If you’re looking for a creamy, cheesy twist on the classic green bean casserole, this Velveeta version hits the spot every single time.
It’s simple, comforting, and has that melty, gooey cheese that makes everyone reach for seconds.
I grew up eating this during the holidays, but honestly, we make it year-round now. It’s one of those dishes that brings people together—nothing fancy, just really good food.
Why I Love This Recipe
This dish has been on our table for years. It’s warm, cozy, and tastes like home. The cheese adds something special that makes it more than just another side.
- Comfort food classic with a cheesy twist
- Only a few ingredients and barely any prep
- Feeds a crowd without breaking the bank
- Great for holidays, potlucks, or weeknight dinners
- Always gets compliments—even from green bean skeptics
What You’ll Need
- 2 (14.5 oz) cans of French-style green beans, drained
- 1 (10.5 oz) can of cream of mushroom soup
- 1 cup Velveeta cheese, cut into small cubes
- 1/2 cup whole milk
- 1 1/2 cups French fried onions, divided
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Non-stick cooking spray
Pro Tips
- Cut the Velveeta into small cubes so it melts faster and more evenly
- Don’t skip the fried onions on top—they add the crunch this dish needs
- Stir everything well so you don’t get pockets of soup or unmelted cheese
- If you like it extra cheesy, add another 1/2 cup of Velveeta
- Spray your casserole dish well—this stuff gets bubbly and sticky
Tools You’ll Need
- Mixing bowl
- Rubber spatula or spoon
- Measuring cups
- 9×9-inch baking dish
- Can opener
- Oven mitts
Substitutions and Variations
- Swap cream of mushroom with cream of chicken or celery
- Use shredded cheddar instead of Velveeta for a sharper flavor
- Add cooked mushrooms or diced cooked onions for extra texture
- Try fresh or frozen green beans—just steam them first
- Go gluten-free with GF fried onions and soup
Make Ahead Tips
- Mix everything the night before, except the crispy onions on top
- Store in the fridge covered with foil
- When ready to bake, top with onions and pop it in the oven
Servings and Time
Serves: 6
Prep time: 10 minutes
Bake time: 30 minutes
Total time: 40 minutes
Recipe and Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F.
Step 2: Mix the casserole base
In a large bowl, combine 2 cans of drained French-style green beans, 1 can of cream of mushroom soup, 1 cup of Velveeta cheese (cut into small cubes), 1/2 cup of whole milk, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Stir well until everything is evenly coated.
Step 3: Add crispy fried onions
Fold in 1 cup of French fried onions into the mixture gently. This gives some extra flavor inside the casserole.
Step 4: Transfer to baking dish
Spray a 9×9-inch baking dish with non-stick spray and pour in the casserole mixture. Spread it out evenly.
Step 5: Bake
Place the dish in the oven and bake for 25 minutes at 350°F until bubbly and the cheese is melted.
Step 6: Add remaining onions and finish baking
After 25 minutes, remove the casserole, sprinkle the remaining 1/2 cup of French fried onions evenly on top, and bake for 5 more minutes until golden.
Step 7: Serve
Remove from the oven and let cool for a few minutes before serving straight from the baking dish.
Macros (Per Serving, Approximate)
- Calories: 280
- Protein: 8g
- Carbs: 18g
- Fat: 19g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Velveeta is an emulsified cheese product, which means it melts smoothly without separating or curdling. That makes it perfect for a creamy casserole. The starch in the soup and milk base helps bind everything together, while the crispy onions add contrast in texture. The green beans bring moisture and freshness to balance out the richness.
Common Mistakes
- Using too much Velveeta: It’ll get greasy instead of creamy
- Skipping the onion topping step: You’ll miss that golden crunch
- Not draining the green beans well: Too much liquid will make it watery
- Overbaking: Can dry it out or burn the cheese
What to Serve With
- Roasted chicken or turkey
- Mashed potatoes
- Stuffing
- Cranberry sauce
- Dinner rolls
- A light side salad for balance
FAQ
Can I use fresh or frozen green beans?
Yes! Just steam or blanch them first until tender.
Can I make this ahead of time?
Yes, mix everything except the topping and store in the fridge. Add the onions before baking.
Is Velveeta the same as regular cheese?
Not quite. It melts smoother than most cheeses, which is why it’s great for casseroles.
Can I double the recipe?
Absolutely—just use a 9×13-inch dish instead and bake for 5–10 extra minutes.
Leftovers and Storage
Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or oven at 300°F until warmed through. The topping may soften, but you can re-crisp it under the broiler for a couple minutes.
Wrap Up
This Velveeta Green Bean Casserole is one of those dishes that always delivers. It’s creamy, cheesy, a little crunchy on top—and just plain good. Give it a try, and don’t forget to leave a comment and let me know how it turned out or if you have any questions!