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Green Bean Casserole with Bacon offers 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, Cauliflower Gratin or this Bacon Green Bean Casserole!
During Thanksgiving, I love coming up with new recipes to make for my family! This Green Bean Casserole with bacon is just a tad different than the traditional kind because it’s made with bacon!
In my Bacon Green Bean Casserole recipe, I use bacon, mushrooms, and garlic. There are still those crispy fried onions that everyone loves, and we kept it simple with canned cream of mushroom soup. You could make the soup from scratch if you wanted to.
Bacon Green Bean Casserole Ingredients
- Condensed Cream of Mushroom Soup – yes, this is the canned cream soup. You could make it from scratch if you prefer.
- Green Beans – I always use fresh green beans when they’re available. But since the season usually only lasts into September, you can also use frozen (thawed) or canned if you want.
- Bacon – Hot tip for cutting bacon: Use kitchen shears to dice the bacon right into your pan for less mess. Or, cook your bacon in the oven then chop it up, and add it to the casserole.
- Mushrooms – Make sure to wash them really well to get the dirt off, then slice them. You can also buy them pre-sliced. I use button mushrooms because they are the most readily available but you could also use shitake or any kind that you prefer.
- Garlic – Adds flavor; feel free to add a little extra.
- Half and Half – You could use 1 cup milk if you wish, but the half and half will make the sauce extra creamy.
- French’s Fried Onions – This is the iconic topping hour probably remember from eating. Add some to the casserole, and top with the rest. And try not to sneak a few in the process.
How To Make It
- 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. You could also shock them in an ice bath.
- Fry up some diced bacon over medium heat until it’s nice and crispy. 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, stir all of the ingredients together – green beans, bacon, mushrooms, cream of mushroom soup, half and half, salt and pepper, and most of the french fried onions. Save some onions and bacon crumbles for topping. Pour the green bean 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.
I used the cans of soup simply for convenience, but if you’d like to make it from scratch. The Cozy Cook has a great recipe for homemade cream of chicken soup. One batch makes a great substitute for the cans of soup in this recipe. Instead of chicken broth, use vegetable broth, and you can add some finely diced mushrooms to the butter.
The casserole can be prepared up to 24 hours in advance. Just before baking, cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator. Let the casserole sit out on the counter while the oven preheats, or add an extra ten minutes to the cook time.
To make and freeze an unbaked casserole, follow the same instructions, but place it in the freezer for up to 6 months. Be sure to use a dish that is both freezer safe and oven safe.
This casserole 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, and potlucks, too! We love it with baked chicken, pork chops, or even ham!
Don’t forget the turkey!
Get the best roast turkey recipe, plus TONS of tips!
What To Do With Leftovers
Refrigerator: Cool completely, then place leftovers in an airtight container and store in the fridge for up to 3-4 days.
Freezer: Cool completely, wrap the dish tightly with plastic wrap, then cover tightly with foil. Label and freezer for up to 6 months.
Reheating: Thaw in the fridge overnight and reheat in a 350 degree F oven. Small portions can be reheated in the microwave.
- Use kitchen shears to cut the bacon right into the skillet. Less mess!
- Try adding a little Parmesan cheese to the mix for some extra yum!
- Double the recipe or just make half with a few adjustments. The recipe as written will serve at least 8-10 people, maybe a couple more depending on the other food you are serving. You can easily cut the recipe in half and just use a smaller baking dish, or double the recipe and use 2 large baking dishes.
- If you need to pack this up to take to a party, I recommend baking it there if you can. Or, leave on the fried onions and bake until bubbly, then cover with foil to transport. Top with the onions at the party and bake for 10 minutes.
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 sliced
- 2 garlic cloves minced
- 1 cup half and half
- Salt and Pepper to taste
- 2 1/2 cups French's Fried Onions divided (save ½ 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 ½ 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.