If you’re craving a twist on a classic favorite, you’re going to be obsessed with this Green Bean Casserole with Bacon and Mushroom Recipe. It’s got that comforting creamy mushroom base we all love, but with the smoky crunch of bacon and the earthy goodness of sautéed mushrooms, it takes this casserole up a delicious notch. Trust me, once you try this, it’ll become your go-to for gatherings and weeknight dinners alike.
Why You’ll Love This Recipe
- Perfect Flavor Combo: The smoky bacon pairs beautifully with earthy mushrooms and classic green beans for a crowd-pleasing dish.
- Easy to Make: You’ll find that the straightforward recipe delivers maximum comfort with minimal fuss.
- Great for Gatherings: It’s a generous casserole that’s perfect for feeding a family or guests with plenty of leftovers.
- Crispy Topping Magic: The crunchy French fried onions create the ultimate satisfying contrast to the creamy filling.
Ingredients You’ll Need
Each ingredient here plays a special role to bring the casserole together with the right balance of savory, creamy, and crunchy. I usually grab canned green beans for convenience, but you can absolutely use fresh if you prefer.
- Bacon: Use thick-cut if you want maximum flavor and crunch; cook it slowly to render out all that smoky goodness.
- Yellow Onion: Finely diced so it melts perfectly into the sauce without overpowering.
- Button Mushrooms: Chopped fresh mushrooms add that delightful earthiness and texture you don’t get in the canned soup alone.
- Garlic: Minced for just a quick punch of fragrant depth.
- Cream of Mushroom Soup: The creamy base that makes this casserole classic – undiluted for rich flavor.
- Milk: A splash to loosen the sauce and help melt the cheese smoothly.
- Monterey Jack Cheese: Melts beautifully and adds a mild, buttery richness.
- Salt and Pepper: Simple seasoning to bring out all the flavors.
- Canned Green Beans: Drained well — I find this easier than fresh for an anytime casserole, but fresh steamed green beans work too.
- French Fried Onions: Essential for that crispy topping everyone loves.
Variations
I love customizing this recipe depending on the season or what I have in the fridge. It’s so forgiving and easy to personalize.
- Add a Kick: I sometimes stir in a teaspoon of Dijon mustard or a pinch of cayenne for a subtle spicy depth that my family goes crazy for.
- Swap Mushrooms: If you want an earthier flavor, try cremini or shiitake mushrooms instead of button mushrooms; they sauté up beautifully.
- Make it Gluten-Free: Use gluten-free cream of mushroom soup and substitute gluten-free fried onions – no one will even notice.
- Fresh Green Beans: For a fresher take, steam or blanch fresh green beans until crisp-tender; just adjust cooking time slightly.
How to Make Green Bean Casserole with Bacon and Mushroom Recipe
Step 1: Sizzle the Bacon and Sauté the Veggies
Start by cooking the bacon in a large skillet over medium-low heat until it’s beautifully crispy — I like to do this slowly so it renders out all the fat and becomes perfectly crunchy. Once done, remove it and drain on paper towels, then crumble into bite-sized pieces. Keep about 2 tablespoons of that bacon grease in the pan, discarding the rest. Next, toss in the finely diced onions and cook them over medium heat until they’re soft and translucent, about 5 minutes. This gentle cooking draws out their sweetness and builds flavor for the base. Add the chopped mushrooms right after and sauté for another 5 minutes until they’re golden and fragrant. Finally, stir in minced garlic for just a minute—don’t let it burn! This step builds a powerhouse of flavor you’ll notice in every bite.
Step 2: Bring It All Together
Next up, pour in the undiluted cream of mushroom soup and add back the crumbled bacon. Give everything a good stir so those flavors mingle. Now, add the milk and shredded Monterey Jack cheese, stirring until the cheese melts into that creamy, dreamy sauce. Here’s where you can taste and adjust seasoning with salt and pepper — I always recommend starting light because the bacon and soup add saltiness already. Finally, gently fold in the drained green beans, making sure they’re evenly coated without breaking them apart.
Step 3: Bake and Top with Crunch
Pour the whole mixture into your greased 9×13-inch baking dish and spread it out evenly. Sprinkle the French fried onions on top for that coveted crunchy finish. Pop it into your preheated 350°F oven and bake uncovered for 30 minutes or until the casserole is bubbly and golden around the edges. When I first tried this, I was amazed at how those fried onions stay crisp even after baking – that’s the best part!
Pro Tips for Making Green Bean Casserole with Bacon and Mushroom Recipe
- Save the Bacon Grease: Keeping a bit of that rendered bacon fat to cook your onions and mushrooms adds extra smoky depth you won’t want to miss.
- Don’t Overcook Mushrooms: Cook them just until golden — too much moisture can make your casserole watery.
- Use Undiluted Soup: It’s key to a creamy, thick sauce that hugs the green beans instead of making the dish soupy.
- Top with Fried Onions Last: Add the crispy onions right before baking to keep them crunchy instead of soggy.
How to Serve Green Bean Casserole with Bacon and Mushroom Recipe
Garnishes
I like to sprinkle a little extra freshly chopped parsley or green onions on top right after baking to add a pop of color and fresh flavor. If you’re feeling adventurous, a few crispy bacon bits on top of the fried onions adds a double crunch and smoky hit that’s fantastic!
Side Dishes
This casserole pairs beautifully with simple roasted chicken or turkey — it’s the perfect comfort side. For a full meal, I often serve it alongside mashed potatoes and a crisp green salad to balance out the richness.
Creative Ways to Present
For holiday dinners, try making this casserole in individual ramekins or mini cast-iron skillets—it looks so festive and makes portion control easier. I’ve also layered it in a clear glass dish to show off all those creamy green beans and golden fried onions, which always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually let the casserole cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead dish.
Freezing
I’ve frozen this casserole a couple of times with success — just cover it tightly with foil and a layer of plastic wrap before freezing. When you’re ready to enjoy, thaw overnight in the fridge and bake until warmed through. The texture holds up surprisingly well!
Reheating
The best way to reheat is in a 350°F oven for about 20 minutes, covered with foil to keep it moist. Then uncover for the last 5 minutes to crisp up the topping again. I avoid microwaving because it can make the fried onions soggy.
FAQs
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Can I use fresh green beans instead of canned in this recipe?
Absolutely! If you prefer fresh, blanch or steam the green beans until they’re just tender-crisp before mixing them in. This helps keep their vibrant color and firmness, and you might want to adjust baking time slightly to avoid overcooking.
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Is there a vegetarian version of this Green Bean Casserole with Bacon and Mushroom Recipe?
Yes! Just omit the bacon and replace the bacon grease with butter or olive oil for sautéing. You can also add smoked paprika or liquid smoke to mimic the smoky flavor for a tasty vegetarian twist.
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Can I prepare this casserole ahead of time?
Definitely. You can assemble the casserole a few hours or even a day ahead, cover it tightly, and refrigerate. When you’re ready, just bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
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How do I keep the fried onions crispy?
Top the casserole with the fried onions just before baking and bake uncovered. This keeps them crisp rather than soggy. If you have leftover fried onions, sprinkle them on again right before serving to add extra crunch.
Final Thoughts
This Green Bean Casserole with Bacon and Mushroom Recipe holds a special place in my heart because it really brings people together around the table. It’s the perfect blend of comfort and flavor without being complicated or fussy. Whether it’s a weeknight dinner upgrade or your next holiday side, this casserole delivers every time. Give it a try—you’ll be amazed how something so simple can taste so fantastic, and I’m sure it’ll become a favorite in your house too!
Print
Green Bean Casserole with Bacon and Mushroom Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Ultimate Green Bean Casserole is a classic comfort dish elevated with crispy bacon, sautéed mushrooms, and creamy Monterey Jack cheese. Perfect for holiday gatherings or family dinners, it combines tender green beans with a rich mushroom sauce and a crunchy fried onion topping for a deliciously satisfying side.
Ingredients
Base Ingredients
- 4 (14.5-ounce) cans cut green beans, drained
- 2 (10.5-ounce) cans cream of mushroom soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
Vegetables and Aromatics
- 1/2 yellow onion, finely diced
- 1 1/2 cups chopped button mushrooms
- 3 cloves garlic, minced
Additional Flavorings
- 6 strips bacon
- 1 1/2 cups French fried onions
Instructions
- Preheat Oven: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare for baking.
- Cook Bacon: In a large skillet over medium-low heat, cook the bacon strips until they are crisp. Remove the bacon from the pan and drain on paper towels, then crumble into small pieces.
- Sauté Onions: Drain all but about 2 tablespoons of the bacon grease from the skillet and return it to medium heat. Add the finely diced onion and cook, stirring occasionally, for about 5 minutes until the onions are translucent and soft.
- Add Mushrooms and Garlic: Add the chopped button mushrooms to the skillet and cook for another 5 minutes until golden brown. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Combine Sauce Ingredients: Stir in the undiluted cream of mushroom soup, crumbled bacon, milk, and shredded Monterey Jack cheese. Mix until the cheese has melted completely and the sauce is smooth. Season with salt and pepper according to your taste.
- Mix in Green Beans: Fold the drained green beans into the sauce mixture, ensuring they are well coated.
- Assemble Casserole: Pour the green bean mixture into the prepared baking dish. Evenly sprinkle the French fried onions on top for a crispy finish.
- Bake: Bake the casserole uncovered in the preheated oven for 30 minutes or until it is hot and bubbly, and the topping is golden.
Notes
- For a healthier version, use reduced-fat cheese and low-sodium cream of mushroom soup.
- Fresh green beans can be used instead of canned; blanch them beforehand for best texture.
- Try substituting Monterey Jack with cheddar cheese for a sharper flavor.
- If you prefer a vegetarian version, omit the bacon and use vegetable oil instead of bacon grease for sautéing.
- This casserole can be prepared a day ahead; just cover and refrigerate, then bake before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
