These stovetop cheesy green beans are a delicious, easy-to-make side dish, and they’re packed with flavor. In fact, this dish provides so much deliciousness you can serve it with almost anything.
Alternative to a Green Bean Casserole
These stovetop cheesy green beans are super easy, and they don’t take up oven space during those times when you need it most.
As the name implies, you can cook it on the stovetop or on a separate burner.
Benefits of Green Beans
Green beans are very good for you for a number of reasons. According to Healthline.com, they are an excellent source of protein, vitamins, and minerals that keep the body healthy.
You’ll also appreciate the fact that green beans are loaded with fiber. That’s why they’re an excellent food to serve with any meal.
I like to keep green beans on hand. Since there are so many different ways to cook them, I get fresh, frozen, and canned when I go to the grocery store.
Although it’s often best to use fresh, sometimes it’s easier to use canned. For example, this recipe is quick and easy because all you have to do is drain them.
Stovetop Cheesy Green Beans Ingredients
You can use fresh, frozen, or canned green beans to make this dish. If you use the fresh or frozen beans, you’ll need to cook them first.
Since I was trying to save time, I used canned green beans. You’ll also need milk, cream cheese, shredded Parmesan cheese, onion powder, and minced garlic.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Stovetop Cheesy Green Beans
This is such an easy dish to make you’ll probably want to serve them often. I also like the fact that they don’t have to go in the oven.
So if I’m baking something, I don’t have to coordinate the time and temperature of an additional item. That’s what makes them perfect for large family dinners or holiday meals.
You’ll need a medium-size saucepan. First, combine the milk, cream cheese, Parmesan cheese, minced garlic, and onion powder.
Next, cook the mixture over medium heat until the cheeses melt. Stir frequently so nothing clumps or scorches and everything mixes well.
Then, if you’re using canned green beans, drain them and add them to the cheese mixture. Carefully stir them into the sauce until all of them are thoroughly coated.
You can serve them right away or turn down the heat to simmer to keep them warm until everything else is ready.
If you like extra color in your food, feel free to add red pepper strips or diced pimentos. That gives you a more festive looking dish that will impress the crowd.
I like to serve these green beans with a variety of foods. They’re delicious with seafood, such as this baked pecan-crusted fish.
We also like them with any chicken dish. When I make these oven-fried chicken strips, we have some sort of green beans.
Enjoy these honey mustard roasted potatoes with any of the dishes I mentioned.
See this recipe shared at Full Plate Thursday.
Stovetop Cheesy Green Beans
Serve these cheesy green beans with seafood, chicken, beef, or pork.
- Three 15-ounce cans of green beans
- 3/4 cup of milk
- One 8-ounce package of cream cheese
- 1/2 cup of shredded Parmesan cheese
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of minced garlic
- In a medium saucepan, combine the milk, cream cheese, Parmesan cheese, onion powder, and minced garlic.
- Heat the mixture on medium heat until the cheese melts. Stir frequently to prevent the cheese from scorching.
- Drain the green beans and pour them into the cheese mixture.
- Carefully stir the green beans until they are all coated with cheese sauce.
- Serve hot.
Add color with red bell pepper strips or diced pimentos.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 251Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 45mgSodium 250mgCarbohydrates 21gFiber 7gSugar 9gProtein 10g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.