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This Green Bean Casserole with Bacon takes the classic Thanksgiving side dish you grew up loving and gives it a serious glow-up! Made with fresh green beans, crispy bacon, and a rich, creamy homemade mushroom sauce, it’s topped with Parmesan cheese and golden, crunchy fried onions. No canned cream of mushroom soup over here, y’all! All that cozy, nostalgic flavor, but made from scratch with fresh ingredients. And honey, this casserole steals the show every time!
If you love this classic side dish, make my slow cooker green beans, steakhouse creamed spinach, and stovetop candied yams next!
Now, here’s a little confession: I didn’t grow up eating green bean casserole! Our Thanksgiving table was always filled with favorites like my Grandma’s Baked Mac and Cheese and Cornbread Pudding, but green bean casserole wasn’t one of them. Then one year, someone requested I make it for Thanksgiving, so naturally, I decided to make the whole thing from scratch. And honey, that first bite had me wondering WHERE this dish had been all my life?!
I’ve made several versions since, tweaking and perfecting the recipe, but this one gets ALL the rave reviews. It’s hands down my favorite, and I knew I had to share it with y’all!
Green Bean Casserole with Bacon Recipe Overview
- ⭐ Difficulty: Easy
- ⏱️ Prep Time: 20 minutes
- 🍳 Cook Time: 45–60 minutes
- 🕒 Total Time:1 hour–1 hour 20 minutes
- 🍽️ Servings: 8
- 🥓 Made With: Fresh green beans, bacon, mushrooms, fresh garlic, half-and-half, cream cheese, Parmesan, and crispy fried onions.
- ❤️ Why You’ll Love It: Fresh green beans, smoky bacon, and a homemade mushroom cream sauce made with Parmesan and cream cheese. It’s rich, flavorful, and topped with crispy fried onions for the perfect finishing touch!
- 🦃 Perfect For: Thanksgiving, Christmas, Sunday dinner, and holiday potlucks.
Table of contents
Key Ingredients
The full ingredient list and measurements can be found in the recipe card below.
- Fresh green beans: You’ll need 2 pounds of fresh green beans, trimmed and blanched before baking. I love using fresh beans because they hold their texture better than canned green beans and give the casserole a little bite. A quick ice bath stops the cooking process so they don’t become too soft in the oven.
- Bacon: Eight strips of bacon bring smoky, savory flavor to the casserole. Cooking the bacon first also creates a flavorful base for sautéing the onions and mushrooms.
- Baby bella mushrooms: These add that classic mushroom flavor without relying on canned soup. Let them brown in the skillet to develop a deeper, savory flavor before adding the cream sauce ingredients.
- Cream cheese, half-and-half, and Parmesan: My secret to a rich, creamy homemade sauce! Cream cheese adds body and tang, half-and-half keeps everything smooth, and Parmesan brings a delicious salty, nutty flavor.
Substitutions
- French-fried onions: I use store-bought crispy fried onions to save time, especially when preparing a big Thanksgiving dinner. But you can absolutely make your own homemade French-fried onions!
- Cheese: Swap the Parmesan for sharp cheddar, Monterey Jack, or Gruyère for a different flavor.
- Half-and-half: Substitute ½ cup heavy cream and ½ cup whole milk if you don’t have half-and-half on hand.
How To Make Green Bean Casserole With Bacon
Step 1: Trim the green beans. Preheat the oven to 400°F. Rinse the fresh green beans and trim off the tough, fibrous stem ends. Fill a large bowl with ice water and set aside. This will be your ice bath to stop the green beans from cooking after blanching.
Step 2: Blanch the green beans. Bring a large pot of salted water to a boil, then carefully add the baking soda (it may bubble briefly!). Add the green beans and boil for about 5 minutes, until bright green and tender-crisp. Immediately transfer them to the ice bath to stop the cooking process. Drain thoroughly so the extra water doesn’t thin out your creamy sauce.
Step 3: Cook the bacon. Add the chopped bacon to a large skillet over medium heat. Cook for 10–15 minutes, stirring occasionally, until golden brown and crispy and the fat has rendered. Britney’s Tip: Don’t rush the bacon! Those browned bits and flavorful drippings are going to make this homemade sauce SO good.
Step 4: Sauté the vegetables and seasonings. Add the diced onion and sliced baby bella mushrooms to the skillet with the bacon. Cook for 5–7 minutes, until the onions soften and the mushrooms are nicely browned. Stir in the garlic, chicken bouillon paste, and butter. Once the butter melts, sprinkle in the flour, seasoned salt, black pepper, onion powder, and garlic powder. Stir continuously and cook for 2–3 minutes to remove the raw flour taste.
Step 5: Make the creamy mushroom sauce. Gradually pour in the half-and-half and chicken broth, stirring to prevent lumps. Add the Dijon mustard and cream cheese, then simmer for 5–7 minutes, stirring occasionally, until the cream cheese melts and the sauce thickens enough to coat the back of a spoon. Stir in the lemon juice, nutmeg, and 1 cup of Parmesan cheese until smooth and creamy. Pro Tip: Taste the sauce before adding more salt. There’s already plenty of savory flavor going on. Give the sauce a taste before adding any additional seasoning.
Step 6: Assemble and bake. Add the drained green beans to the creamy mushroom sauce and gently toss until evenly coated. Transfer to a 9×13-inch baking dish and spread into an even layer. Sprinkle the remaining 1 cup of Parmesan cheese and crispy fried onions over the top. Bake at 400°F for 15–20 minutes, until the sauce is bubbling around the edges and the topping is beautifully golden brown. Let rest for a few minutes before serving!
Britney’s Pro Tips
- Drain the green beans really well. Excess water can thin out your beautiful homemade sauce. I like to let the beans sit in a colander for a few minutes after the ice bath.
- Give those mushrooms time to brown! Mushrooms release moisture as they cook. Let some of that liquid evaporate so they develop more flavor instead of simply steaming.
- Thicken the sauce before baking. The homemade cream sauce should coat the back of a spoon before you add the green beans. If it’s still thin, let it simmer for another minute or two.
- Keep an eye on the crispy onions. They can brown quickly at 400°F. If the topping starts getting too dark before the casserole is heated through, loosely cover with foil.
Serving Suggestions
This green bean casserole belongs right in the middle of your Thanksgiving spread! Serve it alongside herb roasted turkey, Grandma’s Baked Mac and Cheese, and garlic mashed potatoes for a holiday dinner worth going back for seconds!
Round out your plate with croissant stuffing, cheesy scalloped potatoes, or a warm slice of honey butter cornbread. Whew! Now THAT’S a Thanksgiving plate!
Storing and Reheating
To store: Refrigerate leftover green bean casserole in an airtight container for up to 3–4 days. I don’t recommend freezing this recipe because the homemade cream sauce can separate or become grainy after thawing.
To reheat: Cover with foil and warm in a 350°F oven until heated through. For the best texture, sprinkle a few fresh crispy fried onions on top before serving. You can also microwave individual portions, but the topping won’t stay as crunchy.
Green Bean Casserole Recipe FAQs
Yes! Fresh green beans are my preference because they hold their texture beautifully, but you can use canned or frozen green beans in a pinch. Skip blanching canned beans and drain them thoroughly before adding them to the sauce. For frozen green beans, thaw and drain them well first. Just know that the finished texture may be softer.
You can assemble it ahead of time and then bake just before serving! Blanch the green beans, make the sauce and assemble the casserole (without the crispy onions), cover with aluminum foil or plastic wrap, and refrigerate for up to 24 hours. Add the crispy onions right before baking so they stay crunchy. If baking straight from the refrigerator, allow a little extra baking time since the casserole will be cold. The sauce should be bubbling and the center heated through before serving.
Usually, it’s because the green beans weren’t drained thoroughly or the homemade sauce didn’t thicken enough before baking. Make sure the mushrooms release their moisture during sautéing, drain the blanched green beans well, and let the sauce simmer until it coats the back of a spoon.
More Holiday Side Dishes
Easy Side Dishes
Old Fashioned Candied Sweet Potatoes
Thanksgiving
Sourdough Stuffing Recipe
Thanksgiving
Twice Baked Mashed Potatoes
Main Course
Fried Cabbage with Onions and Bacon
If you make this Green Bean Casserole with Bacon, please leave a star rating and a comment below! You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see what you’re cooking! Happy cooking, y’all! 😘
Green Bean Casserole with Bacon
Equipment
- Large Pan
- Pot
- Sieve or Colander
- Oven Safe Baking Dish
Ingredients
- 2 lbs Fresh Green Beans
- 1/2 tsp Baking Soda
- 8 strips Bacon, (cut into small chunks)
- 1 large Yellow Onion
- 2 cups Baby Bella Mushrooms, (sliced)
- 5 cloves Garlic, (diced)
- 2 tsp Chicken Bouillon Paste
- 3 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 1 tsp Seasoned Salt, (more or less as desired)
- 3/4 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 cup Half and Half
- 1 cup Chicken Broth
- 1 tbsp Dijon Mustard
- 4 oz Cream Cheese
- 1 tbsp Lemon Juice
- 1/8 tsp Nutmeg
- 2 cups Parmesan Cheese, (divided)
- 6 oz French's Crispy Fried Onions
Instructions
- If your green beans aren't trimmed, cut the tips off of each side of the green beans. This removes the tough, fibrous parts that are chewy. Fill a large bowl with ice water (this will be the ice bath for the green beans). Cut the bacon into small pieces. 2 lbs Fresh Green Beans
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Once boiling, add baking soda (it may bubble up a bit but it'll settle after a few seconds). Add trimmed green beans and boil for 5 minutes, then remove from boiling water and place into a the ice bath. (This is to stop the cooking process and prevents the green beans from becoming mushy while baking) 1/2 tsp Baking Soda
- In a large skillet, add chopped strips of bacon over medium heat. Cook for 10-15 minutes, stirring often to prevent burning, until the bacon becomes nice and crispy and renders out the bacon grease. 8 strips Bacon
- Add in diced onion and mushrooms and continue to cook until browned, about 5-7 minutes. Add in diced garlic, chicken bouillon paste, butter and cook until the butter is fully melted. Add in all purpose flour, seasoned salt, black pepper, onion powder, and garlic powder. Cook for 2-3 minutes, until the mixture thickens. 1 large Yellow Onion 2 cups Baby Bella Mushrooms 5 cloves Garlic 2 tsp Chicken Bouillon Paste 3 tbsp Salted Butter 3 tbsp All Purpose Flour 1 tsp Seasoned Salt 3/4 tsp Black Pepper 1/2 tsp Onion Powder 1/2 tsp Garlic Powder
- Pour in half and half, chicken broth, dijon mustard, and cream cheese. Mix together and cook until cream cheese is fully melted and sauce begins to thicken, about 5-7 minutes. Add in lemon juice, nutmeg, and 1 cup of parmesan cheese. 1 cup Half and Half 1 cup Chicken Broth 1 tbsp Dijon Mustard 4 oz Cream Cheese 1 tbsp Lemon Juice 1/8 tsp Nutmeg
- Once the parmesan is fully incorporated, add the green beans into the creamy sauce, then pour the green bean mixture into a 9×13 baking dish or casserole dish. Spread into an even layer. Sprinkle crispy fried onions and remaining parmesan cheese on top. Bake for 15-20 minutes, until golden brown and the sauce is bubbling. 2 cups Parmesan Cheese 6 oz French's Crispy Fried Onions
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
