This twist on a traditional green bean casserole recipe is creamy and delicious! The feta cheese adds such a nice flavor and the almonds add the crunch we all love.
Last Thanksgiving I was preparing my annual order of Shutterfly books for January when I stumbled upon an old recipe photo. My friend Michelle had told me about this totally different way that her sister-in-law makes her green beans and when I read feta and almonds in the ingredients list, I just had to try it. It’s perfect for Easter, Mother’s Day, Thanksgiving, whenever!
And they ended up being our favorite green bean casserole ever. Feta Green Bean Casserole forever!
Yearly Photo Books
And in case you’re interested, wanna hear about how I keep our family photos instead of having a huge pile up in iCloud or my phone?
DELETE THOSE PHOTOS
Throughout the year I try to be very selective about the photos I keep. Let’s say I go to Disneyland with the family and come home with 500 photos. Seriously. On the flight home or sometime in the next week I go through photos and delete any not worth it, duplicates and any that are similar- choosing out the best of the batch. (I’m actually writing this during the pandemic so Disney is still closed and it’s totally bumming me out.)
An actual time limit on doing it? Yes. If I set a goal in my head to take care of it immediately it gets done otherwise it’s a year later and I’m overwhelmed. It’s 100% like not folding your laundry when it comes out of the dryer. I promise it’s better done right then and there.
Once the holidays hit I select all on my phone and upload them all to a folder on my computer and then copy to Shutterfly. I allow the program to insert them into the photo book based on date so that they are in order.
And then I delete them off my phone. Yes, I delete them all.
After the holidays and the first week of January I upload the photos I took over the holidays and create the remaining photos in shutterfly books.
All I have to do is press order and I’m done. I know you can write blurbs but I honestly am more worried about pictures than blurbs. I mean, that is what a photo album use to be and this way our family actually gets to thumb through old photos!
Ok, now back to the green beans.
Ingredients Needed for Feta Green Bean Casserole
Am I the only one who thinks fresh green beans are quite possibly the best vegetable ever? They are so tasty! Bake them in a creamy sauce, and then you’ve really got me! Here is your shopping list:
- Green Beans (fresh)
- Baby Bella Mushrooms
- Yellow Onion
- Cream Cheese
- Heavy Cream
- Chicken Broth
- Lemon Juice
How to Blanch Green Beans
Bring a large pot of water to a boil over medium high heat. Add a fistful of Kosher salt to the water, enough so that it tastes like sea water. Boil the beans until they are tender and then immediately transfer them to a bowl of ice water to stop them from cooking. Drain them thoroughly and set them aside.
Can I Use Canned Green Beans?
Yes, but I would highly recommend using fresh. If you can’t get your hands on fresh green beans, then you can use canned. Drain them thoroughly and proceed with the rest of the recipe instructions.
How Long Will Green Beans Keep?
Cooked green beans will keep for 3-5 days.
Are Green Beans Good For You?
Green beans are a good source of vitamin C, dietary fiber, folate, vitamin K and the contain nutrients that promote healthy hair skin and bones.
I triple dog dare you to skip your traditional green bean casserole recipe this year and make this creamy feta version! You will never turn back!
More Vegetable Side Dishes:
- Roasted Veggies
- Grilled Vegetables
- Butternut Squash Kale Salad
- Instant Pot Green Beans and Potatoes
- Cheesy Zucchini Corn Casserole
- Pea Salad
- Green Beans with Bacon
- Pecan Bacon Brussels Sprouts
- Twice Baked Sweet Potatoes
- All our SIDE DISHES!
Green Beans with Feta
- 2 Pounds Green Beans, ends snapped and halved
- 6 oz. Baby Bella Mushroom, sliced, chopped or minced depending on preference
- 3/4 Cup Yellow Onion, finely minced
- 1 Clove Garlic, minced
- 5 Tablespoons Butter, divided
- 3 Tablespoons Flour
- 8 oz. Cream cheese
- 2 Cups Heavy Cream
- 1/4 teaspoon Nutmeg
- 3/4 Cup Chicken Broth
- 1 teaspoon Lemon Juice
- Salt and Pepper, to taste
- 6 oz. Feta Cheese,, crumbled *see note
- 1/2 Cup Almonds, sliced
- Bring a large pot of water to a boil over medium high heat with a fistful of KOSHER (not table) salt. The water should taste like sea water. Boil the beans until tender and dump into a bowl of ice water. Drain the green beans thoroughly. Set aside.
- In a deep skillet over medium high heat, add two tablespoons butter and once melted add the onions and mushrooms and stir into the butter. Turn the heat to medium and allow to cook down until tender and beginning to darken in color, about 5 minutes.
- Add the garlic and cook 30 seconds more while stirring. Add the remaining butter and once melted, quickly whisk in the flour, stirring until nutty in color and smell, about 1 minute.
- Add the cream cheese and as it begins to melt, continue whisking as you add the cream and nutmeg. Once smooth, whisk in the broth, lemon juice and season to taste.
- Add the green beans into a 9x13” baking dish and pour the sauce over the top, pushing it down and around a little, but don’t worry about stirring.
- Bake for 20-30 minutes.
- If you want, heat a clean pan to medium heat and add the almonds. Cook, stirring occasionally until the almonds are toasted, about 2-3 minutes. Pour off onto a plate and set aside.
- Remove from the oven and sprinkle with feta and then almonds.
- Serve Immediately
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