Cheesy Green Beans

These cheesy green beans are a quick, easy, and totally delicious side dish! Whip them up to pair with your favorite fast and flavorful main course and say hello to a speedy weeknight dinner!

Cheesy Green Beans Recipe

It’s no secret that I’m ga-ga for green beans!

Not only are they one of the first veggies I fell hopelessly in love with as a kiddo (I’ll legit eat them cold from a can… the obsession runs deep) but they’re one of my favorite veggies as an adult!

They’ve even made quite a few cameos on this little blog of mine. I’ve tossed them into salads, smothered them in Sriracha, and swirled them into casseroles galore.

This time around they’re getting the comfort food treatment and mingling with a medley of garlic, panko, and cheese glorious cheese!

Cheesy Green Beans

Cheesy Green Beans

Since Thanksgiving is right around the corner, I thought now would be the perfect time to share this easy cheesy recipe!

Since it’s made entirely on the stove top in a skillet, you won’t have to compete for precious oven space.

You can even save extra time by blanching your green beans ahead of time. Simply shock them with an ice bath after boiling to halt the cooking process, drain, and pop in the fridge for later. When you’re ready to make the dish, all you’ll have to do is sauté  them up with the butter and garlic then add your cheese, salt and pepper, and panko.

If you cook them til al-dente where they still have a bit of crunch/snap to them they’re also amazing the next day! I scarfed some of the leftovers warmed up along with some sour cream and chive mashed potatoes and LOVED IT!

Cheesy Green Beans Recipe

Cheesy Green Beans

These cheesy green beans are a quick, easy, and totally delicious side dish!
5 from 3 votes
Course: Side Dish
Cuisine: American
Keyword: Cheesy Green Beans
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Jenn Laughlin - Peas and Crayons


  • 12 oz fresh green beans
  • cup panko breadcrumbs
  • 1 TBSP unsalted butter
  • 1 clove garlic
  • ¼ tsp salt
  • tsp pepper
  • 3-4 oz freshly grated cheese (I used cheddar + mozzarella)


  • Trim and clean your green beans with kitchen scissors. Cut each in half.
  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium and simmer until beans start to soften, about 4-5 minutes.
  • While your green beans simmer, heat a small pan and toast your panko until golden brown, shaking and stirring the pan a few times to prevent burning. Once it starts to brown, remove from heat.
  • Drain green beans in a colander and return to the pan. Add butter and cook on medium heat for approx. 4-5 minutes or until desired tenderness is reached. Cook them less for al dente and more for softer beans. Add the garlic towards the end and cook until fragrant and soft.
  • Season with salt and pepper and mix well. Top with cheese and cover pan with a lid if you have one (to get everything all hot and melty!) then top with toasted panko and dive in while it's hot!


Looking for a little somethin' extra here? I'm super in love with adding 1/8-1/4 tsp ground cayenne pepper to the mix for a little heat. Feel free to follow suit if you're a fan of spice!
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 136kcal, Carbohydrates: 10g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 320mg, Potassium: 205mg, Fiber: 2g, Sugar: 3g, Vitamin A: 820IU, Vitamin C: 10.6mg, Calcium: 148mg, Iron: 1.2mg

If you get a chance to try these easy cheesy green beans, let me know!

Leave me a note in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

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Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

    1. Hi Martha! I like to blanch my green beans in advance and store them in an airtight container in the fridge. (Following steps 1-3 and then draining the green beans and storing in the fridge for the next day) Then when you’re ready to eat you’ll saute them up and finish the remaining steps – it goes SO QUICK this way and the perk is the cheese will be perfectly melted and it will actually cook faster than if you made the entire dish and reheated. Hope this helps and LMK if you have any other questions! Happy Thanksgiving!

    2. 5 stars
      These were delicious! I added some crispy jalapeños along with the panko for some additional heat. Thank you for sharing.

  1. 5 stars
    I was looking for a quick alternative to baking a green bean casserole when I found this recipe. I ended up browning some ground turkey first, then proceeded with the recipe throwing everything into the same pan. I also remembered that I had a pouch of ready brown rice so I threw that in as well. It was delicious! Another reviewer says they ended up with a “lumpy cheese and planko mound.” Even with my extra additions I did not have any problems with the panko or cheese lumping- I bet that reviewer started to stir, obviously a no-no, because stirring too much would cause the melted cheese to stick to the ingredients around it.

  2. Will never try this recipe again if following by directions, unless I want a lumpy cheese and planko mound in the middle of my green beans

    1. If it was a mound in the middle of the green beans, then did you not sprinkle it across the top…or just tossed it in there? And don’t stir it…let it melt where it landed. Stirring will have it clump.

  3. Can’t wait to try these. I would love it if there was a calorie count, even it was a rough estimation!

  4. 5 stars
    great dish, or side dish! Very creative addition of panko breadcrumbs, and still just as nice after Thanksgiving, so thank you, and also love your cayenne pepper suggestion tweak too