Homestyle Bacon Green Bean Casserole with Crispy Onions (Print Version)
Bacon Green Bean Casserole, a comforting side dish for any meal. Creamy, savory, with crispy onions and smoked bacon. A family favorite, made with love.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten, pork
# Ingredients:
→ Green Bean Casserole Foundation
01 -
1.5 lbs fresh or frozen green beans, trimmed
02 -
8 slices thick-cut bacon
→ Creamy Sauce Essentials
03 -
2 tbsp butter
04 -
1 yellow onion, chopped
05 -
8 oz cremini or white button mushrooms, sliced
06 -
3 cloves garlic, minced
07 -
1/4 cup all-purpose flour
08 -
1.5 cups chicken broth
09 -
1 cup heavy cream
10 -
1 tsp Worcestershire sauce
→ Seasonings & Flavor Boosters
11 -
1/2 tsp salt (or to taste)
12 -
1/4 tsp black pepper (or to taste)
→ Crispy Topping
13 -
1 (6 oz) can crispy fried onions
# Instructions:
01 -
First things first, get those green beans ready. If you’re using frozen, no need to thaw them, just rinse. If fresh, trim the ends. Now, for the star: slice your thick-cut bacon into small pieces. I usually go for about 1/2-inch bits. Pop them into a cold skillet and cook over medium heat until they’re gloriously crispy. This is where the kitchen starts to smell amazing, honestly! Don't drain all the fat; we need some of that bacon goodness for the sauce. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Try not to eat it all before it makes it to the casserole, I know, it’s hard!
02 -
Leave about 2 tablespoons of that glorious bacon fat in the skillet. If there’s too much, just spoon a little out. Add your chopped yellow onion and cook until it's softened and starting to turn translucent, about 5-7 minutes. Then, toss in the sliced mushrooms. Let them cook down, stirring occasionally, until they’ve released their liquid and are nicely browned. This step builds so much flavor for the Bacon Green Bean Casserole base, so don't rush it. I once pulled them off too early and the sauce lacked that deep, earthy note. Learn from my oops!
03 -
Now for the roux! Push the onions and mushrooms to one side of the pan. Add the butter to the empty side and let it melt. Sprinkle in the all-purpose flour and stir it into the melted butter, cooking for about 1-2 minutes until it forms a paste and smells a little nutty. This is where I always forget to stir constantly, but it's important to prevent lumps! Slowly, pour in the chicken broth, whisking continuously to avoid any clumps. Then, add the heavy cream, Worcestershire sauce, salt, and pepper. Keep whisking until the sauce thickens and is smooth and bubbly. It should coat the back of a spoon. Oh, the smell of that creamy sauce is just divine!
04 -
Once your sauce is perfect, gently stir in the green beans and about half of your crispy cooked bacon. Give it a good mix to make sure everything is coated in that luscious, creamy sauce. Pour this beautiful mixture into a 9x13 inch baking dish. This is where the magic really starts to happen for our Bacon Green Bean Casserole. I usually give the dish a little tap on the counter to settle everything evenly. Pop it into a preheated oven at 375°F (190°C) and bake for 20 minutes. You want those green beans to be tender-crisp and the sauce to be bubbling with joy.
05 -
After 20 minutes, pull the casserole out of the oven. Now for the grand finale! Sprinkle the crispy fried onions evenly over the top. I’m pretty generous with these, honestly. They add such a fantastic texture contrast. If you’re feeling extra, you can even add the remaining crispy bacon here too, or save it for individual servings. I often do both; a little bacon now, a little more for garnish. It’s my kitchen, I make the rules!
06 -
Return the Bacon Green Bean Casserole to the oven for another 5-10 minutes, or until those crispy fried onions are golden brown and toasted, and the sauce is super bubbly around the edges. Keep an eye on them so they don't burn! The smell will be absolutely irresistible at this point – a mix of savory, creamy, and that wonderful fried onion aroma. Let it rest for a few minutes after taking it out of the oven, then scoop it up and serve. It’s warm, comforting, and oh-so-good!
# Notes:
01 -
Always use frozen green beans for convenience and better texture than canned.
02 -
Leftovers are best reheated in the oven to maintain texture; microwave can separate the sauce.
03 -
If you don't have heavy cream, half-and-half can work, but the sauce will be thinner.
04 -
For a holiday spread, prep the casserole ahead of time (without onions) and bake just before serving.
# Tools You'll Need:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
whisk
04 -
slotted spoon
# Nutrition Facts (Per Serving):
Calories: 320
Total Fat: 25g
Total Carbohydrate: 18g
Protein: 10g