Cheddar Bacon Green Bean Casserole (Print)

Crisp green beans, cheddar, and bacon baked in a creamy, golden dish with savory topping.

# Components:

→ Vegetables

01 - 1 ½ pounds fresh green beans, trimmed and cut in half
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy & Fats

04 - 2 cups sharp cheddar cheese, shredded
05 - 1 cup whole milk
06 - ½ cup heavy cream
07 - 2 tablespoons unsalted butter

→ Meats

08 - 6 slices bacon, chopped

→ Pantry Staples

09 - 1 (10.5 oz) can condensed cream of mushroom soup
10 - ½ cup panko breadcrumbs
11 - ¼ cup all-purpose flour
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon smoked paprika

→ Optional Topping

15 - 1 cup crispy fried onions

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 4–5 minutes until they are bright green and just tender. Immediately drain the beans and plunge them into ice water to stop the cooking process. Drain again thoroughly and set aside.
03 - In a large skillet, cook the chopped bacon over medium heat until it is crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Reserve 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
04 - Add the butter to the skillet containing the reserved bacon fat. Sauté the finely chopped onion for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
05 - Sprinkle the all-purpose flour over the sautéed onions and stir to combine. Cook for 1 minute to toast the flour. Gradually whisk in the whole milk and heavy cream. Continue to cook, stirring frequently, until the sauce thickens to a smooth consistency, approximately 3 minutes.
06 - Stir in the condensed cream of mushroom soup, half of the shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until the cheese is fully melted and the sauce is smooth and well combined.
07 - Gently fold the blanched green beans and half of the crispy cooked bacon into the sauce. Toss everything together until the ingredients are evenly coated.
08 - Transfer the mixture into the prepared baking dish. Evenly sprinkle the remaining cheddar cheese, the rest of the cooked bacon, and the panko breadcrumbs over the top.
09 - Bake for 20 minutes, or until the casserole is bubbly and the topping is golden brown. If using, sprinkle the crispy fried onions over the top and bake for an additional 5 minutes.
10 - Allow the casserole to stand for 5 minutes before serving to allow the flavors to meld and the structure to set.

# Expert Advice:

01 -
  • Fresh green beans provide better texture than frozen or canned versions
  • Ready in under an hour making it perfect for weeknight dinners
  • The make ahead option saves precious time during busy holidays
  • Easily customizable with different cheese varieties or toppings
02 -
  • The casserole can be fully assembled a day ahead and refrigerated
  • Leftovers maintain quality for up to 3 days in the refrigerator
  • This recipe doubles easily for larger gatherings
  • The dish travels well making it perfect for potlucks
03 -
  • The success of this casserole hinges on a few critical techniques that I've perfected over years of making this dish. First, never skip the blanching and ice bath process for the green beans, as this preserves their bright color and prevents them from becoming mushy during baking. Second, when making the cheese sauce, allow each addition of milk to incorporate fully before adding more, ensuring a smooth texture without lumps. Finally, let the casserole rest for those full 5 minutes after baking, which allows the sauce to set slightly and makes serving much neater.

Back