Ultimate Green Bean Casserole
Green bean casserole has always been a staple on my holiday table, but I’ll be honest — I grew up on the traditional version made with just canned soup and green beans.
When I first tried making this Ultimate Green Bean Casserole, though, I realized just how much better it could be with a few upgrades. Crispy bacon, golden sautéed mushrooms, sweet onions, and plenty of garlic transform this dish into something truly irresistible.
Add in melted Monterey Jack cheese and a crunchy topping of French fried onions, and you’ve got a creamy, savory, and absolutely crowd-pleasing side. What I love most is how it brings together comfort and richness without being fussy.
It’s perfect for Thanksgiving, Christmas, or any potluck where you want to impress with a classic but elevated dish. Every bite is creamy, cheesy, and full of flavor — and trust me, everyone will want seconds.
Why You’ll Love This Recipe
- Bacon Makes It Better: Crisp, smoky bacon infuses the whole casserole with incredible flavor.
- Rich and Creamy: The combo of cream of mushroom soup, milk, and melted cheese makes for a velvety sauce.
- Loaded with Veggies: Onions, mushrooms, and garlic add depth, balancing out the richness.
- Crowd-Pleasing Side: Serves 10, making it perfect for holiday gatherings or potlucks.
- Classic with a Twist: Keeps the comforting feel of the traditional casserole but with more flavor and texture.
Ingredients
- 6 strips bacon
- 1/2 onion, finely diced
- 1 1/2 cups chopped button mushrooms
- 3 cloves garlic, minced
- 2 (10.5-ounce) cans cream of mushroom condensed soup (undiluted)
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- 4 (14.5-ounce) cans cut green beans, drained
- 1 1/2 cups French fried onions
Instructions
Step 1 – Prep the Oven and Dish
- Preheat oven to 350°F (175°C).
- Lightly spray a 9×13-inch baking dish with nonstick spray.
Step 2 – Cook the Bacon
- In a large skillet, cook bacon over medium-low heat until crisp.
- Transfer to a paper towel-lined plate, then crumble once cooled.
- Drain skillet, leaving about 2 tablespoons of bacon grease.
Step 3 – Sauté the Vegetables
- Return skillet to medium heat.
- Add diced onion and cook for about 5 minutes, stirring occasionally, until translucent.
- Add chopped mushrooms and cook another 5 minutes until golden brown.
- Stir in garlic and cook for 1 minute.
Step 4 – Build the Sauce
- Stir in the undiluted cream of mushroom soup.
- Add crumbled bacon back into the skillet.
- Stir in milk and cheese, mixing until the cheese melts into the sauce.
- Season with salt and pepper to taste.
Step 5 – Assemble and Bake
- Fold in the drained green beans until evenly coated.
- Transfer mixture into the prepared baking dish.
- Top with French fried onions.
- Bake uncovered for 30 minutes, until hot and bubbly.
Mistakes to Avoid
- Not draining beans well: Excess liquid can make the casserole watery.
- Overcooking bacon: It will cook a bit more in the oven, so don’t let it burn in the skillet.
- Skipping cheese: The Monterey Jack adds creaminess — without it, the sauce can feel flat.
- Overbaking: 30 minutes is enough — longer may dry it out.
Expert Tips
- Use fresh green beans if you prefer — just blanch them for 4–5 minutes before adding.
- Try swapping Monterey Jack with Gruyère or cheddar for a flavor twist.
- Add a dash of smoked paprika or cayenne for a little heat.
- Make it ahead: Assemble the casserole without the onions, cover, and refrigerate up to 24 hours. Add onions just before baking.
- For extra crunch, mix panko breadcrumbs with melted butter and sprinkle on top with the fried onions.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble everything except the fried onions, cover, and refrigerate up to 24 hours in advance. Add onions before baking.
2. Can I use fresh green beans instead of canned?
Definitely. Blanch fresh beans until tender-crisp, then use them in place of canned beans.
3. What’s the best cheese substitute for Monterey Jack?
Cheddar, Gruyère, or mozzarella all work well depending on your flavor preference.
4. How do I store leftovers?
Cover tightly and refrigerate for up to 3 days.
5. Can I freeze green bean casserole?
Yes, but without the fried onions (they’ll get soggy). Freeze up to 2 months, then thaw, add onions, and bake.
6. Can I make it vegetarian?
Yes — just skip the bacon and use butter or olive oil instead of bacon grease.
Notes
- Serves 10 people generously.
- Calories: 213 kcal per serving (approximate).
- For holidays, double the recipe and bake in two pans to feed a crowd.
- Leftovers reheat best in the oven at 325°F covered with foil.
Ultimate Green Bean Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- In a large skillet, cook bacon over medium-low heat until crisp. Drain on paper towels and crumble.
- Drain all but 2 tablespoons of bacon grease from the skillet. Return skillet to medium heat and add onion. Cook for about 5 minutes until translucent.
- Add mushrooms and cook another 5 minutes, until golden brown. Stir in garlic and cook for 1 minute.
- Stir in mushroom soup (undiluted) and return crumbled bacon. Mix well.
- Add milk and cheese, stirring until the cheese is melted. Season with salt and pepper.
- Fold in the green beans until evenly coated.
- Pour mixture into prepared baking dish. Top with French fried onions.
- Bake uncovered for 30 minutes, until hot and bubbly.
Notes
- For extra flavor, try using sharp cheddar or a cheese blend instead of Monterey Jack.
- Can be prepped ahead: assemble casserole, refrigerate, then bake just before serving.
- For a lighter version, use reduced-fat cream of mushroom soup and skip the bacon grease.
