Creamy Baked Green Beans

A repeat recipe in our house: Creamy Baked Green Beans

Creamy Baked Green Beans -

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Creamy Baked Green Beans


  • 1 medium onion, quartered and thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons salted butter
  • 2 pounds green beans, trimmed and snapped in half
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 3/4 cup reduced- sodium chicken broth
  • 3/4 cup whipping cream
  • 1/4 teaspoon ground nutmeg (fresh is best)
  • 1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 350°F. Lightly coat 1 1/2- quart oval baking dish with nonstick spray.
  2. In a 12- inch skillet, cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in beans and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt & pepper, and then sprinkle with remaining cheese.
  3. Bake, uncovered, 15 to 20 minutes or until beans are tender- crisp.


  • If preparing this recipe as gluten-free, just be sure to use a brand of chicken broth that is known to be GF.
  • You may also sub trimmed and halved brussel sprouts for the beans. Increase baking time to 20 to 25 minutes.
SOURCE: (Adapted from Better Homes and Gardens)