Tessa's Recipe Rundown
Taste: The addition of cheese and bacon PLUS homemade extra-creamy sauce (instead of that canned condensed stuff) all takes this casserole to a whole new level of deliciousness.
Texture: Creamy, crisp, crunchy, cheesy, satisfying.
Ease: Very simple to make. You can refrigerate the unbaked, untopped casserole for a couple days if you want to make ahead for Thanksgiving.
Pros: So much more fun and tasty than regular green bean casserole.
Cons: None!
Would I make this again? I make this casserole every holiday season.
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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:
Reader Love
I made this last year for Thanksgiving. I will be making it again this year with one major change. I will be doubling the recipe. It is so good!
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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.
How to Make Tender Green Beans
- Blanch the fresh green beans in boiling water for about 4 to 6 minutes.
- Strain into a large bowl filled with ice water to stop the cooking.
- Drain, dry, and proceed with the recipe.
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.
Can You Make Green Bean Casserole Ahead of Time?
Absolutely! Here’s how:
- Once the casserole is assembled but just before baking, cover and refrigerate for up to 2 days.
- Top with shredded cheese and fried onions before baking.
- If baking straight from the fridge, add a few minutes to the baking time.
If you need to make this casserole further ahead, I’ve included tips for freezing and baking from frozen just below.
Can You Freeze Green Bean Casserole?
Yes! Assemble the casserole in a heat-safe and freezer-safe pan, but don’t top with the shredded cheese or fried onions yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months.
To bake, remove plastic and foil. If using a glass or ceramic pan, allow to defrost overnight in the fridge. Top with shredded cheese and fried onions before baking. Bake for about 45 minutes from frozen.
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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
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.
Hi! Has anyone tried this in a crockpot? If so, how long did you cook it for? Thanks.
Trying to make my sides ahead for Christmas. Do you think this could be frozen and cooked the day off? Or should I cook it now and then freeze and simply reheat the day off?
This was a big hit at Thanksgiving, very fresh tasting! Everyone is requesting this for Christmas also! The only thing I will do different is leave out some of the green beans because I prefer more creaminess in my casserole, but to each her own and I wouldn’t change anything else! Thanks a bunch!
I’m doing that. It’s in the fridge now. The directions say it will keep uncooked up to two days in refrigerator.
This recipe sounds amazing! Do you think I would be able to pre-cook and assemble casserole tonight and just bake tomorrow? Or would that ruin everything? Thanks!!!!
About
What anout canned green beans? Run the recipe the same?
I second the question about the mushrooms?
Any recommendations on adding mushrooms to it?
Thanks!
Can I make this in a crockpot? If so, would there be any differences?
Green Bean Casserole resurrected! I honestly considered not even serving green beans this year until I found your recipe. I’m not a fan of the condensed soup version, all though it’s often requested and I’m tired of boring green beans w/slivered almonds. So thanks for getting me super excited over GREEN BEANS again! Quick question, would heavy cream be an okay substitute for the whole milk, and if so should I use more or less? Thanks so much!
I tried this for both Thanksgiving and Christmas. It was a great hit. Thank you