If you’re craving a twist on a classic comforting dish, I’ve got just the thing for you. This Green Bean Casserole with Bacon and Mushrooms Recipe takes the cozy, familiar flavors you love and amps them up with crispy bacon and earthy mushrooms for an irresistible upgrade. Trust me, once you try this, you’ll wonder how you ever enjoyed green bean casserole without these extra layers of goodness.
Why You’ll Love This Recipe
- Rich Flavor Boost: The bacon and sautéed mushrooms add smoky, savory depth you won’t get from the classic version.
- Easy to Make: With pantry staples like canned green beans and cream of mushroom soup, dinner comes together fast.
- Creamy and Crunchy: The smooth cheesy sauce paired with crispy French fried onions on top is a texture dream.
- Family Favorite: My family goes crazy for this at holiday dinners and weeknight meals alike—it’s always a hit!
Ingredients You’ll Need
This Green Bean Casserole with Bacon and Mushrooms Recipe balances creamy, savory, and crunchy perfectly. Each ingredient adds something special, and with a few tips, you’ll shop like a pro and get the best flavors possible.
- Bacon: Use thick-cut if you can, it crisps up wonderfully and brings deep flavor.
- Yellow Onion: Finely diced to soften and mingle with mushrooms, lending sweetness.
- Button Mushrooms: Fresh chopped mushrooms sautéed until golden add earthiness that elevates the whole dish.
- Garlic: Minced garlic wakes up the savory flavor profile—don’t skip it!
- Cream of Mushroom Soup: The creamy base—look for a good quality brand or make your own if you’re feeling adventurous.
- Milk: A splash to thin the sauce so it’s velvety, but not runny.
- Monterey Jack Cheese: Shredded for melty richness, but feel free to use cheddar or a blend for a twist.
- Salt and Pepper: Essential to season everything just right.
- Canned Cut Green Beans: Drained well to avoid extra sogginess; you can swap fresh or frozen if you prefer.
- French Fried Onions: The ultimate crunchy topping that finishes the casserole perfectly.
Variations
I love that this Green Bean Casserole with Bacon and Mushrooms Recipe is so adaptable. Whether you’re feeding a crowd or need a lighter version, playing with the ingredients is part of the fun.
- Vegetarian Version: Leave out the bacon and use smoked paprika or liquid smoke for that savory depth—my vegetarian friends swear by this swap!
- Cheese Swap: Try Gruyère or sharp cheddar instead of Monterey Jack for a more pronounced cheesy flavor.
- Fresh Green Beans: If you have fresh green beans, blanch them first for a crisper, fresher bite I find really brightens the dish.
- Mushroom Mix: Mixing cremini or shiitake mushrooms with button mushrooms adds an extra layer of earthiness that’s delicious.
How to Make Green Bean Casserole with Bacon and Mushrooms Recipe
Step 1: Crispy Bacon and Flavorful Sauté
Start by preheating your oven to 350°F and giving your 9×13-inch dish a light spray of nonstick cooking spray. Cook the bacon over medium-low heat slowly—it’s tempting to crank up the heat, but taking your time ensures that perfect crispiness without burning. Once done, drain the bacon on paper towels and crumble it. Pour off all but about 2 tablespoons of the bacon fat from the pan and get ready for the next flavor stage.
Step 2: Build the Flavor Base with Onions, Mushrooms & Garlic
In the same skillet with the reserved bacon fat, add the finely diced onions and cook slowly for about 5 minutes until translucent and slightly sweet. Then, toss in the chopped mushrooms and sauté them until golden brown—that’s when their flavor really intensifies. Add the minced garlic last, cooking just until fragrant, about one minute. Watch it closely so it doesn’t burn; burnt garlic will spoil the sauce.
Step 3: Creamy, Cheesy Sauce and Green Bean Mix
Pour in the undiluted cream of mushroom soup and stir well with the bacon bits throughout. Stir in the milk and shredded Monterey Jack cheese, keeping the skillet on medium heat until the cheese melts smoothly into the sauce. Don’t rush this part—you want a silky texture that clings to the green beans perfectly. Season with salt and pepper, then fold in the well-drained green beans until everything is beautifully combined.
Step 4: Bake and Top with Crunchy Onions
Pour your creamy mixture into the baking dish and spread it out evenly. Sprinkle a generous layer of French fried onions on top—that crispy topping is the best part! Bake uncovered for 30 minutes or until bubbling hot and the onions turn a gorgeous golden brown. This last step is the make-or-break moment where everything melds together beautifully.
Pro Tips for Making Green Bean Casserole with Bacon and Mushrooms Recipe
- Don’t Overcook the Bacon: Slow and steady wins the race here; crispy, not burnt, bacon adds the perfect texture and flavor.
- Sauté Mushrooms Until Golden: This step unlocks intense mushroom flavor—dry the mushrooms well before cooking to avoid sogginess.
- Drain the Green Beans Properly: Excess liquid can make your casserole watery, so give those beans a good drain or even pat dry.
- Crispy Onion Topping Last: Add the French fried onions just before baking to keep them crunchy, not soggy.
How to Serve Green Bean Casserole with Bacon and Mushrooms Recipe
Garnishes
I usually keep things simple with crispy French fried onions as the topping because they add that unbeatable crunch and flavor contrast. But sometimes I like to sprinkle chopped fresh parsley or chives for a pop of color and a subtle fresh note that brightens the richness.
Side Dishes
This casserole shines alongside roasted turkey or a simple baked ham during the holidays. For weeknight dinners, I love pairing it with mashed potatoes or even a fresh garden salad to balance the creaminess.
Creative Ways to Present
For a festive touch, I’ve served this in individual ramekins topped with a little extra bacon and mushroom crumble—guests loved the single servings and it made passing them around super easy. Another fun idea is layering the casserole in a clear glass baking dish to show off those beautiful layers of green beans, creamy sauce, and golden onions.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I usually transfer them to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen after sitting overnight, making leftovers even tastier the next day.
Freezing
I’ve frozen this casserole successfully when I prepare it ahead of time for holiday meals. Just assemble everything (without the French fried onions topping), wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before baking with fresh onions on top.
Reheating
To reheat, I cover the casserole with foil and warm in a 350°F oven until heated through, about 20 minutes. Adding the onion topping fresh at this stage brings back some of that original crispiness!
FAQs
-
Can I use fresh green beans instead of canned for this recipe?
Absolutely! Using fresh green beans is a great way to brighten the dish and add a little crunch. Just be sure to blanch them in boiling water for 3-4 minutes and then cool them in ice water before adding to the casserole. This helps keep their vibrant color and perfect texture.
-
Is there a way to make this recipe gluten-free?
Definitely! You can substitute the traditional French fried onions with gluten-free fried onions or even crushed gluten-free crackers or fried shallots. Also, check that your cream of mushroom soup is gluten-free or make a homemade version to keep it safe.
-
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole up to the point before adding the fried onion topping, cover it well, and refrigerate for up to 24 hours. Add the topping and bake just before serving to keep those onions crisp.
-
What can I use if I don’t have cream of mushroom soup?
You can make a quick homemade mushroom sauce by sautéing mushrooms and onions with butter, then whisking in flour and milk until thickened. This homemade version tastes fresher and lets you control the seasoning.
Final Thoughts
This Green Bean Casserole with Bacon and Mushrooms Recipe has become my go-to when I want the comfort and nostalgia of the classic dish but with way more flavor and texture. I love how the bacon adds a smoky richness, and the mushrooms bring in that earthy depth. It’s not just a side—it’s a star everyone asks for again and again. I can’t wait for you to make it at your next get-together or holiday feast because I know it’ll quickly become a favorite in your kitchen too!
Print
Green Bean Casserole with Bacon and Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Ultimate Green Bean Casserole is a classic comfort food dish elevated with crispy bacon, sautéed mushrooms, and creamy cheese. Perfect for holiday gatherings or weeknight dinners, it combines tender green beans with a rich mushroom sauce and a crunchy fried onion topping for a satisfying and flavorful side.
Ingredients
Meat & Vegetables
- 6 strips bacon
- 1/2 yellow onion, finely diced
- 1 1/2 cups chopped button mushrooms
- 3 cloves garlic, minced
- 4 (14.5-ounce) cans cut green beans, drained
Dairy & Soup
- 2 (10.5-ounce) cans cream of mushroom soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
Others
- Salt and pepper, to taste
- 1 1/2 cups French fried onions
Instructions
- Preheat oven and prepare dish. Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook bacon and sauté onions. In a large skillet over medium-low heat, cook the bacon strips until they are crisp. Remove from the skillet and drain on paper towels, then crumble. Discard all but about 2 tablespoons of the bacon grease and return the pan to medium heat. Add the diced onions and cook, stirring occasionally, for about 5 minutes or until they become translucent.
- Sauté mushrooms and garlic; combine sauce. Add the chopped mushrooms to the pan and cook, stirring occasionally, for 5 minutes or until golden brown. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the undiluted cream of mushroom soup, then add the crumbled bacon back to the pan. Mix well, then stir in the milk and shredded Monterey Jack cheese until the cheese melts completely. Season with salt and pepper to taste.
- Combine green beans and transfer to dish. Fold the drained green beans into the creamy mushroom and bacon mixture until well combined. Pour this mixture evenly into the prepared baking dish.
- Top and bake. Sprinkle the French fried onions over the top of the casserole. Bake uncovered for 30 minutes until the casserole is hot, bubbly, and the topping is crispy and golden.
Notes
- Drain the green beans well to avoid a watery casserole.
- For a richer flavor, use whole milk or cream instead of 1/4 cup milk.
- French fried onions can be found in the produce or snack aisle in most supermarkets.
- Prepare the casserole a day ahead and refrigerate; bake just before serving.
- To make it gluten-free, substitute cream of mushroom soup and fried onions with gluten-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 45 mg
