Cheesy Baked Green Beans

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My Cheesy Baked Green Beans are roasted until golden and caramelized, then baked with two kinds of cheese on top. This crunchy, cheesy, and colorful side dish never fails to impress.

I always find myself adding it to the menu, since its so easy to make, yet so delicious. I love serving these at Thanksgiving, but they are also perfect for any weeknight meal to encourage the kids to eat vegetables.

Why you will love this recipe
What you’ll need to make cheesy baked green beans
How to make cheesy baked green beans?
Expert tip
Recipe variations and add-ins:
Serving suggestions:
Frequently asked questions
How to store leftovers:
More delicious side dishes:
Recipe tips:

Cheesy Baked Green Beans is a classic side dish that is never absent at my holiday table. I enjoy recipes with budget-friendly ingredients, so this is one of them. I made sure it was made with everyday ingredients but those with robust flavors to enhance the taste of the green beans.

Roasting also makes it savorier and caramelizes the cheese onto the beans so there is a burst of creamy and succulent taste in each bite. With all that gooey cheese and garlicky flavor, my dish is a hit at all the potlucks and picnics, not just dinner parties. I like to double or triple it for big gatherings.

Although this recipe is a holiday classic, I enjoy it year around, and mostly when green beans are in season. It’s a great way to incorporate more vegetables into your everyday meals. I call it my gateway veggie dish because even the pickiest eaters ask for more!

Just a heads-up, though — after the first time I served this, it quickly became one of my most-requested sides. So, prepare to be known for this creamy and irresistible green stalks!

Why you will love this recipe

The ultimate side dish: Even people who say they do not like green beans will eat these with all the cheese, garlic, and Italian seasonings. I admit that the thought of green beans with cheese sounded weird initially, but after tasting it, I knew it would be a hit. That’s why I added two more kinds of cheese!
Perfect for any gathering: this dish is also appreciated at my church potlucks and family picnics. I usually triple the recipe for big family parties and never have leftovers. I also serve it for Thanksgiving and Christmas dinner. I also serve green bean casserole, but I have to admit, I would rather eat the cheesy green beans.
It’s a short and inexpensive list: I used just a few ingredients and made sure they were common everyday items that are inexpensive. That way, everyone can make and enjoy this recipe. Add some meat to it and have a whole meal in one dish for less than $20.

cheesy baked green beans ingredients in bowls on a table

What you’ll need to make cheesy baked green beans

Special items:

Baking sheet – A large baking sheet for the green beans.
Bowls
Cooking utensils

Ingredients:

Fresh green beans – I highly recommend fresh organic green beans. I get mine from a local farmers’ market because I trust where they get their produce. If there is no market nearby, choose a grocery store that you are familiar with and stick to it. I still recommend organic because it has fewer additives and pesticides, and it is usually fresher and healthier.
Olive oil – Extra virgin olive oil is the best kind for this because it is light and clean. Other oils are heavy and will weigh down the beans.
Parmesan cheese – Use real parmesan cheese and grate it to get the freshest taste and a softer texture. The stuff in the can is dry and hard so do not use that.
Mozzarella cheese – Mozzarella adds a creamy, milky, and moist flavor and texture to the green beans. Do not buy the kind that is already shredded in the bag. It is treated with chemicals to keep it from clumping which actually keeps it from melting too. Buy a block from the deli and shred it yourself.
Cheddar cheese – I like mild and creamy cheddar cheese for this, but sharp cheese is also good. Remember to shred it yourself for the best results.
Garlic – Grated garlic is the best way to get the garlic to spread out among the green beans. Use a grater and grate the garlic cloves over the green beans.
Smoked paprika – Adds a smoky woodsy flavor with a sweet peppery background.
Onion powder – To give the green beans a zesty and sharp onion taste with an umami profile and pungency.
Italian seasoning – For a blend of herbs and spices all mixed together that makes anything taste better. It has sage, rosemary, parsley, basil, thyme, marjoram, and oregano. It can be purchased from the store or made with my easy homemade Italian seasoning recipe.
Salt and Pepper

How to make cheesy baked green beans?

Preheat: First, I preheat the oven to 425 degrees F and lightly grease a baking sheet with oil.
Wash and trim: Then, I wash, trim, and pat dry the green beans before placing them on the prepared baking sheet.
Whisk the sauce: Next, I whisk the oil, Italian seasoning, onion powder, paprika, garlic, parmesan, salt, and pepper in a small bowl.
Coat and bake: After, I spread it onto the green beans with a barbecue brush until they are all thoroughly coated before baking them for 20 to 25 minutes until they are tender and crisp.
Add cheese: Now, I remove them and add the other two cheeses on top, sprinkling them evenly one at a time before putting the pan back into the oven for another five minutes or until the cheese is melty and golden brown.
Garnish and serve: Finally, it is garnished with chopped parsley and seasoned with salt and pepper before serving.

green beans on a baking sheet topped with garlic and seasoning

Expert tip

Choosing the freshest green beans

Sadly, many people buy their green beans in a can nowadays. It is simply easier, more convenient, and less expensive. However, the taste, texture, and nutritional differences are huge. That is why I insist on getting fresh green beans for this recipe.

To get the freshest green beans, look for those that are firm, smooth, crisp, and bright green with no discolorations. Although they should be stiff, if you bend them, they should snap easily. They should also have a smooth pod with smaller bumps (if any) for a more tender bean. Those with larger bumps are not as tender.

Stay away from beans that are limp or rubbery. Beans with a slick or slimy texture are older and may not be safe to eat. Any beans with fuzz should be avoided because they are not good to eat. After bringing them home, please do not wash them until they are ready to be used. Store them in the crisper in a reusable container or bag for up to seven days.

Recipe variations and add-ins:

Add meat: Chop up some chicken, turkey, or ham strips and add them to the mix for a hearty meal.
Different cheese: Some other cheeses I have tried and enjoyed include gouda, feta, and pepper jack.
Make it zesty: Sprinkle citrus zest into the mixture with the seasonings. I like it with lemon or lime but the kids like orange.
Heat it up: Spicy food lovers will enjoy some red pepper flakes or cayenne pepper in the seasoning.
Bacon ranch green beans: Instead of Italian seasoning, use my ranch seasoning and add crumbled bacon to make these bacon ranch green beans.
Other veggies: Instead of green beans, try this with other veggies like asparagus, broccoli, or cauliflower.
Make them crispier: For a crispier texture, use panko breadcrumbs. It helps to keep the beans super crunchy.

Serving suggestions:

Here are some ideas I have tried that my family loves.

For a perfect Thanksgiving side dish, I serve this with my sweet potato casserole and herb-roasted turkey made with my fantastic herb butter rub. Then complete the dinner menu with crockpot stuffing and cranberry sauce.
It would also goes great with a ham, pork roast, or my tangy and tender red wine pot roast.
If you are trying to pair a wine specifically with this dish, try Pinot Grigio or Sauvignon Blanc.
Instead of wine, my cranberry margarita would be delicious flavored with lime and orange juice. Non-drinkers can enjoy this cranberry mocktail.
Any kind of cheesecake would be the perfect dessert to finish the meal, but to keep the holiday theme I suggest choosing between cranberry cheesecake or pumpkin cheesecake bars.

cheesy baked green beans on a baking sheet

Frequently asked questions

Why are my cheesy baked green beans soggy?

This will happen if you try to make this recipe with canned green beans. Canned beans are already cooked, so all they need is reheating. Baking them will make them soggy.
Also, if you use frozen green beans, the ice around and inside them will thaw, causing excess water to create a pool that will make the green beans too soft. The best way to avoid this is to use fresh green beans.

How do I keep my cheesy baked green beans from drying out?

Overcooking is the most common way to dry them out, so just make sure they are not overcooked. It is better to undercook them a little than to overcook them. Another issue may be a lack of moisture. Allowing them to keep a little bit of their juices will prevent this issue. As long as they have plenty of moisture and are not cooked too long, they should not dry out.

How do I know when my green beans are done cooking?

Test one by taking one out a few minutes before the cooking time is up. The bean should have a slight bend, but it should not be limp. It will also have some bite to it. I cook my green beans until they are tender-crisp. This means they should have a crunch when biting into them, but they should not be soft. They should still be bright green, not brown or (yikes!) black.

Can I make these with French green beans?

This can be made with French green beans, but they are so much smaller and thinner than regular green beans that they may not turn out as good. French green beans are very skinny and do not have a lot of juice in them, so they will also have to be cooked for a shorter time.
I would only cook them for about 10 minutes before adding the cheese. Then, an additional two or three minutes is about all they will need.

baked green beans with lots of melted cheese

How to store leftovers:

Refrigerate: Refrigerate for up to 24 hours in an airtight container.
Freezing: I do not recommend freezing these green beans because the texture will never be the same.
Reheating: Place in the oven on a baking sheet for several minutes on broil.

More delicious side dishes:

Recipe tips:

I do NOT recommend making this recipe with canned green beans. They will turn out mushy.
Make sure the green beans are completely dry before placing them on the baking sheet.
Also, place them far enough away from each other so they have room to get crispy.
To make them crispy, I suggest broil them for two minutes before serving but keep an eye on them so they do not burn.
Soggy green beans are usually caused by using canned green beans because they are already cooked.
Another reason they may be soggy is if frozen green beans are used. The ice inside them will make them too soft, so avoid frozen and thawed green beans.
Overcooking or not enough liquid are two reasons for dried-out green beans.