Name: Green Bean Casserole with Bacon and Mushrooms Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 strips bacon; 1/2 yellow onion (finely diced); 1 1/2 cups chopped button mushrooms; 3 cloves garlic (minced); 4 (14.5-ounce) cans cut green beans (drained); 2 (10.5-ounce) cans cream of mushroom soup; 1/4 cup milk; 1 cup shredded Monterey Jack cheese; 1 1/2 cups French fried onions; Salt and pepper to taste

Jump to Recipe· 4.6 from 18 reviews

If you’re anything like me, you know that nothing quite says comfort like a classic green bean casserole—but today, I’m excited to share a little twist that brings it to a whole new level. This Green Bean Casserole with Bacon and Mushrooms Recipe is seriously fan-freaking-tastic, combining crispy bacon, earthy mushrooms, and that creamy, cheesy goodness we all crave. Trust me, once you try this version, you might never go back to the plain old one again!

🖤

Why This Recipe Works

Flavor Boost: The bacon adds a smoky crunch that perfectly complements the creamy mushroom base.
Umami Powerhouse: Fresh mushrooms sautéed with garlic infuse the casserole with deep, rich flavor.
Comfort Classic with a Twist: This recipe keeps that nostalgic feel but elevates it with fresh ingredients and cheese.
Easy to Make: Uses pantry staples and simple steps that anyone can follow, even on a busy weeknight.

Green Bean Casserole with Bacon and Mushrooms, green bean casserole with bacon and mushrooms, cheesy green bean casserole, bacon mushroom green bean bake, comfort green bean casserole - The image shows a white rectangular baking dish filled with a creamy green bean casserole. The casserole has a smooth light beige sauce mixed with bright green beans as the second layer. The top layer is a thick, even spread of golden brown crispy fried onions, creating a crunchy texture on top. The dish sits on a white marbled surface next to a white slotted spoon with pastel polka dots. The scene is cozy and bright with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Green Bean Casserole with Bacon and Mushrooms Recipe plays an important role for taste and texture. Fresh mushrooms add earthiness, bacon brings crisp saltiness, and Monterey Jack cheese melts beautifully, making the casserole creamy and irresistible. When shopping, grab quality bacon and fresh mushrooms for best results — that’ll really make the flavors pop.

Bacon: Adds smoky, salty crunch that contrasts the creamy casserole.
Yellow Onion: Provides a sweet, mellow base flavor when sautéed.
Button Mushrooms: Bring earthy depth and a meaty texture to the dish.
Garlic: Gives a fragrant boost that complements both bacon and mushrooms.
Cream of Mushroom Soup: The creamy binder that ties everything together; using undiluted ensures a rich texture.
Milk: Lightens the soup base so it’s not too thick or heavy.
Monterey Jack Cheese: Melts smoothly and adds a mild, buttery flavor.
Salt and Pepper: Simple seasonings to balance and enhance every flavor.
Cut Green Beans (Canned): Convenient and consistent, just be sure to drain well.
French Fried Onions: The classic crispy topping that finishes the casserole with a golden crunch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Green Bean Casserole with Bacon and Mushrooms Recipe is so versatile. Over the years, I’ve played with swapping ingredients or adding extras, and it can really be tailored to suit your taste or dietary needs. Don’t hesitate to experiment—you might find your own family favorite variation!

Vegetarian Option: Skip the bacon and use smoked paprika or liquid smoke for that smoky vibe—you’ll still get plenty of comforting flavor.
Fresh Green Beans: If you prefer fresh, blanch them just until tender-crisp before mixing in.
Cheese Variation: Swap Monterey Jack for Gruyère or sharp cheddar if you want a bolder taste.
Make it Heartier: Stir in cooked quinoa or wild rice to stretch the casserole into a filling main dish.

Step-by-Step: How I Make Green Bean Casserole with Bacon and Mushrooms Recipe

Step 1: Crispy Bacon and Flavorful Sauté

First things first: cook your bacon over medium-low heat until it’s perfectly crisp—don’t rush this part! It’s tempting to crank up the heat, but slow and steady means the fat renders out nicely and you get a wonderful crunch without burning. Once cooked, drain the bacon on paper towels and crumble it up. Pour off all but about 2 tablespoons of that glorious bacon grease; you’ll use it to sauté the onions. This technique infuses everything with smoky goodness.

Step 2: Sauté Onions, Mushrooms, and Garlic

Using the bacon fat in your skillet, add finely diced onions and cook for about 5 minutes until they’re translucent and tender. Then throw in the chopped button mushrooms and continue cooking, stirring occasionally, until the mushrooms turn a golden brown—this caramelization adds incredible depth. Last, toss in the minced garlic for just about a minute until fragrant. Be careful not to burn it; garlic cooks fast!

Step 3: Build the Creamy Base

Now, stir in the undiluted cream of mushroom soup and crumbled bacon. Add the milk and shredded Monterey Jack cheese, stirring gently to melt the cheese into the sauce. Season with salt and pepper—it’s easy to underseason, so taste as you go! This creamy mixture is the heart of the casserole, balancing smoky, earthy, and cheesy layers.

Step 4: Fold in the Green Beans and Bake

Gently fold in your drained green beans until they’re evenly coated. Pour everything into a generously sprayed 9×13-inch baking dish, then top with the crunchy French fried onions. Bake uncovered at 350°F for 30 minutes, or until the casserole is bubbling and the onions are golden. The aroma filling your kitchen at this point? Absolute heaven.

💡

Tips from My Kitchen

Don’t Overcook the Mushrooms: Keep an eye so they turn golden but don’t get soggy—that’s key to deep flavor and texture.
Drain Canned Beans Thoroughly: Excess liquid can make the casserole runny, so let those green beans sit in a colander for a few minutes.
Customize the Cheese: Experiment adding different cheeses—sometimes I toss in a bit of Parmesan for extra nuttiness.
Add the Onions Last: Adding French fried onions right before baking keeps them crispy and luscious on top.

How to Serve Green Bean Casserole with Bacon and Mushrooms Recipe

Garnishes

I like to sprinkle a handful of fresh chopped parsley or chives on top just before serving—it adds a fresh pop of color and a mild herbal note that balances all the richness. Sometimes, I’ll add a squeeze of lemon juice to brighten the dish, especially if it’s part of a big holiday spread.

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, making it a fantastic side for dinners or holiday meals. I often serve it alongside creamy mashed potatoes or a simple garlic bread for scooping up every last bit of cheesy sauce.

Creative Ways to Present

For special occasions, I’ve made individual portions in ramekins—topping each with mini nests of fried onions for an elegant look. If you’re hosting, this also helps with portion control and presentation. Another fun idea is layering the casserole in a clear glass baking dish so guests can admire all the layers before digging in.

Make Ahead and Storage

Storing Leftovers

Leftovers? Absolutely! I store any extra casserole in an airtight container in the fridge. It keeps well for 3-4 days, making for a super convenient second meal. The flavors meld even more after resting overnight, so some say it tastes better the next day!

Freezing

I’ve frozen this casserole a couple of times by wrapping it tightly in foil and then placing it in a freezer-safe bag. It freezes well for up to 2 months. Just thaw it overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, I prefer covering the casserole loosely with foil and warming it in a 350°F oven for 15-20 minutes until heated through. This keeps the top crispy and the inside creamy without drying it out. Microwave works in a pinch but can make the onions soggy.

FAQs

Can I use fresh green beans instead of canned?

Yes! If you prefer fresh green beans, blanch them in boiling water for about 3-4 minutes until just tender but still vibrant green. Then drain well and proceed with the recipe. This will give you a fresher taste and a bit more texture compared to canned.
Is this recipe suitable for a make-ahead holiday dish?

Definitely. You can assemble it a day ahead, cover, and refrigerate. When ready to serve, just bake it a bit longer—adding 10-15 extra minutes to ensure it’s warmed through thoroughly.
What can I substitute for French fried onions?

If you don’t have French fried onions, crispy fried shallots or homemade toasted breadcrumbs mixed with a little butter make great alternatives for a crunchy topping.
Can I make this recipe dairy-free?

Yes, swap the cheese for a dairy-free alternative and use a dairy-free cream of mushroom soup or make your own béchamel with plant-based milk. Just keep in mind some substitutions may change the creamy richness slightly.
How long does this casserole keep after baking?

Once baked, it’s best enjoyed within 3-4 days when stored properly in the fridge. Make sure to cover it tightly to prevent drying out.

Final Thoughts

This Green Bean Casserole with Bacon and Mushrooms Recipe is one of those dishes that feels like a warm hug on a plate. It’s rich, comforting, and full of flavor, but still easy enough for a weeknight dinner or a special holiday side. I hope you’ll give it a try and see just how simple it is to elevate a classic with a few fresh, delicious tweaks. When you serve it, expect plenty of “Wow!” moments and maybe even a request for seconds. Enjoy every cheesy, crispy bite!