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Cheesy Green Bean Casserole with Bacon is about to be the most crowd-pleasing side dish on your Thanksgiving table.

It’s officially one of the most delicious months of the year! Between November and December, I really can’t choose which has the best food.

Not just holiday food, but hearty, soul-warming soups like Pot Pie Soup, rich, decadent pies like Caramel Apple Streusel Pie, and cozy, flavorful cookies like Brown Butter Pumpkin Chocolate Chip Cookies. I love every minute of it.

Of course, November in the U.S. means Thanksgiving. This homemade Cheesy Green Bean Casserole with Bacon has become a staple Thanksgiving side dish for me.

This is a homemade casserole recipe using fresh ingredients. Skipping the canned ingredients really brightens and intensifies all the natural flavors and elevates the entire dish.

This green bean casserole is scrumptious, savory, creamy, crunchy, and magnificent. This classic holiday side dish is Thanksgiving perfection. Just check out Mary’s kind review below:

Your family and friends will look forward to this casserole for Thanksgiving, Friendsgiving, and Christmas for years to come!

Sprinkle of Science

How to Make the BEST Green Bean Casserole Recipe

The Fried Onions

While the rest of this Green Bean Casserole is homemade, I could not find any easy alternatives to the fried onion topping. But what would green bean casserole at Thanksgiving be without those crispy fried onions?! You should be able to find French’s brand crispy fried onions at your local supermarket, but you can otherwise grab them online here. 

Can You Use Frozen Green Beans For Green Bean Casserole?

Yes! Just thaw before using.

Can You Add Mushrooms to This Green Bean Casserole?

Yes! You can add in 3/4 pound of cleaned, sliced bella or button mushrooms. Add in with the onions and proceed with the recipe as written.

Can I Skip the Bacon?

If you need to make this recipe vegetarian, feel free to experiment with skipping the bacon and using a couple tablespoons of butter or a splash of oil to sauté the onions and garlic. You may need to melt an additional tablespoon of butter to make the roux.

Can I Use Heavy Cream Instead of Milk?

Sure, just note that you’ll get a richer, thicker, and creamier texture.

Can You Use Almond Milk in this Green Bean Casserole?

While I haven’t tried this myself, readers have reported success using unsweetened almond milk in this recipe. Just note that the final texture won’t be as rich and creamy.

Can You Double This Recipe?

Yes! Simply double all the ingredients and bake in two 9×13-inch baking pans.

Yields: 6 to 8 servings

How To Make

Cheesy Green Bean Casserole with Bacon

Tessa Arias

Yields: 6 to 8 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Review Recipe Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Review Recipe Print Recipe

Cheesy Green Bean Casserole with Bacon is bursting with so many mouthwatering savory flavors, you'll never want to make regular green bean casserole again. Best of all, there's no canned condensed soup!

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Ingredients

• ▢ 4 strips bacon, diced
• ▢ 1 medium yellow onion, finely diced
• ▢ 2 cloves garlic, minced
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 cup whole milk*
• ▢ 2 tablespoons sour cream
• ▢ Freshly ground black pepper, to taste
• ▢ 1 pound green beans, ends trimmed and cut in half
• ▢ 1 cup shredded sharp cheddar cheese
• ▢ 1 cup French’s French Fried onions

Instructions

• Preheat the oven to 350°F.
• In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Using a slotted spoon, remove the mixture to a paper towel-lined plate, leaving the bacon drippings behind.
• Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk, then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.
• Bring a large pot of water to a boil and salt generously. Add the green beans and cook until tender but still crisp and green, about 5 minutes. Drain immediately then shock in a bowl of ice water to stop the cooking. Drain again and pat dry.
• In a large bowl, combine the bacon mixture with the green beans, tossing to coat. Spread evenly in a greased 9 by 13-inch baking pan.
• Make ahead: At this point, you can cover the pan and refrigerate the unbaked, untopped casserole for up to 2 days.
• When ready to bake, top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.

Notes

*Milk alternatives: Feel free to use almond milk instead of whole milk, but note that it may take longer to thicken and the final texture won’t be as rich and creamy. You can alternatively use heavy cream, for a richer, thicker, and creamier texture.

You can also use frozen green beans – just thaw before using. I have not tried using canned green beans in this recipe. 

Feel free to add mushrooms, if desired! Add 3/4 pound cleaned and sliced bella or button mushrooms in with the onions and proceed with the recipe as written.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This post was originally published in 2014 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Patty Kraikittikun-Phuong.