By Becky Hardin
Published Nov 21, 2022
Creamed green beans with parmesan and garlic are a great side dish for any occasion. They are easy enough for weeknight meals yet unique enough for Thanksgiving or Christmas dinner. The cheesy, savory flavor can’t be beat!
Parmesan Green Beans
These creamed green beans are so flavorful, they turn a simple vegetable into something mouth-watering!
Heavy cream, parmesan, and garlic make the most amazing sauce for these beans. Just a few ingredients, one skillet, and about 20 minutes until you have the perfect side dish for Thanksgiving, Christmas, Easter, and beyond.
Why You’ll Love this Creamy Green Beans Recipe:
- Easy: You will love how quick these creamy green beans come together on the stove top.
- Simple Ingredients : You only need a handful of basic ingredients to make this delicious side dish.
- Delicious : These parmesan green beans are bursting with flavor that everyone will love!
You start off with fresh green beans and toss them together in a skillet, but the spices and cheese are were the magic happens.
How to Make Creamed Green Beans
You can jump to the recipe card for full ingredients & instructions!
- Steam the green beans in the microwave until slightly softened.
- Add the butter, heavy cream, Parmesan and spices to a skillet.
- Toss in the green beans and coat.
- Serve and enjoy!
Creamed green beans are a classic holiday side dish consisting of green beans tossed in a creamy, garlic-parmesan sauce!
Yes! Simply blanch the green beans directly from frozen for about 1 minute in boiling water. I do not recommend using canned green beans.
You can use any cheese you like. I recommend Asiago, Pecorino Romano, or Grana Padano.
If your sauce has not thickened to your liking after continuing to cook it, whisk 1 teaspoon of cornstarch with 2 teaspoons of cold water, then whisk this mixture into the sauce and cook until thickened to your desired consistency.
The great thing about these creamed parmesan green beans is that they are super simple to make. You can have them on the dinner table in no time, night after night!
These go just as great with a fried turkey on Thanksgiving as they do with marinated chicken breast or Panko-coated chicken on a simple weeknight.
Make Ahead Instructions
These creamed green beans can be made up to 2 days in advance and stored in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover creamed green beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding 1-2 tablespoons of water as needed to thin the sauce out. I do not recommend freezing creamed green beans.
Substitutions
- Although I highly recommend using fresh green beans, you could use frozen green beans. I do not recommend using canned green beans.
- You can use half-and-half in place of the heavy cream; however, the sauce will not be as creamy.
- If you’re not a fan of Parmesan, try Pecorino Romano, Asiago, or Grana Padano.
- If you have fresh garlic on hand, you can mince 1 clove and use it in place of the garlic powder.
- Feel free to leave out the nutmeg if you’re not a fan.
- Add bacon! Cook diced bacon in the skillet before adding the cream, cheese, garlic, and nutmeg.
- For a spicy kick, add some crushed red pepper flakes!
Tips for the Best Creamed Green Beans
- If you do not steam or blanch the beans, they will lose their vibrancy and turn an unappetizing grey color.
- The sauce thickens as it cools. For the best consistency, cook it until it just begins to stick to the beans.
- If reheating, feel free to add a bit of water or cream to thin the sauce back out.
MoreCheesyVegetable RecipesWe Love
- Crispy Cheesy Roasted Broccoli
- Twice Baked Potatoes
- Mozzarella Baked Tomatoes
- Loaded Cauliflower Bake
- Instant Pot Scalloped Potatoes
Everyone will love these creamed green beans! They are covered in Parmesan cheese and garlic, and they only take a few minutes to make. Whip them up for your next family dinner or wow your guests with this unique side dish at your next holiday gathering.
More Holiday Side Dishes to Try:
- Baked Mac and Cheese
- Creamed Corn
- Loaded Scalloped Potatoes
- Creamed Peas
- Cucumber Onion Salad
- Roasted Mushrooms
- Loaded Deviled Eggs
- Garlic Mashed Cauliflower
- Homemade Crescent Rolls
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 pound fresh green beans washed, dried, and trimmed
- ▢ 2 tablespoons unsalted butter ¼ stick
- ▢ ½ cup heavy cream
- ▢ 2 tablespoons freshly grated Parmesan cheese plus more for garnish
- ▢ ½ teaspoon garlic powder
- ▢ ⅛ teaspoon ground nutmeg
- ▢ Kosher salt and freshly ground black pepper to taste
Video
Instructions
- Place the green beans in a large microwave-safe bowl with 2 tablespoons of water. Cover the bowl loosely with plastic wrap and steam the beans in the microwave for 3 minutes, until bright green and just tender. Drain and set aside. Alternatively, boil the green beans in a pot of water for 5-6 minutes. 1 pound fresh green beans
- Melt the butter in a large skillet set over medium-low heat. Add the heavy cream, Parmesan cheese, garlic powder, and nutmeg; whisk well, then bring the mixture to a simmer. 2 tablespoons unsalted butter, ½ cup heavy cream, 2 tablespoons freshly grated Parmesan cheese, ½ teaspoon garlic powder, ⅛ teaspoon ground nutmeg
- Add the beans to the skillet and toss to coat. Season with salt and pepper to taste, then transfer to a serving dish and serve garnished with Parmesan. Kosher salt and freshly ground black pepper
Equipment
- Cast Iron Skillet
Becky’s Tips
- Although I highly recommend using fresh green beans, you could use frozen green beans. I do not recommend using canned green beans.
- You can use half-and-half in place of the heavy cream; however, the sauce will not be as creamy.
- If you’re not a fan of Parmesan, try Pecorino Romano, Asiago, or Grana Padano.
- If you have fresh garlic on hand, you can mince 1 clove and use it in place of the garlic powder.
- Feel free to leave out the nutmeg if you’re not a fan.
- Add bacon! Cook diced bacon in the skillet before adding the cream, cheese, garlic, and nutmeg.
- For a spicy kick, add some crushed red pepper flakes!
- If you do not steam or blanch the beans, they will lose their vibrancy and turn an unappetizing grey color.
- The sauce thickens as it cools. For the best consistency, cook it until it just begins to stick to the beans.
- If reheating, feel free to add a bit of water or cream to thin the sauce back out.
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamed Green Beans Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound fresh green beans washed, dried, and trimmed
- 2 tablespoons unsalted butter ¼ stick
- ½ cup heavy cream
- 2 tablespoons freshly grated Parmesan cheese plus more for garnish
- ½ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the green beans in a large microwave-safe bowl with 2 tablespoons of water. Cover the bowl loosely with plastic wrap and steam the beans in the microwave for 3 minutes, until bright green and just tender. Drain and set aside. Alternatively, boil the green beans in a pot of water for 5-6 minutes. 1 pound fresh green beans
- Melt the butter in a large skillet set over medium-low heat. Add the heavy cream, Parmesan cheese, garlic powder, and nutmeg; whisk well, then bring the mixture to a simmer. 2 tablespoons unsalted butter, ½ cup heavy cream, 2 tablespoons freshly grated Parmesan cheese, ½ teaspoon garlic powder, ⅛ teaspoon ground nutmeg
- Add the beans to the skillet and toss to coat. Season with salt and pepper to taste, then transfer to a serving dish and serve garnished with Parmesan. Kosher salt and freshly ground black pepper
Video
Notes
- Although I highly recommend using fresh green beans, you could use frozen green beans. I do not recommend using canned green beans.
- You can use half-and-half in place of the heavy cream; however, the sauce will not be as creamy.
- If you’re not a fan of Parmesan, try Pecorino Romano, Asiago, or Grana Padano.
- If you have fresh garlic on hand, you can mince 1 clove and use it in place of the garlic powder.
- Feel free to leave out the nutmeg if you’re not a fan.
- Add bacon! Cook diced bacon in the skillet before adding the cream, cheese, garlic, and nutmeg.
- For a spicy kick, add some crushed red pepper flakes!
- If you do not steam or blanch the beans, they will lose their vibrancy and turn an unappetizing grey color.
- The sauce thickens as it cools. For the best consistency, cook it until it just begins to stick to the beans.
- If reheating, feel free to add a bit of water or cream to thin the sauce back out.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
