Description
How to make cheesy bacon and green bean casserole with crispy bacon, tender beans, and melted cheese that transforms any dinner into comfort food heaven.
Ingredients
Scale
Base Ingredients
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 8 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
Creamy Sauce
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet onion soup mix
- 1/4 cup chicken broth
- 2 tablespoons all-purpose flour
Cheese and Toppings
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/4 teaspoon black pepper
Instructions
- Cook Bacon: Preheat oven to 350°F. Cook chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove with slotted spoon and set aside, leaving 2 tablespoons fat in pan.
- Sauté Vegetables: Add diced onion to bacon fat and cook 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Don’t let garlic brown or it becomes bitter.
- Blanch Beans: Bring large pot of salted water to boil. Add green beans and cook 4 minutes until bright green and crisp-tender. Drain immediately and rinse with cold water to stop cooking.
- Make Sauce: In large bowl, mix softened cream cheese, sour cream, mayonnaise, onion soup mix, chicken broth, and flour until smooth. Season with black pepper and stir until well combined.
- Combine Everything: Add blanched green beans, cooked bacon, sautéed onions, and 1½ cups of the mixed cheeses to sauce. Toss gently until everything is evenly coated and distributed.
- Assemble Casserole: Transfer mixture to greased 9×13 inch baking dish. Top with remaining cheese, then sprinkle panko breadcrumbs mixed with melted butter evenly over surface for golden crust.
- Bake Until Golden: Bake 25-30 minutes until bubbling around edges and top is golden brown. Let rest 5 minutes before serving so sauce can thicken slightly and won’t be too runny.
Notes
- Don’t skip blanching the green beans – they need that head start to cook properly in the casserole.
- Store leftovers in airtight container in refrigerator for up to 4 days, flavors improve overnight.
- Cream cheese must be fully softened or you’ll have lumps in the sauce that won’t smooth out.
- Assemble up to 2 days ahead but add breadcrumb topping just before baking for best texture.
- Frozen green beans work but must be completely thawed and drained to prevent watery casserole.
- Cover with foil if top browns too quickly during baking to prevent cheese from separating.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 285 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 14g