Description
Cream Cheese and Bacon Green Bean Casserole gets a rich, creamy upgrade. This family recipe blends tender green beans, smoky bacon, and tangy cream cheese for pure comfort.
Ingredients
Scale
- Green Bean Base:
- 1 ½ lbs fresh green beans, trimmed
- 1 tbsp olive oil
- Salt and black pepper to taste
- Creamy Sauce Essentials:
- 8 oz cream cheese, softened
- ½ cup whole milk
- 1 (10.5 oz) can cream of mushroom soup
- Savory Add-ins:
- 6 slices thick-cut bacon, cooked and crumbled (reserve 1–2 tbsp drippings)
- 1 cup shredded sharp cheddar cheese, freshly grated (divided)
- Finishing Touches:
- 1 (6 oz) can crispy fried onions
Instructions
- Prep Your Green Beans and Bacon:: First things first, get those green beans ready. Snap off the ends – a meditative task, honestly. Then, blanch them in boiling, salted water for about 3-5 minutes until they’re bright green and crisp-tender. You don’t want them mushy, so keep an eye on them! Drain and immediately plunge into an ice bath to stop the cooking. This step is crucial for that perfect texture. Meanwhile, chop your bacon and cook it in a large skillet over medium heat until it’s wonderfully crispy. Drain it on paper towels, but keep a tablespoon or two of that glorious bacon fat in the skillet. It’s flavor gold!
- Start the Creamy Bacon Sauce:: Using that same skillet with the bacon drippings, add the cream cheese and milk. Stir constantly over low heat until the cream cheese is fully melted and the mixture is smooth and luscious. This is where you really start to smell something amazing happening in your kitchen! Don’t rush it; a gentle melt prevents lumps. I remember one time I got impatient and cranked the heat, resulting in a curdled mess. Learn from my oops moment – low and slow is the way to go here for your Cream Cheese and Bacon Green Bean Casserole base. Whisk in the cream of mushroom soup next, blending until everything is beautifully combined and warm.
- Assemble Your Cream Cheese and Bacon Green Bean Casserole:: Now for the fun part! Grab a large mixing bowl. Add your blanched green beans, about two-thirds of the cooked, crumbled bacon, and half of the shredded cheddar cheese. Pour that creamy, dreamy bacon sauce over the top. Stir it all gently until every green bean is coated in that rich, cheesy goodness. It should look incredibly inviting already, a vibrant green peeking through that creamy white sauce. This is where I always get a little excited, honestly, because I know what’s coming!
- Bake to Perfection:: Transfer the green bean mixture into a 9×13 inch baking dish. Spread it out evenly. Sprinkle the remaining shredded cheddar cheese over the top. Pop it into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and slightly golden. I always peek through the oven door, watching for those little golden spots. It’s like watching a delicious science experiment unfold! Don’t overbake, or the green beans can get too soft.
- Add the Crispy Topping:: Once your Cream Cheese and Bacon Green Bean Casserole is golden and bubbly, pull it out of the oven. Now for the grand finale: sprinkle a generous amount of those crispy fried onions all over the top. I mean, really load ’em up! Gently return the casserole to the oven for another 5 minutes, just long enough for the onions to get warm and even crispier, but not burnt. This is the step that makes everyone’s eyes light up, trust me. The smell is absolutely intoxicating at this point!
- Serve and Enjoy:: Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This resting period allows the sauce to set a little, making it easier to serve and preventing it from being too runny. Garnish with the remaining crumbled bacon, if you like, for an extra pop of smoky flavor and a pretty presentation. The final result should be a creamy, savory, crunchy masterpiece that smells heavenly and tastes like pure comfort. Get ready for compliments, hon!