This incredibly tasty, cheesy green bean casserole with bacon combines cream cheese, cheddar, bacon, and a crunchy topping for an upgraded classic! It's a family favorite holiday side dish that never fails to wow every time!
Cheesy, rich, and incredibly satisfying – my ultimate green bean casserole is the perfect addition to your holiday table!
Classic Green Bean Casserole gets a facelift with my delicious recipe! I add crispy pieces of bacon to the green beans, and then cover it all with a flavor-packed cheese sauce that’s better than any canned soup!
Not only is my recipe amazing – it’s easy too! It takes just 15 minutes to prepare, and you can make it ahead of time too. The holidays have never been easier!
❤️ Why You'll Love This Recipe!
Easily Made In Advance! If you’re busy making 10 other dishes for a holiday meal, you need this recipe! You can easily make parts or all of it ahead of time – so you can remove some of that stress!
So Delicious! My recipe has bacon and lots of cheese! There’s no way this won’t be the best green bean casserole you’ve ever tasted.
Perfect for the Holidays! Who doesn’t love green bean casserole? My flavor-packed recipe is going to be a smash-hit on the holiday table!
This is seriously the best green bean casserole you’ll make! I use frozen green beans for this recipe, but you can use fresh!
- Green Beans – I make this recipe even easier by using steamable frozen green beans – they’re already trimmed and slightly more tender. I like whole green beans, but you can use cut too!
- Bacon – If you’re not putting bacon in your green bean casserole, you’re missing out! It adds an amazing flavor to this dish. Make sure to save the drippings!
- Cream Cheese – The cream cheese is the base of our sauce, and what makes it so good! It should be softened to make it easier to use.
- Chicken Broth – This is the other component of our sauce for the casserole. You can use home-made, store-bought, or bouillon cubes or paste!
- Worcestershire Sauce – Worcestershire sauce adds a delicious tangy, savory flavor to the casserole.
- Dijon Mustard – I love Dijon mustard in this sauce because it adds a nice bite to the casserole but is gentler and more versatile in flavor than yellow mustard.
- Seasoning – My staple combination of salt, pepper, garlic powder, and onion powder are the base here. You can, of course, season to taste especially when it comes to your salt and pepper!
- Cheddar Cheese – Cheese takes my green bean casserole to a whole new level! I love how cheddar adds even more flavor to the already delicious sauce!
- Breadcrumbs – The breadcrumbs add that classic crunch here! You can also use crushed pork rinds for the topping! (See Variations)
- Parmesan – Parmesan is great for adding a rich flavor and extra saltiness to the topping. You’ll want this to be grated for this recipe.
- Olive Oil – I like extra virgin for the topping. It crisps the breadcrumbs perfectly!
Wondering where the French's fried onions are? Don’t worry – if you prefer, you can substitute them for the breadcrumbs or even add a few tablespoons to the breadcrumb topping!
Want to make this delicious recipe keto-friendly or gluten-free? Try making the breadcrumb topping with crushed pork rinds! They’ll make this recipe super savory and crunchy!
🔪 Step-By-Step Instructions
Just 15 minutes is all it takes to prep this amazing green bean casserole! It makes about 8 servings, but you can easily increase it if you’re hosting a lot of Thanksgiving guests!
Prepare the Green Beans
- Prep. Preheat your oven to 350°F (175°C) and butter, grease with oil, or spray a 9x13 baking dish with non-stick cooking spray.
- Cook Green Beans. If using steamable bags of frozen green beans, cook 2 12-ounce packages together for 6 minutes on high, then drain any excess water off through a colander.
If using fresh green beans, place 1 ½ pounds washed and trimmed green beans into a microwave-safe bowl (with a fitted lid, a plate over the top, or a sheet of plastic cling film) with 2 tablespoons of water and steam on high for about 4 to 6 minutes. Then once the green beans are tender-crisp, drain and spread evenly in your prepared baking dish.
Make the Cheese Sauce
- Cook Bacon. Bring a large skillet or non-stick frying pan to medium-high heat and crisp 4 strips of sliced bacon for 2 to 3 minutes on each side (photo 1). Then, remove from the pan, leaving the grease in your pan for the sauce. Spread the chopped bacon pieces evenly over the green beans in your baking dish.
- Make the Sauce. Reduce the heat on the stove to medium and add 6 ounces of cream cheese, stirring constantly while the cream cheese melts (it may look a little separated in the grease, don’t worry!). Next, add ¼ of chicken broth (photo 2) and whisk to combine, then gradually add the remaining ¾ cup of broth. Make sure to whisk as you go because it will become thick quickly!
- Add Seasonings. To the sauce, whisk in 1 teaspoon of Worcestershire sauce, and ½ tablespoon of Dijon mustard. Then, add the seasoning – ½ teaspoon of salt, ¼ teaspoon of freshly ground pepper, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder and whisk to combine. Remove from heat and add 1 cup of grated cheddar cheese (photo 3 and 4). Stir until melted.
Assemble the Casserole
- Add Sauce to Green Beans. Pour all the sauce over the green beans and bacon to cover the entire baking dish (photo 6 and 7).
- Make Topping. Combine the ⅓ cup of breadcrumbs, 2 tablespoons of grated Parmesan cheese, and 2 teaspoons olive oil in a small bowl, using a fork to combine (photo 5). Then, sprinkle over the top of the casserole (photo 8).
- Bake. Place the green bean casserole in the center of the middle rack of your oven and bake at 350°F (175°C) for 20 minutes, or until the cheese sauce is bubbling and green beans are fork tender. Serve immediately and enjoy!
My creamy, decadent green bean casserole with bacon is of course best served with a Thanksgiving spread! Try serving with my smoked turkey, delightful candied yams, tasty Parmesan roasted mashed potatoes, and fluffy oat rolls!
💭 Angela's Tips & Recipe Notes
Avoid mushy green beans – use fresh or frozen instead of canned!
- Canned green beans have already been cooked quite a bit, so putting them under all the sauce and topping can make them a little too mushy! Using either frozen or fresh green beans will yield a perfect casserole!
Making this recipe for Turkey Day? Prep the night before!
- You can easily trim the green beans the night before if using fresh. Or, you can crisp the bacon ahead of time (and re-crisp in the oven for a few minutes before using). You can also make the topping ahead of time – just be sure not to refrigerate it!
- Of course, you can make the entire casserole the night before too! Check out my FAQ for more info!
For the smoothest sauce, grate your own cheddar cheese!
- Packaged pre-grated cheese is the easier option, but it’s coated with starches and preservatives that tend to make cream sauces a bit grainy (and greasier too). Grating your own will make sure this doesn’t happen!
🥡 Storing & Reheating
When stored correctly either in an airtight container or covered with plastic cling film or aluminum foil, green bean casserole will keep for 4 to 5 days in your refrigerator!
You can also freeze leftovers or a dish of green bean casserole! Remove as much of the crispy topping as you can, then transfer the leftovers to an airtight container and it will keep for up to 6 months!
Reheating Green Bean Casserole
Preheat your oven to 350°F (175°C) and either cover the dish with aluminum foil or transfer leftovers to a baking dish and then cover with foil. Bake for about 20 to 30 minutes or until warmed through. You can also add more breadcrumbs or other toppings at the 20 minutes mark and bake uncovered for the last 10.
😋 Other Great Recipes
If you’re making this the day before Thanksgiving, simply make the casserole without putting on the topping. Let it cool, then cover the baking dish with plastic cling film or a sheet of aluminum foil and put in fridge.
This will keep perfectly until you’re ready to cook the next day! You can also place the entire dish in the freezer if making even further in advance. When you’re ready to cook, simply preheat your oven, sprinkle on the topping, and cook according to the instructions.
I sure do! Try my tasty, bacony garlic green beans or my lemony roasted green beans for two equally delicious green bean recipes that would make a great addition to your holiday spread!
Green Bean Casserole with Bacon
- 1 ½ lbs green beans (or 2 12-ounce frozen packages)
- 4 strips bacon (save the drippings)
- 6 oz cream cheese (softened and cubed, ¾ of an 8-ounce brick)
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup cheddar cheese (4 ounces grated)
- ⅓ cup breadcrumbs (or crushed pork rinds)
- 2 tablespoon Parmesan (grated)
- 2 teaspoon olive oil (extra virgin)
- Preheat your oven to 350°F (175°C) and butter, grease, or spray a 9x13 baking dish with non-stick cooking spray.
- If using the steamable bags of frozen green beans, cook the set of packages together for 6 minutes on high then drain any excess water off through a colander. If using fresh green beans, place them in a microwave-safe bowl with 2 tablespoons of water and steam on high heat for 4-6 minutes. Once the green beans are tender-crisp, drain and spread evenly in your prepared baking dish.1 ½ lbs green beans
- Bring a large skillet or non-stick frying pan to medium-high heat and crisp the bacon for 2-3 minutes on each side. Remove from the pan and chop into pieces, leaving the grease in your pan for the sauce. Spread the chopped bacon over the green beans in your baking dish.4 strips bacon
- Reduce heat to medium and add the softened cubed cream cheese, stirring constantly while the cream cheese melts (it may look a little separated in the grease, don't worry!). Add the first ¼ cup of the chicken broth and whisk to combine, then gradually add the remaining broth. Whisk as you go.6 oz cream cheese
- Whisk in the Worcestershire sauce, Dijon mustard, and add the seasoning (salt, pepper, garlic powder, onion powder). Remove from heat and add the grated cheddar cheese. Stir until melted.1 teaspoon Worcestershire sauce, ½ tablespoon Dijon mustard, 1 cup chicken broth, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 cup cheddar cheese
- Pour the sauce over the green beans and bacon, over the top of the entire pan to cover all of the green beans.
- Combine the topping ingredients in a small bowl using a fork to combine, then sprinkle over the casserole.⅓ cup breadcrumbs, 2 tablespoon Parmesan, 2 teaspoon olive oil
- Bake at 350°F (175°C) for 20 minutes, or until the cheese sauce is bubbling and green beans are tender. Serve immediately.
- Use the crushed pork rinds for a keto-friendly and gluten-free green bean casserole.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Perfect adaptation with the crushed pork rinds. It was a delicious side to enjoy while sticking to my keto diet. Didn't even miss the real deal green bean casserole!
Gary L says
My holiday oven is running out of room How do you think this recipe would turn out using a slow cooker?
Angela @ BakeItWithLove.com says
Yes, that totally works. I like to mix the ingredients including half of the fried onions and cook on high for 2-2 1/2 hours or low for about 5. I would toast the second half of the fried onions in a clean, dry skillet at medium heat and add them at serving. Happy holidays!