This green bean casserole with bacon is made with frozen green beans, crispy fried onions, cream of mushroom soup, and crispy bacon.
This is the best bean casserole if you're looking for a tasty twist on a classic side dish this holiday season. A traditional green bean casserole is always expected at Thanksgiving dinner, and this version includes salty, sweet, smoky bacon.
At the heart of this dish is your favorite green bean casserole with tender green beans, condensed cream of mushroom soup, and crispy onion topping. The bacon simply adds a unique flavor.
This bacon recipe is best in an 8x8 or 9x9 casserole dish, or you can double the recipe for a 9x13 casserole dish. If you love this recipe, try green bean casserole with Velveeta next year.
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- Easy recipe: This is an easy side dish recipe for your holiday meal.
- Real bacon: Use your favorite bacon for a savory and salty flavor.
- Traditional recipe: The base recipe for this casserole is based on Campbell's green bean casserole with the addition of bacon and extra crispy fried onions.
- Green beans: This recipe is written for frozen cut green beans (thawed) but also includes instructions in the recipe card for canned green beans and fresh green beans.
- Bacon: Fry or bake your favorite bacon. Then drain and chop or crumble into small pieces. The bacon is listed as "divided" because the total quantity listed is split into two different steps in the recipe.
- Crispy fried onions: These salty and crispy French fried onions are mixed into the casserole and added as a crunchy topping on top of the casserole.
- Condensed cream of mushroom soup: This soup forms the base of the casserole's creamy sauce, adding a slight mushroom flavor.
- Milk: Adds creaminess to the casserole filling.
- Soy sauce: Adds a savory and salty flavor.
- Garlic powder: For a hint of garlic.
- Black pepper: For flavor.
- Kosher salt: To taste.
See the recipe card for quantities.
Preheat the oven to 350ºF (175ºC).
In an 8x8 baking dish, add the thawed green beans, most of the chopped bacon (reserve about 1 tablespoon), half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt (to taste).
Stir to combine.
Bake for 30 minutes.
Stir then top with the remaining crispy fried onions and remaining bacon. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
- Frozen cut green beans, thawed: Substitute with 1-½ pounds fresh green beans, trimmed, or 2 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
- Bacon: You can fry your own bacon or use real bacon bits, typically found on the condiment aisle near the salad dressing. One slice of bacon is roughly one tablespoon of bacon bits.
- Crispy fried onions, divided: Replace with homemade crispy-fried onions.
- Condensed cream of mushroom soup: Use your preferred "cream of" condensed soup such as cream of chicken or cream of potato.
- Milk: Half-and-half and heavy cream have more fat than whole milk, so they will add extra creaminess.
- Soy sauce: Substitute with Worcestershire sauce, tamari, or liquid aminos.
- Seasonings: The seasonings can be omitted or adjusted to taste.
- Cheesy: Try this Velveeta green bean casserole for an ultra-creamy and cheesy version. Alternatively, you can add 1 cup of shredded cheddar cheese or mozzarella cheese to the green bean mixture or even a sprinkle of parmesan cheese.
- Classic recipe: For a classic green bean casserole, omit the bacon.
- Fresh mushrooms: Try this fresh green bean casserole with button mushrooms.
Allow the leftover green bean casserole to cool to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. Note that the crispy onions may become soggy.
If frozen, thaw before reheating. Reheat the whole dish in the oven or in single servings in the microwave.
You can easily make green bean casserole ahead of time and store it in the fridge or freezer. Simply follow the recipe but hold off on adding the crispy onion topping until the day you bake the casserole.
If freezing, cover the casserole with plastic wrap or aluminum foil and freeze. Thaw before baking. Bake as instructed, then add the onion topping before the final bake.
- Bake your bacon: For less mess, you can bake bacon in the oven instead of frying it. Bake at 400ºF (200ºC) for 10 to 20 minutes, depending on the thickness of the bacon and the desired crispiness.
- Drain the bacon: You can drain the cooked bacon on paper towels to remove excess bacon grease.
- Make ahead: Green bean casserole is one of the easiest side dishes to prep ahead of time. Follow the recipe as written but stop before adding the crispy onion topping. Store the dish in the fridge and then add the onions the day you bake the casserole.
This is completely up to you. Canned green beans have a very soft texture while frozen green beans remain crispy and hold their shape.
Green Bean Casserole with Bacon
- 4 cups frozen cut green beans thawed
- 6 slices bacon cooked and chopped or crumbled (about 6 tablespoons)
- 1-½ cups crispy fried onions divided (about 3 ounces)
- 1 can condensed cream of mushroom soup 10.5 ounces
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Kosher salt to taste
- Preheat the oven to 350ºF (175ºC).
- In an 8x8 baking dish, combine the thawed green beans, most of the chopped bacon (reserve about 1 tablespoon), half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt (to taste).
- Bake for 30 minutes.
- Stir then top with the remaining crispy fried onions and remaining bacon. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.