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!
The BEST Green Bean Casserole
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 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.
Full Green Bean Casserole Recipe Below
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 mylanta. Can we just 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 lucks… but this is going to start being a staple in my home for weeknight dinners too since it’s so easy!
The BEST Green Bean Casserole with Cheese and Bacon
Ingredients
- 2 14.5 oz. cans of french style green beans drained
- 1 10.5 oz. can of cream of mushroom soup
- 3/4 cup milk I used 2% but any will do!
- pinch pepper or to taste
- 1.5 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!
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.
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Pin this image to remember the green bean casserole for later…
laura cooper says
giving this one a try. How can one go wrong w/ cheese & bacon?
Jessica says
Totally agree!!! 🙂
Hannah Flack says
Oh boy I am so glad you posted this!!! I have been wanting some new tasty recipes!
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!!
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!
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!
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!
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!