Easy Green Bean Casserole with Bacon (from scratch!)

Name: Green Bean Casserole with Bacon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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

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This green bean casserole is the vintage classic you remember, but completely remade from scratch for a richer, creamier, flavor packed side dish that’ll steal the show every time! Fresh green beans, smoky bacon, a velvety homemade sauce, and that golden crunch on top that makes each bite incredible!

If you love this classic side dish, make my slow cooker green beans, steakhouse creamed spinach and frozen roasted green beans next!

photo of green bean casserole in a pan with serving spoons.

Ok, out with the old and in with the new! This classic green bean casserole is the vintage classic you grew up with, but completely stripped down and rebuilt from scratch.

I’ve made several variations of green bean casseroles but this version with the bacon is my favorite green bean casserole recipe of all time.

No canned soup, no shortcuts, just fresh green beans, real creaminess, and layers of flavor that taste like the holidays got a major glow-up.

It’s cozy and nostalgic, creamy and delicious! The homemade sauce is velvety, savory, and so good you’ll want to eat it with a spoon. Every bite has that perfect balance of tender green beans, smoky bacon, and a golden, crunchy topping that brings it all together!

Why You’ll Love This Recipe
Key Ingredients
Substitutions
How to Make Green Bean Casserole
Tips For The Best Green Bean Casserole
How To Serve
Recipe FAQs
More Holiday Side Dishes

Why You’ll Love This Recipe

It’s the ultimate green bean casserole aka a glow-up version of a classic! All the nostalgic flavors you grew up with, but made from scratch with fresh ingredients, creamy sauce, and packed with flavor!
The texture is perfection. Crisp yet tender green beans in a velvety sauce with smoky bacon, and that golden crunchy topping. Every bite has the perfect balance of crunch and creamy cheesy goodness!
It’s a flavor bomb. This casserole packs so much savory goodness that even the “I don’t like green bean casserole” folks will ask for seconds.
It never gets watery or mushy. Because of the blanching step and thick, homemade sauce, this casserole bakes up sturdy, creamy, and beautifully set every single time.
It feels fancy without the fuss. It looks elevated and tastes restaurant-worthy, but it’s still easy to make, totally comforting, and perfect for holidays, potlucks, and weeknights alike.

Key Ingredients

ingredients to make green bean casserole - fresh green beans, onion, mushrooms, half and half, spices, chicken bouillon paste, bacon, crispy french onions, garlic, chicken broth, and dijon mustard.

(full list of ingredients can be found in the recipe card)

Fresh Green Beans give the casserole a crisp yet tender bite and vibrant color that canned beans just can’t compete with. Blanching (boiling then placing in ice water) sets their chlorophyll, which keeps the green beans that bright green and prevents them from turning dull or mushy in the oven.
Bacon adds smoky, salty richness and provides rendered fat that becomes the flavor-packed foundation of your sauce. As it cooks, the Maillard reaction creates deep caramelized notes that infuse every bite with smoky flavor.
Cream Cheese brings body, silkiness, and a slight tang that balances the richness of the dish. It also helps the sauce stay creamy and prevent separation when baked.
Half and Half gives you the perfect creamy texture every time! It’s rich enough to coat the beans without making the casserole heavy. The fat content helps the sauce emulsify smoothly and prevents curdling at high oven temperatures.
Onions bring sweetness and aromatics, while mushrooms add touch of umami that makes the casserole taste more complex.
Dijon Mustard adds a subtle tang that brightens the richness of the cream sauce (aka homemade cream of mushroom soup).
Parmesan Cheese adds a nutty, cheesiness that melts into the sauce and intensifies overall flavor.
Crispy French Fried Onions add the iconic golden crunch that balances the creamy base and brings contrasting texture.

Substitutions

I used store bought French fried onions, but you certainly make your own homemade french fries onions if you prefer. Store bought just saves a little time, especially when you’re prepping a big thanksgiving dinner.
Use a different cheese! Some use sharp cheddar cheese or monterey jack, gruyere, or even pepper jack for a nice kick. Use what you love!
If you don’t have any half and half, you can swap in a 1/2 cup of heavy cream and a 1/2 cup of whole milk.
Frozen green beans – if you’re like me, you often go shopping for big dinners weeks in advance. You can use up those frozen green beans for this green bean casserole recipe! Just thaw them, pat them dry (no need to boil before cooking), and fold into the cream sauce before baking.
Canned green beans are also an option. They’ll give you a softer texture but it still works. The same method applies as above – drain the green beans and fold into the cream sauce before baking.
Vegetarian option – omit the bacon bits and use olive oil instead.
Gluten free option – use cornstarch instead of all purpose flour to thicken the sauce.

How to Make Green Bean Casserole

green beans on a cutting board with the ends trimmed.

Step 1: 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.

blanched green beans in sieve over a saucepan.

Step 2: 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 3 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)

Step 3: 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.

bacon, onions, and mushrooms being cooked in a large pan.

Step 4: Add in diced onion and mushrooms and continue to cook until browned, about 5-7 minutes. Then 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.

homemade cream sauce for the green bean casserole.

Step 5: Pour in half and half, chicken broth, dijon mustard, and cream cheese. Reduce heat to medium low. Mix together and cook until cream cheese is fully melted and sauce begins to thicken, about 5-7 minutes, stirring frequently. Add in lemon juice, a pinch of nutmeg, and 1 cup of parmesan cheese.

green bean casserole assembled in a large pan and topped with parmesan cheese and french fried onions.

Step 6: 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.

Tips For The Best Green Bean Casserole

Trim the beans evenly. Uniform pieces cook more evenly, look prettier in the casserole, and make for better bites.

Let the sauce bubble and thicken before adding the green beans. This ensures the casserole isn’t soupy after baking.

Don’t skip the lemon juice + nutmeg. This duo brightens and deepens the flavor—lemon cuts the richness, nutmeg gives classic holiday warmth. Don’t worry, it won’t make it taste like a cake.

Use freshly grated parmesan if possible. It melts into the sauce better and gives a nuttier, saltier punch.

Blanch like a pro. Adding baking soda to the boiling water keeps your green beans bright, green, and snappy. Don’t skip the ice bath—this locks in the color and stops the cooking so they stay crisp-tender in the oven instead of going mushy.

How To Serve

up close photo of green bean casserole in a skillet with serving spoons.

When it comes to serving green bean casserole, this dish knows how to hold its own right in the middle of a cozy, comfort food packed thanksgiving table. Because this dish is typically served at family gatherings, I serve it alongside roasted thanksgiving chicken or herb roasted turkey, or a big pan of smothered pork chops.

And you already know garlic mashed potatoes or old fashioned baked mac and cheese are non-negotiable, because that creamy-on-creamy moment is elite.

A little sweetness on the table balances everything out too, so bring on the sweet potato casserole and honey butter cornbread. If you’re going full holiday spread, add croissant stuffing, raspberry cranberry sauce, and gravy because this casserole was made to sit next to the classics.

And don’t forget something fresh, like a simple salad or roasted carrots, to round out the richness. Honestly, this is the kind of side that makes every main dish taste better, so pile up your plate and go to town!

Recipe FAQs

Can I use canned green beans instead of fresh?

Yes! Canned green beans will work, but they’ll be much softer. Skip the blanching step and drain them well before adding to the sauce.

Can green bean casserole be made ahead of time?

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.

Do you put soy sauce or Worcestershire in green bean casserole?

You can use both or either or, however, this recipe doesn’t call for either of those ingredients. Feel free to add them if you wish!

Can I freeze green bean casserole?

Some say yes, others say no. I don’t recommend freezing it as the sauce can separate when thawing. If you’re ok with the sauce being a little watery, then go for it but it’s not something I can recommend.

How do I keep green bean casserole from getting watery?

Make sure the sauce thickens on the stove before adding the green beans, and drain the beans well after blanching. Using fresh mushrooms instead of canned also helps reduce excess liquid.