Amp up your next green bean casserole with cheese and bacon! I love a new twist on a classic dish, and this cheesy green bean casserole is it! I mixed gooey cheddar cheese into the casserole and baked it on top for extra cheesy flavor. Plus, I added crumbled cooked bacon to take it over the top. This is one tasty dish that I can’t wait to add to my Thanksgiving table!
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A green bean casserole is a must for my Thanksgiving table, and when it’s loaded it’s even better! This green bean casserole with cheese and bacon is ridiculously delicious. Trust me, everyone will be asking for this recipe!
What’s in This Green Bean Casserole Recipe with Cheese?
- Green Beans: Fresh green beans stay nice and crisp in this casserole, but frozen or canned beans will also work. If frozen, blanch for an additional minute. If canned, no need to blanch at all.
- Cream of Mushroom Soup: Adds tons of creaminess and umami flavor to the casserole. If you don’t like mushrooms, you can make this with cream of chicken soup as well.
- Milk: Increases the creaminess of this casserole. Any kind of milk works here, including plant-based.
- Worcestershire Sauce: Enhances the umami flavor of the casserole and adds a touch of tanginess.
- Garlic Powder: Enhances the savory flavor of the casserole.
- Cheese: Gooey cheddar cheese takes this casserole to the next level!
- Bacon Crumbles: Add even more delicious savory flavor and crunch.
- French Fried Onions: This classic casserole topping adds a slightly sweet flavor and a glorious crunchy texture.
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Tips for Success
- Trim the ends off of the green beans before cooking as these can be tough to eat.
- Placing the cooked green beans into iced water helps the to keep their texture and not lose their bright green color. This process is known as blanching.
- This is a great make-ahead dish. You can make up the sauce and add to the casserole with the beans, then cover and keep refrigerated for up to 2 days. When ready, top with cheese and bake as per the recipe.
How to Store and Reheat
Store leftover cheesy green bean casserole with bacon tightly covered with aluminum foil for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
Freeze this casserole tightly wrapped with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Reheat directly from frozen (remove the plastic wrap first!) for 30-45 minutes, or until warmed through and crisp on top.
Serving Suggestions
This green bean casserole with cheese and bacon is one of my favorite Thanksgiving side dishes. It pairs so well with any holiday meal, though, from turkey to beef tenderloin and everything in between.
5-Star Review
“OMG are these good! I’m not a big fan of green bean casseroles, but these are great. everyone liked them so much, Im making them again just 2 days after the first batch. the bacon and the cheese makes them so good. even people (mostly kids) that dont like green beans like these. thanks Becky” -Todd
Green Bean Casserole with Cheese and Bacon
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Ingredients
- 1 pound green beans trimmed
- 10.5 ounces condensed Cream of Mushroom soup (1 can)
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 cups freshly shredded cheddar cheese divided
- 4 slices crumbled cooked bacon
- 1½ cups french fried onions
Instructions
- Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside.
- In a large pot of boiling water, add the green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.1 pound green beans
- Meanwhile, in a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.10.5 ounces condensed Cream of Mushroom soup, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.2 cups freshly shredded cheddar cheese
- Top the casserole with fried onions and the crisp bacon and bake for an additional 5 minutes.1½ cups french fried onions, 4 slices crumbled cooked bacon
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Green Bean Casserole with Cheese and Bacon Step by Step
Blanch the Beans: Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside. In a large pot of boiling water, add 1 pound of green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
Mix the Sauce: Meanwhile, in a saucepan set over medium heat, whisk together 10.5 ounces (1 can) of condensed Cream of Mushroom soup, 1 cup of milk, 1 teaspoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ground black pepper. Bring the mixture to a simmer, then whisk in 1 cup of shredded cheddar cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
Bake the Casserole: Top with the remaining 1 cup of shredded cheddar cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
Top the Casserole: Top the casserole with 1½ cups of french fried onions and 4 slices of crumbled cooked bacon and bake for an additional 5 minutes.
All the Holiday Sides
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This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
I love this recipe except it was like green bean soup. The soup comes in 10.5 ounce cans not 14 and way too much milk. I would make this again but in use a fraction of the milk and not as much soup!
We’re sorry to hear this recipe didn’t work out as expected, Tamara!
Yes way too much milk. Should be 1/3 cup at most.
Can we used can beans? I’m having a hard time finding fresh ones in my area.
Canned or frozen should work!
Would I be able to cook this in the slow cooker? Would I need to change things up? And how long i. The slow cooker?
Sure can! We have a recipe for crockpot green bean casserole (click here)!
Can I make this the night before?
Yes!
This looks great and I’m excited
to make it. I want to make this but, I’m not the best cook. If I double this recipe, do I extend the baking time as well?
We always recommend baking in two same-sized containers rather than 1 larger one. This way, the final bake time doesn’t change!
Thank you so much. I appreciate the prompt reply. Happy Thanksgiving! 😁
This is so good made this last Thanksgiving making again this Thanksgiving.
Loved it!! Big hit with the family. I opted for cream of chicken because the family has mushroom allergies. It was great! Thank you!!
Thanks for sharing!
OMG are these good! I’m not a big fan of green bean casseroles, but these are great. everyone liked them so much, Im making them again just 2 days after the first batch. the bacon and the cheese makes them so good. even people (mostly kids) that dont like green beans like these. thanks Becky
Bacon and cheese make any veggie amazing!
I Agree :)