onions: In place of crispy French fried onions, top the casserole with sauteed or caramelized onions.
- Bacon: When is bacon not a great addition?! Stir in 1/2 – 1 cup of fresh bacon bits to the cheese sauce OR top the casserole with bacon bits.
- Chopped Nuts: Chopped almonds add a nice crunch to the fried onion top
YOUR QUESTIONS ANSWERED
Oh, heck yes! This is one reason I love this recipe so much!! Prepare the recipe as written, up until baking (through Step 4). Cover tightly and store in the fridge 1-2 days.
When you are ready to bake, pop it in the oven, per the recipe. You’ll have to add an extra 10 minutes or so to account for the chill from the fridge.
Yes, you CAN but why?! Go big or go home! In fact, I’d recommend substituting half and half or heavy cream for the milk to make it extra creamy and delish!
If you really need to lighten the calorie load, 2% milk works just fine.
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TOOLS FOR THIS RECIPE
MORE HOLIDAY SIDE DISHES…
Velveeta Green Bean Casserole
- 2 14.5 oz. cans of green beans french style or regular cut
- 1 10.5 oz can cream of mushroom soup
- 1 cup milk
- 8 oz. Velveeta cheese, cubed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sea salt/ground black pepper to taste
- 1/2 cup shredded cheddar cheese freshly shredded cheese right off the block works best
- 1 cup crispy fried onions such as French's Fried Onions
- 2 tbsp chopped fresh parsley optional
- Prep: Preheat oven to 350°F. Spray a 9×9 inch baking dish (or similar) with cooking spray.
- Prepare Cheese Sauce: In a large pot over medium-low heat, combine cream of mushroom soup, milk, Velveeta, garlic powder, and onion powder. Stir frequently until cheese is melted and mixture is smooth. Taste, and season with salt and black pepper.
- Add: Remove sauce from heat and stir in green beans. Mix until green beans are well coated with the sauce.
- Transfer: Transfer mixture to a 9×9 inch baking dish (or similar) and spread mixture evenly. Top with shredded cheese and French fried onions.
- Bake: Bake for 15-20 minutes until bubbly and the topping is golden brown and crispy. Optional: Broil for 2-4 minutes to get the top nice and brown.
- Finish: Allow casserole to cool for a few minutes. Then, sprinkle with fresh parsley and serve!