This Crockpot Green Bean Casserole with bacon and cream cheese takes the classic holiday side dish and cranks it up with smoky, creamy goodness. It’s rich, savory, and so simple to throw together.
Perfect for Thanksgiving, Christmas, or any time you want something that feels like a hug in a bowl.
You still get that creamy mushroom base and crispy onion topping—but now with melty cream cheese and bits of real bacon mixed in. It’s comfort food, leveled up.
Why I Love This Recipe
The first time I made this version was for a holiday potluck where everyone brought a twist on a classic. This one was the first dish gone. I knew right then: cream cheese and bacon were made for green bean casserole.
- It’s hands-off but still homemade
- Cream cheese adds silky richness you don’t get in the original
- Bacon brings smoky flavor and just the right saltiness
- You can make it ahead or double it for a crowd
- Everyone always wants the recipe
Servings: 6
Cook Time: 4 hours on LOW or 2 hours on HIGH
What You’ll Need
- 2 (14.5 oz) cans cut green beans, drained
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 small onion, diced
- 1 cup cooked bacon, chopped
- 1 ½ cups crispy fried onions, divided
- Nonstick spray for crockpot
Pro Tips
- Use block cream cheese (not whipped)—it melts smoother.
- Use thick-cut bacon for the best texture and bold flavor.
- Add cream cheese in small chunks to help it melt evenly.
- Stir after 1 hour on HIGH or 2 hours on LOW for even cooking.
- Don’t skip the final onion topping—it makes the dish.
Tools Required
- Black oval crockpot
- Measuring cups
- Can opener
- Mixing spoon or silicone spatula
- Knife and cutting board
- Small prep bowls
- Nonstick spray
Substitutions and Variations
- Use turkey bacon if you prefer a lighter option
- Swap cream of mushroom for cream of chicken
- Add a pinch of cayenne if you like a little heat
- Use frozen green beans (thawed) instead of canned
Make Ahead Tips
- Prep the full mixture (except final fried onion topping) the night before and refrigerate in the crockpot insert
- Take it out 30 minutes before turning the crockpot on to warm up slightly
- Add the final fried onions right before serving
How to Make Crockpot Green Bean Casserole with Bacon and Cream Cheese
Step 1: Spray the Crockpot
Spray the inside of your black oval crockpot with nonstick spray to keep the edges from sticking and make cleanup easier.
Step 2: Add Green Beans
Pour 2 (14.5 oz) cans of drained cut green beans into the bottom of the crockpot.
Step 3: Add Cream of Mushroom Soup, Milk, and Cream Cheese
Spoon in 1 (10.5 oz) can of cream of mushroom soup, ½ cup milk, and 4 oz of softened cream cheese (cut into chunks).
Step 4: Add Garlic Powder, Black Pepper, Onion, and Bacon
Sprinkle in 1 teaspoon garlic powder, ½ teaspoon black pepper, 1 small diced onion, and 1 cup chopped cooked bacon.
Step 5: Add Half the Fried Onions and Mix
Add ¾ cup of crispy fried onions (save the rest for topping). Gently stir everything together until mostly combined.
Step 6: Cook on LOW for 4 Hours or HIGH for 2 Hours
Cover the crockpot and cook until the cream cheese is fully melted, and the casserole is hot and bubbling.
Step 7: Top with Remaining Fried Onions
Right before serving, sprinkle the remaining ¾ cup of crispy fried onions evenly over the top.
Leftovers and Storage
- Store in the fridge for up to 4 days in an airtight container.
- Reheat in the microwave or oven. Add a few fresh onions on top for crunch.
- Not recommended for freezing—the texture changes too much.
Macros Information (Per Serving, Approximate)
- Calories: 290
- Protein: 9g
- Carbs: 17g
- Fat: 22g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- Cream cheese melts slowly and adds body, making the casserole richer and thicker without needing extra flour or butter.
- Bacon brings in natural umami and fat that balances the green bean flavor.
- Cooking in the crockpot lets the flavors blend slowly and evenly without drying out.
Common Mistakes
- Skipping the cream cheese chunks—don’t dump the whole block in or it won’t melt evenly.
- Adding all the onions at once—they’ll go soggy before serving.
- Using cold cream cheese—let it soften so it blends better.
What to Serve With
- Roasted chicken, turkey, or pork tenderloin
- Mashed potatoes or cheesy scalloped potatoes
- Sweet rolls or cornbread
- A fresh green salad or roasted carrots
FAQ
Can I use fresh green beans?
Yes, just trim and blanch them for about 5 minutes first so they’re not too tough.
Can I make it ahead of time?
Definitely! Assemble everything (except final topping), refrigerate, then cook the next day.
Can I leave out the bacon?
Sure! You can replace it with sautéed mushrooms or just leave it out completely.
Final Thoughts
This Crockpot Green Bean Casserole with Bacon and Cream Cheese is rich, cozy, and seriously satisfying. It brings just the right balance of creamy, crunchy, and smoky without taking over your whole kitchen.
Make it for the holidays or a Sunday meal—you won’t regret it. If you give it a try, I’d love to hear how it turned out in the comments!