Cheesy Green Bean Casserole with Bacon

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook: 45 minutes

Tessa Arias

Cheesy Green Bean Casserole with Bacon is bursting with so many mouthwatering savory flavors, you’ll never want make regular green bean casserole again! Best of all, there’s no canned condensed soup!


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The BEST green bean casserole! Cheese + bacon = best Thanksgiving side dish ever!

Cheesy Green Bean Casserole with Bacon - this will be a HIT on your Thanksgiving table!!

It’s officially one of the most delicious months of the year! Between November and December, I really can’t choose which has the best food. Not just holiday food, but rich, hearty, soul-warming soups and stews and decadent candies, cookies, and pies. YES. So excited. These are also the months that draw people into Phoenix because the weather is just so gloriously mild. November also means the return of snowbirds from the midwest, which really just means more traffic on the roads. It’s a small price to pay for the best time of the year. I get giddy just thinking about it!
Cheese + bacon = AMAZING green bean casserole! Everyone LOVES this.

Of course, November in the U.S. means Thanksgiving. And Thanksgiving means lots and lots of recipes, which makes it a great month for my blog’s business. I was so thrilled to see this past weekend that Pinterest featured my Thanksgiving pin board on their weekend food email. How cool is that?! I can’t wait to start adding new Thanksgiving recipes to the blog and to that board, starting with this Cheesy Green Bean Casserole with Bacon.

The fact that there are no canned ingredients in this recipe really just brightens and intensifies all the natural flavors and elevates the entire dish. I will admit that the fried onions on top are not homemade and I did not find any suitable fresher alternatives, so that is the only pre-made store-bought element of the dish. But what would green bean casserole at Thanksgiving be without those onions?! The entire dish is so scrumptious, savory, creamy, crunchy, and magnificent. It’s Thanksgiving perfection.

If you make this Cheesy Green Bean Casserole with Bacon, be sure to take a picture and tag it #handletheheat on Instagram. Cheers!

Everyone LOVED this. Who wouldn't want cheese and bacon to spice up their casserole!?

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Recipe Rundown

Taste: Green Bean Casserole on steroids. The addition of cheese and bacon PLUS the fact that the extra creamy sauce is homemade instead of that canned condensed stuff AND we’re using fresher frozen green beans just takes this casserole to a whole other level of deliciousness.
Texture: Creamy, crisp, crunchy, cheesy, satisfying.
Ease: Pretty darn easy, though it is a bit more work than if we were just using condensed milk and no bacon. You can refrigerate the unbaked, untopped casserole for a couple days if you want to make ahead for Thanksgiving.
Appearance: Mouthwatering. Who wouldn’t want this on their holiday table?
Pros: So much more fun and tasty that regular green bean casserole.
Cons: None!
Would I make this again? Every holiday season.

How to make Cheesy Green Bean Casserole with Bacon

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook: 45 minutes

Ingredients

4 strips bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup whole milk
2 tablespoons sour cream
Freshly ground black pepper, to taste
2 (16 ounce) packages frozen cut green beans, thawed
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions

Directions

Preheat the oven to 350°F.

In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.

Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.

In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13-inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.

Adapted from Stepable

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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36 Responses to “Cheesy Green Bean Casserole with Bacon”

  1. #
    Taylor @ Food Faith Fitness — November 3, 2014 at 5:30 am

    YES to this being one of the most delicious months! SO. Pumped.
    Can you believe have never had green bean casserole? But, with no canned ingredients and BACON, I think yours is the best way to jump in! Pinned!

  2. #
    Liz — November 3, 2014 at 10:46 am

    Thank you for the nice recipe.

  3. #
    Gaby — November 3, 2014 at 3:49 pm

    I love that you added bacon to this, YUM!

  4. #
    Greg — November 4, 2014 at 4:12 pm

    Can I use French cut green beans in this recipe instead of regular green beans? The family is used to that and would like the substitution. Seems like a no-brainer, but thought that I would ask. Thanks!

  5. #
    Video song download — November 6, 2014 at 2:49 am

    All set to cook. I hope it would be that yummy as it is stated!

  6. #
    Manon — November 18, 2014 at 3:00 am

    Hi ! If using fresh beans, do i have to cook them prior?? Thanks

    • #
      Tessa — November 25, 2014 at 12:04 pm

      I would boil the fresh green beans until crisp tender, about 3 minutes, then rinse under cold water and let cool while you proceed with the recipe.

  7. #
    Daphne — November 23, 2014 at 10:07 am

    I love that there is no condensed cream soup in this recipe! I am anxious to try it!

  8. #
    PsC — November 23, 2014 at 5:53 pm

    I hate when people review recipes w their changes so I feel especially guilty asking the following: Can I substiture the bacon with pancetta & cheddar with mozzarella? The recipe as is sounds amazing, just trying to make it gel with my more Italian/rustic sides. Thanks!

    • #
      Tessa — November 23, 2014 at 9:04 pm

      Of course! Make it your own 🙂

  9. #
    Sandy @ RE — November 25, 2014 at 7:33 am

    So yummy! I can’t wait for the big day! 🙂

  10. #
    Jennifer — November 25, 2014 at 10:08 am

    This sounds delicious! I, too, would like to use fresh green beans. Any idea how to convert??

    • #
      Tessa — November 25, 2014 at 12:04 pm

      I would boil the fresh green beans until crisp tender, about 3 minutes, then rinse under cold water and let cool while you proceed with the recipe. Happy Thanksgiving!

  11. #
    kelle — November 25, 2014 at 10:24 am

    Jennifer, woud seem reasonable to just blanch them first (plop into boiling water for 1-2 minutes then plunge into an ice bath to stop cooking and then drain)

  12. #
    alex — November 25, 2014 at 12:02 pm

    I need to double this. I’m feeding 12-15 people. Don’t want to use another recipe! Want the proportions right. Help!

    • #
      Tessa — November 25, 2014 at 12:07 pm

      You should be fine just doubling all the ingredients! Casseroles are pretty forgiving so there’s no special math involved there. You’ll probably need to use two 9×13 baking dishes since I’m guessing you don’t have a massive casserole dish.

  13. #
    Patrice — November 25, 2014 at 2:02 pm

    I made this last week for the Office Pot Luck. Every morsel was eaten by my co workers!! I’m going to make again for my family Thanksgiving. I do have a question though. The first time I made it there wasn’t very much fat left from the bacon. Can I add butter to the pan so the flour has something to mix with? Thank you! And I love your blog.

    • #
      Tessa — November 26, 2014 at 8:53 am

      Oh wonderful! Happy to hear that. Yes you can definitely add some butter if there’s not enough bacon grease. Happy Thanksgiving!

  14. #
    Adreine — November 26, 2014 at 10:19 am

    It sounds delicious. I am going to make this for Thanksgiving! I am curious if it will be ok to use Almond milk instead of whole milk?

    Happy Thanksgiving!

    • #
      Tessa — November 26, 2014 at 9:38 pm

      I haven’t tried but generally using almond milk in such a way will produce a more runny, thin result instead of bring thick and luscious as Amber mentioned. Since the recipe already has cheese and sour cream I would say to stick with whole milk (dairy) if possible for best results.

  15. #
    Amber — November 26, 2014 at 10:57 am

    I would not substitute almond milk for whole. Almond milk will not act as a thickening agent and it will stay runny. Ever made pudding with almond milk? It never sets!

  16. #
    Jay Gupta — November 27, 2014 at 11:42 pm

    This is a fantastic dish. A big hit at Thanksgiving among lifelong connoisseurs of the green bean casserole dish. I agree with what Tessa said above–casseroles are very forgiving when it comes to ingredient proportions. I went a little nuts on the sour cream, to good effect.

    • #
      Tessa — November 28, 2014 at 10:09 am

      Wonderful! Thanks for your comment.

  17. #
    Kelsi Tsukayama — November 30, 2014 at 7:39 pm

    Made this last night for my Thanksgiving dinner party, it was a big hit. Used fresh green beans instead and omitted the cheese. Very flavorful and got a lot of compliments. Will definitely be making again.

  18. #
    Diane — December 1, 2014 at 1:06 pm

    I tried this recipe-it was very good! Thank you for sharing 🙂 I will definitely be making it again on Christmas Eve.

  19. #
    Sarah — November 21, 2015 at 6:17 pm

    Could this recipe be modified for a slow cooker? Traveling & limited oven space for Thanksgiving

    • #
      Tessa — November 23, 2015 at 2:10 pm

      Hi Sarah – I’m not sure as I’ve never tried that. See Leann’s comment below as she seems to have a good starting point for trying 🙂

  20. #
    Tomas — November 21, 2015 at 9:52 pm

    Can I add fresh cut mushrooms with the onion?

    • #
      Tessa — November 23, 2015 at 2:10 pm

      You can add in whatever you’d like!

  21. #
    Leann — November 23, 2015 at 7:54 am

    How do you think this would work in a crock pot? I’m going to be tight on oven space so I was thinking of putting this in a crockpot on low for a couple hours and then about a half hour before serving top with cheese and sprinkle on the fried onions. I was also thinking to toast up the onions in a dry skillet before topping the green beans just to ensure they are warm and crisp.
    Thoughts?

    • #
      Tessa — November 23, 2015 at 2:08 pm

      Sounds like it would work but I’ve never tried so I can’t be sure.

  22. #
    Judy — November 23, 2015 at 12:55 pm

    I’ve used almond milk plenty of times to make gb casserole and anytime I make a roux. It doesn’t thicken quite as fast as dairy milk but it still works great, and no one can ever tell! Just make sure you use UNSWEETENED plain. 🙂

    • #
      Tessa — November 23, 2015 at 2:08 pm

      Good to know!

  23. #
    Tracey — November 26, 2015 at 10:26 am

    Just found this and made a trial batch before making the whole batch for Thanksgiving. So many people are tired of canned condensed soup. This recipe tastes phenomenal! The only thing I changed was using fresh trimmed haricot verts and just blanched them in hot water for 2 minutes then rinsed in cold water. I’d be leary about switching the cheese, unless it’s one that melts like cheddar. Fantastic! Thanks!

  24. #
    Jessica — December 22, 2015 at 1:41 pm

    This is the BEST green bean casserole I have ever had! I made it for Thanksgiving and received so many compliments. I was even eating it reheated for days after the holiday. I forgot to save the recipe so I just spent the last 45 mins searching the internet for the exact recipe I used at Thanksgiving because I am going to make it again with our Christmas Prime Rib! So glad I found it again, thanks for sharing your recipe!

  25. #
    Kim — January 1, 2016 at 10:47 am

    I tried this for both Thanksgiving and Christmas. It was a great hit. Thank you

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