Loaded Green Bean Casserole with Garlic Butter Crumb (No Mushroom Soup)

ByConfetti and Casseroles
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A good loaded green bean casserole earns its place on the holiday table, and this version delivers everything people love about a classic green bean casserole with a fresher, richer finish. Using fresh green beans keeps the texture bright, while a creamy cheese sauce and a layer of crispy onions give it that cozy, cheesy green bean casserole feel. The garlic butter crumb topping is what sets this apart, a simple upgrade that makes this holiday green bean casserole stand out at Christmas or any gathering that calls for a dependable side dish.

Plated serving of creamy green bean casserole with crunchy garlic crumb topping.

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Green bean casserole shows up at nearly every holiday table, but most versions rely on shortcuts that can taste flat or overly heavy. This loaded green bean casserole starts with fresh green beans and a homemade cheese sauce, giving it a brighter, more balanced finish than the classic green bean casserole made with canned soup.

It’s a green bean casserole without mushroom soup, yet still delivers all the comfort people expect. The fried onions stay, of course, but the garlic butter crumb adds another layer of crisp texture, making this dish feel special enough for holiday side dishes and straightforward enough for any weeknight spread.

Why You Will Love This Recipe

  • A homemade cheese sauce gives it a richer, smoother base than canned-soup versions.
  • The garlic butter crumb topping adds a crisp, savory layer that sets it apart.
  • Bakes into a cohesive, loaded-style green bean casserole without feeling heavy.
  • Reliable for holidays and easy enough to pair with everyday weeknight dinners.
Crispy garlic butter crumb topping over a creamy baked green bean casserole.

Ingredients

Top-down view of measured ingredients for loaded green bean casserole recipe.

See the recipe card for the complete list of ingredients and quantities.

Instructions

Blanched green beans drained in a colander and ready for the casserole.

Step 1: Bring a large pot of salted water to a boil. Add the green beans and cook 4 to 5 minutes until crisp-tender. Drain well and set aside.

Creamy garlic sauce stirred in a saucepan for the casserole base.

Step 2: Saute onion and garlic in butter. Whisk flour, then add broth and cream. Season well and add both type of cheese.

Green beans mixed with creamy garlic sauce in a bowl before assembling.

Step 3: Fold in the blanched green beans and crispy fried onions until coated.

Unbaked casserole topped with pale garlic butter crumbs before baking.

Step 4: In a small bowl, mix the panko, melted butter, grated garlic, salt, and pepper until evenly moistened. Spread the green bean mixture into a greased baking dish and sprinkle the garlic butter crumb across the top.

Freshly baked green bean casserole with golden garlic butter crumb topping.

Step 5: Bake 20 to 25 minutes until the top is golden and the edges are bubbling. Rest 5 minutes before serving.

Expert Tips and Variations

  • Drain the beans well so the sauce doesn’t thin out once everything is mixed together.
  • Let the sauce simmer long enough to thicken before adding the cheese. This keeps the casserole from turning watery.
  • Use freshly grated cheese for the smoothest sauce and better melt.
  • Spread the crumb topping in a thin, even layer so it browns evenly and stays crisp after baking.
  • Gluten-free option: Swap the panko for gluten-free bread crumbs and use a 1:1 gluten-free flour blend in the sauce.
  • Frozen green beans: Thaw and pat dry before using so they don’t release water during baking.
  • Extra cheesy version: Add a handful of shredded Monterey Jack for a creamier finish. Stir a few tablespoons of Boursin into the hot sauce for a softer, aromatic version.
  • Crispier topping: Mix a small amount of fried onions into the garlic butter crumb for added crunch on top.

Storage and Make-Ahead

  • Make ahead: Assemble the casserole without the crumb topping, cover, and refrigerate up to 24 hours. Add the crumb just before baking.
  • After baking: Cool completely, cover tightly, and refrigerate for up to 3 days.
  • Reheat: Warm in a 350°F oven until hot; add a small sprinkle of fresh crumbs if the topping softens.
  • Freezing: Freeze the base without the crumb topping for up to 2 months; thaw in the fridge and add the topping before baking.
Spoon lifting a serving of loaded green bean casserole with crumb topping.

More Side Dish Recipes

  1. Golden, creamy, and baked to perfection, this butternut squash mac and cheese is pure comfort in a dish. Cozy enough for fall evenings, simple enough for weeknights, and special enough for any holiday table.
  2. These air fryer sweet potato fries are simple and super-crispy, with golden edges and a light seasoning that works with almost any meal. They’re quick to make, easy to pair with burgers, wraps, and bowls, and always bring that homemade crunch everyone loves.

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Loaded Green Bean Casserole With Garlic Butter Crumb

Golden baked green bean casserole with crisp garlic butter crumbs throughout.
This loaded green bean casserole with garlic butter crumb bakes into a creamy, tender dish with a golden, crisp topping. The green beans stay soft but structured, the sauce thickens into a smooth base, and the buttery crumb adds a crunchy finish that makes it feel special on both holiday tables and everyday dinners.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Serving Size 8

Equipment

  • Casserole dish 9×13-inch
  • Large skillet
  • Large pot
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Colander

Ingredients

For the Casserole

  • 1 ½ pounds fresh green beans trimmed and halved
  • 2 tablespoons butter
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • ½ teaspoon garlic powder
  • 1 cup mozzarella shredded
  • ½ cup white cheddar shredded
  • 1 cup crispy fried onions

For the Garlic Butter Crumb

  • 1 cup panko breadcrumbs
  • 3 tablespoons butter melted
  • 1 clove garlic grated
  • Salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the green beans and cook 4 to 5 minutes until crisp-tender. Drain well and set aside.
  • Melt the butter in a large skillet over medium heat. Add the sliced onion and cook 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
  • Sprinkle in the flour and cook 1 minute. Gradually whisk in the chicken broth, then add the heavy cream. Season with salt, black pepper, and garlic powder. Simmer 2 to 3 minutes until slightly thickened.
  • Add the mozzarella and white cheddar and stir until melted. Fold in the blanched green beans and crispy fried onions until coated.
  • In a small bowl, mix the panko, melted butter, grated garlic, salt, and pepper until evenly moistened.
  • Preheat the oven to 375℉. Spread the green bean mixture into a greased 9×13-inch baking dish and sprinkle the garlic butter crumb across the top.
  • Bake 20 to 25 minutes until the top is golden and the edges are bubbling. Rest 5 minutes before serving.

Notes

  • Blanching the green beans keeps them bright and prevents a mushy texture.
  • If the sauce thickens too much, splash in a tablespoon of broth to loosen it.
  • For a stronger garlic flavor, add an extra half clove to the crumb mixture.
  • Replace mozzarella with Monterey Jack for a slightly richer melt.

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