Green Bean Casserole with Bacon
Green Bean Casserole with Bacon is a holiday classic and has earned its place at many holiday tables. This casserole gets upgraded with bacon, mushrooms, and a creamy sauce full of flavors and textures. It is a classic dish and perfect for your holiday table.
Some people believe that the turkey is the star of the Thanksgiving table, but the sides really steal the show, like my Sweet Potato Casserole, Chicken and Dressing, Cornbread Casserole, and this classic Green Bean Casserole.
What is Green Bean Casserole?
Before Thanksgiving rolls around and throughout Christmas, you hear about the famous Green Bean Casserole. It’s a simple dish made mainly with canned green beans, cream of mushroom soup, and fried onions. Once this dish hits the table, it will be in your recipe file forever.
To my knowledge, it’s been around for over 60 years–before my time. It was born at the Campbell Soup Company in 1955, and I had no idea this Easy Green Bean Casserole was even a thing that many years ago.
Now, many love or hate this casserole, and there seems to be no middle ground. By the time the season is over, you’ve either had too much, eaten a bad one (let’s not call out anyone) or had one with no flavor at all. Whatever the case, I am here to change your opinion and introduce you to a delicious and the best Green bean casserole your family will love for the holidays and all year long.
Ingredients Needed
This is a super easy classic holiday side dish that comes together fast. It is not only perfect for the Thanksgiving feast but would also be great as a weeknight side or part of a Sunday dinner menu. It is the ultimate green bean casserole with a twist—bacon and mushrooms. See the printable recipe card below for a complete list of ingredients and amounts.
Green Beans – I use a good brand of canned green beans. I prefer canned green beans over frozen or fresh green beans. Canned green beans are more tender, and frozen green beans are more firm. The choice is a personal preference. Follow the package directions on the frozen beans if you would like to use those instead.
Bacon – Should I say more? Any bacon you like will work- thick or thin sliced.
Mushrooms, Onions, and Garlic provide a trio of massive flavors for this dish. This takes this casserole from boring to extraordinary.
Cream of Mushroom Soup & Milk — These ingredients help make the casserole creamy.
Shredded Cheese – You can buy pre-shredded cheese if desired. However, I prefer to buy a block of cheese and shred it myself.
French Fried Onions— This ingredient is a must for this casserole. The crispy fried onions on the top add the finishing touch and a nice crunch.
Seasonings— Simple is best. The bacon, cream of mushroom soup, and fried onions replace salt. You can always add it at the end but can’t take it away.
How To Make Green Bean Casserole with Bacon
This is my favorite green bean casserole recipe, and I use it often. It is one of my go-to side dishes that comes together fast and is delicious with each bite.
- Fry Bacon. Cook bacon over medium heat in a large skillet. Drain on paper towels and set aside. Be sure to save some of the bacon grease when cooking the onions and mushrooms.
- In the reserved bacon grease, saute onions, mushrooms, and garlic.
- Mix all ingredients, pour the green bean mixture into a large baking dish, and top with fried onions. I love using fried onions for their crispy and crunchy topping.
- Bake for 30 minutes or until bubbly and the top is golden brown.
Learn How to Cook a Turkey In A Bag and get a perfectly moist turkey every time. Check out my tips and tricks to make your holiday special.
Make Ahead Green Bean Casserole
Yes, prepare this casserole– except for the onion topping and baking. Wrap the casserole in plastic wrap and place it in the refrigerator until ready to bake. Personally, I prepared this casserole a day ahead, and it was great.
When ready to bake, take it out of the refrigerator and allow it to rest on the counter while the oven preheats. Then, remove the plastic wrap, add fried onions, and bake according to directions. If your casserole has been in the refrigerator, add at least 10 more minutes to the cooking time.
My No-Bake Pumpkin Pie is an amazing dessert. It’s simple to make and delicious to eat. Only takes minutes to prepare and is so light and creamy.
How to Store Leftovers
Bring leftovers to room temperature, cover tightly with aluminum foil or plastic wrap, or place in an airtight container and refrigerate. They will be fine for 3-4 days in the refrigerator.
How to Reheat Holiday Green Bean Casserole
To reheat this casserole, place it in a 350-degree oven and heat for 20 minutes or until hot, or place small portions on a microwave-safe plate and heat until hot.
FAQs
You can prepare this casserole up to 24 hours in advance. Assemble the casserole, refrigerate it, and then bake it when ready. Add the crispy fried onions just before baking. Remove your casserole from the refrigerator for 10-15 minutes before baking.
Freezing green bean casserole is not recommended. The texture of the green beans and the creamy sauce may change upon thawing and reheating.
If you do not like the crispy fried onions, you can substitute them for toasted bread crumbs, Panko bread crumbs, crushed potato chips, or buttery crackers.
I prefer to use canned green beans in this casserole, but frozen green beans are an option. You will need to boil, blanch, or steam them before adding them to the casserole. Pat dry to remove the water.
You do not have to add mushrooms to this green bean casserole. You will still have a delicious side dish.
More Thanksgiving Recipes
Southern Candied Sweet Potatoes
More Holiday Favorites:
Holiday Desserts
Chocolate Cake with Peanut Butter Frosting
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Easy Green Bean Casserole with Bacon and Mushrooms
Ingredients
- 1 (12 ounce package) bacon cooked and crumbled
- 1 onion diced
- 1 (8 ounce package) mushrooms sliced. I used white mushrooms.
- 1 tablespoon garlic minced
- 2 (10.75 ounce cans) cream of mushroom soup
- 1/4 cup milk
- 2 cups shredded cheese cheddar, mozzarella, pepper jack, or your favorite
- 1/2 teaspoon pepper
- 4 (14 ounce cans) cut green beans drained
- 2 cups French Fried Onions
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
- In a large skillet, fry bacon until crispy. Remove from skillet and drain on a paper towel-lined plate. Crumble when cool and set aside.
- Drain bacon grease leaving 2 tablespoons in the skillet. Heat to medium heat, then add onions and mushrooms and cook for about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in mushroom soup, milk, crumbled bacon, cheese, pepper, and green beans to the skillet. Mix well.
- Pour into the prepared baking dish. Top with fried onions. Bake uncovered for 30 minutes or until bubbly and hot.
What is the rice side dish that you are showing with your baked pork chops?
Hi Thomas,
I served yellow rice with the oven baked pork chops. It is a favorite in my home. Thanks for the question. Have a great day.
Everything this better with bacon, right! What a delicious side dish, my whole family love it.
This a must-have recipe for Thanksgiving and this looks so delicious. Thanks for sharing.
Love this! I added water chestnuts for a little more crunch.
This was such a delicious casserole that pairs perfectly with just about anything! Adding this to my Thanksgiving lineup; definitely, a new favorite dish!
This is my favorite dish at the holidays. I love this classic homemade version