This Velveeta Green Bean Casserole is warm, cheesy, and totally comforting. It’s the kind of dish that brings everyone back for seconds. Creamy, salty, crispy on top—just the way a classic casserole should be.
It’s super easy to throw together and perfect for holidays or anytime you want something that feels like home.
Why I Love This Recipe
I’ve been making this casserole every year for Thanksgiving and again when we crave comfort food. It’s the one dish everyone expects to see at the table.
- Super creamy with that signature Velveeta melt
- Fast and easy—no fancy prep
- Crispy fried onions on top are always a hit
- Feeds a crowd and reheats like a dream
Servings and Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
What You’ll Need
- 1 (10.5 oz) can cream of mushroom soup
- 3 cups frozen cut green beans, thawed
- 1 ½ cups shredded Velveeta cheese
- ½ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup crispy fried onions (plus more for topping)
- Cooking spray (for the baking dish)
Tools Needed
- 8×8 or 9×9 baking dish
- Medium mixing bowl
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Oven
Pro Tips
- Don’t overcook it—the cheese sauce thickens as it cools.
- Let the casserole rest 5-10 minutes before serving so it sets.
- Thaw the green beans completely to avoid watering down the sauce.
- Shred Velveeta by hand or chop it finely if you don’t have shredded.
- Use more crispy onions than you think—you’ll thank me later.
Substitutions and Variations
- Swap green beans for broccoli or a mixed veggie blend.
- Use cream of chicken or cream of celery instead of mushroom.
- Add cooked chopped bacon or sautéed mushrooms for extra flavor.
- Try sharp cheddar instead of Velveeta if you want a stronger cheese taste.
Make Ahead Tips
- Assemble the casserole (without the crispy onion topping) the night before and cover tightly.
- Store in the fridge and add crispy onions right before baking.
- If baking straight from the fridge, add 5 extra minutes to the bake time.
How to Make Velveeta Green Bean Casserole
Step 1: Preheat and Prep
Preheat your oven to 350°F and spray a baking dish with cooking spray.
Step 2: Mix the Sauce
In a medium mixing bowl, combine 1 (10.5 oz) can cream of mushroom soup, 1 ½ cups shredded Velveeta cheese, ½ cup whole milk, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Stir until mostly smooth—Velveeta will melt in the oven.
Step 3: Add the Green Beans
Add 3 cups thawed frozen cut green beans and 1 cup crispy fried onions to the cheese mixture. Gently fold everything together until coated.
Step 4: Transfer to Dish
Pour the mixture into the prepared baking dish. Spread it evenly with a spatula.
Step 5: Bake
Bake uncovered at 350°F for 25 minutes until bubbly and hot.
Step 6: Add Crispy Topping
Carefully remove the casserole and sprinkle the top with more crispy fried onions (about ½–1 cup). Return to oven and bake for another 5 minutes until golden brown.
Step 7: Cool and Serve
Let the casserole sit for about 5–10 minutes before serving so it thickens up and is easier to scoop.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven until hot.
- You can freeze it, but the crispy topping will soften a bit.
Nutrition (Per Serving)
Calories: 280
Protein: 9g
Carbs: 16g
Fat: 21g
Fiber: 3g
Sugar: 3g
Why This Recipe Works (Quick Science)
Velveeta melts smoother than most cheeses because it’s made with emulsifiers. This keeps the sauce creamy and prevents it from splitting. The starches in the mushroom soup help thicken the base and coat the green beans evenly. Crispy onions add that perfect contrast—crunch on top, creamy underneath.
Common Mistakes
- Using frozen beans straight from the freezer – always thaw first!
- Skipping the extra crispy onions on top – that’s the best part!
- Overbaking – the cheese sauce can get too thick or start to split.
- Not stirring cheese sauce well – make sure everything is well mixed before baking.
What to Serve With
- Roast turkey or chicken
- Mashed potatoes
- Cranberry sauce
- Dinner rolls
- A simple side salad to lighten things up
FAQ
Can I make this in a crockpot?
You can! Just mix everything, cook on low for 2–3 hours, and top with crispy onions before serving.
Can I use fresh green beans?
Yes—blanch them first so they soften up properly in the casserole.
What if I don’t have Velveeta?
Use 1 ½ cups shredded cheddar or American cheese, but the texture might be less smooth.
Can I double the recipe?
Yep! Just use a 9×13 baking dish and bake an extra 5–10 minutes.
Final Thoughts
This Velveeta Green Bean Casserole is one of those no-fail dishes you’ll keep coming back to. It’s cozy, creamy, and just hits that nostalgic spot. I’d love to hear how yours turned out—drop a comment and let me know if you made any tweaks or have questions!