Bacon Green Bean Casserole (With Cheese Too!)
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Not yo mama’s Green Bean Casserole! Smoky bacon and provolone cheese punch this fabulous Green Bean Casserole recipe into the 21st century! Built on the classic crispy fried onions and cream of mushroom soup recipe we’ve loved for generations, this bacon green bean casserole version will “knock you out!”
Looking for other mouthwatering casseroles or side dishes? Try these favorite recipes, Slow Cooker Creamy Corn or Make-Ahead Mashed Potatoes. Outstanding Roasted Sweet Potatoes w/Cinnamon Pecan Crunch or Cheesy Hashbrown Casserole are holiday-worthy(or any time) casserole dishes!
How about a bit of motivation? Get a jump start this year with my awesome Thanksgiving Menu Planning Guide!
Why You’ll Fall In Love With Green Bean Casserole With Bacon & Cheese
I love the cooking “smarter, not harder” attitude when it comes to any meal, especially the holidays. We all want to spend more time schmoozing with the fam than losing out in the kitchen!
- A delicious cheesy bacon twist on the traditional creamy green bean casserole and golden fried onions.
- Great for potlucks, holidays, or any large get-togethers and can be made up to two days in advance!
- Green bean casserole with bacon is always a HUGE hit and turns a solid American classic into a superb holiday side dish!
Ingredients For Bacon Green Bean Casserole With Provolone Cheese
I don’t know why, but adding crispy bacon bits and savory provolone cheese to my holiday green bean casserole recipe ups the enjoyment tenfold.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Bacon – crisped bacon bits.
- White Mushrooms – chopped or sliced. Baby portabellas work in a pinch, or grab a can of mushrooms out of the pantry in desperate times!
- Onion – finely diced. White or yellow cooking onions will both work beautifully since sauteeing will break down and sweeten the sharper onion taste.
- Cream Of Mushroom Condensed Soup – will be used out of the can without adding water.
- Minced Garlic – I like to use jarred minced garlic, an easy time saver.
- Whole Milk – assists in incorporating the other ingredients. You can also use cream or Half & Half to increase richness.
- Soy Sauce – adds umami and is a classic ingredient from the original Campbell’s green bean casserole recipe.
- Provolone Cheese – shredded.
- Salt & Pepper – to taste. Coarse or fresh ground pepper works well.
- Canned Fresh Cut Green Beans – drained well.
- French’s Crispy Fried Onions – usually sold in the aisle with soup or canned vegetables.
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How To Make Bacon Green Bean Casserole With Cheese
Seven simple steps to the best green bean casserole you’ve had as a holiday side dish since the original Campbell’s green bean recipe. Tools used; skillet and a 9×13-inch baking dish.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Cook the bacon slices and crumble them into bits.
- Saute mushrooms and onions in bacon drippings.
- Stir in soup, garlic, and crumbled bacon until well combined.
- Add milk, soy sauce, and cheese, stirring until cheese is melted.
- Fold in green beans, fried onions, salt, and pepper, and combine.
- Pour the green bean casserole mixture into a prepared baking dish and top with more fried onions.
- Bake uncovered until hot and bubbly.
Bacon Green Bean Casserole Recipe Notes
- If you’d like to use fresh green beans, you will need about 2 pounds for this bacon green bean casserole recipe. Boil the fresh green beans for about 10 minutes then rinse the beans in cold water for a few minutes to stop them from cooking. Drain well before adding the beans to the dish.
- If you prefer more texture from your fresh green beans, flash fry in a wok or frying pan with some of the bacon drippings. (Quickly with higher heat).
- If the green bean mixture seems a little runny, it will thicken as it bakes.
- If sodium content is an issue, you can use low-sodium soy sauce.
- If you are taking this green bean casserole somewhere else, do not add the onion rings to the top when baking. Transport the hot dish covered in foil and bring the fried onions with you. When ready to serve, remove the foil, top with the remaining fried onions, and bake about 10 minutes until hot and bubbly.
How To Store Green Bean Casserole With Bacon And Cheese
Refrigerate/Leftovers
Any leftover green bean casserole can be stored in the refrigerator tightly covered for up to three days.
Freeze
Store completly cooled leftovers in a suitable glass freezer container for up to 2 months. This one can go from the freezer to the oven.
Frequently Asked Questions
Your casserole is going to thicken as it bakes, but always, always drain green beans well to prevent it from turning soupy.
Bake uncovered for 30-35 minutes until hot and bubbly.
Yes!! If you’d like to use fresh green beans will give your green bean casserole a little more texture. Snap the ends off and boil the beans for about 10 minutes then, drain well before adding to the dish.
When using frozen green beans, rinse, and thaw in a colander for at least 20-30 minutes, longer if necessary. Stir around periodically, be sure to drain well.
Can you make green bean casserole ahead of time?
You sure can!! Simply prepare the casserole but don’t add the crispy onions to the top. Cover and place in the refrigerator for up to 48 hours. Remove from the fridge 30-45 minutes before baking. Add the fried onions to the top and bake as directed, until hot a bubbly.
Bacon Green Bean Casserole Variations & Additions
- My go-to for this green bean casserole recipe is the Cream of Mushroom with Roasted Garlic Condensed Soup. Give it a try if you can find it; I love this stuff.
- You can also substitute Cream of Vegetable or Cream of Chicken condensed soup.
- Cherrywood smoked or peppered bacon adds exciting undertones.
- Sub Panko bread crumbs for fried onion rings
- Swap the provolone for cheddar cheese.
- Sprinkle a little Parmesan on top.
- No soy sauce? Use Worstcheshire sauce instead; it’s lower in sodium and a gluten-free option
Green Bean Casserole Hacks
Sometimes, why you end up with a soupy green bean casserole is a flippin’ mystery! No worries, I’ve got you! Here are a handful of hacks that don’t require a roux or flour slurry to sidestep a soupy sad show on a big day.
- Adding more fried onions to the mix, a ⅔ to ⅓ topping ratio creates a thicker bean casserole as the fried coating acts as a binding agent.
- Open canned green beans first, and let them drain in a colander while you prepare the rest of the recipe.
- French-cut green beans create a different texture and don’t hold as much water as “fresh cut” green beans.
- Adding cheese into the casserole, instead of on top, naturally thickens the mixture, and more so as it cools.
Did you make this recipe?
Leave a 5-star review below and let me know how you liked the recipe!
The BEST Green Bean Casserole With Bacon
Smoky bacon and provolone cheese punch this fabulous Green Bean Casserole recipe into the 21st century! Built on the classic crispy fried onions and cream of mushroom soup recipe we’ve loved for generations, this bacon green bean casserole version will “knock you out!”
Ingredients
- 8 strips of bacon
- 1 ½ cups chopped white mushrooms
- ½ medium onion, finely diced
- 2 (10.5 ounce) cans of cream of mushroom condensed soup *(see notes)
- 2 teaspoons of minced garlic
- ¼ cup whole milk
- 2 tablespoons soy sauce
- 1 cup shredded provolone cheese
- Salt & Pepper to taste
- 4 (14.5 ounce) cans cut green beans, drained *(see notes)
- 2 cups french crispy fried onions, divided (usually sold in the aisle with soup or canned foods)
Instructions
- Heat oven to 350° F and grease a 9x13-inch baking dish with with nonstick cooking spray.
- Using a large non-stick skillet cook the bacon until crisp. Remove to paper towels to drain, cool and crumble. Drain all but 2 tablespoons of the bacon grease from the pan. Set pan to medium heat and add the mushrooms and onions and cook, stirring occasionally for about 5 minutes or until onions are soft and mushrooms are golden.
- Stir in undiluted soup, garlic and crumbled bacon until well combined.
- Add the milk, soy sauce and cheese and stir continuously until cheese is melted. Salt and pepper to taste and fold in the green beans and ½ cup of the fried onions until combined..
- Pour the mixture into the prepared baking dish. Top with the remaining fried onions.
- Bake uncovered for 30-35 minutes until hot and bubbly.
Notes
STORAGE:
Refrigerate - any leftover green bean casserole tightly covered for up to three days. (Ha! That ain’t gonna happen!)
Freeze - leftovers in a suitable glass freezer container for up to 2 months. I like to use one that I can take from the freezer to the oven.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 918mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 10g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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