Green Bean Casserole with Bacon
This Green Bean Casserole with Bacon is an indulgent blend of salty, creamy, cheesiness, with an onion crunch. Don’t limit this classic Thanksgiving side dish to the holidays when it deserves a spot on your table year-round!
Want more delicious casserole side dishes? Try this Sweet Potato Casserole with Marshmallows and Cheddar Broccoli Rice Casserole next.
What is Green Bean Casserole
This cheesy green bean casserole with bacon will convince even the pickiest of eaters to give this recipe a try. After all, who doesn’t love cheese and bacon?
Throw in some Campbell’s for a creamy filling, top it with mouthwatering French Fried Onions for a satisfying contrast of textures and you have the ultimate green bean casserole!
Main Ingredients
- Green beans: Frozen green beans are the easiest option.
- Cooked and crumbled bacon: The salty, savory crispy bacon bits give this dish an instant upgrade.
- Chicken broth or vegetable broth: Broth provides a liquid base for the casserole, adding depth of flavor. It also contributes to the creamy texture of the sauce.
- Seasoning: Simply add salt and black pepper to taste.
- Cream of mushroom soup: This soup enriches the dish, adding depth, and a hint of umami flavor.
- Cheddar cheese: You can use pre-shredded cheese but grating it yourself is always better.
- Crispy fried onions: French’s fried onions are a solid store-bought option but my homemade version is even better!
How to Make It
See recipe card for ingredient quantities and full instructions.
Use this section for process shots, alternating between the step and image showing the step. Summarized and rephrased instructions.
Cook onions, garlic, and bacon in a skillet.
Stir in flour, chicken broth, and cream of mushroom soup to make sauce.
Add green beans, some bacon, fried onions, and cheese to a casserole dish.
Mix the cream sauce in with the green beans, top with crispy onions and bake.
Tips and Variations for Green Bean Casserole with Bacon
Cook the bacon until crispy before incorporating it into the casserole. Drain excess bacon grease on paper towels.
Avoid a lumpy sauce by gradually adding broth and milk and continuously whisking. That’s how you get a smooth and creamy consistency.
You can swap the cheddar for another cheese like Monterey jack cheese or parmesan cheese, or use them together for a more complex flavor.
Once cooled, store the casserole in an airtight container in the fridge for up to 4 days. Alternatively, freeze it for up to 3 months, thawing it in the fridge overnight before reheating. Reheat individual servings in the microwave or larger servings in the oven.
FAQ
Is green bean casserole better with canned or fresh?
Fresh green beans are a better option because canned green beans have too much moisture. For this recipe, we use frozen green beans for convenience.
Is green bean casserole with bacon good?
Yes! Adding bacon to green bean casserole adds another layer of flavor and richness to the creaminess of the dish.
How do you make green bean casserole not soggy?
Avoid a soggy casserole by being careful with the amount of liquid you add to the casserole. Gradually whisk in the broth and milk to control the consistency and ensure it is thick, not soupy.
Ingredients
- 1 1/2 pounds Green beans frozen cut
- 2 tablespoons Butter Unsalted
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
- 4 slices Cooked and crumbled bacon
- 1/4 cup All-purpose flour
- 1 1/2 cups Chicken or vegetable broth
- 1 1/2 cups Milk
- Salt and pepper to taste
- 1/2 teaspoon dried thyme optional
- 2 cans 10.5 ounces each of condensed Cream of mushroom soup
- 1 cup Cheddar cheese shredded
- 1 1/2 cups crispy fried onions store-bought or homemade
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened. Add the garlic and crumbled bacon and saute for an additional minute.
- Make Roux: Sprinkle the flour over the onions and bacon and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquid Ingredients: Gradually whisk in the chicken or vegetable broth and milk. Stir continuously to avoid lumps. Season with salt, pepper, and dried thyme (if using). Cook until the mixture thickens.
- Combine with Green Beans: Stir in the condensed cream of mushroom soup until well combined. Add the frozen green beans, ½ cup of the fried onions, and the shredded cheddar cheese. Mix until the beans are coated in the creamy sauce.
- Transfer to Casserole Dish: Transfer the green bean mixture to a greased casserole dish and cover it with aluminum foil.
- Bake: Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly.
- Top with Fried Onions: Remove the casserole from the oven and sprinkle the remaining crispy fried onions evenly over the top.
- Finish Baking: Return the casserole to the oven and bake for an additional 5-10 minutes or until the fried onions are golden brown.
- Serve: Allow the green bean casserole to cool slightly before serving. And enjoy!
Nutrition
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