This must-have recipe for Ultimate Green Bean Casserole takes the classic dish up a notch by adding bacon, mushrooms, and cheese! Perfect for your Thanksgiving table!
There’s a lot that can be said about the humble Green Bean Casserole. LOTS. And I’ve seen some pretty serious arguments about what can and can’t be in the side dish. To me, Green Bean Casserole must include 3 things… cream of mushroom soup, canned green beans, and fried onions. You’re welcome to throw whatever else in there, but it’s gotta have those 3 things in my opinion.
Now if you want to take that classic version and kick it up a notch, or three… man, do I have a recipe for you. I add fresh mushrooms for even more umami flavor and add… wait for it… BACON! Yes, I love the smoky flavor that bacon adds to this dish and it complements the mushrooms beautifully! I’ve always had a love affair with the bacon and mushrooms combo. And, this amazing green bean casserole recipe is no exception!
This recipe is SERIOUSLY the best GBC I’ve ever, ever had! And that’s saying something, ’cause I’ve eaten a lot of this casserole over the years. Oh, did I mention that I added cheese, too? Yep. Monterey Jack. Y’all, this is seriously amazing. You need to try it. And pin it on Pinterest so others can try it too. Enjoy!
Should you use homemade or pre-made ingredients in green bean casserole?
You are welcome to make homemade cream of mushroom soup. You are welcome to use fresh green beans. And you can make your own fried onions – or even use fried shallots. Go on with ya bad self. I just know it’s going to be delicious.
Now, call me lazy, call me old school, whatever you’d like… that’s just not the way I want mine. I like the tenderness and convenience of canned green beans. I also love the pre-made cream of mushroom soup. And, I just like to live by the motto of “if it ain’t broke, don’t fix it.” But, if you want to make these ingredients from scratch, knock yourself out!
Which is better in green bean casserole – canned or frozen?
In the end, the choice between canned and frozen green beans for a green bean casserole depends on personal preference and the desired texture. Some people prefer the tenderness of canned green beans, while others enjoy the slightly firmer texture of frozen green beans. Consider experimenting with both to see which version you prefer or choose based on availability and convenience.
I, for one, much prefer the tenderness of canned green beans. I don’t know if that’s just because that’s what I have consumed most around these parts through the years or what. But, I do know one thing… the biggest advantage to canned is simply the convenience. And, I’m all about convenience!
With all that being said, if you opt for frozen beans, you’ll need about 2 pounds for this recipe.
Can I prepare green bean casserole the night before?
You absolutely can prepare green bean casserole the night before with three easy modifications/tips:
- Add your fried onion topping on the day you plan to bake the casserole: Fried onions are meant to be a crisp topping on your casserole. If you add them to the top before placing in the fridge overnight, then you run the risk of those onions being soggy when you bake the dish the following day. And no one wants soggy French fried onions.
- Place all of your mixture in your baking dish and wrap it airtight with plastic wrap. You want to make sure it is airtight so the mixture does not dry out.
- You will want to adjust your baking time since the casserole will be starting from a cold state. I recommend adding 5 minutes to your baking time to begin with, but check that the dish is baked through when your timer goes off. If it’s not quite done, simply pop it in the oven for another 3-5 minutes until it is hot and bubbly throughout. And keep in mind that you’ll want to start the cold dish in a cold oven or allow the dish to come to room temperature before putting it in the pre-heated oven. Putting a cold dish in a hot oven could cause it to shatter.
Ingredient FAQ
Bacon – You will need 6 strips of bacon for this recipe. I’m not really opinionated on what kind of bacon you choose – thick-cut vs thin. That’s really up to you. I do not, however, recommend you use bacon bits. It just won’t render the same results since we need the bacon fat to cook the onions and mushrooms.
Onion – I recommend you using a white, yellow, or sweet onion for this recipe. Steer away from the purple onion in your green bean casserole.
Button mushrooms – If you can find button mushrooms, grab those. However, if your grocery store does not have them available, other fresh mushrooms like baby bellas will work. You will want to be sure you slice them up fairly thin. Button mushrooms are basically the same thing as whole mushrooms. They are just harvested at an early stage of growth when it is small and button-shaped.
Garlic cloves – Freshly minced garlic is superior to the squeeze-bottle minced garlic, in my humble opinion. I’m sure you can use the pre-minced variety. But keep in mind, the flavor just won’t be as fresh and robust.
Cream of mushroom condensed soup – Any brand of cream of mushroom soup will do. You could even make your own from scratch if you feel up to the challenge. I’m just happy enough with the pre-made soup, so I like to opt for convenience when it’s an option.
Milk – I recommend whole milk for the rich flavor it provides in this green bean casserole recipe. However, I do know of some people substituting heavy cream in place of the milk. Just keep in mind, it may make your dish a bit richer, which is totally fine!
Monterey Jack cheese – I highly recommend Monterey Jack cheese for this recipe. You could use mozzarella, gouda, or even cheddar, I suppose, but the Monterey Jack cheese has a mild and creamy flavor and melts more easily than sharp cheddar cheese.
Canned cut green beans – I can hear the gasps now… yes, I recommend canned. Simply put, it’s super convenient and provides a tenderness to the green beans that fresh or frozen just doesn’t offer without a good amount of prep. And, when I’m trying to get supper on the table or Thanksgiving lunch ready, I will opt for the quicker prep time where I can. If you want to use frozen beans, you’ll need about 2 pounds.
French fried onions – I love these jokers. Add them to the top right before baking for a fun and savory crunch!
Make this recipe in the slow cooker!
If you’re looking to free up valuable oven space this holiday, you can make a version of the Ultimate Green Bean Casserole ins the CrockPot with my Slow Cooker Ultimate Green Bean Casserole!
If you tried this Ultimate Green Bean Casserole Recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Recipe Card
Ultimate Green Bean Casserole
Ingredients
- 6 strips bacon
- 1/2 onion, finely diced
- 1 1/2 cups chopped button mushrooms
- 3 cloves garlic, minced
- 2 (10.5-ounce) cans cream of mushroom condensed soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- salt and pepper
- 4 (14.5-ounce) cans cut green beans, drained
- 1 1/2 cups French fried onions
Instructions
- Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.
Video
Nutrition
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I made this yesterday for Thanksgiving and followed the recipe as stated (except for adding a little more milk to the mixture and extra fried onions on top just because I love extra crunch). Everyone loved it. It was delicious! This recipe is definitely “ultimate” and takes green bean casserole up a notch.
Thanks, Cici! I’m glad everyone enjoyed it!
I followed recipe to a T. It came out like green bean soup. Yes, I drained beans and I did not add any water to soup. Wonder what happened?
I’m honestly not sure. Did you add any extra liquid outside of the recipe? Like, did you dilute the soup, by chance?
Can this be made ahead of time??
Yep! Scroll back up in the post a little and there’s a whole section about making it head of time. Enjoy!
I used frozen green beans and steamed them first. This dish was delicious.
Glad to hear it turned out great for you, Ken!
I made this for Thanksgiving last year and will be making it again this year. Everybody loved it, including me. I substituted a can of cream of chicken soup for one of the cans of cream mushroom. It’s a keeper.
So glad that you enjoyed it, Margie!
I’m usually in charge of the mashed potatoes every Thanksgiving which, unashamedly, I can knock out of the park, so to speak. My sister-in-law threw me a curve this year and told me I was in charge of the GBC and I found your recipe. My known for great side dish reputation is at stake here, so wish me luck! LOL
I got you! I think this is going to be your new winner!
WAY TOO MANY ADVERTS!
I know they can be frustrating, but I gotta pay the bills and keep the recipes free for you! 🙂
I cooked this for our “Friendsgiving” in the mountains last year and it was a hit! I used milk like the recipe called for. I am going to make it again for our families thanksgiving dinner this year and am going to try using half and half to make it richer. Rather than mincing the garlic, I grated the garlic with a long hand grader….it was truely amazing and can’t to wait to have it again next week!
Love this! So glad you enjoyed it, Elizabeth!!
Just got done cooking this greenbean casserole for luncheon at church tomorrow. My mom, who does NOT like gb casserole (can’t believe I’m related to her), loves it! Only thing I did different was leave out the bacon. Thank you for a winner of a Thanksgiving dish.
Awesome! I’m so happy to hear we’re converting people!! lol
I Made this for Friendsgiving at work, and it was a hit!!! the only difference was I used fresh organic green beans, cooked them in boiling water for about 30 minutes before putting them in the casserole before baking.
Perfect! So glad to hear everyone enjoyed them, Rose!!
Hi! If you made this the night before do you think it would be too mushy ? What cook time do you think to bring it back.
You can certainly make this ahead. Prep it all the way through, but don’t add the onions. Then wrap tightly and refrigerate. The next day, you can add the onions and bake. Just keep in mind you don’t want to put a cold dish in a hot oven, so allow it to rest at room temp for a while before adding it to the hot oven.
if you choose frozen green beans instead of the can, how much?
You’ll need about 2 pounds of frozen green beans.
Can you use canned Kitchen cut green beans? Or would they be too short in length 🤔? Thank you Stacey
I think they’d work just fine! Enjoy!
Can something other than cream of mushroom be used?
Cream of bacon would work great. Cream of chicken, as well.
Hi there! Try adding sliced canned new potatoes to the casserole. (I brown them with the mushrooms). It made sense to me one day as I thought that we always cook new potatoes with our green beans. We use Italian Green Beans, new potatoes, and the rest of your ingredients. We top with cheddar cheese and bake. It’s a meal in itself! Enjoy!
Sounds good! I’ll have to try that.
IM excited to try this recipe for the 1st time looked scrumptious after seeing yours on you tube lol im using the canned string beans
Hope you’ll enjoy it!
Great recipe and similar to how I’ve been making it the past few years. I use frozen French style green beans instead of canned , no cheese (but I’m going to try it this Easter) and added a handful of two of crushed up French fried onions into the mixture. This makes the boring, blah recipe into something next level.
I can’t wait to try your version with the cheese in a few days!
Hope you’ll enjoy this version!
love your recipes I love to cook and use them. Love your mama’s lima bean one!
Thanks so much, Joanne!
Have lots of different canned beans- wonder if anyone used any other bean 0- i.e. black beans; also I add sliced / chunked water chestnuts
In this case, I’m just not sure anything would work other than green beans.
What a delicious version! Made it tonight since we had turkey. I didn’t have any mushrooms but the dish was still great. Will make again. Yum yum
Glad it turned out great for you!
This is my new go to recipe for an incredible green bean casserole!! Super easy to make & the flavor is awesome! The bacon & cheese bumps up the flavor to a new level. I received so many compliments & it has already been requested for a few of our next gatherings.
I’m so glad everyone has enjoyed it!
AMAZING!! I normally don’t like green been casserole but I made this recipe for Thanksgiving and again for Christmas.
That’s some high praise there! Glad you like it!
my adult daughter needed to bring the green bean casserole to step-family Christmas and i had ingredients on hand to make two… everyone raved that it was the BEST gbc they had ever had! She got the glory but we know the truth!
only modifications included using bacon ends instead of slices and topping with salad topping fried onions and not the typical kind in a small can
I’m so glad that everyone enjoyed this version!
Hello!
Can this be made without bacon? Thanks !
Sure can!
Can this be made in advanced? Thanks!
I combine more cheese & cooked bacon pieces and mix with the french fried onions for the topping and bake as directed. Everyone at Thanksgiving raved over this. Even my brother-in-law who doesn’t like mushrooms said it looks so good that he tried it and he loved it too!
That’s awesome! I’m so glad to hear everyone loved it!
Made this for a get together and it was a hit. Definitely on my list of dishes to make for Christmas! Only thing I did differently was use garlic pepper crispy onions salad topper instead of regular fried onions.
Sounds like a delicious substitution to me! Glad to hear it was a hit!
I want to make this for our family early Christmas luncheon. Have you ever used frozen green beans, and, if so, how much? Thanks!
You’ll need about 2 pound of frozen beans and you’ll want to blanche them before adding them to the recipe. Enjoy!
Thank you for replying! Have a Merry Christmas!!
This is definitely ultimate. I made 2 batches one I blended some fried jalapeño pieces with the fried onions to kick it up a notch! Will make it this way from now on.
The fried jalapeños sound delicious in this! So glad to hear you’ve enjoyed it!
I didn’t like the bacon texture after it cooked w the other ingredients and felt the garlic was over powering. The mushrooms were a great addition, though.
Sorry to hear it didn’t meet your expectations. Cooking the bacon with the sauce does tend to soften it a bit. Let me ask, did you cook and serve it immediately or did you prep it in advance?
I made this for thanksgiving and everyone loved it! Even the ones who don’t like green been casserole. I added a half of envelope of beefy onions soup mix, just because that’s how I make my regular green beans.
So glad to hear everyone enjoyed it! I love the addition of the onion soup mix. It’s one of my favorite ingredients!
I made this and it was the best I have had ever in my life. It was a Thanksgiving hit! I got so many compliments! Thank you
Fantastic! I’m so glad to hear everyone enjoyed it!
I’ve never cared for green beans but this recipe was great! Even my picky 5 year old gave it a try
That’s high praise right there! Glad y’all enjoyed it!
Delicious! I made this yesterday for Thanksgiving. The casserole had great flavor. I’ve never added bacon to a green bean casserole before, and had my doubts, but everyone loved it.
Best of all, it was so easy to make.
It’s great to hear that everyone enjoyed it!
This was the best green bean casserole I’ve ever made/had. SO GOOD.
Wonderful! Happy to hear that!
So the last two years I make a few hours ahead then bake at dinner. The mix ends up being pretty runny and not on the thicker side. Any ideas?
Hmmm… I’ve done that several times before and haven’t had that problem. Could it be that the beans haven’t been drained well enough and are leaching water into the sauce?
I will never make these any other way again. This recipe adds an elegant elevation to a traditional recipe. I did add a tablespoon of soy sauce (out of habit)and some french fried green onions inside (only because my sister loves it like that). Thank you for sharing this wonderful recipe and for making me the Holiday cooking champ!
Look at you being the cooking superstar! So happy to hear everyone enjoyed it!
I used jalapeño cheese dip for my cheese and it worked really well. Thanks for this great recipe!!!
Uhh… yum! That sounds amazing!
Awesome receipt
Thank you!!
I received many compliments from my family for this decadent dish. So calorie laden that I will only serve at Thanksgiving probably but it will be on that menu for sure.
Thanksgiving deserves a little splurge, right!? 🙂
Are the button mushrooms supposed to be left whole? Or sliced?
Hey, Jamie! The recipe calls for them to be chopped, but sliced will work, too. Hope you enjoy it
Absolutely delicious! This is the perfect green bean casserole! It’s Thanksgiving morning, and this is the first dish I had going in the oven. Really made the whole house smell like Thanksgiving!
That put a big smile on my face! Glad y’all enjoyed it!
Can I use fresh green beans instead of canned? If so, should do anything different?
Yep. You’ll need about 2 pounds. They’ll need to be trimmed and blanched.
Simmer them in chicken broth instead of water until they are tender.
That’ll work! 🙂
Any tips on cooking time when doubling the recipe?! – thanks!!
I’d add about 10 minutes. You really just need to heat it through
Can I make ahead and not bake? Just put it all together minus the onions and bake it after bringing to room temp tomorrow?
Yep! That works perfectly!
Thanks for sharing. I’m looking forward to this. I’m wondering if I should shorten the baking time if I’ll be reheating tomorrow.
Everything is already cooked by the time it makes it in the casserole dish, so shortening the cook time is not a problem.
Great Recipe! This can be made with the French style green beans?😊
Thanks! Yes, French style beans will work, too!
Can I make it ahead of time?
Sure! I’d make all the way through, with the exception of adding the crispy onions. I’d wait and add those when reheating.
Suggestion, add toasted sliver almonds.
I add almonds in my other Green Bean Casserole, but haven’t thought about adding them here! Sounds delicious!
Funny I read you recipe and it’s very close to how I make mine. Didn’t think about bacon, well I did but didn’t want pieces in the veg, I did however sauté the onions and almonds in bacon grease rather than butter like I usually do. Didn’t have Monterey Jack so used sharp cheddar. It’s definitely delicious and I’m glad I stumbled on your version bc gave me some cool ideas to build on and make it better. Love finding people who enjoy cooking and sharing. Thanks for that and have a wonderful holiday season!
Thanks, Heather! What is it that Julia Child said? People who love to eat are always the best people!
How many lbs of fresh green beans wood this be? Can’t wait to make for thanksgiving!
I’m guessing about 2 pounds. Enjoy!
Hey Stacey, Staci here, Im in charge of a few dishes for Thanksgiving this year, GBC being one of them. I’ve never really had much of a care for this dish so I am researching ways to make the 3 ingredient recipe not so bland and boring. Now I find you and this recipe, and my mouth is drooling, I can not wait to make this and blow away my family of talented cooks. Thank you so much for not allowing me to show up with 1880’s GBC but one with a modern twist that I am excited about! Happy Thanksgiving to you, yours and all your at home do it yourself sou chefs (fans)!
You are too kind, my friend! You’re going to look like a total rick star with this recipe. Hope everyone enjoys it! Happy Thanksgiving!
so planning on doing this my question is i don’t see salt on the ingredient list most of the green bean casseroles taste are so bland and blah does this recipe not need salt for the canned green beans?
With these ingredients, I feel like it’s salty enough, but you are more than welcome to add some salt if you wish. Hope you enjoy it!
Stacy, can’t we just assemble the whole casserole the day before, excluding the French onions, bring to room temperature, and bake with the French onions, the day of Thanksgiving, instead of reheating.
Absolutely! It works perfectly. I do it this way nearly every year.
Im vegetarian so I skipped the bacon, but this was so good! Def will be my go to recipe for Thanksgiving. Will probably make it occasionally throughout the year as well 😅 thanks for sharing.
So glad to hear you enjoyed it, Katie!
I plan on making this for this Thanksgiving, 2022. Can I make it a day ahead?
Yep, but I’d recommend baking it without the onion topping and adding it when reheating so it doesn’t get soggy.
Hey, love the recipe and making it this Thanksgiving. Going to use fresh cooked string beans.
How many pounds of fresh green beans
Sure hope you’ll enjoy it!
Hey Stacey! My family doesn’t eat pork however I have not found a recipe for green bean casserole that has more love than yours. Do you by chance think that turkey bacon would be a good substitute or would it alter the flavor too much?
Thank you! I think turkey bacon would be just fine. It will add the smokiness of regular bacon – which is the most important part of adding the bacon. Enjoy!
Hi!
Just found your recipe and it looks so good! Is it doable to halve the recipe and still have it taste the same? Thank you!
Yes! I think it should work just fine halved. Enjoy!
Found your recipe 2 years ago and made it for Thanksgiving. The whole family LOVED it. It has been requested every year since for Thanking and Christmas! I’ll be making it again this year for both holidays and every year after.
This is soooooo good!! Thank you for sharing!!
These are my favorite kinds of comments. It’s such a joy to hear about my recipes making it into family traditions! Happy Thanksgiving!
This is my new go to for my green bean casserole side on Thanksgiving. I’ve made this the past 3yrs now per family requests.
That’s incredible, Sandra! So glad to hear it’s made it onto the menu so many times!
Yo! Stacey,how goes “IT”? I’ve been busy making alot of the recipes from your lovely Southern Bite website and I must say,I’m enjoying myself,I’ve also tweaked some of the recipes and put them in my personal computer recipe index files,I’m cooking for 15 people mainly people that are not as fortunate as me,I’ve only been doing this for 3 years but I enjoy and absolutely love helping and feeding people.I have monetary donations thru the town I live in and truly,I’m not out of pocket too much.
Thanks again for your yummy website. Cheers! Brant Jordan
That’s amazing! Feeding folks is my favorite thing to do!
How far in advance can I make this recipe and how would you suggest to reheat it?
It’s not great reheated, but it does work. I just recommend making it without the onions on top and add them when reheating. A day or so in advance should work.
I am making it now. My wife has been giving away green beans for three weeks . Today she requested green bean casserole I am using ham instead of bacon and portabella soup from Trader Joes . Hope she likes it!
We hope she does too!
Love the addition of the Monterey Jack to the mixture! And of course mushrooms and bacon are a win! I also add a little diced red bell pepper to mine!
I bet the red bell peppers give it a sweet kick!
Can I make this the night before and heat it up day of?
Of course, but I might wait to add the onions until you reheat it so they won’t be soggy!
Is there any nutritional info that maybe I am overlooking?
I know it can be a little frustrating that the nutritional info is not included, but here’s why!
https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/
I’ve known people who make fun of green bean casserole and the people who make it, yet every time I’ve taken it to a potluck, not one morsel is left. One year, I took it to our holiday potluck at work. Every bit was eaten. The next year, I doubled the recipe and again, not a bit left. Your version sounds like next level goodness to me. I can’t wait to try it. Thank you.
I hope everyone loves this recipe too!
I want to make two 9 X 11 glass pans of this recipe. I would like to bake them at separate times without the fried onions. How long should I bake them since the pans are smaller? I will be adding the fried onion topping at my dad’s. Should I reheat the pans at 350 degrees, and how long should I bake them?
The original cook time should be roughly the same. If you refrigerate them, you’ll want to allow the dishes to come to room temperature before adding them to a preheated oven, or add the cold dishes to a cold oven and preheat the oven with the dishes in it. Reheat at 350 for 20 to 30 minutes. Hope that helps!
Well I made this delicious green bean casserole, the amazing potato casserole, and the scrumptious corn pudding for today – Christmas Day menu, 2021. I love, love, love Southern Bite and Stacey. He’s my “go to” chef and I wouldn’t take anything for his cookbook!!! My husband has a serious drooling problem this evening. He said that just watching me cook these beauties and finally eating them has changed his world. He’s going to want Christmas every day. 🤣 Thank you so much Stacey. I’m so glad you’re on Pinterest and Instagram. Keep on cooking!! ❤️
Thanks so much, Scarlett! It’s such an honor to know your menu included so many of my recipes! Happy New Year!
Your husband sounds like a cutie pie. : )
I love this recipe
I’m trying it for Christmas this year.
I’m trying the golden mushroom soup instead of regular.
Do u think it will ruin the bacon flavor?
I love the golden mushroom soup. It will certainly taste different, but I don’t think it will ruin it by any means. Enjoy! Let me know how it turns out!
I have to say out of all the recipes I’ve tried over the years for green bean casserole this one blew them all out of the water!! It was so delicious. I used 2 lbs of fresh green beans, snipped both ends, cut them in half and boiled them in chicken broth for 10 mins to soften. I omitted the mushrooms and subbed cream of chicken for cream of mushroom. Keeping this around for a long time!
Awesome! Love hearing that, Sabrina!
Best green bean casserole I’ve ever had. The family requests this side for every family get together!
Fantastic! Great to hear!
What cheese would be best to substitute for the Monterey Jack?
I’ve used mozzarella before. Enjoy!
I wouldn’t add salt next time.
Everything else was good, no leftovers with this dish. Excellent.
Glad to hear it turned out great for you!
First time making this dish this Thanksgiving. It smells amazing and I’m sure the coworkers are going to love this! Thanks for the recipe.
Awesome! Sure hope everyone enjoys it!
The only thing I changed was the bacon.. I added MORE? 9 strips & 2 cups crumbled.. I used a microwave bacon cooker that drains the grease into a holder to use later &bit makes it very crispy!
More bacon is NEVER a bad idea!
Sigh. With a nasty mushroom allergy, this is ever so out of range. After reading the comments, I will try the Cream of Asparagus soup instead of the cream of mushroom. Is there a good substitute for the mushrooms themselves?
Cream of chicken will work, too! You can simply leave the mushrooms out altogether.
yummy
Thanks!
I love love love this recipe. I substitute cream of chicken because my family doesn’t like mushrooms. And I always use French green beans because they really pick up the sauce so well. I also don’t add cheese though I imagine it would be delicious with it. I also use a whole pound of bacon. Half goes in to the casserole a tiny bit under cooked and the other half goes on top with the onions – AMAZING!! I have been using this recipe for YEARS now. My family loves it so much we try to have it about once a month – not just at holiday time!! I think I’ll try adding some chopped/pulled chicken and cheese next time and make it a meal!!!
I should also add that my father and my husband both HATE green beans but they both LOVE them like this. In fact, it’s the only way either of them will eat them!!$
So happy to hear that, Rachael!
This is my go to recipe for green bean casserole. So cheesy and the flavor is amazing. I have cooked this the last two thanksgivings for my entire family. My kids are almost teenagers and still a bit picky but they go back for seconds every time. Thank you so much for posting this awesome recipe!
Nothing makes me happier than reading comments like this! Thanks, Tracy!
Ok ya’ll this is a damn good recipe. And I don’t say bad words. The cheese really adds something a little extra to push it over the edge – and not in a “fat kid add cheese to everything” kind of way. I don’t eat pork so I used turkey bacon instead. Turned out amazing. Seriously look no further.
Ha! Love that description! Thanks, Kailey!
I made this for Thanksgiving this year and was such a hit it was requested again for Christmas!!! Getting my list of ingredients ready now for my grocery shopping! Can’t wait to have it again in a few days…yum!!!
So glad to hear everyone enjoyed it! Merry Christmas!!
Wow! This certainly was the ultimate green bean casserole. It was a big hit with my family, and even the leftovers heat up nicely. This is definitely going on next year’s menu. Thanks for this welcome addition! Diane
Awesome!! I’m so glad to hear that you enjoyed it!!
The perfect recipe to take your green bean casserole to the next level. Everyone loved this, adding it to my recipe binder!
Thanks, Lizzle! Glad you enjoyed it!
I am 69 years old and recently remarried. I have never made or tasted a green bean casserole. The idea of it sounded disgusting to me.
So my new husband requested one for aThanksgiving. I immediately went online and found your recipe. It had BACON in it so I knew it would be better than the rest.
I followed it mostly but used just beyond blanched fresh string beans and subbed Shiitake mushrooms.
I made it ahead of time just in case I messed up.
Well, my husband tasted it and ate the whole dang thing before Thanksgiving! He said he had never tasted a GBC that good. I thought it was fantastic but I only got a couple of forkfuls.
Thank you. Thank you! You have made a GBC believer out of me.
Why in the world did you remarry at 69? Wow
Maybe her experience with marriage was different than yours. We all don’t walk the same path.
Kevin, 69 is the NEW 39 😉
I have made green bean casseroles for 30 years. Started using fresh beans several years ago. Saw this recipe and decided to take a chance because it sounded awesome! I couldn’t find plain Monterey Jack cheese, so I used a cheddar jack blend. I also added 1 tsp of soy sauce. I came home with a small portion from the 13×9 pan! It was a huge hit! Thank you ???? this is my new go to recipe!!!
Thanks so much, Heidi! I’m so glad to hear you enjoyed it!
I just made it but with bacon and onions and it’s for the next day, Is it ruined now?? I’m just going to put it in the fridge once it’s cooled and hopefully I add the French onions on top and bake it it’s not too bad ????
Not, not at all. It will lose some of its cheesiness, but will still taste delicious! Just add the fried onions right before it goes in the oven and it’ll be just fine. Enjoy! Happy Thanksgiving!
The only cheese left at the store was a Monterey and cheddar blend. Will that work?
It will. Enjoy!
Hi Stacey. I’m looking forward to making this recipe this year. My hubby couldn’t find Monterey Jack cheese so he got a Colby Jack blend. Do you think that will work? I wasn’t sure about cheddar cheese with green beans. Thank you.
Colby Jack is a bit milder, so I think it will work.
Hands down the best green bean casserole I’ve ever had. I loved how the cheese made it just a bit thick, and the bacon was an awesome addition. LOVE! I printed it out and added it to “THE” binder where all my faves go. Will definitely be using this every year from here on out. Great recipe!
Awesome!! I’m so, so glad to hear y’all enjoyed it!!
I don’t like mushrooms so I use 1 can cream of chicken and 1 can cream of celery. In addition to mixing in fried onions, I also top my casserole with frozen onion rings.
Yum! Thanks for sharing!
Hi, any substitute for mushrooms?
You could leave simply them out, but you’d still have the cream of mushroom – which I suppose you could use cream of chicken, but the flavor won’t quite be the same.
This sounds wonderful, and can’t wait to try it…
One question,,,had a request for “Homemade Chocolate Pudding”….Do you have a recipe for that ?
Thank you so much, and always enjoy your recipes !
Sue
Hope you’ll enjoy it!! I don’t have a chocolate pudding recipe, but I’ve used this one before. https://www.aspicyperspective.com/the-best-homemade-chocolate-pudding-recipe/
Great recipe. I have never liked green bean casserole until I made this. However, I made it with 50% more bacon and more garlic. Plus I used fresh green beans, which made it a bit crunchy. Next time I’m going to add some spices — which would you recommend
So glad to hear you enjoyed it! When it comes to spices, I suppose you could go just about anywhere. Cayenne or red pepper for heat, some Greek seasoning might be nice as well.
I made this for Christmas dinner and everyone loved it. My son and daughter fought over the leftovers to see who got to take them home. I will definitely make this again, but will half the recipe.
Wonderful!! I’m so glad everyone enjoyed it!
I have always mixed the French Fried onion rings into the casserole as well as some on top….your recipe calls for none in the casserole, correct?
That’s correct, because we have regular onion in the casserole.
Could I leave this in a warm oven for couple hours after cooked?
I can’t say for sure, but I don’t see why an hour or so, super low, would hurt.
Hi, I could not find Monterey jack in my grocery store anywhere I’m hoping provolone will be a good substitute. Do you think this will effect the taste or consistency?
I think provolone will work perfectly! Hope it turns out great for you!!
Hey Stacey. One tried I did what a friend’s Mom did, added a can of store bought La Choy Chow Mein to it. It was ok. Not so sure about the cheese you sugg., or mushrooms.
This isn’t a “cheesy” casserole. It just gives the sauce some flavor and heft. For me, mushrooms are must. But I totally understand if that’s not your thing.
Hi, can you use this recipe for a crock pot? If so, how long would you cook it for and I understand you would have to toast the onions to top. Thanks
Can you prepare this the night before and cook the following day?
Sure! You’ll just leave the onions off until you bake it.
I’ve not tried that with this particular version, so I can’t say for sure. I would imagine about 4 hours on low, though.
I already bought frozen green beans, can I use them and what should I do to prepare them for this recipe! This recipe sounds amazing and if I have to I will go out and buy canned beans! Thanks, HAPPY THANKSGIVING!!!!!
No worries! Just blanch them in boiling salted water for about 10 minutes and they should work just fine. Hope you enjoy!!
I love your recipes! Can’t wait to try it this way this year! 🙂
Thank you! Hope it turns out great for you!!
If I double this recipe should I use a larger pan or cook longer? If so, by how much? Thanks!
I would reccomend just making two casseroles as it’s going to be hard to find a larger dish without going to a large aluminum pan. That way everything should stay about the same.
I have a green bean casserole that doesn’t have cream of mushroom soup in it. It beats any cream of mushrooms soup recipe, hands down everytime.
Send me a email and I’ll give it to you.
Thank You,
Shawn Slater
I’ll admit it. I’m seriously partial to the mushroom soup, but I’m willing to give anything a try. 🙂
Hi Shawn, I’d love that recipe as well if you don’t mind sharing? 🙂
This will forever be the recipe that will bring to table. I omitted the mushrooms. And used Cream Celery Soup instead. Bacon just makes everything better.
So glad you’ve enjoyed it, Ted!!!
I must admit I’m not a fan of green bean casserole usually, but I needed some easy make ahead sides for a large family gathering. This really is the best recipe out there. The addition of the bacon really elevates this dish and a bit of cheese makes it thick and creamy!
So glad that y’all enjoyed it, Erin!!
Can I do unsweetened almond milk instead of regular milk?
I don’t see why not. Hope it turns out great!
By far the BEST green bean casserole recipe ever! We made a few adjustments as follows (my husband is allergic to onions so I’m used to getting creative): 1/3 C very finely diced celery instead of onions, 1.5x the amount of minced garlic, splash of Worcestire and sprinkle of paprika when cooking down the mushroom/celery/garlic mixture, and instead of French’s onions we used shoestring potato French fries on top. I also threw the casserole back in the oven on broil for a few minutes with Monterey Jack sprinkled over the top until it was bubbly & brown.
Thank you so much for the recipe!
Sounds amazing! So glad y’all enjoyed it, Meagan!
Made this today for Thanksgiving 2018 and loved it!!! Thank you!!
Awesome! Glad it turned out great for you!
canned beans are for losers.
Call me a loser, then! 🙂
When canned green beans are all my spouse will eat, it leaves me no choice! I use WHOLE canned green beans and rinse them to remove salt before using.
Hey Stacey!
I just decided to make this as my side for tomorrow. Can I get started on this now? Would you go ahead and mix in the bacon or should I add the bacon & crispy onions tomorrow? This looks amazing and I can’t wait to eat it!
Thanks again for everything you do! Happy Thanksgiving!
I’m starting today as well and am doing just as you suggested – waiting and adding my bacon and onions tomorrow right before baking. Hope y’all enjoy!! Happy Thanksgiving!
Thanks Stacey!
This is the Ultimate Green Bean Casserole!!!!
Glad you think so too!
Sliced Water Chestnuts make it crunchy !!!
Yes they do!
My son asked me to make a green bean casserole last Thanksgiving for his work pot luck dinner. I chose this recipe because it looked wonderful & had such good reviews. I doubled it & prepared it in a slow cooker because they don’t have a kitchen there. They (all guys) ate every bite & raved how good it was. Guess what his coworkers want him to bring this year!! ???? I haven’t made it for us at home because my youngest grandson HATES green beans, but my son said it’d be nice to have on our Thanksgiving table so I’ll get to have some this year! Thanks for posting this fabulous recipe.
This makes me so happy! I’m just so glad everyone enjoyed it!
It says to stir in the diluted mushroom soup – how did you dilute it? Thanks!
Oh goodness. Nevermind. My eyes are playing tricks on me! It clearly says UNDILUTED! 🙂
No worries! 🙂
I’m having a dinner party for some friends. A couple of them are vegetarian. What can I substitute the bacon for and not feel like the dish is missing something?
Hmm… I’m honestly not sure. You could use a little liquid smoke to get that smoky flavor in and perhaps some butter to get that fat and texture in there.
Could I omit the mushrooms all together? Would I need to add more beans or something to it if doing a 9×13 still?
You can simply leave them out. No need for a substitution. 🙂
I’m preparing approximately 30 servings. Triple ingredients??
Sounds about right to me! Y’all enjoy!
If using fresh green beans instead of canned, do I need to blanch them before folding them into the mixture?
Depending on weather you like your green beans completely tender, you might want to cook them all the way through before adding them. Canned beans are usually cooked soft straight from the can. If you like them to have more crunch, blanching them will work.
Want to make chicken and rice or noodle soup
What size baking dish did you use? (Beginner cooker here in charge of this for thanksgiving!)
You got this! 9×13-inch will work perfectly for this! Good luck!
I don’t eat bacon- do you think I could use Liquid Smoke instead? If so, any idea how much I should use? I don’t want to overpower the dish.
I’m super worried about liquid smoke overpowering. You could start with a drop or two and just work up from there.
This is by far the best green bean casserole iv ever had
Nothing makes me happier than comments like this! Thanks, Teresa!
Well, I kinda followed your recipe… I didn’t have any cream of mushroom soup, didn’t have any plain Monteray Jack cheese… so this is what I did: combined some directions from a recipe I found on daringgourmet.com with some of yours. Yes, I love bacon, so I used it! Yes, I love cheese, and had some Pepper Jack, so used it; I had a variety pack of dried mushrooms from Costco, so reconstituted about 1 cup word, then cut into small pieces. So after frying the bacon, sauteed onions, garlic and mushrooms with the bacon. Removed to the bacon plate. Then added 3 Tbsp butter, added approximately 1/2 cup flour, slowly added half and half then milk to make a nice rue seasoned with salt and pepper to taste. Added approximately 1 1/2 cups shredded pepper jack cheese, and as it thickened, I added the bacon/mushroom mixture into it. Then added my freshly blanched garden green beans. I placed into two (2) 8×8 inch dishes, topped with a thin layer of Mexican cheese blend then tater tots, and baked for 30 minutes at 350* It turned out absolutely delicious, but did take a little (a lot) more time than your simple recipe, Stacey!! Had to prep those green beans and blanch, and that takes time! Boredom, which you mentioned under a lemon dessert recipe cannot be found here! Lol! Thanks for sharing your love of cooking!!
Sounds great, Kimberly!!
Trying this out for my family tonight, I will comment back with a verdict! It’s interesting because this technically has all of the things i love, but i wasn’t sure if i liked it when i taste tested then pan mixture. Maybe because I am used to my casserole tasting a certain way I’m not sure, but I’m excited to see! 16 more minutes.
Sure hope it turned out great for you!!
I have made my green bean casserole this way for years, the only difference is I add more garlic (roasted) and I add a 1/4 cup low sodium soy sauce for more flavor.
Love adding soy sauce for extra flavor in dishes like this!
Could you sub canned mushrooms for the button mushrooms?
You can, though the texture will be very different.
Green bean casserole, meh. That is what I used to think until I made this recipe for our Christmas dinner this year and just let me say I could not get enough of it! It was the best I have ever had and even better the next day as all of the flavors seemed to just explode! Will definitely be my go to green bean casserole!
SO glad to hear you enjoyed it, Janet! I won’t make it any other way either! 🙂
This recipe worked amazing! I used 2 lbs of fresh green beans which subbed well for the casserole. Family loved it. Thank you!
So glad y’all enjoyed it!
Can you make ahead and the cook?
Everything but the onions. Just add them right before cooking.
Do you think I could make this in a slow cooker?
Hmmm… I don’t see why not.
Something that I have always done is use all 4 kinds of green beans (whole, cut, French style & Italian) in my recipe. I love the way that makes the finished casserole look & taste.
What a GREAT idea!
Can you use french style green beans?
Sure!
All except the french fried onions, could this be prepared the night before, or would it make it soggy?
I made mine last night and plan on putting the fried onions on and cooking today. My mother has been a professional cook for 35 years and she said I can do it this way. 🙂
I would like to replace the canned beans with fresh, cooked beans. Can you recommend how many ounces I would use? Still 58?
I’d use about 1 1/2 pounds of fresh beans.
I made this version for Thanksgiving, with fresh green beans (2 pounds). It was an absolute hit!
I boiled the green beans in chicken broth for 10 minutes to soften them.
Awesome! Glad y’all enjoyed it!!
Did you boil your fresh green beans prior to 30 mins of oven time?
Could you clarify how much “French Fried Onions” should be used on the top of the casserole? It looks like it says 1 1/s cups French Fried Onion…. This sounds really good–can’t wait to try it. Thanks for sharing the recipe! 🙂
It should be 1 1/2 cups. Hope you’ll enjoy!
I agree! Green bean casserole wouldn’t be the same without those 3 ingredients, but that’s not to say it can’t be improved upon. I’m making your version this year!
Thanks, Pam! I sure hope you’ll enjoy it!
How about fresh cooked POLE beans???
I think they would work just fine.
What brand of green beans do you use or recommend please?
I typically use Del Monte.
Is it okay if my onions got a little dark brown. I stirred them for five minutes and they started turning dark brown on me and kept turning darker when I added the garlic. Will this ruin the dish? Thanks Stacey!
It should be just fine. You could always taste them to see if they have a bitter flavor. Regardless, I think it will be fine. Enjoy!
I just read Cream of Asparagus soup instead of mushroom soup brings out something special. Haven’t tried this but sounds interesting. Splash of soy sauce too.
That’s interesting! I’d love to try it that way.
This looks delicious! Do you think I can make this a day in advance?
You can, but it will lose a little of it’s “cheesiness.” Just be sure to only add the onions right before you bake it.
I am making mine a day in advance. How can I add the bacon and onion straws later when the bacon grease is used to mix everything together? What about the cheese for making it early? What should I do with the cheese, bacon, and onion straws when making this Christmas Eve to serve Christmas? Thanks Stacy!
When making it in advance, I prepare everything up until putting on the onions. Then I just cover and refrigerate. When ready to bake, I allow the dish to come to room temp, add the onions, and bake as directed. Hope this helps! Merry Christmas!
Can you list all the nutritional information for this meal?
Hey, Caitlin! That’s not something I track since many of the ingredients in my recipes have nutritional content that can vary by brand. I’d suggest picking your favorite products and plugging them in to something like MyFitnesPal.com to get an accurate measurement.