My biggest problem with a normal green bean casserole? It doesn’t have enough green beans in it. You know how it is really kind of soupy?
I really love the flavor of a traditional green bean casserole. The yummy crunchy onions on top are my favorite part. But why should the onions be someone’s favorite part of a green bean casserole?
After much thought of how to make this standard recipe better, I came to a very obvious conclusion. This dish needs more beans, less “mush”, more cheese…and my BFF Bacon. When in doubt, get the bacon out. (Note to self…make a t-shirt.)
Yep. This Bacon Green Bean Casserole is better than your mom’s.
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If there is such as thing as a bad-ass Green Bean Casserole, this is it.
I literally sit around and think about recipes night and day. Old ones, new ones, it doesn’t matter. I read cook books for fun. One of my favorite things to do is to take a classic recipe and change it up.
My first advice on revamping the traditional green bean casserole is don’t use the french cut or little shredded green beans. What are those called? Not even sure, I don’t even look at them.
To get more beans into your casserole, you need to up the bean ratio. More beans, less cream of mushroom soup.
To get more beans into your casserole, you need to up the bean ratio. More beans, less cream of mushroom soup. Bean math.Click To Tweet
This actually is such a super easy recipe. You will be making it at every holiday, Sunday dinner or even as a weeknight side dish.
Load the beans up with a little canned soup, a cheese, and….you guessed it…BACON!
Well, actually, I guess I told you in the blog post title.
Get that bacon crispy so it really has a bite to it when you add it to the green bean casserole. If you under cook it, it will be kinda chewy.
Mix everything up and pour into a baking dish.
Top with even more cheese and those delicious little crunchy French onions and pop into the oven!
Bake until golden brown and bubbly. Smells so good…the onions, cheese and bacon combine with the familiar flavors of green bean casserole for an amazing taste.
Every forkful is loaded with wholesome green beans. (And all the yummy stuff.)
Need another great recipe? Try these Chili Cranberry Meatballs and Easy Cheesy Mashed Potato Casserole.
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- 48 oz can cut green beans, drained
- 6 pieces of bacon, cooked crispy and crumbled
- 1 10.5 oz can cream of mushroom soup
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup french onions
- 1 TB Worcestershire sauce
- 1/2 tsp pepper
Preheat oven to 350 degrees. Spray an 8 x 12 baking dish with non stick spray and set aside.
In a large bowl, combine the beans, bacon, soup, half of the cheddar cheese, Worcestershire sauce and pepper. Stir well.
Transfer to the baking dish. Top with the remaining cheese and onions.
Bake uncovered for 30 minutes until the top is golden and bubbly.