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Bacon Loaded Green Bean Casserole

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This Bacon Loaded Green Bean Casserole takes the classic holiday favorite and makes it irresistible. Fresh green beans tossed in a creamy mushroom sauce, topped with smoky bacon and crispy onions, every bite is rich, comforting, and full of flavor. Perfect for Thanksgiving, Christmas, or your New Year celebration dinner.

Ingredients

  • 1 ½ lbs fresh green beans, trimmed

  • 8–10 slices thick-cut bacon, chopped

  • 3 tbsp unsalted butter

  • 1 medium yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 8 oz mushrooms, sliced (baby bella or white)

  • 2 tbsp all-purpose flour

  • 1 cup chicken broth (or vegetable broth)

  • 1 cup heavy cream (or half-and-half)

  • Salt and pepper, to taste

  • 1 cup French fried onions (or crispy shallots)

  • 1 cup grated cheddar or gruyere cheese (optional)

  • Fresh parsley or thyme, for garnish

Instructions

  • Preheat oven to 375°F (190°C). Grease a large baking dish and set aside.

  • Blanch green beans: Boil in salted water for 3 minutes until bright green. Drain and cool in ice water. Set aside.

  • Cook bacon: In a large skillet, cook bacon over medium heat until crispy. Remove and reserve 2 tbsp of the bacon fat in the pan.

  • Sauté aromatics: Add butter to the skillet. Sauté onion and mushrooms until soft, about 5 minutes. Add garlic and cook 30 seconds.

  • Make sauce: Sprinkle flour over vegetables, stir, then slowly whisk in chicken broth. Add heavy cream and cook until thickened.

  • Combine: Stir in green beans, half the bacon, cheese (if using), salt, and pepper. Mix well.

  • Bake: Pour mixture into prepared dish. Bake uncovered for 20 minutes until bubbly.

  • Add topping: Sprinkle fried onions and remaining bacon. Bake 5–7 more minutes until golden and crispy.

  • Serve: Rest for 5 minutes before serving. Garnish with parsley or thyme.

Notes

  • Make-ahead option: Assemble up to 24 hours in advance, refrigerate, and bake before serving.

  • Shortcut: Frozen green beans work fine, thaw and drain first.

  • Vegetarian version: Use veggie bacon or skip it and use vegetable broth.

  • Storage: Refrigerate leftovers up to 3 days. Reheat in oven for best texture.

Find it online: https://www.wellnesswarrior.org/bacon-loaded-green-bean-casserole/