Green bean casserole is one of those dishes that shows up on almost every Thanksgiving table, but over the years, I’ve loved giving it my own twist.
I already have a unique green bean casserole on my site made with a creamy mushroom Alfredo sauce, rich, elegant, and definitely not your everyday version.
But for the holidays, especially when time is tight, and the kitchen is already working overtime, I wanted something simpler. Something fast, cozy, and full of flavor… without making another sauce from scratch.
That’s where this Quick & Cheesy Green Bean Casserole comes in.
It’s my shortcut version of the beloved classic, made with two types of condensed soup and a generous amount of melty cheese to create the creamiest, most comforting texture.
I know it’s not the traditional recipe, and yes, I’m fully aware that using canned soups is a big shortcut. If you make everything from scratch, a homemade sauce will always be a little “cleaner.”
But during a busy holiday, convenience isn’t just helpful… It’s a lifesaver. This version is affordable, fast, and reliable, and it still delivers that nostalgic flavor everyone expects on Thanksgiving.
What makes this one special is the blend of cheeses. A little cheddar mixed into the casserole adds richness, while the topping of asiago, cheddar, and gouda melts into a golden, flavorful blanket.
And instead of loading it with fried onions before baking, I add just a sprinkle for flavor and finish it with a crisp handful after it comes out of the oven. The result is creamy in the center, cheesy on top, and perfectly crunchy at the end.
It’s simple, comforting, and exactly the kind of dish that makes Thanksgiving feel like home.
Why You’ll Love This Recipe
- Two soups = richer flavor – The combo of cream of mushroom + cream of chicken gives you both classic comfort and deeper savory notes.
- Cheesy and melty – Cheddar inside, and a gorgeous blend of asiago, cheddar, and gouda on top.
- Quick Thanksgiving side – You can prep it ahead and bake just before serving.
- Crispy finish – French-fried onions added at the end stay perfectly crunchy.
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Sandra’s Note
I didn’t grow up with the classic green bean casserole—or Thanksgiving, for that matter. I moved to the USA at 18, completely unaware of this holiday and all the traditions that come with it.
Over the years, though, Thanksgiving became one of my favorite days of the year. My whole family gathers around the table, we share food I poured my heart into, and we laugh (and eat!) until we can’t move.
This version of green bean casserole slowly became our family favorite. It’s not the traditional recipe, but it’s simple, comforting, and feels just a little extra special with all those layers of cheese melting into every bite. I hope it brings the same warmth, love, and togetherness to your table as it does to ours.
Quick & Cheesy Green Bean Casserole
This creamy green bean casserole combines cream of mushroom and cream of chicken soups, cheddar, Asiago, Gouda, and crispy fried onions. Quick, extra flavorful, and perfect for the Thanksgiving table.
Ingredients
- 2 cans French-cut green beans (14.5 oz each), drained
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 can condensed cream of chicken soup (10.5 oz
- ¼ teaspoon black pepper
- Drizzle of olive oil
- ¼ cup shredded cheddar cheese (mixed into the casserole)
- 1 cup shredded cheese blend (asiago, cheddar, and gouda, for topping)
- ½ cup French fried onions (plus a small sprinkle for baking)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the green beans, both condensed soups, black pepper, olive oil, and ¼ cup of cheddar. Mix until everything is well coated.
- Transfer the mixture into a 2-quart casserole dish and spread it evenly.
- Top the casserole with the shredded asiago-cheddar-gouda blend.
- Sprinkle just a little bit of French-fried onions over the cheese (this gives a nice toasted flavor without letting them burn).
- Bake for 12–15 minutes, or until the cheese is melted and the edges are bubbling.
- Remove from the oven and immediately top with the remaining ½ cup of French-fried onions.
- Let it rest for 5 minutes before serving.
Notes
- Want it a bit looser? Add 2–3 tablespoons of milk to the soup mixture.
- Make-ahead option: Mix everything (except the cheese topping and fried onions) and store it covered in the fridge. Add toppings and bake when ready.
- Extra depth: A pinch of garlic powder or paprika adds a warm, cozy flavor.
Storage:
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm at 350°F until hot. Add a few fresh fried onions if you want extra crisp.
- Freezing: Not recommended — the dairy and onions lose texture. For this particular casserole, I wouldn’t recommend freezing it after it’s fully assembled with the cheese topping and fried onions, because:
- The cheese can change texture and release liquid when thawed, making it a bit watery.
- The French-fried onions lose their crispness completely.
What you can do instead:
- Freeze the green bean mixture without the topping: Combine the green beans, soups, pepper, olive oil, and the ¼ cup of cheddar.
- Transfer to a freezer-safe dish, cover tightly, and freeze.
- When ready to bake, thaw in the fridge overnight, then add the shredded cheese and fried onions just before baking.
- Freeze leftovers after baking (optional): Casserole will keep in the freezer for 1–2 months.
- Reheat covered in the oven at 350°F until warmed through, then add fresh fried onions on top to regain some crunch.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 254Total Fat 19gSaturated Fat 10gUnsaturated Fat 9gCholesterol 65mgSodium 355mgCarbohydrates 6gFiber 1gSugar 2gProtein 16g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
