If you’re craving a cozy, crowd-pleasing side dish that’s anything but ordinary, you absolutely have to try this Green Bean Casserole with Bacon and Mushrooms Recipe. It takes the classic comfort food up a notch with crispy bacon and savory mushrooms, creating layers of flavor that’ll leave everyone asking for seconds. Trust me, once you make this, it’ll become a staple in your holiday or weeknight dinner rotation.
Why You’ll Love This Recipe
- Bacon and Mushrooms Boost Flavor: Adding crispy bacon and sautéed mushrooms takes this casserole from simple to irresistible.
- Easy to Prepare: Despite its gourmet feel, the recipe is straightforward and perfect for cooks of all levels.
- Great Crowd-Pleaser: Whether it’s a holiday feast or a weeknight dinner, this dish vanishes fast at the table.
- Comforting and Familiar: It captures that traditional green bean casserole vibe but with exciting new twists.
Ingredients You’ll Need
This dish relies on ingredients that bring out deep, savory flavors without a ton of fuss. When shopping, look for fresh mushrooms and a good quality bacon to really make the casserole shine.
- Bacon: Use thick-cut for extra crunch and smoky flavor that complements the creamy casserole base.
- Yellow Onion: Finely diced to melt into the dish and add mild sweetness.
- Button Mushrooms: Fresh is best here—sautéed mushrooms add earthy depth and umami.
- Garlic: Minced for a quick burst of aromatic flavor without overpowering the dish.
- Cream of Mushroom Soup: The creamy foundation; go with a classic brand for that nostalgic taste.
- Milk: Just enough to loosen the sauce and keep it silky.
- Monterey Jack Cheese: Melts beautifully and adds richness.
- Salt and Pepper: To taste—season in layers for balanced flavor.
- Green Beans: Canned and drained for convenience; you’ll still get great texture and taste.
- French Fried Onions: The signature crispy topping that everyone loves.
Variations
I love making this recipe my own by tweaking it depending on what’s in season or what’s on hand. Feel free to get creative and make it fit your family’s tastes perfectly.
- Use Fresh Green Beans: When fresh beans are in season, blanch them briefly instead of canned for a brighter, crisper bite—I’ve tried this and it really freshens up the casserole.
- Make It Vegetarian: Skip the bacon and add a splash of smoked paprika to mimic that smoky flavor—I tried this for a meatless holiday dinner and it worked surprisingly well.
- Cheese Swap: Try sharp cheddar instead of Monterey Jack if you want a tangier finish; my kids loved the extra punch.
- Extra Crunch: Mix in toasted panko breadcrumbs with the fried onions for an over-the-top crispy topping that’s a total hit in my house.
How to Make Green Bean Casserole with Bacon and Mushrooms Recipe
Step 1: Get Your Oven and Baking Dish Ready
First, preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. I like to do this right away so I’m ready to go once the filling is made. It makes the whole process feel smoother, and nothing sticks to the bottom!
Step 2: Cook the Bacon and Build Your Flavor Base
In a large skillet over medium-low heat, cook 6 strips of bacon until they’re crisp and absolutely delicious. Drain them on paper towels, then crumble into bite-sized pieces. Don’t toss that bacon grease! Drain off all but about 2 tablespoons and return the pan to medium heat. Add the finely diced half yellow onion and cook, stirring, for about 5 minutes until the onions turn translucent and fragrant. This base sets the stage for a casserole packed with flavor.
Step 3: Sauté Mushrooms and Garlic
Next, toss in 1 1/2 cups chopped button mushrooms and cook for about 5 minutes until they’re golden and have released their lovely earthy juices. Add 3 minced garlic cloves and cook just one minute more until fragrant. I learned that garlic burns quickly, so keep an eye on it here – a quick stir and you’re good.
Step 4: Combine Soup, Bacon, Cheese, and Beans
Stir in 2 cans (10.5 ounces each) of cream of mushroom soup, add your crumbled bacon back into the pan, then pour in 1/4 cup of milk and 1 cup shredded Monterey Jack cheese. Stir everything until the cheese melts and the mixture becomes creamy and cohesive. Add salt and pepper now, tasting as you go—seasoning is key here. Finally, gently fold in 4 cans (14.5 ounces each) of drained cut green beans until they’re well coated. This is where the casserole really comes together.
Step 5: Bake with That Golden Onion Topping
Pour the mixture into your prepared baking dish, spread it evenly, and top with 1 1/2 cups of French fried onions. Bake uncovered for 30 minutes until hot, bubbly, and golden on top. The moment those crispy onions turn perfectly golden is when you know you’ve nailed it!
Pro Tips for Making Green Bean Casserole with Bacon and Mushrooms Recipe
- Don’t Overcook Onions and Mushrooms: Cooking them until just translucent and golden keeps texture and flavor vibrant.
- Reserve Bacon Grease: Use that flavorful grease for sautéing veggies instead of oil to deepen savory notes.
- Add Cheese Slowly: Stir in cheese off heat to prevent it from clumping and to get a smooth melt.
- Use Canned Green Beans for Convenience: They soften perfectly without requiring blanching, making weeknight dinners so much easier.
How to Serve Green Bean Casserole with Bacon and Mushrooms Recipe
Garnishes
I usually stick to the classic French fried onions because they add that unbeatable crunch, but if I’m feeling fancy, I sprinkle some fresh chopped parsley on top right before serving—it adds a fresh burst of color and flavor without overshadowing the casserole.
Side Dishes
This dish pairs beautifully with roasted turkey, glazed ham, or even a simple grilled chicken breast. For sides, I like mashed potatoes or a light salad to balance out the creamy richness of the casserole.
Creative Ways to Present
For holidays, I’ve baked this casserole in individual ramekins for each guest—it feels special and makes serving a breeze. Another trick I love is swirling in a little caramelized shallot or a handful of chopped toasted pecans on top of the onions for a wow factor.
Make Ahead and Storage
Storing Leftovers
Leftovers are best stored in an airtight container in the refrigerator. I try to eat them within 3 days for the best texture, as the fried onions get a bit soggy over time—but don’t worry, reheating brings back much of that comfort charm.
Freezing
I’ve frozen this casserole successfully by preparing the whole dish but skipping the fried onion topping. When it’s time to bake, I thaw it overnight in the fridge, add fresh onions on top, and bake as usual. The quality holds up really well!
Reheating
To reheat, I pop the casserole into a 350°F oven for about 15-20 minutes until warm and bubbly. For extra crispiness, add a fresh layer of fried onions on top before warming. Microwave works in a pinch, but you’ll lose that coveted crispy topping.
FAQs
-
Can I use fresh green beans instead of canned in this Green Bean Casserole with Bacon and Mushrooms Recipe?
Absolutely! If you prefer fresh green beans, blanch them in boiling water for 3-5 minutes until tender-crisp, then drain and shock them in ice water to keep their color bright. Use them in place of canned beans when mixing the casserole.
-
Is there a way to make this recipe vegetarian?
Yes! Simply omit the bacon and use smoked paprika or liquid smoke to add that smoky depth. You can also add extra mushrooms for a meaty texture and replace any chicken broth (if used) with vegetable broth.
-
How do I prevent the fried onions from getting soggy on top?
A great trick is to add the French fried onions during the last 10 minutes of baking or sprinkle fresh onions on top right after baking just before serving. This keeps them crispy and adds that perfect crunchy texture.
-
Can I prepare this casserole ahead of time?
You can definitely assemble it a day in advance and keep it covered in the fridge. Wait to add the fried onions until just before baking for the best texture and freshness.
Final Thoughts
This Green Bean Casserole with Bacon and Mushrooms Recipe has become one of my all-time favorites because it elevates a classic while staying comforting and approachable. I love how the flavors meld together, and my family goes crazy for it whenever it’s on the table. If you’re looking for a side that’s a little bit special but still super easy, I can’t recommend this enough—go ahead and make it your own!
Print
Green Bean Casserole with Bacon and Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Ultimate Green Bean Casserole is a classic comfort food dish with a flavorful twist, featuring crispy bacon, sautéed mushrooms and onions, creamy mushroom soup, melted Monterey Jack cheese, and topped with crunchy French fried onions. Perfect for holiday dinners or family gatherings, it delivers a rich and satisfying taste everyone will love.
Ingredients
Meat and Vegetables
- 6 strips bacon
- 1/2 yellow onion (finely diced)
- 1 1/2 cups chopped button mushrooms
- 3 cloves garlic (minced)
- 4 (14.5-ounce) cans cut green beans (drained)
Dairy and Canned Goods
- 2 (10.5-ounce) cans cream of mushroom soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
Others
- Salt and pepper, to taste
- 1 1/2 cups French fried onions
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Cook the Bacon and Onions: In a large skillet over medium-low heat, cook the bacon until crisp. Remove the bacon and drain on paper towels, then crumble it. Drain all but about 2 tablespoons of bacon grease from the skillet and return it to medium heat. Add the finely diced onions and cook, stirring occasionally, for about 5 minutes until translucent.
- Sauté Mushrooms and Garlic: Add the chopped mushrooms to the skillet and cook, stirring occasionally, for 5 minutes or until mushrooms are golden brown. Add the minced garlic and cook for 1 minute until fragrant. Stir in the undiluted cream of mushroom soup and add the crumbled bacon back to the mixture. Incorporate the milk and shredded Monterey Jack cheese, stirring until the cheese melts fully. Season with salt and pepper to taste. Fold in the drained green beans until well combined.
- Assemble and Bake: Pour the combined mixture into the prepared baking dish and top evenly with the French fried onions. Bake uncovered for 30 minutes or until the casserole is hot, bubbly, and the topping is golden and crisp.
Notes
- For best results, use fresh French fried onions for a crispy topping.
- You can substitute cream of mushroom soup with homemade mushroom sauce for a fresher taste.
- Adjust salt and pepper according to your preference, especially because bacon adds saltiness.
- This recipe serves well as a side dish for holiday meals like Thanksgiving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
