Green Bean Casserole with Bacon and Mushrooms Recipe

ByTaylor
Jump to Recipe· 4.9 from 5 reviews

If you’re craving a comforting side dish that’s bursting with flavor and has that perfect mix of crispy, creamy, and savory, you’re going to love this Green Bean Casserole with Bacon and Mushrooms Recipe. It’s a total game-changer on the classic casserole scene—imagine smoky bacon, earthy mushrooms, melty cheese, and crispy fried onions all coming together in one dish. I’ve made this for holiday dinners and casual weeknights alike, and trust me, every single time it disappears fast. Stick with me here—I’ll walk you through everything you need to nail it perfectly.

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Why This Recipe Works

  • Bacon Adds Smoky Depth: Crispy bacon brings a smoky, salty crunch that elevates every bite.
  • Mushrooms for Earthiness: Sautéed mushrooms add a rich, meaty texture that complements the creaminess beautifully.
  • Classic Comfort with a Twist: A creamy mushroom soup base with cheese and milk gives it that lush, velvety texture.
  • Crunchy Topping: Those French fried onions on top give it the irresistible crispy finish that everyone loves.
Green Bean Casserole with Bacon and Mushrooms, green bean casserole with bacon, bacon mushroom casserole, cheesy green bean side dish, holiday green bean casserole - The image shows a white rectangular baking dish filled with a creamy green bean casserole. The casserole has a smooth light beige sauce mixed with bright green beans as the second layer. The top layer is a thick, even spread of golden brown crispy fried onions, creating a crunchy texture on top. The dish sits on a white marbled surface next to a white slotted spoon with pastel polka dots. The scene is cozy and bright with soft natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Green Bean Casserole with Bacon and Mushrooms Recipe plays a crucial role, balancing texture and flavor perfectly. Here’s a little insight on picking the best components so your casserole shines.

Green Bean Casserole with Bacon and Mushrooms, green bean casserole with bacon, bacon mushroom casserole, cheesy green bean side dish, holiday green bean casserole - Flat lay of six strips of crispy bacon, half a yellow onion finely diced in a small white bowl, a small white bowl of chopped fresh button mushrooms, three whole garlic cloves unpeeled, two small white bowls filled with thick cream of mushroom soup, a small white bowl of milk, a small white bowl with shredded Monterey Jack cheese, a few whole green beans fresh and bright, a small white bowl filled with crispy French fried onions, salt and pepper in small white bowls, all ingredients fresh and natural, perfectly arranged with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bacon: Look for thick-cut strips—you want them crispy but not burnt, so they keep that lovely smoky flavor and crunch.
  • Yellow Onion: Finely diced onion cooks down sweet and soft, giving a subtle sweetness that balances the savory ingredients.
  • Button Mushrooms: Fresh, firm mushrooms sauté until golden brown give the dish a hearty umami boost.
  • Garlic: A few cloves add just the right punch without overpowering the other flavors.
  • Cream of Mushroom Soup: The creamy base that holds everything together—opt for a good quality soup or make your own for a fresher taste.
  • Milk: Helps thin the soup just enough to keep the casserole nice and smooth.
  • Monterey Jack Cheese: Melts beautifully and adds a mild, creamy richness that complements the mushrooms.
  • Salt and Pepper: Essential for seasoning—don’t be shy here, it really wakes up the flavors.
  • Green Beans: Canned beans work great for convenience; just make sure they’re drained well to avoid sogginess.
  • French Fried Onions: The crowd-pleasing crunchy topping that gives the casserole its signature crispy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Green Bean Casserole with Bacon and Mushrooms Recipe is. It’s a base you can get creative with, so once you master the original, try adding your own flair! I personally swap out Monterey Jack for sharp cheddar when I want a bit more tang.

  • Smokier Kick: Sometimes I like to add a dash of smoked paprika or chipotle powder for a deeper smoky flavor without extra bacon.
  • Cheese Swap: Feel free to use Gruyère or Parmesan for a nuttier cheese flavor—just melt it gently into the soup mixture.
  • Fresh Green Beans: If you prefer fresh green beans, blanch them first to keep that bright color and crisp texture before mixing.
  • Dairy-Free: For a dairy-free version, substitute the cheese and milk with plant-based alternatives and make sure your soup is dairy-free too.

Step-by-Step: How I Make Green Bean Casserole with Bacon and Mushrooms Recipe

Step 1: Crisp Up the Bacon

Start by cooking your bacon in a large skillet over medium-low heat. This slow and steady method helps get it perfectly crispy without burning. Once crisp, transfer the bacon to paper towels to drain, then crumble it. Don’t toss all that bacon fat; keep about 2 tablespoons in the pan—that’s pure flavor waiting to coat the veggies.

Step 2: Sauté Onions and Mushrooms

Return the skillet with the reserved bacon grease to medium heat and add your diced onions. Cook for about 5 minutes, stirring occasionally, until they’re translucent and smelling sweet. Then toss in the mushrooms and let them brown—this step is key because it develops that deep, earthy flavor. After 5 minutes or so, add minced garlic and cook just until fragrant—about 1 minute. Be careful not to burn it!

Step 3: Mix in the Creamy Goodness

Now, stir in the undiluted cream of mushroom soup, crumbled bacon, milk, and shredded Monterey Jack cheese. Keep stirring until the cheese melts into the mixture, creating a rich, creamy sauce. Season generously with salt and pepper—you’ll want to taste here to make sure the seasoning is just right.

Step 4: Fold in the Green Beans and Bake

Gently fold in the drained green beans so they’re evenly coated without mashing them. Pour everything into your greased 9×13 baking dish, then sprinkle the French fried onions evenly over the top. Bake uncovered in a 350°F oven for 30 minutes, or until bubbly and golden on top. The crispy onion topping should be delightfully crunchy when you pull it out.

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Pro Tips for Making Green Bean Casserole with Bacon and Mushrooms Recipe

  • Don’t Drain All Bacon Fat: Keeping a bit in the pan adds flavor and prevents veggies from sticking while sautéing.
  • Avoid Soggy Beans: Drain canned green beans thoroughly or blanch fresh beans to keep the casserole from getting too wet.
  • Layer Your Flavors: Sautéing onions and mushrooms until golden develops richer flavor than just mixing everything raw.
  • Top Late: Add the fried onions just before baking for maximum crunch – you can add a second sprinkle halfway through baking if you like extra crispy bits.

How to Serve Green Bean Casserole with Bacon and Mushrooms Recipe

Green Bean Casserole with Bacon and Mushrooms, green bean casserole with bacon, bacon mushroom casserole, cheesy green bean side dish, holiday green bean casserole - The dish is a creamy casserole with visible layers of green beans mixed into a thick, light beige sauce. The top layer is covered with crispy golden-brown fried onions scattered unevenly across the surface. A spoon with a red handle is lifting a scoop from the center, showing a mix of green beans, sauce, and fried onions. The casserole is served in a dark round dish placed on a white marbled surface. The texture of the sauce looks smooth and rich, contrasting with the crunchy onion topping photo taken with an iphone --ar 2:3 --v 7

Garnishes

Whenever I serve this casserole, I like adding a sprinkle of fresh chopped parsley or chives on top. It brightens up the dish visually and adds a bit of fresh herbal contrast to all that creamy, savory richness.

Side Dishes

This Green Bean Casserole with Bacon and Mushrooms Recipe pairs beautifully with roasted turkey or baked ham. For a vegetarian-friendly meal, serve it alongside quinoa or a hearty grain salad to round out the textures and flavors.

Creative Ways to Present

For holiday dinners, I like to serve this casserole in individual ramekins topped with a little extra bacon crumble and crispy onions just before guests arrive. It feels fancy but is so easy to pull off!

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely and store them in an airtight container in the fridge. They’ll keep well for up to 3-4 days. Just keep the topping separate if possible, so it stays crisp.

Freezing

This casserole freezes very well! After baking and cooling, I portion it into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is in the oven at 325°F until warmed through, usually about 20-25 minutes. This keeps the texture creamy without sogginess. Add fresh fried onions on top after reheating for that much-needed crunch.

FAQs

  1. Can I use fresh green beans instead of canned?

    Absolutely! If using fresh green beans, blanch them in boiling water for about 3-4 minutes, then immediately transfer to an ice bath to stop cooking. Drain well before folding into the casserole to avoid excess moisture.

  2. Is there a dairy-free way to make this casserole?

    Yes, swap the cream of mushroom soup and cheese for dairy-free versions, and use a plant-based milk like almond or oat milk. Make sure the fried onions don’t contain dairy as well.

  3. Can I prepare this recipe ahead of time?

    You can prep the mixture up to the baking step, cover it, and refrigerate for up to a day. Add the French fried onions before baking to ensure they stay crispy.

  4. How can I make the topping extra crispy?

    Adding the fried onions in two layers—one at the start of baking and a fresh sprinkle in the last 5 minutes of baking—helps maximize crunchiness and golden color.

Final Thoughts

This Green Bean Casserole with Bacon and Mushrooms Recipe is one of those dishes I turn to whenever I want something cozy and crowd-pleasing. It’s simple enough to make on a whim but impressive enough to bring to a family gathering or holiday table. Plus, that bacon-mushroom combo is pure magic. I hope you enjoy making it as much as I do—you’ll get plenty of compliments, I promise!

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Green Bean Casserole with Bacon and Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A classic and comforting Ultimate Green Bean Casserole featuring crispy bacon, sautéed mushrooms and onions, creamy mushroom soup, melted Monterey Jack cheese, and topped with crispy French fried onions. Perfect for holiday dinners or a hearty side dish.

Ingredients

Main Ingredients

  • 6 strips bacon
  • 1/2 yellow onion, finely diced
  • 1 1/2 cups chopped button mushrooms
  • 3 cloves garlic, minced
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 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

  1. Preheat Oven: Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray to prepare it for the casserole.
  2. Cook Bacon: In a large skillet over medium-low heat, cook the bacon strips until crisp. Remove them and drain on paper towels. Once cooled, crumble the bacon. Reserve about 2 tablespoons of the bacon grease in the pan and discard the rest.
  3. Sauté Onions: Return the skillet with the bacon grease to medium heat. Add the finely diced onions and cook, stirring occasionally, for about 5 minutes until they become translucent.
  4. Cook Mushrooms and Garlic: Add the chopped mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are golden brown. Add the minced garlic and cook for 1 minute until fragrant.
  5. Combine Soup and Cheese: Stir in the undiluted cream of mushroom soup, then add the crumbled bacon back into the skillet. Mix in the milk and shredded Monterey Jack cheese, stirring until the cheese melts completely. Season with salt and pepper to taste.
  6. Add Green Beans: Fold the drained green beans into the mixture until well combined.
  7. Assemble and Bake: Pour the mixture into the prepared baking dish and spread evenly. Top the casserole with the French fried onions. Bake uncovered for 30 minutes, or until the casserole is hot and bubbly and the topping is golden.

Notes

  • For extra crispiness, you can broil the French fried onion topping for 2-3 minutes at the end of baking, watching carefully to prevent burning.
  • Use fresh green beans and blanch them if you prefer over canned ones for a fresher taste and firmer texture.
  • Feel free to substitute milk with a lactose-free alternative if needed.
  • To make it vegetarian, omit bacon and use vegetable oil instead of bacon grease.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 40 mg

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