Name: Green Bean Casserole with Bacon and Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 strips bacon; 1/2 yellow onion (finely diced); 1 1/2 cups chopped button mushrooms; 3 cloves garlic (minced); 2 (10.5-ounce) cans cream of mushroom soup; 1/4 cup milk; 1 cup shredded Monterey Jack cheese; salt and pepper (to taste); 4 (14.5-ounce) cans cut green beans (drained); 1 1/2 cups French fried onions

Jump to Recipe· 4.5 from 42 reviews

If you’re a fan of classic comfort food with a twist, you’re going to love my Green Bean Casserole with Bacon and Cheese Recipe. It takes the simple green bean casserole you might already know and gives it a delicious upgrade with crispy bacon and melty Monterey Jack cheese. Honestly, it’s become my go-to dish whenever I want something hearty, cozy, and full of flavor. Stick around because I’ll share all my tips so you get it just right every single time.

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Why This Recipe Works

Perfect Flavor Balance: The smoky bacon pairs beautifully with creamy cheese and earthy mushrooms for a well-rounded taste.
Texture Play: Crispy fried onions and bacon add a satisfying crunch to tender green beans and cheesy sauce.
Simple Yet Elevated: Using canned green beans and soups keeps prep quick, but fresh additions make it feel homemade.
Kid-Friendly Crowd-Pleaser: Everyone from picky eaters to grown-ups will request this at your gatherings.

Green Bean Casserole with Bacon and Cheese, cheesy green bean casserole, bacon green bean bake, easy green bean casserole with bacon, ultimate green bean casserole with cheese - The image shows a white rectangular baking dish filled with a creamy green bean casserole. The casserole has a smooth light beige sauce mixed with bright green beans as the second layer. The top layer is a thick, even spread of golden brown crispy fried onions, creating a crunchy texture on top. The dish sits on a white marbled surface next to a white slotted spoon with pastel polka dots. The scene is cozy and bright with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Green Bean Casserole with Bacon and Cheese Recipe uses simple, accessible ingredients that come together in harmony to make a creamy, savory dish with just the right amount of smoky crunch. Shopping tips? Aim for high-quality bacon and fresh mushrooms to really make the flavors pop.

Bacon: Adds smoky, salty depth—make sure it’s thick-cut for the best texture.
Yellow Onion: Gives a mild sweetness and soft texture once sautéed.
Button Mushrooms: Bring an earthy, umami richness that pairs perfectly with creamy soup.
Garlic: Just a touch to brighten and layer flavor without overpowering.
Cream of Mushroom Soup: The base for creaminess that ties everything together.
Milk: Helps smooth out the sauce and melt the cheese perfectly.
Monterey Jack Cheese: Melts beautifully for gooey, cheesy goodness with mild flavor.
Salt and Pepper: Essential for seasoning—don’t be shy here as it brings out all other flavors.
Green Beans (canned): Convenient and ready to go, just be sure to drain them well.
French Fried Onions: The classic crispy topping that gives the casserole its signature crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Green Bean Casserole with Bacon and Cheese Recipe is. You can easily tweak it to your taste or dietary needs without losing its soul. Don’t be afraid to get creative here—personalization makes it your own and keeps it exciting.

Variation: I’ve swapped Monterey Jack for sharp cheddar when I want a bolder cheese flavor, and it’s just fantastic.
Dairy-Free Option: Try using dairy-free cream of mushroom soup and plant-based cheese along with turkey bacon or veggie bacon – it still comes out delicious.
Fresh Green Beans: If you prefer fresh green beans, steam them until just tender before using. It adds extra texture but tweak baking time slightly.
Spicy Kick: Toss in a pinch of red pepper flakes or a dash of hot sauce to give the casserole a little zing.

Step-by-Step: How I Make Green Bean Casserole with Bacon and Cheese Recipe

Step 1: Crisp and Crumble That Bacon

Start by cooking the bacon in a large skillet over medium-low heat until it’s perfectly crisp—this usually takes about 8-10 minutes. I like to do this slowly so it renders as much fat as possible without burning. Once crisp, transfer it to paper towels to drain, then crumble it up. Be careful not to toss out all the bacon grease—you’ll save about 2 tablespoons in the pan for the next step because it adds unbeatable flavor to the veggies.

Step 2: Sauté the Onions, Mushrooms, and Garlic

With the reserved bacon grease heating over medium, add the finely diced yellow onion. Cook for about 5 minutes, stirring occasionally, until soft and translucent. Then toss in the chopped button mushrooms. Let them cook down and release their moisture until they turn a gorgeous golden brown, around 5 minutes. Finally, add the minced garlic and cook for just about 1 minute—don’t let it burn, you want just that lovely aroma.

Step 3: Make the Creamy, Cheesy Sauce

Next, stir in both cans of undiluted cream of mushroom soup, the crumbled bacon, and the milk. Mix everything well and then add the shredded Monterey Jack cheese. Stir gently until the cheese is fully melted and the sauce looks smooth and luscious. Season with salt and pepper—you really want to taste the seasoning here so don’t skimp!

Step 4: Fold in the Green Beans

Drain the canned green beans thoroughly (important to avoid a watery casserole) and fold them gently into your cheesy mixture until everything is evenly combined. The green beans should be coated in the savory sauce, hugging every bite with flavor.

Step 5: Assemble and Bake

Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray, then pour in the casserole mixture. Sprinkle the top generously with French fried onions—the crunchy topping is what makes this dish so special. Bake uncovered for about 30 minutes or until the casserole is hot, bubbly, and the onions turn a golden, crispy brown.

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Tips from My Kitchen

Don’t Skip Bacon Grease: Using the bacon drippings instead of butter or oil gives the onions and mushrooms amazing flavor that elevates the whole dish.
Drain Your Green Beans Well: I learned that excess liquid can make your casserole mushy, so take your time draining or even pat them dry with paper towels.
Cheese Choice Matters: Monterey Jack melts super well and keeps the casserole creamy without overwhelming the other flavors.
Watch the Baking Time: Leaving the casserole uncovered lets the onions crisp nicely but watch so they don’t burn—check from 25 minutes onward.

How to Serve Green Bean Casserole with Bacon and Cheese Recipe

Garnishes

I usually double-up on the French fried onions, sprinkling a small handful on top just before serving to keep things extra crispy. Sometimes, I add a sprinkle of fresh chopped parsley or chives for a pop of color and brightness—it makes it feel a bit fresher and not so heavy.

Side Dishes

This casserole shines as a side alongside roasted turkey or grilled chicken, especially during holiday meals. I love pairing it with garlic mashed potatoes or a crisp mixed green salad to balance out the richness.

Creative Ways to Present

For special occasions, I’ve served individual portions in ramekins—fancy but still homey. You could also bake in a cast-iron skillet for a rustic presentation that looks incredible straight on the table. It’s always a crowd-pleaser that way!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover casserole to an airtight container and pop it in the fridge. It keeps well for up to 3 days. Before reheating, I usually add a sprinkle of water or milk to keep it moist.

Freezing

I’ve frozen this casserole a couple of times with good results. To do this, let it cool completely, then wrap tightly in foil and place it in a freezer bag. It’s best eaten within 2 months for the best texture and flavor.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil for about 20 minutes, then remove the foil last 5 minutes to crisp up the topping again. Microwaving works in a pinch but can make the onions soggy.

FAQs

Can I use fresh green beans instead of canned in this recipe?

Absolutely! Fresh green beans add a nice texture and a brighter flavor. Just steam or blanch them until tender-crisp before adding to the casserole, and adjust baking time slightly if needed to ensure everything heats through properly.
What kind of cheese works best in this Green Bean Casserole with Bacon and Cheese Recipe?

I recommend Monterey Jack for its excellent melting quality and mild flavor that complements the other ingredients. If you want something sharper, cheddar or a blend works well too—just adjust to your liking.
Can I make this casserole ahead of time?

Yes! You can assemble the casserole up to a day before baking. Just keep it covered in the fridge and add the French fried onions right before putting it in the oven to keep them crispy.
How do I keep the topping crispy?

Adding the French fried onions during the last few minutes of baking or just before serving helps keep them nice and crunchy. If you bake them too early, they can get soggy from the sauce.
Is there a good substitute for cream of mushroom soup?

If you prefer homemade, you can make a simple mushroom cream sauce using sautéed mushrooms, butter, flour, milk, and vegetable or chicken broth. This will give a fresher taste without the canned flavor.

Final Thoughts

This Green Bean Casserole with Bacon and Cheese Recipe holds a special place in my heart because it brings a beloved classic to another level, making every bite feel like a cozy celebration. It’s easy enough for weeknights but elegant enough for holiday dinners. I promise that once you try it, you’ll want to add it to your regular rotation too. Give it a go and enjoy all the compliments coming your way!