There’s something so comforting about Green Bean and Bacon Casserole with tender-crisp green beans mixed into creamy mushrooms and melted cheese. Smoky bacon and crispy onions on top add salty crunch in every bite. It’s the side dish people go back for seconds. You’ll find the pan empty every time.

A Green Bean and Bacon Casserole with creamy green beans, mushrooms, and crispy bacon bits is served on a plate with a black fork. — Green Bean and Bacon Casserole. Photo Credit: Hungry Cooks Kitchen.

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I make this for Thanksgiving, Christmas, holiday potlucks, and family dinners because it’s crowd-pleasing comfort food that’s easy to make-ahead, feeds a crowd, and travels well. It’s a creamy, hearty side dish that reheats beautifully. Store it in the fridge for 3 to 4 days or freeze for up to 4 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A variety of labeled ingredients in bowls for Green Bean and Bacon Casserole, including green beans, mushrooms, bacon, onions, garlic, butter, salt, pepper, parmesan cheese, chicken broth, crispy onion strings, and cream of mushroom soup. — Green Bean and Bacon Casserole Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Green Bean and Bacon Casserole

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’m going to show you how to make bacon green bean casserole from scratch that tastes like you spent all day in the kitchen.

Preheat and Prep

Set your oven to 350°F so it’s ready when you need it. Grab a baking dish and lightly grease it with butter or cooking spray to prevent sticking.

I like using my ceramic casserole dish that heats evenly, so my casseroles are always baked uniformly.

Sauté the Aromatics and Mushrooms

Melt the butter in a large nonstick skillet over medium heat. Toss in the onions and garlic, sauté, and let them sizzle until they’re soft and fragrant.

Add the mushroom slices and cook for another 1–2 minutes, until they release their moisture. Take the skillet off the heat once everything is softened.

Cook the Green Beans

In a medium saucepan, bring the green beans and chicken broth to a boil. Let them cook for 8 minutes until they’re crisp-tender but still have a little bite. Drain them well in a colander so the casserole doesn’t get watery.

Combine the Mixture

In a large mixing bowl, stir together the cream of mushroom soup, the sautéed vegetables, the cooked green bean mixture, half the Parmesan, and a generous pinch of salt and pepper.

Mix until everything is well coated and the soup has blended into the vegetables. A silicone spatula makes this step easy and makes sure you get every bit of the mixture scraped out.

Assemble and Bake

Transfer the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining Parmesan on top so it melts into golden, bubbly spots.

Slide the dish into the oven and bake for 20 minutes, or until the casserole is hot and bubbling around the edges.

A baked Green Bean and Bacon Casserole topped with melted cheese, green beans, and sliced mushrooms, served in an oval dish on a wooden board with a knife, fork, and small bowls of toppings nearby. — Spread the mixture in your baking dish, top with the remaining Parmesan, and bake for 20 minutes until hot and bubbly.

Add the Crispy Toppings

Pull the casserole from the oven and immediately top it with the crispy bacon pieces and crispy onion strings. The heat from the casserole will warm them slightly while keeping them crunchy.

Serve it straight from the dish while it’s still steaming, and enjoy!

If you’re bringing this casserole to a potluck or holiday dinner, wrap the dish tightly in aluminum foil to keep it warm. A thermal casserole carrier works perfectly for keeping it hot during transport.

Add the crispy bacon and onion strings right before serving so they stay crunchy instead of getting soggy from the steam.

Green Bean and Bacon Casserole

I make this Green Bean and Bacon Casserole whenever I need a side dish that's rich, creamy, and always a crowd favorite at holiday dinners. The tender-crisp green beans get coated in savory mushroom sauce with melted cheese throughout, and the crispy bacon and fried onions on top add smoky flavor and perfect crunch. It pairs beautifully with roasted turkey, ham, or prime rib, which makes it perfect for Thanksgiving, Christmas, and Easter. It's also great for potlucks since it travels well, and you can make it ahead and store it in the fridge for 3 to 4 days or freeze it for up to 4 months.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: casserole, Side Dish

Cuisine: American

Keyword: Green Bean and Bacon Casserole

Servings:

Calories: 222kcal

Author: Mandy Applegate

Ingredients

2 tablespoons butter
2 cloves garlic minced
½ cup onion finely diced
2 cups button mushrooms sliced
3 cups fresh green beans trimmed and halved
3 cups chicken broth
1 cup cream of mushroom soup
¼ cup grated Parmesan cheese
Salt and pepper to taste
½ cup crispy bacon pieces
Crispy onion strings for topping

US Customary – Metric

Instructions

Preheat the oven to 350°F (180°C).
In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until softened. Stir in the mushrooms and cook for another 1–2 minutes. Remove from heat.
2 tablespoons butter, ½ cup onion, 2 cups button mushrooms, 2 cloves garlic
In a medium saucepan, bring the green beans and chicken broth to a boil. Cook for 8 minutes, until the beans are crisp-tender. Drain well.
3 cups fresh green beans, 3 cups chicken broth
Lightly grease a 2-quart baking dish.
In a large bowl, combine the cream of mushroom soup, sautéed vegetables, cooked green beans, half the Parmesan, salt, and pepper. Mix until everything is well coated.
1 cup cream of mushroom soup, ¼ cup grated Parmesan cheese, Salt and pepper
Transfer the mixture into the prepared baking dish and sprinkle the remaining Parmesan on top. Bake for 20 minutes, or until hot and bubbly.
Top with crispy bacon and crispy onions before serving.
½ cup crispy bacon pieces, Crispy onion strings

Video

Notes

I’ve got a few tips to help you nail this recipe every time.

Use fresh green beans: Fresh beans stay crisp-tender and hold their shape better than frozen or canned versions, which can turn mushy in the oven.

Sauté the mushrooms properly: Let the mushrooms cook just until they release their moisture but don’t let them turn brown or they’ll get rubbery in the final bake.

Don’t skip draining the beans: After boiling, make sure to drain them thoroughly so the casserole doesn’t end up watery or diluted.

Add toppings last: Wait until after baking to add the crispy bacon and onion strings so they stay crunchy instead of getting soggy from the steam.

Store properly: Let the casserole cool completely, then cover the dish tightly with foil or transfer portions to airtight containers. Refrigerate for 3 to 4 days or freeze for up to 4 months, then thaw and reheat. Skip toppings if freezing.

Reheat gently: When reheating leftovers in the oven, cover the dish with foil to prevent the top from drying out, and remove the foil for the last 5 minutes to crisp everything up. You can also microwave portions until warmed through.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Let the casserole cool to room temperature, then transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. It’ll keep in the refrigerator for 3 to 4 days.

When you’re ready to eat it, reheat individual portions in the microwave for 1–2 minutes, or warm the whole dish in a 350°F oven for 15–20 minutes until heated through.

For longer storage, freeze portions in freezer containers for up to 4 months. Thaw them overnight in the fridge before reheating. The crispy onions and bacon won’t stay crunchy after freezing, so add them fresh just before serving.

What to Serve With Green Bean and Bacon Casserole

This casserole pairs beautifully with roasted turkey, glazed ham, or prime rib for holiday dinners. The creamy, smoky flavors complement the richness of the meat without overpowering it.

I also love serving it alongside mashed potatoes, dinner rolls, and cranberry sauce for a complete Thanksgiving or Christmas spread. For a lighter meal, pair it with roasted chicken, air-fried pork chops, or a simple salad.

The casserole is hearty enough to stand up to bold flavors but balanced enough to work with lighter dishes too. It’s one of those side dishes that fits into almost any menu.

More Easy Recipes for You to Try at Home

I think you’ll love these other easy casserole recipes that work beautifully for potlucks and holiday gatherings.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Green Bean and Bacon Casserole

Ingredients You’ll Need