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Homemade Green Bean Casserole with Bacon

Green Bean Casserole is a classic side dish staple for holiday meals this version amps it up, it is Homemade Green Bean Casserole with Bacon! Easily prepped ahead of time this casserole ditches the canned soup for simple ingredients like bacon, mushrooms, flour, and milk.

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A white baking dish with green bean casserole with bacon with a serving spoon scooping some out.

Homemade Green Bean Casserole Recipe

A classic side dish that can be found on many a holiday table. This homemade version with bacon adds a boost of freshness while also bringing in more flavors without straying too far from the classic dish.

To make this homemade version we will start with fresh green beans, they will be parboiled to prepare them for the casserole.

Then we move into making the sauce. At the base is the bacon and bacon grease, the mushrooms will get cooked in the bacon grease. Then using flour and milk it will get made into gravy sauce that will be mixed in with all the goodies (including fried onions) and then baked into deliciousness.

The best part is that is is oh so perfect for the holiday table because the assembly of the casserole can all be done ahead of time. So when you are ready for the big meal you can just pop the homemade green bean casserole with bacon into the oven!

Overhead of a casserole dish with homemade green bean casserole with bacon topped with golden brown crispy fried onions.

Ingredients (& Substitutions)

  • Fresh Green Beans (or Frozen) – This recipe is made to serve a crowd so we use a lot of fresh green beans. The green beans need to be trimmed and then to make it easier to eat halved (unless they are short). If you have trouble getting your hands on fresh green beans or you prefer to use frozen you can totally do that. If using frozen green beans you will be able to skip the parboil step and move right on to making the sauce, you will only need to ensure that the green beans are thawed before using.
  • Kosher Salt – You will want to make sure the water is salted when parboiling the green beans. You can use sea salt as a substitute to the kosher salt. If you only have tables salt available use half the amount.
  • Bacon – Thickness doesn’t matter here as much as taste. Sea away form any flavored bacon especially sweet ones like ‘maple flavored’ these will throw off the taste of the whole dish.
  • Sliced mushrooms – Just plain white mushrooms work great here. Pre-Sliced mushrooms work fine but you may also slice your own. If you aren’t a fan of big slices of mushroom feel free to mince the mushrooms down into fine pieces. If you mince them down small just keep in mind they will just need less time to soften when cooking in the skillet.
  • Flour – All purpose flour to be more specific. The flour will act as a thickener for the mushroom sauce to help bind the dish together.
  • Milk – Cow’s milk will be the best bet. The fat content of the milk doesn’t matter too much here for consistency but keep in mind that the whole milk will definitely make the dish taste better!
  • Black Pepper – A classic staple in the traditional green bean casserole to use black pepper to season the dish so I used it as well.
  • Fried Onions – Now some recipes will go through the steps of making their own homemade fried onions, that is fine if you want to do that but honestly to me nothing really beats the traditional French’s Fried Onions for this recipe. They bring the saltiness inside the casserole and then the crunch on the top.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed for green bean casserole laid out on a tabletop.

Instructions

How to Parboil Green Beans

This recipe begins with parboiling the green beans. This is a method of partially cooking a vegetable/grain, in this case the green bean just slightly cooked and then the cooking is stopped so it isn’t cooked through.

To do so you will bring a large pot of water to a boil and prep an ice bath for the green beans by adding cold water and ice to a large bowl.

Once the pot is boiling add the green beans and 1 teaspoon salt, cook for 3 to 5 minutes until the green beans are bright green. Transfer green beans using a slotted spoon to the ice bath to cool and stop cooking.

Once the green beans are cooled drain and use a clean towel to remove as much of the water as you can. Set aside.

Collage showing the steps of parboiling the fresh green beans to prep them for the casserole.

How to Assemble the Green Bean Casserole (and Make Ahead)

To prep Green Bean Casserole ahead of time you will simply do everything to assemble the dish and instead of placing in the oven you will simply cover tight and keep in the fridge until you are ready to cook. (Keep the extra fried onions for topping on a container on the counter and not in the fridge.)

To start you will add the bacon to a large skillet and cook 8 to 10 minutes until crispy over medium heat. Transfer cooked bacon to a paper towel lined plate to cool and then crumble.

Now add the sliced mushrooms to the bacon grease in the hot skillet sautéing about 5 to 6 minutes until mushrooms have softened. 

Collage showing the steps of cooking bacon and sliced mushrooms in the bacon fat.

Sprinkle the flour over the mushrooms. Stir the flour with mushrooms until they are all coated. Slowly start adding the milk about half cup at a time whisking into the floured mushroom. Do this step slowly, putting down the milk to stir the mushroom milk mixture to keep it smooth if necessary. Keep whisking in the milk until it is all been added and the mixture starts to thicken.

Add the black pepper to the skillet and cook about 3 to 5 more minutes stirring occasionally until the mixture is steamy but not simmering. Turn off the heat.

Collage showing the steps to cook the mushrooms, add flour, and slowly pour the milk in.
Collage showing the steps of making the mushroom sauce with milk on the stovetop.

Now add the green beans, ½ cup of the fried onions, crumbled bacon and the mushroom mixture from the skillet to a 9 x 13 baking dish. Mix everything to combine. 

If cooking right away proceed to the next steps. If not cover, label, and keep refrigerated for up to 2 days before.

Collage showing steps of adding green beans, mushroom sauce, fried onions, and bacon to a casserole dish.
Mixing the green beans with the rest of the ingredients so it is ready to bake.

How to Cook Homemade Green Bean Casserole with Bacon

Preheat the oven to 350º F.

Cook at 350º F uncovered for 30 minutes. Top with the remaining fried onions and return to the oven to cook for five more minutes. Let rest 10 minutes before serving.

A white casserole dish with fresh green bean casserole with a serving spoon scooping some out of the dish.
A small plate with a scoop of green bean casserole with bacon next to a casserole dish.

Tips, Tricks & Questions

  • Preptime includes trimming all the grean beans, if you have pre-trimmed green beans the prep will be shorter.
  • To prep ahead simply cook and assemble the casserole all the way up until you are ready to put it in the oven. Instead cover and store in the fridge for up to two nights. Keep the fried onions for topping off to the side in a container on the counter. When ready to bake simply remove the cover and transfer to the oven.

Variations on Green Bean Casserole

  • Leave the Bacon out for a vegetarian dish, sub in 2 tablespoons of butter to cook the mushrooms in instead
  • Use more aromatics like minced garlic or throw in a couple pinches of red pepper flakes
  • Add in a handful of cheese when mixing everything together for a cheesy version of the dish!
A white casserole dish with fresh green bean casserole topped with golden brown fried onions.

Ideas for a complete Thanksgiving menu:

Overhead view of a white casserole dish with homemade green bean casserole with a serving spoon and some on a plate next to it.

Homemade Green Bean Casserole with Bacon

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

This classic side dish for holiday meals and Thanksgivng is out of this world, it is Homemade Green Bean Casserole with Bacon! Easily prepped ahead of time this casserole ditches the canned soup for simple ingredients like bacon, mushrooms, flour, and milk along with staples such as fresh green beans and fried onions!

Ingredients

  • 8 cups trimmed & halved green beans
  • 1 teaspoon salt
  • 4 strips bacon
  • 6 ounces mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/4 cup ground black pepper
  • 1 1/2 cup fried onions

Instructions

    1. Preheat the oven to 350º F.
    2. Bring a large pot of water to a boil. Prep an ice bath for the green beans by adding cold water and ice to a large bowl. Once the pot is boiling add the green beans and 1 teaspoon salt, cook for 3 to 5 minutes until the green beans are bright green. Transfer green beans to the ice bath to cool and stop cooking. Once beans are cooled drain and use a clean towel to remove as much of the water as you can. Set aside.
    3. Add bacon to a large skillet and cook 8 to 10 minutes until crispy over medium heat. Transfer cooked bacon to a paper towel lined plate.
    4. Add the sliced mushrooms to the bacon grease in the hot skillet cook about 5 to 6 minutes until mushrooms have softened.
    5. Sprinkle the flour over the mushrooms. Stir the flour with mushrooms until coated. Slowly start adding the milk about half cup at a time whisking into the floured mushroom. Do this step slowly, putting down the milk to stir the mushroom milk mixture to keep it smooth if necessary. Keep whisking in the milk until it is all been added and the mixture starts to thicken.
    6. Add black pepper to the skillet and cook about 3 to 5 more minutes stirring occasionally until the mixture is steamy but not simmering. Turn off the heat.
    7. Add the green beans, ½ cup of the fried onions, crumbled bacon and the mushroom mixture from the skillet to a 9 x 13 baking dish. Mix everything to combine.
    8. Cook at 350º F uncovered for 30 minutes. Top with the remaining fried onions and return to the oven to cook for five more minutes. Let rest 10 minutes before serving.

Notes

Preptime includes trimming all the grean beans, if you have pre-trimmed green beans the prep will be shorter.

To prep ahead simply cook and assemble the casserole all the way up until you are ready to put it in the oven. Instead cover and kepp in the fridge for up to two nights. Keep the fried onions for topping off to the side in a container on the counter. When ready to bake simply remove the cover and transfer to the oven.

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Nutrition Information:
Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 938mgCarbohydrates: 48gFiber: 8gSugar: 18gProtein: 13g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

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