Name: Cheesy Green Beans Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 cans 5 (14.5 ounce) cans French-style green beans, drained; 1 pound 1 pound processed cheese, cubed (Velveeta or similar); 1 tablespoon 1 tablespoon dried dill, or to taste (Can substitute with dried parsley, chives, or 1-2 teaspoons of lemon zest.)

I still remember the first time I made this one-dish comfort side — it disappeared faster than I could plate it. Cheesy Green Beans are exactly what they sound like: tender canned green beans baked until warm and coated in melty processed cheese, with a bright pop of dill. It’s a no-fuss casserole that’s ideal when you want something nostalgic, budget-friendly, and ready with minimal cooking skills. If you’re a fan of quick, cheesy casseroles, this fits right alongside other weeknight favorites like this cheesy chicken lasagna I sometimes serve for busy evenings.

Why you’ll love this dish

This casserole shines because it’s fast, forgiving, and crowd-pleasing. Using canned green beans and processed cheese keeps prep and cook time low. It’s an excellent choice for holiday potlucks (where rich, comforting sides are welcome), weeknight dinners when you need a side in under an hour, or when you want to stretch pantry staples into something fun and cheesy. The dill adds a lift that keeps the dish from tasting too heavy.

“A simple, nostalgic side — creamy, cheesy, and surprisingly fresh with that hint of dill.”

Advantages at a glance:

Pantry-friendly with long-lasting canned beans.
Kid-approved creamy texture.
Minimal hands-on time — pop in the oven and go.
Inexpensive ingredients that feed a crowd.

I also like that it pairs well with bigger mains or can be upgraded into a heartier casserole. For a heartier meal, try pairing with a baked pasta like this cheesy lasagna chicken for a true comfort-food spread.

Step-by-step overview

This recipe is a three-step process: preheat, assemble, and bake. First, you heat the oven so it’s ready when you finish mixing. Next, combine drained green beans, cubed processed cheese, and dried dill in a 9×13 casserole until the cheese is distributed. Finally, bake at 350°F for about 30 minutes, stirring occasionally, until everything is hot and the cheese is bubbling. Expect minimal active time — most of it is hands-off baking.

What you’ll need

5 (14.5 ounce) cans French-style green beans, drained
1 pound processed cheese, cubed (Velveeta or similar)
1 tablespoon dried dill, or to taste

Ingredient notes and substitutions:

Processed cheese: melts smoothly and gives that classic creamy texture. Use Velveeta or another processed melting cheese. For a less-processed option, swap for a mix of sharp cheddar and Monterey Jack — expect a slightly grainier texture.
Green beans: canned French-style are classic here. You can use two pounds of frozen trimmed green beans (thawed and patted dry) or about 2.5 pounds fresh blanched for a fresher flavor.
Dill: adds brightness. Substitute with dried parsley, chives, or 1–2 teaspoons of lemon zest if you prefer.

{image_2}

Step-by-step instructions

Preheat the oven to 350°F (175°C).
Drain all five cans of French-style green beans well. Shake or press to remove excess liquid so the casserole won’t be watery.
In a 9×13-inch casserole dish, add the drained green beans.
Scatter the cubed processed cheese evenly over the beans. Sprinkle the dried dill across the top.
Gently stir to combine so some cheese is mixed in and some sits on top.
Place the casserole in the oven and bake for about 30 minutes. Stir once or twice during baking to help the cheese melt evenly.
Bake until the cheese is fully melted and bubbling and the beans are heated through. If you want a lightly browned top, broil for 1–2 minutes while watching closely.

Tips for the directions:

Stirring occasionally prevents a single melty cheese mound and encourages even coverage.
Watch the broiler step carefully — processed cheese can brown fast.

Best ways to enjoy it

This cheesy green bean casserole pairs well with classic mains:

Roast turkey or baked chicken for holiday plates.
Pan-seared pork chops or grilled sausages for a cozy dinner.
Serve it alongside a bright salad or citrusy slaw to cut the richness.

For a more substantial plate, top with cooked bacon bits, toasted breadcrumbs, or a sprinkle of crushed potato chips for crunch. If you like casserole combos, this goes nicely with cheesy spinach and mushroom lasagna when you want a fully indulgent meal.

Storage and reheating tips

Refrigerator: Cool leftovers to room temperature (no longer than 2 hours), transfer to an airtight container, and store for 3–4 days.
Reheating (oven): Reheat in a 350°F oven for 10–15 minutes, covered, until heated through and bubbly.
Reheating (microwave): Microwave individual portions on high for 1–2 minutes, stirring halfway, until steaming hot. Cover to retain moisture.
Freezing: Portion into freezer-safe containers and freeze up to 2–3 months. Thaw overnight in the refrigerator before reheating. Texture of the green beans may soften after freezing; stirring helps restore a uniform consistency.
Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Drain thoroughly: Excess liquid from the cans dilutes the cheese sauce. Pat the green beans or let them sit in a colander for a few minutes.
Cube cheese small: Smaller pieces melt faster and more evenly.
Swap herbs: If you don’t have dill, dried parsley or chives work well. A pinch of garlic powder adds savory depth.
Avoid overbaking: Bake until just bubbling — overbaking can make the beans too soft.
Add texture: Stir in toasted breadcrumbs or crushed crackers after baking for a crunchy finish.
Make it ahead: Assemble in the dish, cover, refrigerate, and bake when ready. Add 10–15 minutes to baking time if starting from chilled.

Creative twists

Bacon and onion: Sauté a small diced onion and 4 slices of chopped bacon, stir into the beans before baking.
Cheddar-mix: Replace some processed cheese with sharp cheddar for a tangier flavor.
Creamy mushroom: Fold in sautéed mushrooms and a splash of cream for an earthy upgrade.
Lighter option: Use a reduced-fat processed cheese or a blend of lower-fat real cheeses and increase the dill and lemon zest for brightness.
Spicy kick: Stir in a teaspoon of Dijon mustard or a pinch of cayenne for subtle heat.
Vegetarian crunch: Top with toasted seasoned breadcrumbs mixed with a little melted butter.

{image_1}

Your questions answered

Q: Can I use fresh or frozen green beans instead of canned?
A: Yes. For best results, blanch fresh green beans for 3–4 minutes then shock in ice water, drain well. For frozen, thaw completely and pat dry. You may need to shorten baking time slightly since fresh/frozen beans are less soft than canned.

Q: Is processed cheese necessary?
A: Processed cheese melts very smoothly and creates that signature creamy texture. You can substitute real cheeses (cheddar, Monterey Jack) but expect a firmer, sometimes oilier texture. Mixing processed cheese with a bit of cream helps mimic the original consistency.

Q: How long can I keep leftovers?
A: In the refrigerator, 3–4 days in an airtight container. Freeze up to 2–3 months for best quality.

Q: Can I make this ahead for a holiday?
A: Yes. Assemble in the casserole dish, cover, and refrigerate for up to 24 hours. Bake from chilled at 350°F for 35–45 minutes, until heated through and bubbly.

Q: Is it safe to reheat multiple times?
A: Repeated reheating reduces quality and increases food-safety risk. Reheat only the portion you plan to eat and keep leftovers refrigerated promptly.

Conclusion

If you love simple, nostalgic sides, this recipe is an easy winner — a no-frills, cheesy casserole that’s perfect for weeknights and holidays alike. For another take on cheesy green-bean comfort, see Cheesy Green Beans – Peas and Crayons Blog for inspiration, or compare classic variations at Cheesy Green Beans Recipe on Allrecipes to tweak flavors and toppings.