How to Make the Ultimate Green Bean Casserole with Bacon

Green bean casserole is a beloved Thanksgiving staple that has been gracing holiday tables for decades. This classic comfort food combines green beans cream of mushroom soup and fried onions for an easy, delicious side dish. But did you know that adding bacon takes this casserole to a whole new level of flavor?

I’m going to walk you through how to make the ultimate green bean casserole with bacon step-by-step Trust me when I say this will become your new favorite holiday side!

Ingredients You’ll Need

To make this ultimate bacon green bean casserole you’ll need

• 6 strips bacon
• 1/2 onion, diced
• 1 1/2 cups sliced mushrooms
• 3 cloves garlic, minced
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 1/4 cup milk
• 1 cup shredded Monterey jack cheese
• Salt and pepper to taste
• 4 (14.5 ounce) cans green beans, drained
• 1 1/2 cups French fried onions

That’s all you need for the most flavorful green bean casserole recipe around!

Step-by-Step Instructions

Follow these simple steps for perfection every time:

Cook the Bacon

1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish with nonstick cooking spray and set aside.

2. In a large skillet, cook the bacon over medium low heat until nice and crispy.

3. Remove the bacon strips to a paper towel lined plate to drain. Then crumble the bacon into pieces once it’s slightly cooled.

Sauté the Veggies

1. Reserve 2 tablespoons of the bacon grease in the skillet. Cook the onions over medium heat for 5 minutes until soft and translucent.

2. Add the sliced mushrooms. Sauté for 5 more minutes until the mushrooms are lightly browned.

3. Add the minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic.

Make the Sauce

1. Pour the two cans of condensed cream of mushroom soup into the skillet. Stir to fully incorporate the soup into the veggie mixture.

2. Add the crumbled bacon pieces back into the skillet as well.

3. Pour in 1/4 cup milk and the 1 cup shredded cheese. Stir continuously until the cheese melts into the sauce.

4. Add salt and pepper to taste. I like to add a generous amount of freshly cracked black pepper.

Mix It All Together

1. Dump the drained green beans into a large bowl. Pour the cheesy mushroom sauce over the beans and mix until fully combined.

Transfer to Baking Dish

1. Transfer the green bean mixture to your greased baking dish. Spread into an even layer.

2. Top with the French fried onions evenly over the casserole.

Bake

1. Pop the loaded casserole dish into the preheated 350°F oven.

2. Bake uncovered for 30 minutes until bubbly and the onions start to brown.

3. Let sit for 5 minutes before serving. Be careful when scooping out portions as the dish will be extremely hot and the cheese boiling.

And that’s it! You’ve just made the creamiest, dreamiest green bean casserole with bacon. I promise this will be the star of your Thanksgiving table!

Tips for Making the Best Bacon Green Bean Casserole

Here are some of my tips for green bean casserole success:

• I prefer to use thick cut bacon for the best texture, but regular sliced bacon works too. Just make sure it’s fully cooked until nice and crispy.

• For the veggies, I recommend using a white or yellow onion and fresh mushrooms if possible. But frozen will work in a pinch!

• Use whole canned green beans rather than cut or French style beans. The longer beans hold up better after baking.

• Shredded medium or mild cheddar or Monterey jack cheese melts beautifully in the sauce. Avoid swiss or mozzarella which can become rubbery.

• Allow the casserole to rest for 5 minutes before serving so the sauce can thicken up.

• For convenience, you can prep this casserole up to 2 days in advance. Simply hold off on adding the fried onion topping until right before baking.

FAQs

Here are answers to some frequently asked questions about this ultimate bacon green bean casserole recipe:

Can I use frozen green beans instead of canned?

Absolutely! If using frozen green beans, you’ll want around 2 pounds or 4 cups of thawed and drained green beans. I’d recommend quickly blanching frozen beans in boiling water for 2 minutes before adding to the casserole. But frozen works in a pinch when canned beans aren’t available.

What kind of onion should I use?

I prefer white, yellow or sweet onions such as Vidalia in this recipe. Red or purple onions can sometimes overpower the other flavors. Use whatever you have on hand, but I’d avoid strong flavored red onion.

Do I have to use bacon?

While bacon adds incredible smoky flavor, you can absolutely make this casserole without it for a vegetarian/vegan option. Simply proceed with the recipe as written, sautéing the onions and mushrooms in olive oil rather than bacon grease.

Can I prep this casserole in advance?

Yes! Fully prepare the casserole 1-2 days in advance up until adding the fried onion topping. Store covered in the fridge until ready to bake. Add 5 extra minutes to the baking time if casserole is cold when baking.

What if I want to use fresh green beans?

Fresh green beans work great too. You’ll want about 2 pounds of fresh green beans, cleaned and trimmed. Quickly blanch in boiling water for 4 minutes until bright green and slightly tender. Drain, then proceed with the recipe as written. The fresh beans hold up nicely after baking.

More Delicious Casserole Recipes to Try

If you love green bean casserole, here are some other classic casserole recipes that are sure to become favorites:

• Cheesy Tater Tot Casserole – Comfort food at its finest with tater tots, ground beef, and melty cheese.

• King Ranch Chicken Casserole – Chicken, cheese, tortillas, and great Tex-Mex flavor.

• Tuna Noodle Casserole – A retro recipe made with tuna, egg noodles, peas, and a creamy sauce.

• Chicken Enchilada Casserole – All your fave enchilada flavors baked into an easy one-pan meal.

• Baked Ziti – Oozy, cheesy pasta perfection.