Green Bean Casserole with Bacon offer a salty, smoky update on the traditional classic Thanksgiving side dish.
Most people think that your Thanksgiving Turkey Is the star of your holiday dinner table, but I know better. The sides are the ones that really steal the show, like Sweet Potato Casserole, Make Ahead Mashed Potatoes or this Bacon Green Bean Casserole!
Green Bean Casserole with Bacon
Holidays are quickly approaching. I don’t know about you, but I can hardly wait to start cooking Thanksgiving dinner for my family. This Bacon Green Bean Casserole is one I will be making for sure. Are you hosting Thanksgiving dinner this year for your family? Or are you going somewhere?
In my Green Bean Casserole recipe I use bacon, mushrooms and garlic. Can you say YUM?! Each bite is creamy with an added crunch.
During Thanksgiving I love coming up with new recipes to make for my family! This Casserole is just a tad different then the traditional kind. But trust me, you and your family will love it!
How to Make Bacon Green Bean Casserole
- Boil fresh green beans for about 5 minutes on medium-high heat. If you buy a pre-cut package, follow the cooking instructions on the back. Drain and rinse them in cold water to stop the cooking process.
- Fry up some diced bacon until it’s nice and crispy. PRO TIP – Use kitchen shears to cut the bacon right into the skillet. Transfer bacon to a paper towel lined plate and wipe out the grease from the skillet, leaving about a tablespoon behind.
- Add mushrooms to the bacon grease in the skillet and saute until they begin to soften. Add some fresh minced garlic and cook with the mushrooms for a couple more minutes.
- In a large bowl, combine all of the green bean casserole ingredients – green beans, bacon, mushrooms, cream of mushroom soup, half and half, salt and pepper and french fried onions. Save some onions and bacon crumbles for topping. Pour the mixture into a 2-quart casserole dish and bake at 350 degrees for about 30 minutes. Add the toppings and bake for an additional 5-10 minutes.
Green Bean Casserole, with bacon or without, is an indulgent side dish for sure, but that doesn’t mean that it has to be reserved for the holidays. It’s great for serving to guests at a dinner party or for Sunday dinner with the family, too! We love it with baked chicken, pork chops or even ham!
What to do with leftovers
Either cover the dish tightly with foil or transfer leftover casserole to an airtight container. Store in the fridge for up to 3-4 days. Freezing is not recommended.
For more delicious Thanksgiving recipes try these:
- Green Bean Casserole (From Scratch!)
- Creamy Cornbread Casserole
- Honey Roasted Sweet Potatoes
- Roasted Brussels Sprouts Salad
Green Bean Casserole
- 2 10-ounce cans condensed cream of mushroom soup
- 24 ounces green beans canned or fresh
- 8 slices bacon diced
- 2 cups fresh mushrooms
- 2 garlic cloves minced
- 1 cup half and half
- Salt and Peper to taste
- 2 1/2 cups French's Fried Onions divided (save 1/2 cup for topping)
- Preheat oven to 350 degrees F.
- *If using fresh green beans: Boil water in a sauce pan over medium-high heat and cook green beans for about 5 minutes. Drain and rinse under cold water and set aside.
- *If using canned green beans, drain and set aside.
- Fry diced bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
- Add mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften. (If you don't want to cook in the bacon grease, use a clean skillet). Add minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
- In a large bowl, combine all ingredients, reserving 1/2 cup pf the fried onions and a handful of bacon pieces. Pour into a 2-quart casserole dish and smooth the top.
- Bake at 350 degrees for 30 minutes or until mixture is hot and bubbling.
- Add remaining fried onions and bacon on top of casserole and cook for an additional 5-10 minutes.