This Velveeta green bean casserole combines frozen green beans, Velveeta cheese, condensed cream of mushroom soup, sour cream, and crispy fried onions for a rich, creamy, and saucy side dish.
If you want a cheesy twist on the classic green bean casserole for holiday dinners or weeknight sides, this version is an easy crowd-pleaser—especially for picky eaters who like their vegetables smothered in cheese.
Recipe Highlights
- Easy recipe: A simple, reliable side dish for Thanksgiving or any family meal.
- Cheesy: Velveeta melts into a very smooth, creamy sauce.
- Classic base: Built on the traditional cream-of-mushroom green bean casserole with added Velveeta, sour cream, and garlic powder for extra richness.
Ingredients
- Condensed cream of mushroom soup: Forms the creamy base of the casserole.
- Milk: Adds body and smoothness to the sauce.
- Velveeta: Cubed and melted for a silky cheese sauce.
- Green beans: Recipe uses frozen cut green beans (thawed); instructions for fresh or canned beans are included below.
- Crispy fried onions: Mixed into the casserole and used as a crunchy topping.
- Sour cream: Adds creaminess and a touch of tang to balance the cheese.
- Soy sauce: Boosts savory depth and saltiness.
- Garlic powder, black pepper, kosher salt: Season to taste.
See the recipe card for exact quantities.
Instructions
Preheat the oven to 350ºF (175ºC).
In a medium saucepan over medium heat, warm the condensed soup and milk, stirring occasionally until heated. Remove from heat and stir in the cubed Velveeta until fully melted and smooth.
Stir in the thawed green beans, half of the crispy fried onions, sour cream, soy sauce, garlic powder, black pepper, and kosher salt to taste. Mix until evenly combined.
Transfer the mixture to an 8×8 (or 9×9) baking dish, spreading it into an even layer.
Bake for 25–30 minutes, until the filling is heated through and bubbling around the edges.
Remove from the oven, stir gently, then spread the remaining crispy fried onions over the top.
Return to the oven and bake an additional 8–10 minutes, or until the onions are golden and the filling is bubbly. Let rest a few minutes before serving.
Substitutions
- Condensed soup: Swap cream of mushroom with cream of chicken, celery, cheddar, or potato if you prefer.
- Milk: Use half-and-half or heavy cream for extra richness; lower-fat milk will yield a thinner sauce.
- Velveeta: Any Velveeta variety works; brick-style blocks melt best.
- Green beans: Replace frozen beans with 1½ pounds fresh trimmed and blanched for 5 minutes, or two 14.5-ounce cans (drained).
- Crispy fried onions: Use store-bought or homemade fried onions for the topping.
- Sour cream: Greek yogurt or softened cream cheese can be used instead.
- Soy sauce: Substitute Worcestershire, tamari, or liquid aminos for a similar savory note.
Variations
- Extra cheesy: Stir in 1 cup shredded cheddar or mozzarella for more cheese pull.
- With bacon: Add 4–6 slices cooked and chopped bacon to the mixture or sprinkle cooked bacon on top.
Equipment
- 8×8 (or 9×9) baking dish
- Medium saucepan
- Silicone spatula or spoon for stirring
Storage
Cool leftovers to room temperature, then store covered in the refrigerator for 3–4 days or freeze for up to 3–4 months. Crispy onions will soften over time.
Thaw frozen casserole in the refrigerator before reheating. Reheat the whole dish in the oven or warm individual portions in the microwave.
Make Ahead
You can assemble the casserole ahead of time and refrigerate or freeze it before adding the final crispy-onion topping. If freezing, cover tightly and thaw in the refrigerator before baking. Add the onion topping just before the final bake so it stays crisp.
📖 Recipe
Velveeta Green Bean Casserole
Ingredients
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup milk
- 8 ounces Velveeta, cubed
- 4 cups frozen cut green beans, thawed
- 1½ cups crispy fried onions, divided
- ½ cup sour cream
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Kosher salt, to taste
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a medium saucepan, heat the condensed soup and milk over medium heat until warmed through, stirring occasionally. Remove from heat and add the cubed Velveeta, stirring until melted.
- Stir in the thawed green beans, half of the crispy fried onions, sour cream, soy sauce, garlic powder, black pepper, and salt to taste.
- Transfer the mixture to an 8×8 baking dish. Bake for 25–30 minutes until heated through and bubbly.
- Stir, top with the remaining crispy fried onions, and bake an additional 8–10 minutes until the topping is golden and the filling is bubbling. Let rest a few minutes before serving.
Notes
Storage: Cool to room temperature, then store airtight in the refrigerator for 3–4 days or freeze up to 3–4 months. Thaw before reheating.
Make ahead: Assemble through step 4, omit the final onion topping, and refrigerate or freeze. Add the onions and finish baking when ready to serve.
Nutrition
Carbohydrates: 20 g
Protein: 12 g
Fat: 17 g
Saturated Fat: 9 g
Sodium: 1151 mg