Cheesy Green Bean Casseroleisn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal in more ways than one! Creamy and crunchy, you’ll find yourself munching on this green bean and bacon casserole more than the turkey and stuffing. You can find aninstructional videoat the bottom of the post for some extra guidance!
Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love.
This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around.
The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish.
I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing.
These cheesy green beans are perfect for the holiday table!
I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this.
Cheesy Green Bean Casserole
What’s better than cheddar? Cheddarandbacon!
Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison.
We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!
If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out thismake ahead version, too – all you’ll have to do is throw it in the oven!
And don’t forget thesweet potato casserolefor a sweet contrast to this extra savory dish.
Ingredient Notes & Substitutions
- Bacon– I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best.
- Baby Bella Mushrooms– Also known as crimini mushrooms!
Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
- Onion & Garlic– I promise that you won’t miss the fried onions!
Using fresh prevents the casserole from getting soggyandadds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
- All-Purpose Flour– Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole.
If you need a gluten-free recipe, see the tips below!
- Whole Milk– Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
- Sharp Cheddar Cheese– A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
- Green Beans– I generally use frozen green beans, thawed before adding to the casserole.
But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
How to Make the Best Cheesy Green Bean Casserole For Your Needs!
- Make It Quick– Go ahead andbake the bacon in the ovenuntil it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up.
Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almostpainfullyfragrant – it seriously smells so good!!
At this point, you can proceed with the recipe with the seasonings and flour.
- Make It Gluten-Free– Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk.
Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe.
Storing and Reheating Leftover Green Bean and Bacon Casserole
Cover and chill for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but youcanfor a couple of weeks if you so desire.
To reheat, return to the skillet on a medium heat until warmed through.
You could also toss it in the oven and broil forjusta couple of minutes for a nicely browned crust on top!
Cheesy Green Bean Casserole FAQ
How do you keep green bean casserole from getting mushy?
If your casserole is too mushy from the moment it leaves the oven, then you have too many wet ingredientsoryou don’t have a potent enough thickener. With this green bean casserole with cheese, that shouldn’t be a problem – especially with the flour!
If you’re going the traditional route and adding fried onions, then you’ll want to add a fresh sprinkle to the top for a crunchy texture when reheated!
Can green bean casserole be put together the day before?
The great thing about this green bean casserole with cheese is that it does lack those traditional fried onions, which is usually what makes leftovers lackluster if prepped the day before.
However! None of the ingredients here should pose that problem, so you can easily prep everything the day before! Just mix everything together, cover with aluminum foil or plastic wrap, and refrigerate until you’re ready to bake.
What goes good with green bean casserole?
All of yourThanksgiving favoritesare fair game! But don’t think you can only enjoy cheesy green bean casserole during the holidays… You can make it any time of the year!
Roasted turkey, chicken, or beef is always great accompanied with a casserole. Something you may not have considered isanothercasserole! Perhaps one to bake in the oven while this one is going on the stove? Win-win!
Anything that you would serve for Thanksgiving dinner or anything on your Thanksgiving menu would pair perfectly with this dish.
How do I store leftovers of this cheesy green bean casserole recipe?
Did I mention that this is the best green bean casserole because typically there is plenty leftover to enjoy the next day? Let this easy green bean casserole cool down to room temperature, and then store it in an airtight container in the fridge. For the best results, eat within 1-2 days.
You’ll love having this classic holiday side dish as a leftover option and it’s a great addition to add to your dinner menu for another night. You can reheat in the oven low and slow or pop it in the microwave for a few seconds.
If you want to add some extra cheese, go for it. I’ll even cook up some new crispy bacon and top with parmesan cheese for a burst of new flavor. Or, you can add some new crispy fried onions on top with some of the shredded cheese to give this classic green bean casserole a new golden brown look and taste.
Enjoy!
With love, from our simple kitchen to yours.
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Other Classic Thanksgiving Sides
Best Cheesy Green Bean Casserole Recipe + Video
Donna Elick
Cheesy Green Bean Casserole is even creamier than the classic! Wow your family with this green bean and bacon casserole this Thanksgiving!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Method Oven
Servings 8
Ingredients
- 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2″-3/4″ pieces
- 8 ounces sliced baby bella, aka crimini mushrooms
- 1/2 medium yellow onion, sliced
- 3 cloves garlic , minced
- 1/4 cup all-purpose flour *see gluten-free notes
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon fresh ground black pepper
- 1-2 pinches red pepper flakes, to taste
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 24 ounces frozen green beans, thawed
Instructions
In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.
Video
Donna’s Notes
You can also use blanched fresh green beans, when available.
Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.
Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.
Nutrition
Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published November 2017, updated and republished February 2024
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