Creamy Green Bean Casserole With Bacon

Green bean casserole is one of those Thanksgiving traditions everyone looks forward to, but if you’re looking to take it up a notch this is your recipe. Fresh green beans bake in a homemade garlic and onion cream sauce with salty bacon and crispy fried onions on top, no canned soup needed. I first tried this type of green bean casserole when I was living in Atlanta from a friend who knew what she was talking about!

 

Why We Love This Green Bean Casserole With Bacon

• No Canned Soup – The homemade garlic and onion cream sauce tastes rich and cozy, with none of that salty canned flavor. Want it without bacon? My traditional green bean casserole is made from scratch too.
• Fresh Green Beans And Bacon – Blanching keeps the beans tender with a little snap, and salty bacon and crispy fried onions on top give every bite some crunch.
• Make It Ahead – Assemble the whole casserole the day before Thanksgiving or Christmas, refrigerate it, then add the fried onions right before it goes in the oven. That’s one less thing to juggle on the big day, and it’s right at home next to turkey with cranberry sauce, garlic cream cheese mashed potatoes and my family’s favorite sausage stuffing.

Ingredients For Green Bean Casserole With Bacon

• fresh green beans – ends trimmed and green beans snapped in half
• salted butter – if you have unsalted butter, just add an extra 1/4 teaspoon of salt to the entire dish
• yellow onion – thinly sliced, you can use white onion or purple onion
• garlic – minced
• all purpose flour
• chicken broth
• milk – I recommend whole milk or 2% milk. Skim milk is a little too light for this dish and your sauce won’t be as creamy.
• heavy cream
• salt & pepper
• cooked bacon – diced. Fresh cooked or pre-cooked both work (see bacon tips below).
• crispy fried onions – they usually sell these in the store around the holidays

How To Make Green Bean Casserole With Bacon

1. Preheat the oven to 350℉ and spray a 9×13″ baking dish with cooking spray. Fill a large bowl with ice water.

2. Bring a large pot of salted water to a boil. Cook the green beans for 2 to 3 minutes until bright green, then move them to the ice water right away. This is called blanching. The quick boil and cold bath stop the cooking, so the beans stay bright green and tender with a little snap instead of turning mushy in the oven. Drain and dry the beans well.
3. In a large saucepan, melt the butter over medium heat, then lower to medium-low. Add the onion and garlic and cook about 5 minutes, stirring often, until soft. Stir in the flour and cook 1 minute until it just starts to turn golden brown.

4. Slowly pour in the chicken broth, whisking the whole time until smooth and no flour lumps remain. Then slowly whisk in the milk, and then the cream, letting each one blend in before adding the next. Season with salt and pepper. The sauce should be thick like a cream soup. If it’s too thick, whisk in a splash more broth until everything is smooth and creamy.

5. Add the green beans to the baking dish, pour the sauce over them and stir gently. Top with the crispy fried onions and bacon.

6. Cover with foil and bake for 30 minutes until hot and bubbly. Uncover and bake 10 more minutes until golden on top. Serve and enjoy!

What’s the easiest way to cook the bacon?

With fresh bacon, I think baking the bacon is the quickest and least messy way to prepare the bacon. My friend Alicia over at Balancing Motherhood has a great method for making crispy twisted bacon that makes the bacon super crispy both in the oven or in the air fryer.

Can I Add Mushrooms?

Mushrooms are a classic add-in, but not everyone in my family likes them, so I don’t add them every time. I like cremini mushrooms, but you can use a different type that you prefer. Sauté 2 cups of sliced mushrooms in 2 tablespoons of butter over medium heat for 3 to 4 minutes until browned, then set them aside. Stir them into the cream sauce right before you pour it over the green beans.

Can I Use Frozen or Canned Green Beans?

Frozen green beans work. Skip the blanching, but thaw them first in the microwave or overnight in the fridge. Then drain well and pat dry so the extra water doesn’t make the sauce too runny. They’ll be a little softer than fresh, but still tasty. Canned green beans aren’t my pick here, since they tend to make the casserole salty and mushy. Fresh beans keep it tender with a little bite.

You could use canned green beans but the casserole will likely be pretty salty and also pretty mushy using canned green beans. I recommend sticking with fresh green beans to take your casserole from ok to great!

Can I Make Green Bean Casserole Ahead?

Yes, up to one day ahead. Assemble the casserole without the fried onions, cover it and refrigerate. Add the onions right before it goes in the oven so they stay crunchy. Plan on a few extra minutes of bake time since it’s starting cold. The bacon can be sprinkled on ahead of time, or added with the crunchy onions.

How Long Will This Green Bean Casserole With Bacon Last?

Keep leftovers covered in the fridge for 3 to 4 days. Reheat in the microwave, or covered in a 350℉ oven, until warm. Sprinkle a few fresh fried onions on top to bring back the crunch.