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Green Bean Casserole with Bacon

By Britney
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8
photo of green bean casserole in a pan with serving spoons.
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Creamy, cozy green bean casserole made from scratch with fresh beans, crispy onions, and smoky bacon. The ultimate holiday side dish!

Equipment

  • Large Pan
  • Pot
  • Sieve or Colander
  • Oven Safe Baking Dish
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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 9x13 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

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.

Nutrition

Calories: 521kcal, Carbohydrates: 27g, Protein: 17g, Fat: 39g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 1440mg, Potassium: 524mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1418IU, Vitamin C: 17mg, Calcium: 407mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!