Green bean and bacon and cheddar casserole recipe

Green bean and bacon and cheddar casserole recipe

Green bean and bacon and cheddar casserole recipe
nutritional information (per serving)

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nutritional information
Servings: 8 to 12
amount per serving
% Daily Value*
Saturated Fat 5g27%
29 mg10%
823 mg36%
dietary fiber 3g12%
total sugar 8g
Vitamin C 9 mg44%
Calcium 200 mg15%
Iron 1 mg5%
Potassium 363 mg8th %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Green bean casserole is a classic holiday side dish and features in one form or another on many Thanksgiving menus. Some never deviate from the original concoction of condensed cream of mushroom soup and crispy fried onions. This bacon cheddar version has the same simplicity and flavor but with two added ingredients: cheddar cheese and crumbled bacon.

If some of your family members aren't fans of the signature green bean casserole, this casserole might be game-changing. The fried bacon provides the smoky flavor and cheddar adds a savory, cheesy touch to the casserole.

The casserole is also versatile. If you don't want to use cream of mushroom soup, you can use any other condensed soup. Cream of chicken soup or cream of celery are excellent options, or you can try making an alternative sauce to bring it all together. Crispy fried onions are classic, but breadcrumbs or extra cheese also work.

Green bean casserole is an excellent choice for a holiday dinner or Sunday lunch. And it's easy to make and serve any night of the week. All you need is a great casserole dish. Serve the casserole with a slice of pork or beef roast, chops, ribs, hamburger steaks, rotisserie chicken or a hearty meatloaf.

“Quick and easy holiday dinner recipe. Biting into the bacon bits is a nice surprise and the cheddar adds great flavor to this dish. If you have fresh beans on hand, you can simply boil them and use them in place of the canned ones. “—Tara Omidvar

  • 6 ounces baconabout 4 to 6 strips

  • 1/2 Cup chopped Onion

  • 3 Middle Garlic cloveschopped, optional

  • 2 (10 1/2 ounces) cans condensed mushroomcreamsoup

  • 8th cups cut green beansfour 14.5 ounce cans, drained or 1 1/2 pounds fresh, cooked

  • 1 Cup grated cheddar cheesedivided

  • 3/4 Cup milk

  • 1/2 teaspoon kosher saltor to taste

  • 1/4 teaspoon fresh ground black pepperor to taste

  • 1 1/2 cups crispy fried onions

  1. Gather the ingredients. Place a rack in the center of the oven and heat to 350 F.

    The Spruce / Diana Rattray

  2. Place the bacon in a large skillet or Dutch oven and heat over medium-low heat; Fry the bacon until crisp, about 8 to 10 minutes. Drain on kitchen paper, crumble and set aside.

    The Spruce / Diana Rattray

  3. Remove all but 2 tablespoons of bacon from pan and increase heat to medium. Add the onions and cook for about 3 minutes or until soft. Add the garlic, if using, and cook for another 1 minute.

    The Spruce / Diana Rattray

  4. Pour the canned mushroom soup into the saucepan along with the drained green beans, about half the cheddar cheese, milk, and except for 2 tablespoons crumbled bacon. Taste, adding about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to taste.

    The Spruce / Diana Rattray

  5. Transfer the green bean mixture to a lightly greased 2 1/2 to 3 quart casserole dish.

    The Spruce / Diana Rattray

  6. Top the casserole evenly with the remaining cheese, crumbled bacon and fried onions.

    The Spruce / Diana Rattray

  7. Bake the green bean casserole until the fried onions are golden brown and the filling is bubbling, about 25 to 30 minutes.

    The Spruce / Diana Rattray


  • To make the fresh green bean casserole, trim 1 1/2 pounds of green beans and cut into 2 inch pieces. Bring a large pot of water to a boil over high heat, add the green beans and cook for about 5 to 7 minutes or until tender.
  • To make the frozen green bean casserole, cook them according to package directions.

recipe variations

  • To make Bacon Cheddar Green Bean Mushroom Casserole, cook 8 ounces sliced ​​mushrooms in bacon fat for about 6 minutes or until liquid has evaporated, then add onions and continue with recipe.
  • Instead of crispy fried onions, finish the casserole with a topping of 1 1/2 cups fresh breadcrumbs tossed with 3 tablespoons butter or olive oil and a pinch of kosher salt. Bake as instructed.
  • For a richer sauce, replace the milk with half cream or light cream.
  • For a gluten-free casserole, choose store-bought or homemade gluten-free cream of mushroom soup and omit the fried onions or use a gluten-free alternative for the topping. And check the label on the cheese; Pre-grated cheese may contain gluten.

How to store and freeze green bean casserole

  • Cover leftovers and refrigerate within 2 hours and consume within 3 to 4 days.
  • You can freeze cooked leftover green bean casseroles, but the fried onion topping won't crisp up as much when reheated. Transfer remaining casserole to an airtight freezer container and freeze for up to 10 months. Thaw overnight in the fridge.
  • To reheat leftover (chilled or frozen and thawed) green bean casserole, place in a casserole dish and cover with foil. Bake in a preheated oven at 180°C (350°F) for 35 to 45 minutes, or until the internal temperature reaches 165°F (165°F).

What can I use instead of mushroom soup in a green bean casserole?

You can substitute an equal amount of celery or chicken mousse soup for the mushroom soup, or make about 3 1/2 to 4 cups of plain béchamel sauce or a seasoned medium white sauce.

What else can you garnish the green bean casserole with?

Fresh breadcrumbs or panko crumbs make a delicious, crunchy topping for a green bean casserole. For each cup of breadcrumbs or panko, add a pinch of salt and about 2 tablespoons of melted butter or olive oil. Or, combine 1 1/2 cups butter cracker crumbs with 3 tablespoons melted butter.

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