Kitchen

Homemade Bacon Green Bean Casserole (from scratch)

Nothing says comfort food like a classic green bean casserole on a holiday table!

In this from-scratch version, tender green beans in a homemade bacon mushroom cream sauce are topped with buttery parmesan bread crumbs. It’s all baked until bubbly and golden.

This version is extra rich, creamy, savory, and oh, so delicious.

taking a spoonful of Bacon Green Bean Casserole out of the dish

A Homemade Version of Green Bean Casserole

Campbell’s green bean casserole recipe has graced holiday tables for over 60 years for good reason. It’s as easy as it is delicious and the perfect Thanksgiving side dish.

  • In this version, fresh green beans and mushrooms add lots of flavor and a perfect tender-crisp texture.
  • A homemade creamy mushroom sauce replaces the condensed cream of mushroom soup and is rich and decadent.
  • It’s easy to make and can be prepared up to 48 hours ahead of time.
ingredients to make Homemade Green Bean Casserole

Ingredients for Making Green Bean Casserole from Scratch

  • Green Beans: We prefer fresh green beans in this recipe but frozen work just fine too!
  • Onions & Mushrooms: are pan-fried and added to the sauce for flavor.
  • Bacon: Use regular uncooked bacon. The bit of fat from the bacon is used to cook the onions and mushrooms
  • Creamy Sauce: A simple yet decadent sauce is made with light cream, chicken broth, and seasonings.
  • Topping:  Since the sauce is so decadent, I have swapped the french-fried onions for a buttery, panky topping.

How to Make Green Bean Casserole from Scratch

  1. Cook the beans. Boil green beans in a pot of water with a pinch of baking soda.
  2. Cook bacon until crisp, set aside. Add onion & mushrooms.
  1. Whisk in light cream & broth per the recipe below and simmer until thickened. Stir in parmesan cheese and green beans.
  2. Place the green bean mixture in a casserole dish and sprinkle with bacon and the topping mixture. Bake until browned and bubbly.
Bacon Green Bean Casserole before cooking

PRO TIP: Adding a pinch of baking soda to green veggies while boiling helps to keep their bright green color without changing the flavor!

How to Make Ahead

  • This casserole can be assembled and refrigerated up to 48 hours ahead of time, keep the bread crumbs separate until you are ready to bake.
  • If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes cooking time.
  • Keep leftover green bean casserole covered in the refrigerator for up to 3 days.
cooked Bacon Green Bean Casserole in the dish

More Thanksgiving Sides You Don’t Want to Miss

Did your family love this Green Bean Casserole? Be sure to leave a rating and a comment below! 

taking a spoonful of Bacon Green Bean Casserole out of the dish

5 from 18 votes↑ Click stars to rate now!
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Bacon Green Bean Casserole

Green Bean Casserole is rich, creamy, and made completely from scratch!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

9″x9″ or 2 QT Baking Dish

  • Preheat oven to 375°F. Combine topping ingredients in a small bowl. Set aside.

  • Add ½ teaspoon baking soda*(see note) to a large pot of water and bring to a boil. Cut beans in half and simmer 5-6 minutes or until tender-crisp. Drain well.

  • Meanwhile in a large skillet cook bacon until crisp. Place bacon on paper towels to drain leaving the grease in the pan. Add 2 tablespoons butter and onion. Cook until softened, about 3-5 minutes.

  • Add mushrooms, garlic, pepper, salt (or to taste), poultry seasoning, and thyme leaves. Cook until mushrooms have released their juices and are tender, about 5-7 minutes. Stir in flour and cook 1 minute more.

  • Add the cream and chicken broth. Simmer 5 minutes or until thickened.

  • Remove from heat and stir in parmesan cheese. Toss with drained green beans.

  • Place in a 2qt baking dish, top with bacon and breadcrumb mixture and bake 25-30 minutes or until bubbly and bread crumbs are browned.

*Baking soda is optional but will keep green vegetables like beans and broccoli bright green after cooking. It doesn’t change the taste if used in small amounts.
Salt can be added to taste with the pepper and seasonings. I find with the bacon, cheese, and broth the recipe has enough salt for our liking.
This casserole can be assembled and refrigerated up to 48 hours ahead of time, keep the bread crumbs separate until you are ready to bake.
If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes cooking time.

5 from 18 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Serving: 0.5cup | Calories: 190 | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 403mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish
Cuisine American
dish of Bacon Green Bean Casserole with a spoon and a title
dish of Bacon Green Bean Casserole with a title
taking a spoonful of Bacon Green Bean Casserole out of the dish with writing
bacon green bean casserole in a dish with a spoon and writing

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