Ultimate Green Bean Casserole Recipe

My First Casserole Disaster

I made my first green bean casserole over fifty years ago. I was so nervous. I forgot to drain the green beans.

The whole thing was a soupy mess. I still laugh at that. We all start somewhere, even grandmas. This matters because cooking is about trying, not being perfect.

Why We Start with Bacon

Let’s cook our bacon first. The smell fills the whole house. Doesn’t that smell amazing? We save a little of the bacon grease.

We use it to cook our onions and mushrooms. This gives them so much flavor. It’s a little secret from my own grandma. Using what you have makes food taste like home.

Bringing It All Together

Now we mix everything in that big skillet. The soup, milk, and cheese make a creamy sauce. Gently fold in your green beans. They get a cozy coat.

*Fun fact: The green bean casserole was invented in 1955 by a chef for the Campbell’s Soup Company!* It was meant to be easy. I think that’s why it became a favorite.

The Best Part: The Topping

Pour your mixture into the baking dish. Now for the crunchy part! Sprinkle those French fried onions all over the top.

They get so golden and crispy in the oven. That crunch with the creamy beans is the best. What’s your favorite part of a casserole, the inside or the top?

A Dish for Sharing

This casserole bakes for about 30 minutes. You’ll know it’s done when it’s bubbly. I love to see it on the table.

It brings everyone together. This matters because food is about more than eating. It’s about sharing stories and time. Do you have a family dish that makes you feel this way?

Your Turn in the Kitchen

I hope you try this recipe. It’s full of love and a little bacon. Cooking for people is a wonderful way to show you care.

What’s one recipe you’d love to learn how to make? Tell me all about it. I always love hearing your kitchen stories.

Ingredients:

Ingredient	Amount	Notes
Bacon	6 strips	Cooked until crisp and crumbled
Yellow Onion	1/2	Finely diced
Button Mushrooms	1 1/2 cups	Chopped
Garlic	3 cloves	Minced
Cream of Mushroom Soup	2 (10.5-ounce) cans	Do not add water
Milk	1/4 cup
Monterey Jack Cheese	1 cup	Shredded
Salt and Pepper		To taste
Cut Green Beans	4 (14.5-ounce) cans	Drained
French Fried Onions	1 1/2 cups	For topping

My Cozy Green Bean Casserole

This recipe is my favorite for family dinners. It reminds me of my own grandma’s kitchen. The smell would fill the whole house. It always made my stomach rumble with happiness.

We are going to make it extra special today. We will add some crispy bacon and melty cheese. It makes the whole dish sing. I still laugh at how fast it disappears from the table.

Ingredients

• 1 pound bacon
• 1 large onion, diced
• 8 ounces mushrooms, chopped
• 2 cloves garlic, minced
• 2 cans (10.5 oz each) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheese
• 4 cans (14.5 oz each) green beans, drained
• 1 can (6 oz) French fried onions

Instructions

Step 1: First, turn your oven on to 350°F. Let it get nice and warm. Grab a 9×13-inch baking dish. Give it a quick spray so nothing sticks. This is like tucking the dish into bed.

Step 2: Now, let’s cook the bacon in a big skillet. Cook it slow until it’s super crispy. I love that sizzle! Then put the bacon on paper towels to dry. Keep about two tablespoons of that tasty bacon grease in the pan. Toss in your diced onions and cook them until they are soft. Doesn’t that smell amazing?

Step 3: Next, add your chopped mushrooms to the skillet. Cook them until they get a little brown. Then stir in the garlic for just one minute. You will know it’s ready by the wonderful smell. Now, pour in the cream of mushroom soup. Do not add any water! Crumble the bacon back in. Stir in the milk and cheese until it’s all melty and smooth.

Step 4: Gently mix your drained green beans into that creamy sauce. Be careful not to smash them. (A hard-learned tip: make sure those beans are well-drained. Nobody likes a watery casserole!). Pour everything into your waiting baking dish.

Step 5: Sprinkle the French fried onions all over the top. This is the best part! Pop it in the oven for about 30 minutes. It’s done when it’s bubbly around the edges. What’s your favorite part of a casserole: the creamy inside or the crunchy top? Share below!

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dinner, Side Dish

Let’s Mix It Up!

This recipe is like a good friend. It’s always welcome. But sometimes, it’s fun to dress it up a little. Here are a few ideas I’ve tried over the years.

The Veggie Lover: Skip the bacon. Use a little butter instead. Add some chopped red bell pepper for a sweet crunch.

The Spicy Kick: Add a pinch of cayenne pepper to the sauce. Or mix in a diced jalapeño with the onions. It gives you a nice little surprise.

The Holiday Swap: Use fresh green beans you’ve boiled until tender. It makes the dish feel extra special for a celebration.

Which one would you try first? Comment below!

Your Perfect Dinner Plate

This casserole is a wonderful team player. It goes with so many things. I love to serve it with a simple roasted chicken. The juices from the chicken are so good mixed in.

For a lighter meal, try it with a big tomato salad. The fresh tomatoes cut through the richness. You could also add a sprinkle of fresh parsley on top for a pop of color.

What should we drink with it? A cold glass of apple cider is just right. For the grown-ups, a crisp Chardonnay pairs beautifully. Which would you choose tonight?

Keeping Your Casserole Cozy

Let’s talk about storing this lovely dish. First, let it cool completely. Then cover it tight and pop it in the fridge. It will be happy there for three days.

You can also freeze it for later. I freeze it before baking. Just assemble everything in a freezer-safe dish. Wrap it well in foil. It will keep for two months.

I once reheated it straight from the freezer. The middle was still icy cold. Now I thaw it in the fridge overnight first. Then I bake it until it’s bubbly and warm.

This matters because a good meal shouldn’t go to waste. It also means a hot dinner is ready on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Sometimes our cooking needs a little help. Your casserole might be too watery. Just drain those green beans very well. Pat them dry with a paper towel.

Maybe the top is browning too fast. I remember when I burned the onions once. Now I just lay a piece of foil over the top. This stops it from burning.

Is your sauce too thick? You can stir in a splash more milk. This will make it nice and creamy again. Fixing small problems builds your cooking confidence.

It also makes sure every bite tastes wonderful. A simple fix can turn a good dish into a great one. Which of these problems have you run into before?

Your Green Bean Casserole Questions

Q: Can I make this gluten-free? A: Yes! Use a gluten-free cream of mushroom soup. Also, check your fried onions are gluten-free.

Q: Can I make it ahead of time? A: Absolutely. Assemble it the day before. Keep it covered in the fridge. Just add a few minutes to the bake time.

Q: What if I don’t have bacon? A: That’s okay. You can use two tablespoons of butter to cook the onions instead.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any extra tips? A: Try adding a dash of black pepper. It gives a nice little kick. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this casserole. It is a dish full of comfort and joy. I have served it at my table for many years.

I would love to see your creation. Share a photo of your finished dish. It makes this old grandma’s heart smile. Have you tried this recipe? Tag us on Pinterest!

*Fun fact: Green beans are sometimes called string beans. This is because old varieties had a tough string down the side!*

Happy cooking! —Fiona Brooks.