Bacon Green Bean Casserole
The classic recipe is a favorite holiday side dish, but this cheesy Bacon Green Bean Casserole will be a huge hit with your dinner guests. Sure this iconic dish is a huge hit every year on the Thanksgiving table but it’s also perfect for Christmas or Easter dinner, or even a random family gathering.
Fondant Potatoes and Southern Style Creamed Corn are also wonderful side dishes for rounding out your meal.
What is green bean casserole
Delicious is what it is.
Ok, in all seriousness, the classic recipe for green bean casserole was developed in 1955 by Dorcas Reilly in response to Campbell’s bringing their new product, condensed cream of mushroom soup, to market.
Originally given the name Green Bean Bake, the three main ingredients are green beans, cream of mushroom soup, and French fried onion, just as it does today.
The original recipe that went down in history as the ultimate comfort food contained green beans, cream of mushroom soup, milk, soy sauce, black pepper, and French fried onions.
While many, and I mean on average 20 million people per year, make either the original recipe or an adapted version of it.
Ours is an adapted version of the original, but keeping those same three original ingredients of green beans, cream of mushroom, and fried crispy onions.
We love the original but this bacon green bean casserole recipe is now our new favorite green bean casserole recipe.
Recipe Ingredients
- Green Beans — we used cut canned green beans.
- Cream of mushroom soup — Campbell’s of course.
- Bacon — one pound of thick cut bacon.
- Fried Onions — it’s really French’s crispy fried onions, but has been dubbed French fried onions.
- Cheese — we went with a brick of medium cheddar cheese.
- Produce — an onion and a lemon that you’ll juice.
- Seasonings — Salt and pepper, not pictured, add to personal taste.
How to make Bacon Green Bean Casserole
Step 1 — Preheat oven to 350°F. Chop bacon and add to a cast iron skillet or Dutch oven on medium heat and begin to cook. While the bacon begins to cook, dice an onion and add it to the cooking bacon, using that bacon grease to cook them.
Step 2 — Open the cans of green beans and drain thoroughly, then add them to a large bowl.
Pro Tip:
Open the cans of green beans and empty into a colander/sieve and leave it in the sink to drain. While the bacon is cooking, give the colander a shake to make sure any water trapped is released.
Step 3 — Once done, drain any renderings and add the cooked bacon and softened onions to the bowl of beans.
Step 4 — Stir the cream of mushroom soup until everything is well combined.
Step 5 — Stir in the cheddar cheese and lemon juice. Mix well.
Step 6 — Stir in a quarter of the can of crispy fried onions. Take a taste and add any salt and pepper as needed.
Step 7 — Add the green bean mixture to the Dutch oven or skillet and smooth out, making it as even as possible.
Step 8 — Sprinkle the remaining crispy fried onions over the top. Cover with foil or a lid and bake for 30 minutes, or until heated through. Once heated through remove the covering and bake for an additional 5 minutes, allowing the fried onions to become golden brown. Serve and enjoy.
Adaptations and variations
Fresh mushrooms — add 8 ounces of sliced or chopped fresh mushrooms while cooking the bacon and onions.
Cheese — sharp cheddar, pepper jack, or any other favorite shredded cheese is great.
Green Beans — Canned French style green beans are the perfect substitution for cut canned green beans. You can also use frozen green beans. If the frozen beans have any ice crystals, remove them, as you won’t want any additional moisture in the recipe. Fresh green beans are always an option too (or fresh organic green beans).
How to make this recipe using fresh green beans
Wash and trim, cut in half if desired, about a pound of fresh beans. Add them to a large pot of salted boiling water and cook for approximately 7 minutes. You’re after slightly tender green beans not fully cooked green beans. Drain and plunge into an ice bath to stop them from further cooking. Dry completely and use in the recipe as you would the regular green beans in a can.
Whichever type of green beans you chose, this is the ultimate green bean casserole recipe, putting all the other green bean casseroles to shame.
Recipe FAQs
We recommend using cream of celery, cream of bacon, and cream of onion. However, we suggest using two different soups instead of two of the same, so pick two and run with it.
Absolutely. You can make this up to two days before baking. Keep it sealed in an airtight container in the fridge. Also do not mix in the fried onion rings until before baking to prevent them from getting incredibly soggy. When ready to cook the green bean casserole with bacon, remove it from the refrigerator 30-60 minutes beforehand to get the chill off, otherwise the baking time can take up to 3 times the original.
Yes. Make everything to the point of adding the French fried onion. Store in a freezer-safe container up to one month. Allow to thaw before mixing in the fried onion and baking.
Yes, however you will need a skillet or frying pan to cook the bacon and onions then once everything is mixed in the bowl, transfer it to at least a 9×13 baking dish.
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Bacon Green Bean Casserole
Equipment
- 12-inch cast iron skillet OR
- 5 quart Dutch Oven or larger
Ingredients
- 1 lb bacon chopped
- 1 onion medium; diced
- 58 oz canned green beans 4-14.5 oz cans; drained
- 21 oz condensed cream of mushroom soup 2-10.5 oz cans
- 8 oz medium cheddar cheese shredded
- 2 tbsp fresh lemon juice 1/2 of a lemon
- 6 oz crispy fried onions
- black pepper to taste
- salt to taste
Instructions
- Preheat oven to 350°F.
- Chop bacon and add to a cast iron skillet or Dutch oven on medium heat and begin to cook.
- While the bacon begins to cook, dice an onion and add it to the cooking bacon.
- Open the cans of green beans, drain thoroughly, then add them to a large bowl.
- Once done, drain any renderings and add the cooked bacon and softened onions to the bowl of beans.
- Stir the cream of mushroom soup until everything is well combined.
- Stir in the cheddar cheese, lemon juice, and a quarter of the can of crispy fried onions. Take a taste and add any salt and pepper as needed.
- Add the green bean mixture to the Dutch oven or skillet and smooth out, making it as even as possible.
- Sprinkle the remaining crispy fried onions over the top.
- Cover with foil or a lid and bake for 30 minutes, or until heated through.
- Once heated through remove the covering and bake for an additional 5 minutes, allowing the fried onions to become golden brown.
Notes
How to make this recipe using fresh green beans
Wash and trim, cut in half if desired, about a pound of fresh beans. Add them to a large pot of salted boiling water and cook for approximately 7 minutes. You’re after slightly tender green beans not fully cooked green beans. Drain and plunge into an ice bath to stop them from further cooking. Dry completely and use in the recipe as you would the regular green beans in a can.Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This green bean casserole was NEXT LEVEL with the bacon and in the cast iron. Flavor explosion!!!
This has been my go to green bean casserole for the last few holidays. Making it again for Easter!
Wow, this sounds fabulous. I am loving the bacon and cheese in this green bean casserole. Taking it to the next level with this recipe.
This is a great casserole! Works super well as a side dish for Sunday dinner or to bring to potlucks. Everyone has loved it so far!
One of the. most flavorful casseroles out there! Thanks a lot for very easy-to-follow instructions!
This is the best side to bring to any gathering! The flavors all mix together to make the most crowd pleasing dish!!
The addition of crispy bacon added so much flavor and the green beans were perfectly tender. This will definitely be a new staple in my recipe repertoire!
Love this BACON GREEN BEAN CASSEROLE recipe, looks comforting and delicious. We love bacon, so will make it soon. Thanks for sharing 🙂
This casserole looks so delicious. Thanks alot for sharing the recipe.
This is a wonderful idea – everyone already loves this dish, but adding bacon is genius! Thanks!
I’ve done this with a potato bake before. The mushroom soup makes a really good creamy sauce.