Green Bean Casserole with Bacon

You know what makes a classic green bean casserole even better? Bacon! Adding crispy, smoky bacon takes this dish to a whole new level.

It’s the perfect mix of creamy, crunchy, and savory, and it’s still super easy to make. This is one of those recipes that will have everyone at the table asking for seconds (and maybe thirds!).

Let’s get started!

this recipe!

What You’ll Need

• Fresh or canned green beans (3 cups fresh or 2 cans, drained)
• Bacon (6 slices, cooked and crumbled)
• Cream of mushroom soup (1 can, 10.5 oz)
• Milk (1/2 cup)
• Soy sauce (1 tsp)
• Black pepper (1/2 tsp)
• Fried crispy onions (1 1/3 cups, divided)

Pro Tips

1. Cook bacon until crispy. This gives the dish the best texture and makes it easier to crumble.
2. Don’t mix all the bacon in. Save a little to sprinkle on top before baking for an extra burst of flavor.
3. Go for thick-cut bacon. It adds a more satisfying bite to the casserole.
4. Adjust salt carefully. Bacon and soy sauce already add saltiness, so taste the sauce before adding more.
5. Make it fancy. Garnish with chopped fresh parsley for a pop of color before serving.

Tools You’ll Need

• Skillet (for cooking bacon)
• Medium saucepan
• Mixing bowl
• Whisk
• 9×9 casserole dish
• Oven

Substitutions and Variations

• Turkey bacon: Use this for a lighter option.
• Dairy-free: Swap almond milk and a vegan cream soup, plus vegan bacon.
• Cheesy option: Add shredded cheddar to the sauce or sprinkle on top.
• Extra veggies: Add sliced mushrooms or sautéed onions for more flavor.

Make-Ahead Tips

Cook the bacon and assemble the casserole (minus the crispy onions on top) up to 24 hours in advance. Store in the fridge, covered. Add the onions and bake when ready to serve.

How to Make Green Bean Casserole with Bacon

1. Prep the bacon and green beans.

Cook the bacon in a skillet until crispy, then drain on paper towels and crumble. If using fresh green beans, trim the ends and blanch them in boiling water for 3 minutes. Drain and set aside.AI Image

2. Make the sauce

In a medium saucepan, whisk together cream of mushroom soup, milk, soy sauce, and black pepper over medium heat until smooth and heated through (about 5 minutes).

Combine the ingredients.

In a mixing bowl, toss the green beans with the sauce until evenly coated. Stir in half the crumbled bacon and 2/3 cup of crispy fried onions.

3. Assemble and bake

Pour the mixture into a 9×9 casserole dish. Bake at 350°F (175°C) for 25 minutes.

4. Add the topping

Remove the casserole from the oven, sprinkle the remaining fried onions and bacon crumbles on top, and bake for another 5-10 minutes until golden and bubbly.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the topping crispy or in the microwave for convenience.

Conclusion

This green bean casserole with bacon is comfort food at its finest. It’s packed with flavor, easy to make, and guaranteed to be a hit with your family. I’d love to hear how it turned out for you—did you add your own twist? Let me know in the comments! 😊