Green Bean Casserole with Bacon… yeah, you heard us right. Bacon in green bean casserole! Be prepared to be wowed as you bite into this classic Thanksgiving side dish and notice the unmistakeable smoky and savory bacon flavors throughout. Serve it alongside our other favorite Thanksgiving side dishes to feed your holiday crew.
The Best Green Bean Casserole With Bacon
Just when you thought that Thanksgiving dinner couldn’t get any better, we got creative and whipped up a mouthwatering green bean casserole with bacon recipe. Now, we know what you’re thinking. If it’s not broke, don’t fix it. We have the classic dairy free green bean casserole recipe for you and we even have an Easy Green Bean Casserole if you are in a pinch. But we tested this elevated recipe with our own loved ones and have since been asked numerous times for our recipe for green bean casserole with bacon, which is a true sign that this one is a hit.
What You Will Need
- fresh green beans – There are a lot of bean varieties out there, so make sure you select string beans or snap beans that have a bright green color.
- thick cut bacon – Meaty, juicy, and smokey, this is the secret ingredient, folks.
- yellow onion – From the french fried onions on top to the lovely caramelized onion flavor throughout, this is a standout ingredient.
- garlic – A little bit goes a long way to add a rich spiciness.
- bella mushrooms – This simple veggie adds a subtle umami flavor while also providing a meaty texture in each bite.
- unsalted butter & all-purpose flour – These simple ingredients will become your roux base, making your casserole thick and creamy.
- full fat coconut milk or whole milk – Substitute coconut milk for whole milk to make this recipe dairy free.
- chicken broth – Feel free to use your favorite store bought variety, or whip up your own using our homemade chicken broth recipe.
- salt & pepper – Simple seasonings to bring out the best in your casserole.
- french fried onions – This optional topping will bring a lovely crunch to your casserole.
What Type Green Beans To Use In Green Bean Casserole
Green beans are a staple at most grocery stories, but which variety should you buy? Keep in mind that their names are interchangeable. Green beans, string beans, wax beans, and snap beans are all basically the same thing and all are acceptable in this recipe. Just keep an eye on the size of your beans, as larger beans will take longer to cook while skinner ones like Haricots Verts, won’t take as much time.
Canned okay, but will result in a softer textured casserole. Frozen are also alright, but won’t have the same crisp crunch as fresh. And if you’re looking to simplify your menu this year, try your green beans smoked, air fried, steamed, or oven roasted.
Can I Make Green Bean Casserole With Bacon Ahead Of Time
Yes! Simply put your green bean casserole together uncooked and without the fried onion topping, cover, and store in the fridge for up to three days in advance. When you are ready to bake, remove it from the fridge and let it come to room temperature. This takes about 30 minutes.
Then bake as instructed on the recipe card. You can also bake this ahead of time and reheat it when it’s needed, but this will result in a softer texture throughout.
How To Make Green Bean Casserole With Bacon
Start by blanching the green beans. Fill a medium saucepan 3/4 full of water, bring to a simmer on medium heat, add your green beans, and let cook 2-4 minutes. Using a pair of tongs, carefully remove the green beans from the simmering water and place them directly into an ice bath and let sit for 5 minutes or until fully cooled.
Take the additional minute or two to dry off your green beans with a paper towel, so that your sauce coats them rather than sliding right off onto the bottom of your pan. It’s worth the minimal effort, we promise.
Carefully transfer the blanched green beans into a 9×13 baking pan.
Bring a large cast iron skillet to medium-high heat, add bacon, and let cook. Mix them occasionally to ensure they’re fully cooked but not super crispy. Remove bacon and place on a small plate, lined with paper towel, to cool down.
Keeping the same pan the bacon was cooked in at medium/medium-high heat, add onion, garlic and mushrooms. Move around pan until until the mushrooms have softened, approximately 3-5 minutes. Remove mushrooms with slotted spoon and set aside on a small plate.
Next comes the creamy sauce. Add tablespoons of butter to your pan and let it melt. Add flour and use a whisk to combine into a paste (aka a roux). Slowly add in the coconut milk or whole milk and then the chicken broth, whisking the entire time and ensuring the mixture is hot enough to just barely simmer.
Once thickened remove from heat and add back in the mushroom mixture and bacon. Stir to combine. Taste and adjust salt or pepper, as needed.
Pour the mushroom/bacon mixture over the green beans and stir to combine.
Place your dish on the middle rack of your oven and cook uncovered for 15-20 minutes. Remove, cover with french fried onions, and return your dish to the oven for an additional 5-10 minutes.
- fresh, frozen, or canned green beans – We prefer fresh, but other options will work just fine if you’re in a pinch. Just make sure that you fully thaw your frozen green beans and drain your canned green beans, patting both varieties dry before assembling your casserole.
- dairy-free – Make this recipe dairy free by using full fat coconut milk in place of whole milk and dairy free butter instead of traditional butter.
- gluten-free – Quickly make this recipe gluten-free by using gluten-free flour and gluten-free french fried onions.
- storage – Whether you’re storing leftovers or prepped this dish in advanced to be cooked at a later date, store it in an air-tight container in the refrigerator for up to three days.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Green Bean Casserole with Bacon – a delicious and easy Thanksgiving or Holiday recipe that the whole family will love!
- 1 pound fresh green beans
- 6 slices thick cut bacon, cooked and chopped (more for garnish)
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 12 oz baby bella mushrooms, sliced
- 2 tablespoons unsalted butter (regular or dairy-free)
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup full fat coconut milk or regular whole milk
- 1/2 cup chicken broth
- 3/4 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 2 cups french fried onions, divided (regular or a gluten-free version)
- Oven: Preheat oven to 350 degrees F.
- Blanch Green Beans: Fill a medium saucepan 3/4 full of water and bring to a simmer. Meanwhile, take a large bowl and fill 3/4 of the way with water. Add ice to create an ice bath. Set aside. Add green beans to the simmering water. Let cook 2-4 minutes. Using a pair of tongs, carefully remove the green beans from the simmering water and place them directly into the ice bath. Let sit for 5 minutes or until fully cooled. Remove and place into a 9×13 baking pan.
- Cook Bacon: Bring a large cast iron skillet to medium-high heat. Add bacon and let cook, flipping occasionally until it is cooked, but not super crispy. Remove bacon and place on a small plate to cool. Cut into small pieces and set aside.
- Cook Mushrooms: Ensure the same pan the bacon was cooked in remains at medium/medium-high heat. Add onion, garlic and mushrooms. Move around pan until until the mushrooms have softened, approximately 3-5 minutes. Remove mushrooms with slotted spoon and place a small plate. Set aside.
- Make Sauce: Add butter to pan and let melt. Add flour and use a whisk to combine into a paste (aka a roux). Slowly add in the coconut milk and then the chicken broth, whisking the entire time and ensuring the mixture is hot enough to just barely simmer. Once thickened remove from heat and add back in the mushrooms and bacon. Stir to combine. Taste and adjust salt or pepper, as needed.
- Combine: Pour the mushroom/bacon mixture over the green beans and add approx. 1 cup of the french fried onions; stir to combine.
- Bake: Place in oven, middle rack and uncovered, for 15-20 minutes. Remove and cover with remaining french fried onions and any extra bacon pieces. Return to oven for an additional 5-10 minutes.
- Cook + Serve: Remove and let cool sightly before serving.
- Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free french fried onions.
- Dairy-Free: to make this dairy-free use a vegan butter and coconut milk.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 6oz
- Calories: 139
- Sugar: 3.3 g
- Sodium: 264.6 mg
- Fat: 9.8 g
- Carbohydrates: 9.9 g
- Protein: 5.1 g
- Cholesterol: 13.2 mg
Keywords: green bean casserole with bacon