This green bean casserole elevates the classic side dish with crispy bacon, sharp cheddar cheese, and a rich homemade cream of mushroom soup base instead of canned soup, delivering deeper flavor and a truly comforting addition to any table.
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In a large skillet over medium heat, cook the chopped bacon until crispy.
Drain off most of the bacon grease, leaving a small amount in the skillet. Add the steamed, drained, and chopped green beans to the skillet with the bacon.
Season the green beans with kosher salt, cracked black pepper, garlic powder, and lemon juice. Sauté for a few minutes to combine the flavors.
Stir in the cream of mushroom soup and sour cream until well combined.
Mix in most of the shredded sharp cheddar cheese and about half of the fried onions.
Whisk in the whole milk until the mixture is smooth and creamy.
Transfer the mixture to a baking dish. Bake at 350°F for 30 minutes.
Remove the casserole from the oven. Top with the remaining fried onions and more cheese if desired.
Return to the oven and bake for another 4-5 minutes, until the topping is golden brown and bubbly.
Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to baking time if baking from cold.
Yes. Use 2 lbs fresh green beans, trimmed and blanched for 4–5 minutes until tender-crisp, then drained well.
Gruyère, aged gouda, or fontina work well. Avoid mild cheddar, which won't deliver enough flavor.
Cook bacon the morning of and store in the fridge; crumble just before mixing into the casserole to keep it crisp.
Yes, but reduce it slightly (use ¾ can + ¼ cup sour cream) to avoid excess liquid, since canned soup is thinner than homemade.
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