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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

Scale

  • 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.

Nutrition

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