Bacon Cheese Green Bean Casserole
This bacon cheese green bean casserole combines crispy bacon, sharp cheddar, and fried onions in a creamy mushroom base, elevated by onion soup mix for a savory holiday side with restaurant-quality flavor.
This bacon cheese green bean casserole combines crispy bacon, sharp cheddar, and fried onions in a creamy mushroom base, elevated by onion soup mix for a savory holiday side with restaurant-quality flavor.
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In a large skillet over medium heat, cook the chopped bacon until it's about halfway cooked and starting to get crispy.
Add the chopped onion to the skillet with the bacon and its grease. Sauté until the onions are softened.
Stir in the cream of mushroom soup, dry onion soup mix, garlic powder, onion powder, and black pepper. Mix until well combined.
Pour in the milk and stir to combine.
Add about 1.5 cups of the shredded cheddar cheese and stir until it's melted into the sauce.
Stir in about half of the french fried onions (about 1 cup).
Gently fold in the drained green beans, being careful not to break them up too much.
Pour the mixture into a casserole dish (a 9x13 inch pan or similar size works well).
Bake in a preheated oven at 350°F (175°C) for 30 minutes.
Carefully remove the casserole from the oven. Top with the remaining shredded cheese and the rest of the french fried onions.
Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the onions are golden brown.
Let it cool for a few minutes before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 325°F for 15-20 minutes until warmed through; add a splash of milk if the sauce has thickened.
Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Top with fried onions just before baking. Add 5-10 minutes to bake time if baking from cold.
Use fresh green beans trimmed and blanched for 3-4 minutes, or frozen cut green beans (thawed). Canned green beans tend to become mushy; drain well if using them.
Cream of chicken or cream of celery work as substitutes. Avoid cream of broccoli or asparagus as they conflict with the savory bacon-cheese profile.
Reserve half the fried onions to stir into the casserole and sprinkle the remaining half on top just before baking. This ensures a crispy texture on top.
Use gluten-free cream of mushroom soup and confirm the onion soup mix and fried onions are certified gluten-free, as some brands contain gluten.
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