Ditch the cream of mushroom soup and make this cheesy bacon green casserole instead! You’ll blanch fresh green beans but instead of creamy mushroom sauce, use my cheesy bacon sauce. Crispy fried onions and bacon on top make this a huge hit on Thanksgiving. If you’ve been looking for a new green bean casserole recipe, this one is heaven in a baking dish.

My Famous Green Bean Casserole Recipe

Let’s talk iconic Thanksgiving side dishes! We’ve got green bean casserole… macaroni and cheese, stuffing, biscuits, mashed potatoes, and cranberry sauce! But personally, it’s the green bean casserole I look forward to ALL year long! 

Usually I make my famous gourmet green bean casserole. But this year I decided to ditch the fancy cheeses in favor of classic comfort food flavors. And does it get anymore comforting than BACON AND CHEESE? No, it does not!

Cheese Sauce for Green Bean Casserole 

• Sharp cheddar, Monterey Jack, and parmesan cheese add tons of flavor! 
• A dash of cayenne pepper, which breaks up the richness and adds the slightest kick, without making it “spicy”. 
• Garlic, onion, brown sugar, chicken broth, milk, and a dash of heavy cream are also in our ingredient list. 
• You’ll also need 1 pound of bacon. Fried until crispy, drained on paper towels, and chopped into rough pieces. 
• You’ll add most of the bacon into the cheese sauce, but save 1/2 cup for topping the green bean casserole. This looks nice and shows there is meat in the dish. This can be a good touch if you are hosting vegetarians.

Can I use Frozen Green Beans?

I don’t recommend it, but technically, you can use frozen green beans. 

• Thaw frozen green beans and pat them dry. They’ll have lots of excess water in them. 
• But to be brutally honest, fresh green beans taste WAY better. They hold up in the oven, so their color remains a gorgeous green and their texture has the slightest snap. 
• Frozen green beans tend to be mushier – like canned green beans! Either way, the cheese sauce, bacon, and fried onions will make the dish delicious! 

French Fried Onions vs Panko Bread Crumbs

• French fried onions are a classic green bean dressing we all know and love. 
• That being said, they’re certainly not the healthiest ingredient and can be hard to find. 
• Panko bread crumbs will add a nice crunch to this dish without all the fat french fried onions add. 
• At the end of the day, it’s up to you on which you use. 

How to Blanch the Green Beans 

Blanching the green beans preserves their flavor, color, and texture. And prevents them from turning brown or too soft in the oven.

• Make an ice bath by filling a large bowl with equal parts water and ice. Set this aside until you need it. 
• Bring a large pot of water to a rolling boil. Add the green beans into the boiling water and let them cook. 
• Set a timer and blanch the green beans for exactly 4 minutes. To avoid mushy green beans, avoid over cooking! 
• Plunge the green beans into your prepared ice water to stop the cooking process. Stir them around in the ice bath a few times to help them quickly cool.

Let’s Make Green Bean Casserole 

1. Cook your Green Beans: As mentioned above, if you’re using fresh green beans, you’ll need to blanch them first. Let them cool in the ice bath while you prep the rest of the recipe.
2. Make the Cheese Sauce: The key to making this cheese sauce work is to stir almost constantly! Before you add it to the green beans, taste and add salt and pepper as needed. Black pepper or cayenne pepper if you like a kick! 
3. Assemble and Bake: Add your green beans to the baking dish and stir in the cheese sauce, mixing well to combine. Bake for about 25 to 30 minutes, then add the remaining bacon and french fried onions topping and bake for 5 more minutes. Serve warm!

Can I Make This Awesome Green Bean Casserole Ahead of Time?

Yes, it’s totally fine to make green bean casserole ahead of time IF you’re using fresh green beans.

Get a head start on your holiday cooking by prepping this green bean casserole recipe up to 24 hours in advance. Simply follow these steps: 

1. Assemble green bean casserole as directed. Cover the baking dish – and remaining bacon and french fried onions, with foil and place in the fridge. 
2. When you’re ready to bake, remove the baking dish from the fridge and let it come to room temperature, about 20 minutes. 
3. In the meantime, preheat the oven and remove the foil from the baking pan. Bake as directed. You may need to add 5 minutes onto the baking time if you didn’t let it fully come to room temperature. 

More Thanksgiving Side Dishes:

• Crispy Honey Mustard Brussels Sprouts with Bacon 
• Toasted Marshmallow Twice-Baked Sweet Potatoes 
• White Cheddar, Bacon, and Apple Biscuits
• The Best Sweet Potato Casserole

To prevent your screen from going dark, turn off automatic brightness feature! 

Cheesy Bacon and Green Bean Casserole

Ashley Manila

Cheesy Bacon and Green Bean Casserole is creamy, crunchy, and so delicious! Always a huge hit at Thanksgiving celebrations, parties, and pot lucks! If you’ve been looking for a new green bean casserole recipe, this is it!

5 from 11 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 10 servings

Ingredients

 

• 2 and 1/2 pounds fresh green beans, ends trimmed
• 1 pound bacon, fried and chopped
• 4 and 1/2 Tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken bone broth
• 3 teaspoons brown sugar
• 1 and 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon Cayenne Pepper
• 1/3 cup heavy cream
• 8 ounces sharp cheddar cheese, grated
• 2 ounces Monterey jack cheese, grated
• 1/3 cup parmesan, finely grated
• 2 cups French fried onions

Instructions

 

• Preheat oven to 350 degrees (F). Lightly grease a 9×13-inch casserole dish and set aside. 
• Trim the rough ends of the green beans and cut them in half, if desired. Set aside.
• Bring a large pot of lightly salted water to a rolling boil. Blanch the green beans by dropping them into the boiling water and allowing them to par-cook for 4 minutes.
• Using a slotted spoon, remove them from the boiling water and immediately plunge them into an ice bath to stop the cooking process. Drain the green beans once they’re cool, then pat them dry. Place them in the prepared baking dish and set aside. 
• In a large skillet over medium-heat, cook the bacon until crispy on both sides, about 4 to 5 minutes per side. Remove from heat and place on a paper towel lined plate. Blot any excess oil with a paper towel, then chop into small bits. Set aside. 
• Drain skillet of any excess bacon grease, then place back over medium-heat. Add the butter and swirl to melt. Add in the chopped onion and cook, stirring frequently, for 4 to 5 minutes, or until softened and nearly translucent. Add in the garlic and cook, stirring constantly, for 1 minute.
• Sprinkle in the flour, and stirring constantly, cook for 1 minute. Slowly pour in the milk and then the broth, stirring constantly as you add. 
• Cook, stirring constantly, until the mixture begins to thicken, about 2 minutes. Stir in the brown sugar, salt, pepper, and cayenne pepper. 
• Remove the pan from heat. Immediately stir in the heavy cream, then add the cheddar, Monterey Jack, and parmesan. Fold in half of the chopped bacon and half of the French fried onions. 
• Pour sauce over green beans and stir gently to combine. Bake for 25 minutes. Then top with remaining bacon and onions and bake for an additional 5 minutes. Serve warm! 

Video

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature