Green Bean Casserole
If your family is anything like mine, you'll know how a simple Green Bean Casserole can bring everyone together around the kitchen table. It’s easy, comforting, and a breeze for those busy weeknights. Not to mention, Alex and Sarah absolutely love it; Alex even asks for seconds! Discover how this savory dish can easily become a staple in your home too by trying our Gluten-Free Lemon Crinkle Cookies.
Jump to:
Why you'll love this recipe
What makes this casserole special is how it combines hearty ingredients like bacon and cheese with the comforting creaminess of mushroom soup—all baked into one delicious, bubbly dish. It's the perfect solution when your schedule is packed but you still want to serve something homemade and satisfying. Plus, it's kid-approved, so you know it’s a sure winner in our house!
Ingredients
- 6 strips bacon
- ½ yellow onion (finely diced)
- 1 ½ cups chopped button mushrooms
- 3 cloves garlic (minced)
- 2 (10.5-ounce) cans cream of mushroom soup
- ¼ cup milk
- 1 cup shredded Monterey Jack cheese
- Salt and pepper
- 4 (14.5-ounce) cans cut green beans (drained)
- 1 ½ cups French fried onions
Step-by-step instructions
- Preheat your oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon over medium-low heat until crisp. Remove and drain it on paper towels, then crumble. Drain most of the bacon grease, leaving about 2 tablespoons left in the pan. Return the skillet to medium heat, add the onions, and cook for about 5 minutes until translucent.
- Add the mushrooms, cooking for another 5 minutes until they turn golden brown. Add the garlic and cook for just a minute until fragrant.
- Stir in the undiluted mushroom soup and reintroduce the crumbled bacon. Mix in the milk and cheese, and stir until the cheese melts. Add salt and pepper to taste. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish, and top with the fried onions. Bake uncovered for 30 minutes or until the casserole is hot and bubbly.
Recipe tips & variations
For a little extra flavor, you could experiment by using a variety of cheeses or adding a touch of soy sauce to boost the umami flavor. If you’re looking to lighten things up a bit, you can use turkey bacon and low-fat cheese without sacrificing great taste. Trying to make it a complete meal? Toss in some cooked chicken breast!
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a 350°F oven until heated through, or microwave individual servings. Keep those fried onions crispy by adding a fresh layer just before reheating!
FAQs
Can I make Green Bean Casserole ahead of time and bake it later?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to a day. Just add the fried onions right before baking.
How do I keep the fried onions on top of the green bean casserole crispy?
For ultimate crispiness, add the fried onions during the last five minutes of baking. This keeps them from getting soggy.
Can I use fresh or frozen green beans instead of canned in this casserole?
Yes, fresh or frozen green beans work perfectly. If using fresh, you'll want to blanch them first to ensure they cook properly.
Why is my green bean casserole too watery after baking?
This usually happens if too much water is in your green beans or if excess liquid from the other ingredient isn’t drained. Make sure to drain the canned green beans well and use undiluted soup.
Recipes you may like
Explore our other delicious family recipes like Creamy Mango Banana Smoothie for a fresh morning boost or try out our delightful Pineapple Green Smoothie for something sweet and satisfying.
Print
Green Bean Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A comforting and easy Green Bean Casserole recipe that brings the family together, featuring bacon, cheese, and creamy mushroom soup.
Ingredients
- 6 strips bacon
- ½ yellow onion (finely diced)
- 1 ½ cups chopped button mushrooms
- 3 cloves garlic (minced)
- 2 (10.5-ounce) cans cream of mushroom soup
- ¼ cup milk
- 1 cup shredded Monterey Jack cheese
- Salt and pepper
- 4 (14.5-ounce) cans cut green beans (drained)
- 1 ½ cups French fried onions
Instructions
- Preheat your oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon over medium-low heat until crisp. Remove and drain it on paper towels, then crumble. Drain most of the bacon grease, leaving about 2 tablespoons left in the pan. Return the skillet to medium heat, add the onions, and cook for about 5 minutes until translucent.
- Add the mushrooms, cooking for another 5 minutes until they turn golden brown. Add the garlic and cook for just a minute until fragrant.
- Stir in the undiluted mushroom soup and reintroduce the crumbled bacon. Mix in the milk and cheese, and stir until the cheese melts. Add salt and pepper to taste. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish, and top with the fried onions. Bake uncovered for 30 minutes or until the casserole is hot and bubbly.
Notes
- You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to a day. Just add the fried onions right before baking.
- For ultimate crispiness, add the fried onions during the last five minutes of baking.
- Fresh or frozen green beans work perfectly. If using fresh, you'll want to blanch them first to ensure they cook properly.
- Make sure to drain the canned green beans well and use undiluted soup to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
