More Recipes Like Cheesy Green Beans

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Cheesy Green Beans

Submitted by: Anna Marie

Cheese and bacon liven up plain green beans. This dish can be served immediately after preparing, but I often refrigerate it overnight to let the flavors blend together, then reheat it in a 350 degrees F (175 degrees C) oven until heated through.

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Campfire Green Beans

Submitted by: Glenda

Tender green beans with sweet onions, crunchy almonds, and a bit of garlic. Try this out when you want to camp in high style!

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Zesty White Wine Green Beans

Submitted by: DENIROGIRL

I use this zesty side dish at least twice a week. It's easy to make and you probably have all the ingredients in your cabinets!

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Good Good Green Beans

Submitted by: Marisa Trevi No

Green beans and bean sprouts are marinated overnight with red onion, vinegar, oil and garlic powder.

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Amy's Cheesy Green Bean Casserole

Submitted by: Jennabear

Home Town: Omaha, Nebraska, USA

Living In: Kansas City, Missouri, USA

Fresh garlic and garlic-herb seasoning make this version of the classic Thanksgiving canned green bean casserole with cream of mushroom soup and a topping of Cheddar cheese and crispy fried onions extra zippy.

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Swiss Green Beans

Submitted by: Christine

This is a family favorite of green beans, cheese, sour cream, and cereal crumbs.

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Italian Green Beans

Submitted by: deb smith

Fresh green beans are simmered with butter and Italian dressing.

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Green Beans with Blue Cheese

Submitted by: Kate

My sister-in-law gave me this great, simple recipe. Green beans are sauteed in bacon fat, then tossed with toasted nuts and crumbled blue cheese. Very rich and quite fattening, but great for holidays!

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Tasty Green Beans

Submitted by: Carol

Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.

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Lemon Pepper Green Beans

Submitted by: Annette Byrdy

Home Town: Warren, Ohio, USA

Living In: Glendale, Arizona, USA

Green beans are tossed with almonds which have been sauteed in butter with lemon pepper.

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