Green Bean Casserole With Cheese And Bacon Recipe

A green bean casserole is a must for my Thanksgiving table, and when it’s loaded it’s even better! This green bean casserole with cheese and bacon is ridiculously delicious. Trust me, everyone will be asking for this recipe!

What’s in This Green Bean Casserole Recipe with Cheese?

Green Beans: Fresh green beans stay nice and crisp in this casserole, but frozen or canned beans will also work. If frozen, blanch for an additional minute. If canned, no need to blanch at all. Cream of Mushroom Soup: Adds tons of creaminess and umami flavor to the casserole. If you don’t like mushrooms, you can make this with cream of chicken soup as well. Milk: Increases the creaminess of this casserole. Any kind of milk works here, including plant-based. Worcestershire Sauce: Enhances the umami flavor of the casserole and adds a touch of tanginess. Garlic Powder: Enhances the savory flavor of the casserole. Cheese: Gooey cheddar cheese takes this casserole to the next level! Bacon Crumbles: Add even more delicious savory flavor and crunch. French Fried Onions: This classic casserole topping adds a slightly sweet flavor and a glorious crunchy texture.

Tips for Success

Trim the ends off of the green beans before cooking as these can be tough to eat. Placing the cooked green beans into iced water helps the to keep their texture and not lose their bright green color. This process is known as blanching. This is a great make-ahead dish. You can make up the sauce and add to the casserole with the beans, then cover and keep refrigerated for up to 2 days. When ready, top with cheese and bake as per the recipe.

Serving Suggestions

This green bean casserole with cheese and bacon is one of my favorite Thanksgiving side dishes. It pairs so well with any holiday meal, though, from turkey to beef tenderloin and everything in between. Freeze this casserole tightly wrapped with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Reheat directly from frozen (remove the plastic wrap first!) for 30-45 minutes, or until warmed through and crisp on top.

How to Make Green Bean Casserole with Cheese and Bacon Step by Step

Blanch the Beans: Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside. In a large pot of boiling water, add 1 pound of green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside. Mix the Sauce: Meanwhile, in a saucepan set over medium heat, whisk together 10.5 ounces (1 can) of condensed Cream of Mushroom soup, 1 cup of milk, 1 teaspoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ground black pepper. Bring the mixture to a simmer, then whisk in 1 cup of shredded cheddar cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish. Bake the Casserole: Top with the remaining 1 cup of shredded cheddar cheese, then bake for 20 minutes, until warmed through and bubbling around the edges. Top the Casserole: Top the casserole with 1½ cups of french fried onions and 4 slices of crumbled cooked bacon and bake for an additional 5 minutes.