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.

Print Recipe Pin Recipe [btn-google-source]

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!

Don’t lose this recipe!