Green Bean Casserole

5 from 16 votes

Green Bean Casserole with Bacon is a salty, smoky update on the classic Thanksgiving side dish. Made with fresh green beans or canned.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2 10-ounce Cans condensed cream of mushroom soup
24 ounces Green beans canned or fresh
8 slices Bacon diced
2 cups Fresh mushrooms sliced
2 Garlic cloves minced
1 cup Half and half
Salt and Pepper to taste
2 1/2 cups French Fried Onions divided (save 1/2 cup for topping)

Instructions

Preheat oven to 350℉. Lightly grease a 2 quart baking dish.
If using fresh green beans: Boil water in a saucepan over medium-high heat and cook for about 5 minutes. Drain, rinse under cold water, and set aside.
If using canned green beans: drain and set aside.
Fry diced bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
Add mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften. (If you don't want to cook in the bacon grease, use a clean skillet with a little olive oil or butter). Add minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
In a large bowl, combine all ingredients, reserving and setting aside 1/2 cup of the fried onions and a handful of bacon pieces. Pour into a 2-quart casserole dish and smooth the top.
Bake at 350℉ for 30 minutes or until the casserole is hot and bubbling.
Add remaining fried onions and bacon on top of casserole and cook for an additional 5-10 minutes.
Let sit for 5-10 minutes to cool before serving.

Notes

Storing Leftovers: Cool completely, then place leftovers in an airtight container and store in the fridge for up to 3-4 days. To freeze, cool completely, wrap the dish tightly with plastic wrap, then cover tightly with foil. Label and freeze for up to 6 months.

Reheating: Thaw in the fridge overnight and reheat in a 350℉ oven. Small portions can be reheated in the microwave.

Make Ahead: The casserole can be prepared up to 24 hours in advance. Just before baking, cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator. Let the casserole sit out on the counter while the oven preheats, or add an extra ten minutes to the cook time. To make and freeze an unbaked casserole, follow the same instructions, but place it in the freezer for up to 6 months. Be sure to use a dish that is both freezer safe and oven safe.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.