Homemade Green Bean Casserole with Bacon

Name: Homemade Green Bean Casserole with Bacon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb fresh green beans, trimmed; 8 slices bacon, chopped; 8 oz cremini mushrooms, chopped; 1/2 medium white onion, diced; 1 tsp dried thyme; 2 tbsp all-purpose flour; 2 cups heavy cream; 1 cup shredded mozzarella cheese, divided; salt, to taste; black pepper, to taste; 2 shallots, thinly sliced; 3 cups vegetable oil, for frying

This homemade green bean casserole replaces canned soup with a rich bacon and mushroom cream sauce, topped with crispy fried shallots for a fresher, more flavorful take on the classic holiday side.

🌍American 🏷️Green bean casserole 🏷️Casserole 🏷️Side dish 🏷️Holiday Thanksgiving

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🏷️Bacon

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TikTok

Total

45 min

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb fresh green beans, trimmed
8 slices bacon, chopped
8 oz cremini mushrooms, chopped
1/2 medium white onion, diced
1 tsp dried thyme
2 tbsp all-purpose flour
2 cups heavy cream
1 cup shredded mozzarella cheese, divided
salt, to taste
black pepper, to taste
2 shallots, thinly sliced
3 cups vegetable oil, for frying

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Instructions

1
Boil the fresh green beans in salted water until tender-crisp. Drain and set aside.
2
In a large skillet over medium heat, cook the chopped bacon until crispy. Do not drain the grease.
3
Add the chopped mushrooms and diced onion to the skillet with the bacon and grease. Sauté until the vegetables are softened.
4
Season the mixture with dried thyme, salt, and pepper.
5
Sprinkle the all-purpose flour over the mixture and stir constantly for about one minute to cook out the raw flour taste.
6
Slowly pour in the heavy cream while stirring to create a smooth, thick sauce.
7
Stir in about half of the shredded mozzarella cheese until it's melted into the sauce.
8
Add the cooked green beans to the skillet and stir until everything is well coated in the cream sauce.
9
Transfer the green bean mixture to a baking dish and spread evenly.
10
Top with the remaining shredded mozzarella cheese.
11
Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden.
12
While the casserole bakes, heat vegetable oil in a small pot. Fry the thinly sliced shallots until golden brown and crispy.
13
Use a spider strainer to remove the fried shallots from the oil and let them drain on a paper towel.
14
Once the casserole is done baking, top it generously with the homemade crispy shallots.
15
Serve hot and enjoy.

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Tips & Notes

Pro tips

Render the bacon slowly over medium heat to extract fat for cooking mushrooms and onions—this builds deep umami flavor.
Cook fresh green beans in boiling salted water for 4–5 minutes until just tender-crisp before adding to the casserole; they'll soften further in the oven.
Make the cream sauce first, then fold in cooked green beans and cheese off-heat to prevent curdling and ensure a silky texture.
Reserve crispy fried shallots and add them in the final 5 minutes of baking or just before serving to preserve their crunch.

Substitutions

Cremini mushrooms → button mushrooms or a mix of cremini and shiitake (no change in technique)
Heavy cream → half-and-half mixed with a splash of whole milk (sauce will be slightly thinner)
Mozzarella → Gruyère or sharp cheddar (sharper, more aged flavor; reduce salt slightly)
Fresh thyme → 3/4 tsp dried sage or 1/2 tsp dried marjoram (different but complementary herb profile)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently at 325°F covered with foil until warmed through; add shallot topping fresh if reheating.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours ahead, refrigerate covered, then bake when ready. Add 5–10 minutes to baking time if starting from cold.

What's the best way to crisp the fried shallot topping?

Fry shallots in batches in 350°F oil until golden brown, then drain on paper towels. Add them just before serving or during the last 5 minutes of baking to maintain crispness.

Can I use frozen green beans instead of fresh?

Yes, but thaw and pat them dry first to reduce excess moisture and prevent a watery casserole.

Can I substitute the mozzarella?

Yes. Gruyère, sharp cheddar, or a mix of Gruyère and Parmesan all work well for a richer, more complex flavor.

How do I know when the casserole is done?

The cream sauce should bubble at the edges and the top should be golden brown. The green beans should be tender but not mushy, about 25–30 minutes at 350°F.