This is the BEST Green Bean Casserole Recipe. It’s creamy and full of bacon, mushrooms, cheddar cheese, and French-Fried Onion Rings! The perfect side dish. No cream of mushroom soup, instead you’ll make a quick and easy homemade version. One pot wonder! Only 11 ingredients necessary!
This Green Bean Casserole Recipe is one of our most popular recipes (originally posted October 14, 2015), so I’ve updated it to include a how-to video! Enjoy!
I can hear the hallelujah chorus. That’s how unbelievably delicious this green bean casserole recipe is.
Let me just lay it all out on the table now: it’s creamy, it’s crunchy, and there’s bacon. Done. Done. And done.
I feel like most people grew up eating some sort of green bean casserole. Funnily enough, I don’t think I did, maybe I’m just forgetting, or maybe I was just too busy eyeing the dessert table.
Whatever the reason, I don’t remember having green bean casserole as a kid.
Oh boy, have I been seriously missing out.
All green bean casserole recipes start with green beans, but the consistency amongst the different recipes ends there.
Do you use fresh green beans? Or canned? Condensed soup? Or no soup? Bacon? Or not? Ahem, is that even really a question? Cheese? No cheese? Etc.
Well, after playing around, I think I’ve found the perfect combination to make the BEST green bean casserole recipe.
What are the ingredients for green bean casserole with bacon?
- Fresh green beans, no canned green beans here!
- Chicken broth
- French Fried Onions Rings
- Cheddar Cheese
Are you ready?
We start with bacon. All the best recipes do. 😉 Oh – PS, we make this all in ONE skillet (although you do need to blanch your green beans in another pot, but you get the point, less dishes. Yay!).
How do you make the best green bean casserole with cheese?
- Cook bacon in a cast iron skillet.
- Stir in mushrooms and cook for a few minutes.
- Add in garlic and sauté for about 30 seconds.
- Sprinkle in flour, then whisk in chicken broth and half-and-half (this base is basically a homemade cream of mushroom soup)
- The mushroom creamy sauce simmers for a little bit to thicken, then we stir in the green beans and half of the french fried onion rings for some crunch.
- Top this with a little cheddar cheese and the rest of the onions.
- Bake and enjoy!
Do you cook green bean casserole covered or uncovered?
- Cook green bean casserole, uncovered, for 10-15 minutes at 400 degrees F.
This green bean casserole recipe really is the perfect side dish.
I mean, helllooo, there’s bacon.
But there’s also a super flavorful mushroom-y sauce that coats tender green beans. And let’s not forget about creamy cheddar cheese and crunchy French-fried onion rings.
I’m drooling… and luckily I have leftovers in the fridge.
What classic Thanksgiving dish should I make next? Show Me the Yummy!
- 1 pound fresh green beans rinsed, trimmed and halved (if necessary)
- 2 slices bacon diced
- 1 (8 oz) package mushrooms sliced
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon black pepper
- 2 cloves garlic minced or pressed
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1 (2.8 oz) can French-fried onion rings divided in half
- 1 cup shredded cheddar cheese
- Bring a large pot of salted water to a boil.
- Cook green beans for 3-5 minutes.
- Drain the green beans and immediately place them into a large bowl filled with ice water to stop the cooking process.
- Drain again and set aside.
- Preheat oven to 400 degrees F.
- Place diced bacon in a cast iron skillet* and cook over medium heat for 5 minutes, stirring regularly.
- Stir in the mushrooms, salt, and pepper and cook for about 4 to 5 minutes, stirring regularly.
- Add the garlic and cook for another 30 seconds.
- Stir in flour and cook for 1 minute.
- Add the broth and simmer for 1 minute, gently scraping up any brown bits.
- Lower the heat to medium-low and slowly stir in the half-and-half.
- Cook for about 6-8 minutes, or until the mixture has thickened, stirring occasionally.
- Remove from the heat.
- Gently stir in the green beans and half the can of onion rings (about 3/4 cup).
- Top with shredded cheddar cheese and remaining onion rings.
- Bake for 10-15 minutes, or until heated through and bubbly.
- Serve immediately.
*If you don't have a cast iron skillet, use a regular skillet. Then transfer the green bean mixture (after step 11) to an oven safe dish, top with cheese and fried onions, and continue with directions above.