Beer-Cheese Green Bean Casserole Recipe photo by Taste of Home

Beer-Cheese Green Bean Casserole

Total Time
Prep: 25 min. Bake: 30 min.
This recipe for green bean casserole with cheese is better than the traditional recipe. There, we said it.

Updated: Jun. 26, 2024

If you thought green bean casserole was solely for Thanksgiving, think again. This recipe for green bean casserole with cheese is so tasty, you’ll want to make it anytime. While there are many variations of this dish, upgrading to a homemade roux, using lager beer and adding a layer of cheese results in a casserole that’s a step above the usual holiday fare.

Ingredients for Green Bean Casserole with Cheese

  • Butter: Use unsalted butter so you have complete control over the flavor of this dish.
  • All-purpose flour: Whisk flour around immediately when adding so that it gets evenly mixed into the butter.
  • Milk: Skim milk won’t cut it for this recipe, it’s too watery. Use 2% milk or whole milk.
  • Lager beer (or chicken broth): Beer adds complexity and depth to green bean casserole with cheese, but chicken broth will do in a pinch.
  • Cheddar cheese: Feel free to add whatever cheese you have on hand or would prefer. Make sure to shred your cheese before adding it to this dish.
  • Worcestershire sauce: Worcestershire adds a pleasant umami flavor that makes this casserole taste more savory.
  • Cayenne pepper: Give this dish a slight kick with some cayenne.
  • Smoked paprika: This spice brings a hint of smokiness to green bean casserole with cheese.
  • Green beans: We call for frozen cut green beans in this recipe but fresh green beans would be great here. Don’t use canned green beans, as they’re too mushy.
  • Onion: Take the time to finely chop the onion (no big chunks of onion allowed).
  • Bread crumbs: Use up old bread by making your own breadcrumbs.

Directions

Step 1: Mix butter and flour

Preheat oven to 350°F. In a large saucepan, melt four tablespoons of butter over medium heat. Stir in the flour until smooth and gradually whisk in milk and beer. Bring to a boil, stirring constantly. Cook and stir until thickened, for one to two minutes.

Step 2: Stir in other ingredients

Stir in the cheese, salt, Worcestershire sauce, cayenne and paprika until blended. Add the green beans and onion and stir to combine.

Step 3: Transfer and bake

Transfer to a greased 2 quart baking dish. Melt one remaining tablespoon of butter and stir it into bread crumbs. Sprinkle over the casserole. Bake uncovered until the casserole is bubbly and the top is golden brown, for 30 to 35 minutes.

Green Bean Casserole with Cheese Variations

  • Add half-and-half: Add a splash of half-and-half when you’re whisking in the milk and beer to the flour and butter mixture. The cream will add a lovely richness to this casserole.
  • Make it crispy: Crispy fried onions or shallots are a delicious topping for green bean casserole with cheese. Add them at the end when you have just a few minutes left to bake and cover the dish with foil.

How to Store Green Bean Casserole with Cheese

After cooking green bean casserole with cheese, let the dish cool off and store it in airtight containers in the fridge.

How long will green bean casserole with cheese last?

This casserole will last up to three or four days when stored properly.

Green Bean Casserole with Cheese Tips

How do I make sure my green bean casserole with cheese doesn’t come out too soggy?

If using frozen green beans steam them halfway and let them completely dry out on a paper towel. You could even pan-roast them for a couple of minutes in a little oil so they crisp up.

Can I double this recipe?

Yes, you can double this recipe. Just use two baking dishes rather than trying to combine everything into one dish.

What should I serve with green bean casserole with cheese?

Green bean casserole with cheese is delicious when paired with grilled chicken, kale salad and a dinner roll. The key is to keep the sides as light as possible since this dish is pretty hearty.

Beer-Cheese Green Bean Casserole

Prep Time 25 min
Cook Time 30 min
Yield 8 servings

Ingredients

  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup lager beer or chicken broth
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon smoked paprika
  • 6 cups frozen cut green beans (about 24 ounces), thawed
  • 1 tablespoon finely chopped onion
  • 1/2 cup dry bread crumbs

Directions

  1. Preheat oven to 350°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese, salt, Worcestershire sauce, cayenne and paprika until blended. Add green beans and onion; stir to combine.
  2. Transfer to a greased 2-qt. baking dish. Melt remaining 1 tablespoon butter; stir into bread crumbs. Sprinkle over casserole. Bake, uncovered, until casserole is bubbly and top is golden brown, 30-35 minutes.

Nutrition Facts

3/4 cup: 235 calories, 15g fat (9g saturated fat), 43mg cholesterol, 410mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 9g protein.

Being from Wisconsin, where beer, cheese and snap beans abound, I thought I'd try a local spin on a beloved casserole. My mom deemed this even better than the traditional recipe. One point to America's dairyland! —Sue Gronholz, Beaver Dam, Wisconsin
Recipe Creator