Green Bean Casserole with Bacon

This Green Bean Casserole with Bacon is an irresistible combination of tender green beans, creamy sauce, and crispy bacon. It’s a classic dish that brings together the comforting flavors of the casserole we all love, coupled with savory bacon, and a rich sauce that coats every bite. The smoky and salty notes from the bacon take this beloved dish to a whole new level of deliciousness.

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Fresh or Canned Green Beans

You can use fresh, frozen (defrosted), and or canned green beans in the recipe.

Using canned green beans is convenient and saves time since they are already cooked and softened. They have a softer texture and can be easily incorporated into the casserole. However, they might lack some of the crispness and freshness that fresh green beans offer.

Opting for fresh green beans can provide a more vibrant color and a slightly crisper texture to the casserole. They have a fresher flavor compared to canned green beans.

Do You Have to Cook the Green Beans First?

This is up to you. Many people like to blanch fresh green beans in water before using them in the casserole. This will soften up the green beans. I also love to make this recipe without cooking the green beans first. They will soften up as they bake and still have the crunch I prefer. Do as you wish.

To blanch fresh or frozen green beans beforehand:

1. Fill a large pot with water and bring it to a boil. Make sure there’s enough water to fully submerge the green beans.
2. While the water is heating up, prepare a bowl of ice water. This will be used to immediately cool the blanched green beans and stop the cooking process.
3. Once the water is boiling, carefully add the green beans to the pot. Let them cook for about 2-3 minutes. The exact cooking time may vary depending on the size and thickness of the green beans. The goal is to blanch them until they are bright green and slightly tender but still crisp.
4. Using a slotted spoon or tongs, transfer the blanched green beans from the boiling water and immediately place them into the ice water bath. This will cool them down quickly and preserve their vibrant green color. Let them sit in the ice water for a couple of minutes. Remove and drain.

Cream of Mushroom Soup and Alternatives

I like to use my Homemade Cream of Chicken Soup recipe for this dish. Feel free to use store-bought, canned cream of soups if you wish and prefer. My homemade version is essentially a white sauce using butter, flour, and milk. This sauce can serve as a neutral creamy base that you can season with additional herbs or spices to complement your dish.

You can even add mushrooms to it if you prefer cream of mushroom soup.

The canned versions are typically loaded with fat and excess sodium. Some of the ingredients also include, modified food starch, which is a processed ingredient that helps thicken up the soup. They also often include vegetable oil, sugar, and flavoring. Flavoring basically means something has been added to alter the natural flavor.

How to Make Green Bean Casserole with Bacon

1. Add chicken broth to a saucepan on medium-high heat. Bring to a boil.
2. Combine flour, milk, and spices in a separate bowl. Stir until the flour is combined.
3. Slowly add the mixture to the pot with the broth. Add it in stages to prevent clumping. Stir.
4. Lower the heat to medium-low and cook until the mixture thickens.
5. Combine the soup mixture with the green beans and bacon. Stir and add it to a 9×13 baking dish.
6. Top with the breadcrumbs.
7. Bake.

Cook Time/How Long to Bake

Bake the casserole for 25-30 minutes or however long it takes for the topping to brown and crisp.

Preventing Watery Casserole

• Whether you’re using canned or blanched green beans, make sure to drain them thoroughly to remove excess moisture. Shake off any excess water and pat them dry with a kitchen towel or paper towels before using them in the casserole.
• When making the sauce for the casserole, ensure that it is cooked adequately. This helps activate the thickening agents and allows them to bind the ingredients together. Cook the sauce over medium heat, stirring constantly until it thickens to the desired consistency.
• If you’re using fresh green beans, blanch them only until they are slightly tender and still crisp. Overcooking the green beans can cause them to release more moisture into the casserole, resulting in a watery texture. (This is another reason I prefer not to cook them beforehand).
• Use a baking dish that promotes even heat distribution. Glass or ceramic dishes are known for their even heat retention, which can help cook the casserole evenly and reduce the chances of excess liquid pooling in certain areas.
• Once the green bean casserole is baked, let it rest for a few minutes before serving. This resting time allows the sauce to set and the excess moisture to be absorbed, resulting in a firmer consistency.

Substitutions and Ideas for Add-ins

• Mushrooms
• Bell Peppers
• Broccoli
• Fried Onions
• Crackers
• Croutons
• Grated Cheese
• Smoked Paprika
• Cajun Seasoning
• Creole Seasoning
• Almonds

Can You Make it Ahead

You can prepare and assemble the green bean casserole in a baking dish ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it. This way, the casserole will be ready to bake when you’re ready to serve. It’s best to add the breadcrumbs topping just before baking to maintain their crispness.

I recommend prepping no longer than 24 hours before.

How to Store

The cooked casserole can be served tightly covered and sealed for 2-3 days for optimal freshness.

Freezer Tips

You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.

Pair With These Recipes

Baked Turkey Wings
Southern Baked Ham With Pineapple
Cajun Roasted Turkey
Boneless Turkey Breast Roast
Roasted Bone in Turkey Breast
Thanksgiving Chicken
Eye of Round Roast Beef
Bone in or Boneless Prime Rib

More Side Dish Recipes

Slow Cooker Crockpot Cheesy Potatoes
Au Gratin Potatoes with Bacon and Cheese
Slow Cooker Crockpot Mac and Cheese
Southern Cornbread Dressing with Chicken
Collard Greens with Smoked Turkey