Classic Bacon and Cheese Green Bean Casserole

If you ask me, green bean casserole is the side dish that steals the show at every family dinner.

This bacon and cheese version takes the classic recipe and gives it a hearty twist that’ll have everyone coming back for seconds. Crisp green beans get cozy with smoky bacon pieces and melted cheese for the perfect comfort food combination.

It’s baked until the cheese gets bubbly and the bacon adds that satisfying crunch we all crave. A creamy sauce brings everything together while keeping those green beans tender but not mushy.

It’s the kind of dish that works just as well for Sunday dinner as it does for holiday gatherings, and trust me, there are never any leftovers.

What Kind of Green Beans Should I Use?

For this casserole, you can use any style of canned green beans – whether that’s whole, cut, or French style, they’ll all work great. Del Monte offers several varieties, so pick whichever your family prefers or whatever’s on sale at the store. If you want to use fresh green beans instead, just blanch them in boiling water for about 5 minutes until they’re tender-crisp, then drain well before adding to your casserole. Frozen green beans are another option too – just make sure to thaw and drain them thoroughly so you don’t end up with a watery dish.

Options for Substitutions

This comfort food classic is pretty forgiving when it comes to swaps:

• Canned green beans: Fresh or frozen green beans work great too! If using fresh, blanch them for 3-4 minutes first. Frozen beans can go straight into the casserole but might add a bit more moisture.
• Cream of mushroom soup: Try cream of celery or cream of chicken soup for a different flavor. You can even make your own with butter, flour, milk, and mushrooms if you prefer homemade.
• French fried onions: Crushed crackers, breadcrumbs, or even crushed potato chips make good crunchy toppings. If you want to keep it simple, just use extra cheese on top.
• Cheddar cheese: Swiss, Gruyere, or Monterey Jack all melt nicely in this dish. For a sharper flavor, try aged white cheddar.
• Bacon: Ham, cooked sausage, or even turkey bacon work well. For a vegetarian version, skip the meat entirely or try crispy fried mushrooms for that savory element.
• Milk: Heavy cream makes it richer, while chicken broth keeps it lighter. Even unsweetened almond milk works if you need a dairy-free option.

Watch Out for These Mistakes While Baking

The biggest mistake people make with green bean casserole is not draining the canned green beans well enough, which creates a watery mess that dilutes all the flavors – pat them dry with paper towels after draining for the best results. Another common error is adding all the French fried onions at once, but you’ll get much better texture by saving half for the final 5 minutes of baking so they stay crispy on top. Don’t forget to reserve some of that cooked bacon and cheese for sprinkling on top during the last few minutes too, as this creates delicious pockets of melted cheese and crispy bacon throughout. Finally, resist the urge to overbake – once the casserole is bubbling around the edges and heated through (about 25-30 minutes), it’s ready to come out of the oven.

What to Serve With Green Bean Casserole?

This bacon and cheese green bean casserole is perfect alongside your favorite roasted meats like turkey, ham, or beef roast – it’s basically the ideal holiday side dish. I love serving it with mashed potatoes and some dinner rolls to round out a cozy family meal. The creamy, cheesy flavors also pair really well with grilled chicken or pork chops for a weeknight dinner that feels special. Don’t forget to add a simple side salad with ranch dressing to balance out all that rich, comforting goodness!

Storage Instructions

Refrigerate: This casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together! Just make sure to let it cool completely before covering and storing.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep or bringing to potlucks later. Wrap it tightly in plastic wrap and then foil, or store in a freezer-safe container. I like to freeze individual portions in smaller containers for easy weeknight dinners.

Warm Up: To heat from the fridge, cover with foil and bake at 350°F for about 20-25 minutes until heated through. From frozen, thaw overnight in the fridge first, then reheat the same way but add an extra 10-15 minutes. You can also microwave individual portions on medium power, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 55-65 g
• Fat: 110-125 g
• Carbohydrates: 140-160 g

Ingredients

For the casserole mixture:

• 1 1/3 cups french fried onions
• 1/4 cup shredded cheddar cheese
• 1 cup milk (whole milk for richness)
• 4 cans green beans (drained well, I use Libby’s for better texture)
• 2 cans condensed cream of mushroom soup
• 5 slices cooked bacon (crumbled)
• 1/4 tsp black pepper (freshly ground preferred)

For the topping:

• 1/4 cup shredded cheddar cheese
• 1 slice cooked bacon (crumbled)
• 1 1/3 cups french fried onions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole later.

I always like to preheat the oven first so that everything cooks evenly.

Step 2: Mix the Casserole Filling

• 4 cans (14.5 oz each) Del Monte green beans, drained
• 2 cans (10.5 oz each) Campbell’s condensed cream of mushroom soup
• 1 cup milk
• 1/4 tsp ground black pepper
• 1 1/3 cups French’s French fried onions
• 1/8 cup shredded Cheddar cheese
• 5 slices cooked bacon, crumbled

In a large bowl, combine the drained green beans, condensed cream of mushroom soup, milk, and ground black pepper.

Stir in 1 1/3 cups of French fried onions and half of the shredded Cheddar cheese.

Crumble 5 slices of cooked bacon and add them to the bowl as well.

Mix everything together until well combined, then transfer the mixture to a 3-quart baking dish.

Step 3: Bake the Casserole

• green bean-casserole mixture from Step 2

Place the baking dish in the preheated oven and bake until the casserole is hot and bubbly, about 25 minutes.

Step 4: Add Toppings and Finish Baking

• 1 1/3 cups French’s French fried onions
• 1/8 cup shredded Cheddar cheese
• 1 slice cooked bacon, crumbled

Remove the casserole from the oven and gently stir it.

Sprinkle the remaining shredded Cheddar cheese and remaining 1 1/3 cups of French fried onions evenly over the top.

Crumble the remaining slice of cooked bacon and sprinkle it over as well.

Return the dish to the oven and bake for about 5 more minutes, or until the onions are golden brown.

To make this extra special, I like to broil it for the last minute for extra crispiness—but keep a close eye so it doesn’t burn!