This Velveeta green bean casserole with frozen green beans, crispy fried onions, cream of mushroom soup, and sour cream is cheesy and saucy.
A cheesy green bean casserole is perfect if you're looking for a new take on a classic side dish for your holiday dinner. This is a great recipe if you have picky eaters at the table who prefer their veggies covered in cheese.
This is similar to a traditional green bean casserole with the addition of Velveeta block cheese and sour cream. The result is an ultra-creamy, extra-saucy side dish.
Make this in an 8x8 or 9x9 casserole dish, or you can double the recipe for a 9x13 casserole dish. If this is one of your favorite recipes, try my bacon green bean casserole next.
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- Easy recipe: This is an easy side dish recipe for your Thanksgiving dinner.
- Cheesy: Velveeta is smooth and creamy.
- Traditional recipe: The base recipe of this casserole is Campbell's green bean casserole with the addition of Velveeta cheese, sour cream, and garlic powder.
- Condensed cream of mushroom soup: This soup forms the base of the casserole's creamy sauce, adding a slight mushroom flavor.
- Milk: Adds creaminess to the casserole filling.
- Velveeta: A processed cheese that is super creamy, perfect for cheese sauces.
- Green beans: This recipe is written for frozen cut green beans (thawed) but also includes instructions in the recipe card for canned green beans and fresh green beans.
- Crispy fried onions: These salty and crispy French fried onions are mixed into the casserole and added as a crunchy topping on top of the casserole.
- Sour cream: Adds creaminess and tanginess to balance out the sharp flavor of the Velveeta.
- Soy sauce: Adds a savory and salty flavor.
- Garlic powder: For a hint of garlic.
- Black pepper: For flavor.
- Kosher salt: To taste.
See the recipe card for quantities.
Preheat the oven to 350ºF (175ºC)
In a medium saucepan, heat the soup and milk over medium heat until warmed through, stirring occasionally. When hot, add the Velveeta cubes and stir until melted.
Remove from the heat and stir in the green beans, half of the crispy fried onions, the sour cream, soy sauce, garlic, pepper, and salt (to taste) until well mixed.
Transfer the green bean mixture to an 8x8 baking dish.
Bake for 25-30 minutes.
Stir then top with the remaining crispy fried onions.
Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
- Condensed cream of mushroom soup: Use your favorite cream of condensed soup if you do not like mushrooms, including cream of celery, cream of chicken, cream of cheddar, and cream of potato soup.
- Milk: Half-and-half and heavy cream will add extra creaminess while reduced-fat milk or skim milk will be less creamy.
- Velveeta: Velveeta Original Cheese can be substituted with any flavor of Velveeta including queso blanco, Mexican, and 2% milk. The brick-style blocks of cheese are the best option, but slices can work, too.
- Frozen cut green beans, thawed: Substitute with 1-½ pounds fresh green beans, trimmed, or 2 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
- Crispy fried onions, divided: Replace with homemade crispy-fried onions.
- Sour cream: Greek yogurt is the perfect sour cream substitute. You can also use softened cream cheese in a pinch.
- Soy sauce: Substitute with Worcestershire sauce, tamari, or liquid aminos.
- Seasonings: The seasonings can be omitted or adjusted to taste.
- Extra Cheesy: To make this extra-cheesy add 1 cup of shredded cheddar cheese or mozzarella cheese to the green bean mixture.
- Classic recipe: Try a classic green bean casserole.
- Bacon: Either add 4 to 6 slices of chopped bacon to this recipe or try this bacon green bean casserole.
- 8x8 baking dish - Or a 9 by 9 inch baking dish, for the casserole.
- Silicone spatula - To stir the filling.
- Medium saucepan - To heat the soup and Velveeta mixture.
Allow the leftover green bean casserole to cool to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. The crispy onions will become soggy over time.
If frozen, thaw before reheating. Reheat the whole dish in the oven or in single servings in the microwave.
Green bean casserole can be made ahead of time and stored in the fridge or freezer. Follow the recipe but stop just before adding the crispy onion topping. Wait to do this step until the day you bake the casserole.
To freeze, cover the casserole with plastic wrap or aluminum foil and store it in the freezer. Thaw in the refrigerator before baking. Bake as instructed, then add the onion topping before the final bake.
Velveeta Green Bean Casserole
- 1 can condensed cream of mushroom soup 10.5 ounces
- ½ cup milk
- 8 ounces Velveeta cubed
- 4 cups frozen cut green beans thawed
- 1-½ cups crispy fried onions divided
- ½ cup sour cream
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- kosher salt to taste
- Preheat the oven to 350ºF (175ºC)
- In a medium saucepan, heat the soup and milk over medium heat until warmed through, stirring occasionally. When hot, add the Velveeta cubes and stir until melted.
- Remove from the heat and stir in the green beans, half of the crispy fried onions, the sour cream, soy sauce, garlic, pepper, and salt (to taste) until well mixed.
- Transfer the green bean mixture to an 8x8 baking dish. Bake for 25-30 minutes.
- Stir then top with the remaining crispy fried onions. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.