This isn’t your typical green bean casserole. It’s creamy, smoky, cheesy, and absolutely packed with flavor.
The cream cheese makes the sauce rich and smooth, the bacon adds that salty crunch, and the green beans still keep a bit of bite.
It’s the kind of side dish that steals the spotlight—especially at potlucks, holidays, or Sunday dinners.
Why I Love This Recipe
I made this once for a holiday meal because I didn’t want to bring the same old green bean casserole—and it totally won everyone over. Now it’s my go-to side dish when I want something cozy and crowd-pleasing. It’s rich, it’s creamy, and it’s full of that bacon flavor everyone loves.
- Creamy, cheesy, and loaded with flavor
- Easy to make ahead
- Always a hit at potlucks or family meals
- No canned soup—just real ingredients
- Bacon. Enough said.
What You’ll Need
- 1½ lbs fresh green beans, trimmed and halved
- 6 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 6 oz cream cheese, softened
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup shredded mozzarella cheese
- Optional: fresh chopped parsley or crispy onion for garnish
Pro Tips
- Blanch the green beans first so they stay bright and tender, not mushy.
- Use room temp cream cheese so it melts into the sauce easily.
- Don’t skip cooking the bacon first—those drippings flavor the whole dish.
- If you want more crunch, add fried onions on top before baking.
- Make it in a baking dish you can serve from—it looks pretty and saves dishes.
Tools Needed
- Large skillet
- Saucepan
- Mixing spoon or spatula
- 9×13″ baking dish
- Medium pot
- Strainer
Substitutions and Variations
- Use frozen green beans if fresh isn’t available—just thaw and drain well.
- Swap mozzarella for cheddar, Monterey Jack, or Gruyère.
- Add mushrooms for extra savory flavor.
- Turkey bacon works too, just crisp it well.
Make Ahead Tips
- Blanch the green beans and cook the bacon a day ahead.
- You can make the full casserole (minus baking), cover, and chill overnight.
- When ready to bake, let it sit out for 20 minutes before putting in the oven.
How to Make Cream Cheese and Bacon Green Bean Casserole
Step 1: Blanch the Green Beans
Bring a large pot of water to a boil. Add 1½ lbs trimmed and halved green beans. Boil for 3–4 minutes, then drain and rinse under cold water to stop cooking.
Step 2: Cook the Bacon
In a large skillet, cook 6 slices chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate, leaving the bacon grease in the pan.
Step 3: Sauté Onion and Garlic
In the same skillet with bacon grease, melt 1 tablespoon butter. Add 1 finely diced onion and cook 2–3 minutes. Stir in 2 minced garlic cloves and cook 30 seconds.
Step 4: Make the Creamy Sauce
Lower heat to medium-low. Stir in 6 oz softened cream cheese, ½ cup whole milk, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon garlic powder. Stir until smooth and creamy.
Step 5: Add Green Beans and Mozzarella
Stir in the blanched green beans and ½ cup shredded mozzarella cheese until everything is coated in sauce.
Step 6: Transfer to Baking Dish and Top with Bacon
Pour the mixture into a 9×13″ baking dish. Sprinkle the cooked bacon on top evenly.
Step 7: Bake
Bake at 375°F (190°C) for 20–25 minutes until hot and bubbly. Garnish with parsley or crispy onion if you like.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or microwave until warmed through.
- Not ideal for freezing—the sauce may separate.
Servings & Cook Time
Serves: 6–8
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Macros (per serving – approx.)
- Calories: 320
- Protein: 10g
- Carbs: 12g
- Fat: 26g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Cream cheese acts as an emulsifier, binding the fat from bacon and milk together into a smooth, creamy sauce. Blanching the green beans keeps them bright and crisp-tender, and baking brings it all together with melty cheese and crispy bacon on top for texture contrast.
Common Mistakes
- Overcooking the green beans – They’ll get too soft after baking.
- Using cold cream cheese – It clumps instead of melting smoothly.
- Skipping the bacon fat – That flavor makes a huge difference.
- Adding raw bacon on top – It won’t crisp up properly in the oven.
What to Serve With
- Roasted turkey or chicken
- Mashed potatoes
- Baked mac and cheese
- Fresh rolls or biscuits
- Cranberry sauce for a sweet contrast
FAQ
Can I use canned green beans?
You can, but they’ll be much softer. Drain them well before using.
Can I make this ahead of time?
Yes! Assemble it fully, cover, and refrigerate. Just bake it before serving.
Can I freeze it?
Not recommended—the creamy sauce can split when thawed.
What if I don’t have mozzarella?
Use any melty cheese like cheddar, Monterey Jack, or Gruyère.
Final Thoughts
This cream cheese and bacon green bean casserole is everything you love about comfort food—rich, creamy, and full of flavor. It’s a fresh take on a classic, and once you try it, there’s no going back to the canned stuff. Give it a go, and leave a comment to let me know how it turned out or if you put your own spin on it!