Green Bean casserole is a must have side at Thanksgiving Dinner and it is my personal favorite! This classic recipe has an added twist, the twist being BACON. Yep, bacon always makes everything better right?
I think Green Bean casserole is a side dish that is not made enough throughout the year. I am not sure why but the only time we eat it is Thanksgiving. It sure would make a great side with a yummy Pot Roast or Roasted Chicken! We often served green bean casserole with Christmas Dinner when I was younger too.
One thing is for sure, we always have green bean casserole on our Thanksgiving menu, it is a required side item in this house. This recipe was inspired by my Aunt. She brought a green bean casserole a few years ago and it was the BEST green bean casserole I have ever had. It was a very long time ago but I have never forgotten it.
I had to ask how she made it, she told me she just added a little extra mushrooms, garlic and some bacon. Truth is no matter what Aunt brings to the party it NEVER disappoints. Bacon and green beans go great together and I can’t believe I never thought to add it. Not to mention crisped up on top with those little french onion straws. O.M.G.
For the past 5-ish years now I have hosted Thanksgiving at our house. I love being the hostess and love any excuse to cook all the things in the kitchen! I have a regular ol’ single oven and this little oven tier is a lifesaver. It is totally a must have for the holiday cooking/baking season. I came across mine at Aldi but here is a similar one I found on Amazon.
Making the Best Green Bean Casserole
First, you need to make your bacon and the easiest way to do that, is to bake it! If you have never baked your bacon before you MUST! Preheat your oven to 350 degrees. Bake bacon for about 20 minutes. Set on paper towel to soak up grease and set aside. Drain green beans and add to a large bowl. Heat a skillet over medium heat and chop mushrooms and garlic.
Add butter to the skillet and let melt and bubble, then add mushrooms and cook until browned. Add garlic at the end and cook until fragrant, add to green beans. Dice all of the bacon and add half to the green beans.
Mix in cream of mushroom, Worcestershire sauce, milk, salt and pepper and french onion crisps. Mix until well combined. Pour into a greased 9×13 pan or a baking dish and bake for 30 minutes or until all sides are bubbling.
Remove from oven and add the rest of the french onion crisps and remainder of the bacon. Bake for 5-10 more minutes or until top is as crispy as you would like (in our case we like it on the crispier side). Enjoy with all of your other yummy Thanksgiving sides.
Can I use fresh green beans instead of canned ones?
Yes, you can use fresh green beans. Just be sure to trim and cook them until tender before adding them to the recipe.
Can I make this dish ahead of time?
Yes, you can prepare the casserole and refrigerate it before baking. Just add the crispy onions right before you put it in the oven.
What can I substitute for the cream of mushroom soup?
You can substitute with cream of chicken or cream of celery soup if you prefer a different flavor.
Can I add other vegetables to this casserole?
You can add other vegetables like carrots or bell peppers to add more color and taste to the dish.
How long does the casserole last in the fridge?
The cooked casserole can be refrigerated for up to 3 days. Be sure to cover it properly.
Can I freeze the green bean casserole?
Yes, you can freeze the casserole for up to 3 months. Make sure to wrap it tightly and thaw it in the refrigerator overnight before reheating.
Green Bean Casserole Recipe
Ingredients
- 4 cans of green beans drained
- 1 10 ½ oz. can of cream of mushroom soup
- ½ soup can of milk
- 1 teaspoon Worcestershire sauce can add extra to your liking
- 6-8 pieces of cooked chopped bacon
- 2 garlic cloves minced
- ½ cup chopped mushrooms
- 2 tablespoons of butter
- 6 oz. package French’s Crispy Fried Onions ½ cup set aside
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Heat a skillet over medium heat. Set a large bowl with drained green beans aside.
- Add butter to the skillet and let it melt and bubble, then add mushrooms and cook until browned. Add garlic at the end and cook until fragrant, add to green beans.
- Add cream of mushroom, Worcestershire sauce, milk, salt and pepper, bacon and ½ cup French onion crisps to large bowl with green beans. Mix until well combined.
- Pour into a greased 9x13 pan or a baking dish and bake for 30 minutes or until all sides are bubbling.
- Remove from oven and add the rest of the French onion crisps and remainder of the bacon to top of casserole.
- Bake for 5-10 more minutes or until top is as crispy as you would like. Enjoy.
