The BEST Green Bean Casserole with Bacon and Cheese: One of the most popular green bean recipes, and such an easy side dish that shouldn’t just be for Thanksgiving!
Not gonna lie, finding green bean recipes that I swoon over, are far and few between. (Unless I’m just going to open up a can of green beans… and then I have this extensive list of ways to make green beans taste better, in a pinch!)
And I’m sure we’ve all had the infamous green bean casserole at a ladies’ lunch after a church gathering (along with this vintage green bean recipe) and even on our Thanksgiving tables… but I couldn’t resist sharing a recipe here when I made it to go with the Creole Roasted Turkey recipe for Thanksgiving.
It’s a basic green bean casserole, but I couldn’t help but add extra cheese and bacon to this one to really “umph” the flavor a bit. And friends, I have to say… it really is the BEST green bean casserole I’ve ever had.
How to Make the Best Green Bean Casserole
If you’re here for the recipe, you’ll find that below, but I’ve also included photos of the process in case you’re more of a visual person and prefer to see image step by steps.
Preheat your oven to 350° so it’s ready when you are!
French Green Bean Casserole
Start by pouring your drained, canned French-style green beans into a large bowl.
In a separate bowl, combine the soup, milk, and pepper.
Pour on top of the green beans and stir until completely coated.
Add in the cooked chopped bacon and stir until mixed in.
Next, add in half of the french fried onions and mix in too!
Once mixed together, pour into a greased baking dish. I used a baking dish that was about an 8×8, but you can use a smaller/bigger dish if desired.
Bake in the oven for 25 minutes. Remove and sprinkle on remaining french fried onions and cheese, until you’ve evenly covered the top.
Add back into the 350 oven and bake for an additional 5-10 minutes or until the cheese is melted and a nice golden color!
Oh my goodness. Can we have a moment of silence for this golden warm casserole?
Easy Green Bean Casserole
Wasn’t that easy? I mean, I see why it’s a classic staple for family gatherings and pot luck… but this is going to start being a staple in my home for weeknight dinners too since it’s so easy!
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Recipe
The BEST Green Bean Casserole with Cheese and Bacon
Ingredients
- 2 – 14.5 ounce cans of french style green beans drained
- 10.5 ounce can of cream of mushroom soup
- ¾ cup milk I used 2% but any will do!
- pinch pepper or to taste
- 1½ cups french fried onions divided – half will go in, half will sprinkle on top
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon chopped
- salt to taste (remember, bacon has salt!)
Instructions
- Preheat oven to 350 degrees
- Start by pouring your drained, canned green beans into a large bowl.
- In a separate bowl, combine the soup, milk, and pepper.
- Pour on top of the green beans and stir until completely coated.
- Add in the cooked chopped bacon and stir until mixed in.
- Next, add in half of the french fried onions and mix in too!
- Once mixed together, pour into a greased baking dish. (I used a baking dish that was about an 8×8, but you can use a smaller/bigger dish if desired.)
- Bake in the oven for 25 minutes. Remove and sprinkle on remaining french fried onions and cheese, until you’ve evenly covered the top.
- Add back into the 350 oven and bake for an additional 5-10 minutes or until the cheese is melted and a nice golden color!
Video
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Anna says
Can you substitute frozen French cut green beans? would you have to thaw them beforenmaking?
Jessica says
Hi Anna! I haven’t tried those but if you do, I’d definitely thaw them and drain any water that comes out of them from freezing, so your casserole isn’t runny. I hope that helps!
Megan says
Hi Jess! Just wanted to share a modification I’ve discovered for this casserole! It seems that the French fried onions that are mixed in prior to baking always get mushy (as opposed to the crispy ones on top!) A couple years ago I tried putting them all on top. They were nice and crispy but sadly the rest of the casserole was a runny mess! (Apparently the sauce proportions were made with the intent of the onions soaking up most of it!). After a couple times fiddling with it I found a tweak if your family also prefers crispy onions over soggy ones! Instead of milk use 1/2 c sour cream and 1/4 to 1/3 c half and half. I whisk both into the mushroom soup to blend well. Then since you don’t have the onions in the casserole itself, add an extra can or two of green beans. Bake at for 25-30 min as usual but with NO onions, then add ALL of them on top and bake 10 extra minutes. Total game changer, I will never go back! And everybody who’s eaten it says it’s the best they’ve ever had! Give it a try, hope you and your family love it as much as we do!
Jessica says
Hi Megan! Thank you so much for taking the time to share what you did here! So fun seeing how everyone makes it. 🙂 I’m not a BIG sour cream fan so that may be a stretch for me, haha, but others may like it for sure, so I’ll have to give it a try!
Courtney says
I don’t have any bacon but I have bacon bits. Do you think the bacon bits will still taste good instead of actual chopped bacon?
Jessica says
Hi Courtney! I haven’t tried that but I’m sure it would be good!
Mary Beth Massaro says
Hi- Just letting you know that I’m making this for tomorrow- Thanksgiving 2022 too!
Mary Beth
Jessica says
Oh good!! I hope it turned out great and you loved it!
Karissa says
I am making this for Thanksgiving tomorrow. Can I use Broccoli Cheddar soup instead of Cream of Mushroom?
Jessica says
Hello Karissa! I’m sure you can! It would have a more cheesy flavor for sure!
Mrs Miles says
I am.making this tomorrow for Thanksgiving dinner. Can I add some fresh sauteed mushrooms to the casserole right with the cream of mushroom soup?
Jessica says
Hello there! I haven’t tried that but I sure don’t see why you couldn’t! I hope you enjoy it!!
Megan says
Gotta try the cheese and bacon addition, looks delish! I personally don’t like putting half the fried onions in at the beginning so I sub out slivered almonds then put all the onions on top. I’m glad to hear the top about the soup, I’ve been wondering why the casserole has been so runny! I’ve also mixed equal parts milk and sour cream instead of just milk, made the consistency better and gave it more flavor! Can’t wait to try with cheese and bacon too!
Jessica says
Hi Megan!! Oh I love the idea of adding slivered almonds in this!! Yum! Those all sound great, thank you so much for sharing!
Tammy says
I’ve made this in a crock pot also and everyone loved it! Making it today for Easter (in oven today)! ❤️
Jessica says
That’s so exciting! I’m so glad that you like it, thank you so much for letting me know!
Dianna says
Can you freeze the green bean casserole?
Jessica says
Hi Dianna! As long as it’s sealed really well, it should freeze just fine for up to 6 months!
Katie says
Made this for the family and it was a hit!
Jessica says
Awww, thank you so much Katie!! I appreciate the comment and the review!
Jennifer Northcutt says
Glad to see someone else use French style green beans. It is so gross when it is made with regular cut green beans. I also wanted to point out that they have changed the cream of mushroom soup and it is not as stiff so you might want to change your recipe to less milk added.
Bacon makes everything better.
Jessica says
Thank you SO much for letting me know Jennifer! I’ll definitely check that out!!
Hannah Flack says
Oh boy I am so glad you posted this!!! I have been wanting some new tasty recipes!
laura cooper says
giving this one a try. How can one go wrong w/ cheese & bacon?
Jessica says
Totally agree!!! 🙂