Casserole season is here, and there's no better side than this green bean casserole with bacon! It's rich, creamy, savory, and bursting with flavor in every bite. It deserves a spot on your Thanksgiving dinner table, and everyone is sure to love it!
My family has served a homemade green bean casserole for the holidays for as long as I can remember. I never really liked it as a kid, but it's grown on me over the years.
I wanted to change it up a bit, so I came up with this one that has bacon, crispy French fried onions, and a creamy sauce. It's honestly more delicious than I ever thought possible, and my family agrees. Now it's our new go-to recipe for Thanksgiving and Christmas!
Table of Contents
Why You'll Love This Recipe
It's full of flavor. There are so many delicious components to this casserole. It has crispy, smoky bacon, creamy mushroom soup, and everyone's favorite, crispy fried onions!
It's simple to make. Another great part about this recipe is it doesn't take much to put it together. You can have it ready to bake in about ten minutes, and then the oven will take it from there!
The perfect side dish. This casserole has comfort food written all over it, and it pairs really well with practically anything you're making for dinner. Whether it's a Thanksgiving turkey, holiday ham, or this meatloaf with stuffing, this casserole will complete any meal!
Ingredients You'll Need
- Cream of mushroom soup- the creamy base for this casserole.
- Green beans- fresh and cooked. I used Italian green beans, but regular ones that have been trimmed and cut work amazing too.
- Bacon- diced into bite-sized pieces, I used thick-cut bacon for more flavor.
- Mushrooms- fresh, sliced mushrooms to add another element of flavor to the soup.
- Garlic- minced for extra savoriness.
- Half and half- to mix with the super for an ultra-creamy sauce.
- Salt and pepper- for seasoning.
- French fried onions- to finish each bite off with a crunch.
How To Make Green Bean Casserole From Scratch
Step 1: Prep work. Preheat the oven to 350°F. If you haven't cooked them yet, boil the green beans in a pot of water for about 5 minutes until tender.
Step 2: Cook the bacon. Dice the bacon and fry it in a large skillet until crispy. Transfer to a plate lined with paper towels to remove any extra grease. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
Step 3: Cook the mushrooms. Add the sliced mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften. Add the minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
Step 4: Combine the ingredients. After the mushrooms are finished cooking, combine the soup, cream, green beans, bacon, mushrooms, one and a half cups of fried onions, and seasonings in a large bowl. Make sure to reserve ½ cup of the onions for topping. Stir the filling until everything is mixed really well.
Step 5: Assemble and bake. Once your filling is well combined, pour the mixture into a 2-quart casserole dish greased with nonstick cooking spray and smooth out the top. Bake for 30 minutes or until the mixture is hot and bubbling.
Step 6: Top and serve. Add remaining French fried onions on top of the casserole and cook for an additional 5-10 minutes until they're golden and extra crispy. Serve hot and enjoy!
How To Store and Reheat Leftovers
In the fridge: If you happen to have any leftover casserole, you can wrap it tightly in plastic wrap, or transfer it to an airtight container. It'll keep in the fridge for 3-5 days.
In the freezer: To keep for longer, make sure the casserole has cooled completely and then transfer it to a freezer-safe bag. It'll keep for up to 6 months.
Reheating: I've found the best way to reheat this casserole is in the oven at 350°F for about 15 minutes or until it's fully warmed through. If you're in a hurry, you can pop it into the microwave in 30-second increments.
Frequently Asked Questions
Can I use canned green beans in this recipe?
Yes, canned green beans work great! It'll save you some time since they're already cooked. Just make sure you drain them really well before adding them to the filling.
Why is my casserole runny?
Cream-based casseroles are usually runny when hot right out of the oven. However, if you give the casserole about 5 minutes to rest before serving, it will have thickened to a wonderful creamy consistency.
What can I serve with this green bean casserole?
More Thanksgiving Recipes
- Jiffy corn casserole
- Stovetop stuffing
- Pioneer Woman stuffing
- Twice baked mashed potatoes
- Cheesy mashed potatoes
- Turkey rice casserole
- Thanksgiving casserole recipes
- 2 cups condensed cream of mushroom soup
- 1 lb. fresh green beans, cooked (I used Italian beans but regular green beans work great)
- 6 slices bacon diced
- 2 cups fresh mushrooms sliced
- 2 garlic cloves minced
- ½ cup half and half
- Salt and pepper to taste
- 2 cups French Fried Onions, divided
- Preheat the oven to 350°F (175°C). Boil the green beans in a pot of water for about 5 minutes until tender.
- Fry the diced bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
- Add mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften.
- Add minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
- In a large bowl, combine all the ingredients, reserving ½ cup of the fried onions.
- Pour into a 2-quart casserole dish greased with nonstick cooking spray and smooth out the top.
- Bake for 30 minutes or until the mixture is hot and bubbling.
- Add remaining fried onions on top of the casserole and cook for an additional 5-10 minutes.
Serving Size:1 cup
Amount Per Serving: Calories: 323Total Fat: 19.1gSaturated Fat: 4.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 20.3mgSodium: 1016mgCarbohydrates: 30.3gFiber: 4.1gSugar: 6.1gProtein: 9.8g