By Becky Hardin
Published Oct 1, 2021
Amp up your next green bean casserole with cheese and bacon! I love a new twist on a classic dish, and this cheesy green bean casserole is it! I mixed gooey cheddar cheese into the casserole and baked it on top for extra cheesy flavor. Plus, I added crumbled cooked bacon to take it over the top. This is one tasty dish that I can’t wait to add to my Thanksgiving table!
A green bean casserole is a must for my Thanksgiving table, and when it’s loaded it’s even better! This green bean casserole with cheese and bacon is ridiculously delicious. Trust me, everyone will be asking for this recipe!
What’s in This Green Bean Casserole Recipe with Cheese?
- Green Beans: Fresh green beans stay nice and crisp in this casserole, but frozen or canned beans will also work. If frozen, blanch for an additional minute. If canned, no need to blanch at all.
- Cream of Mushroom Soup : Adds tons of creaminess and umami flavor to the casserole. If you don’t like mushrooms, you can make this with cream of chicken soup as well.
- Milk: Increases the creaminess of this casserole. Any kind of milk works here, including plant-based.
- Worcestershire Sauce: Enhances the umami flavor of the casserole and adds a touch of tanginess.
- Garlic Powder: Enhances the savory flavor of the casserole.
- Cheese: Gooey cheddar cheese takes this casserole to the next level!
- Bacon Crumbles : Add even more delicious savory flavor and crunch.
- French Fried Onions: This classic casserole topping adds a slightly sweet flavor and a glorious crunchy texture.
Tips for Success
- Trim the ends off of the green beans before cooking as these can be tough to eat.
- Placing the cooked green beans into iced water helps the to keep their texture and not lose their bright green color. This process is known as blanching .
- This is a great make-ahead dish. You can make up the sauce and add to the casserole with the beans, then cover and keep refrigerated for up to 2 days. When ready, top with cheese and bake as per the recipe.
How to Store and Reheat
Store leftover cheesy green bean casserole with bacon tightly covered with aluminum foil for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
Freeze this casserole tightly wrapped with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Reheat directly from frozen (remove the plastic wrap first!) for 30-45 minutes, or until warmed through and crisp on top.
Serving Suggestions
This green bean casserole with cheese and bacon is one of my favorite Thanksgiving side dishes . It pairs so well with any holiday meal, though, from turkey to beef tenderloin and everything in between.
5-Star Review
“OMG are these good! I’m not a big fan of green bean casseroles, but these are great. everyone liked them so much, Im making them again just 2 days after the first batch. the bacon and the cheese makes them so good. even people (mostly kids) that dont like green beans like these. thanks Becky” -Todd
Ingredients1x2x3x
- ▢ 1 pound green beans trimmed
- ▢ 10.5 ounces condensed Cream of Mushroom soup (1 can)
- ▢ 1 cup milk
- ▢ 1 teaspoon Worcestershire sauce
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon ground black pepper
- ▢ 2 cups freshly shredded cheddar cheese divided
- ▢ 4 slices crumbled cooked bacon
- ▢ 1½ cups french fried onions
Video
Instructions
- Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside.
- In a large pot of boiling water, add the green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside. 1 pound green beans
- Meanwhile, in a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish. 10.5 ounces condensed Cream of Mushroom soup, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges. 2 cups freshly shredded cheddar cheese
- Top the casserole with fried onions and the crisp bacon and bake for an additional 5 minutes. 1½ cups french fried onions, 4 slices crumbled cooked bacon
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Green Bean Casserole with Cheese and Bacon Step by Step
Blanch the Beans: Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside. In a large pot of boiling water, add 1 pound of green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
Mix the Sauce: Meanwhile, in a saucepan set over medium heat, whisk together 10.5 ounces (1 can) of condensed Cream of Mushroom soup, 1 cup of milk, 1 teaspoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ground black pepper. Bring the mixture to a simmer, then whisk in 1 cup of shredded cheddar cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
Bake the Casserole: Top with the remaining 1 cup of shredded cheddar cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
Top the Casserole: Top the casserole with 1½ cups of french fried onions and 4 slices of crumbled cooked bacon and bake for an additional 5 minutes.
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
Green Bean Casserole with Cheese and Bacon
Ingredients
- 1 pound green beans trimmed
- 10.5 ounces condensed Cream of Mushroom soup (1 can)
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 cups freshly shredded cheddar cheese divided
- 4 slices crumbled cooked bacon
- 1½ cups french fried onions
Instructions
- Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside.
- In a large pot of boiling water, add the green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside. 1 pound green beans
- Meanwhile, in a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish. 10.5 ounces condensed Cream of Mushroom soup, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges. 2 cups freshly shredded cheddar cheese
- Top the casserole with fried onions and the crisp bacon and bake for an additional 5 minutes. 1½ cups french fried onions, 4 slices crumbled cooked bacon
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
