Bookmark
This easy cheesy green bean casserole skips the mushrooms and adds savory bacon to the mix for a creamy, crowd-pleasing holiday side. The homemade cheesy sauce comes together quickly and smothers crisp-tender green beans, while crispy fried onions finish it off for the ultimate textural contrast. I love serving this whenever my family needs a comfort-food boost, but it never lasts long on the table.
I first made this for a Friendsgiving, and everyone asked for the recipe—now, it is mandatory at every holiday gathering.
Ingredients
- Green beans: Choose plump bright green beans and trim the ends They stay crisp-tender after blanching
- Bacon: Look for good quality thick-cut bacon for the best flavor Chop into small pieces for even distribution
- Butter: Adds richness to the sauce Unsalted is best so you can control seasoning
- Onion: A sweet yellow or white onion softens to add depth and savoriness to the sauce
- Garlic: Fresh cloves pack the most aromatic punch Mince for even cooking
- Flour: All-purpose flour helps thicken the sauce for that creamy texture
- Milk and heavy cream: Whole milk and a splash of heavy cream make the sauce especially creamy and luxurious
- Chicken broth: Low sodium keeps things from getting too salty Vegetable broth also works for vegetarians
- Soy sauce: This boosts umami in the cheese sauce Coconut aminos or tamari can substitute
- Cheddar cheese: Use sharp for tangy flavor Monterey Jack adds meltiness Shred your own for best texture
- French fried onions: These classic canned toppers give signature crunch and flavor
Step-by-Step Instructions
- Blanch the Green Beans:
- Drop prepared green beans into a large pot of boiling salted water They should turn bright green in two to three minutes Immediately drain and rinse under cold water to keep them crisp and stop cooking
- Cook the Bacon and Aromatics:
- Sauté chopped bacon in a large skillet over medium heat Stir often until crispy then remove with a slotted spoon but leave the bacon fat in the pan Add diced onion and minced garlic cooking until soft and golden for about five minutes Lower the heat if they brown too quickly
- Make the Cheese Sauce:
- Sprinkle in the flour and whisk until it turns paste-like and bubbles for one minute This cooks off the raw flour taste Slowly add milk cream and broth whisking constantly until smooth Raise the heat and cook until gently thickened then remove skillet from heat Stir in soy sauce and two thirds of the shredded cheese until melted
- Assemble the Casserole:
- Combine blanched green beans crisp bacon a sprinkle of fried onions and about half the cheese sauce in a large bowl Mix until evenly coated Spread into a buttered casserole dish Pour over the remainder of the cheese sauce
- Add the Toppings:
- Top with the remaining cheese and a generous layer of fried onions For extra color sprinkle more bacon if you like
- Bake and Serve:
- Bake in a preheated oven at 350 degrees Fahrenheit until bubbly around the edges and golden brown on top usually twenty to twenty five minutes Serve hot and enjoy that cheesy goodness
Bookmark
French fried onions are my secret weakness in this dish Their crunch against the creamy cheese sauce makes every holiday meal feel special I remember my youngest niece declaring this the best veggie dish ever which is saying something since she usually avoids anything green
Storage Tips
Store leftovers tightly wrapped in the fridge for up to five days If you want the topping to stay crisp reheat in the oven instead of the microwave You can also freeze the entire assembled casserole without the fried onions for up to three months Thaw in the fridge then top with onions and bake
Ingredient Swaps and Substitutions
No fresh green beans Use frozen for nearly the same texture but skip canned unless you prefer super soft beans Out of bacon Try diced smoked ham or omit for a vegetarian version Any good melting cheese works here—gruyere or Colby Jack add fun twists You can substitute coconut aminos or tamari for soy sauce for gluten free needs and use vegetable broth to keep it meatless
Bookmark
Serving Suggestions
Cheesy green bean casserole is right at home on a holiday table next to roast turkey glazed ham or pork loin For a comforting weeknight dinner it pairs perfectly with roasted chicken or a hearty stuffing For color and contrast I like adding bright cranberry sauce or sweet potatoes to the spread
Cultural Context
The classic green bean casserole was created by Dorcas Reilly in the 1950s as a Campbell’s Soup test kitchen recipe It quickly became a Thanksgiving icon This version keeps the spirit alive but amps up the flavor with real cheese and bacon making it both nostalgic and modern The homemade sauce always feels a little more special on a holiday table
Frequently Asked Questions
- → Can I use frozen or canned green beans?
Yes, frozen beans work well for this dish. Canned beans result in a softer texture compared to fresh or frozen options.
- → Is it possible to prepare this ahead of time?
Absolutely! Assemble the casserole up to two days ahead. Add fried onions just before baking for the best crunch.
- → Can I substitute another cheese?
Certainly. Melty cheeses like mozzarella, gruyere, or colby-jack work well. For extra flavor, try smoked cheese or add mustard to the sauce.
- → How should I store leftovers?
Cover tightly and refrigerate for up to five days. Reheat in the oven for best results, which keeps the onions crisp.
- → What are good serving suggestions?
This dish pairs perfectly with roast turkey, baked ham, pork loin, or other holiday favorites as a hearty side.