Looking for a green bean casserole that’s creamy, loaded with bacon, and a breeze to make? This easy bacon green bean casserole is it.
It’s built for Thanksgiving but easy enough for a Tuesday night.
Bake it in the oven, make it in the crock pot to free up oven space for the turkey, or put it together a day or two ahead so the big day has one less thing to juggle.
Why This Bacon-Packed Recipe Is a Must-Try
This recipe takes the familiar comfort of green bean casserole and cranks up the flavor with crispy bacon. Its creamy, savory sauce combined with tender green beans and crunchy toppings is pure perfection.
Even better, it’s simple to prepare and works seamlessly with busy schedules.
- Quick and Easy Prep: Ready for the oven or crock pot in just 15 minutes.
- Smoky Bacon Goodness: Bacon infuses the dish with a rich, savory flavor.
- Minimal Effort, Maximum Flavor: With straightforward ingredients and steps, it’s foolproof.
How to Make Crock Pot Green Bean Casserole
The crock pot version is the smart move on Thanksgiving. It frees up the oven, and it keeps the casserole warm right on the buffet.
- Prep like normal. Blanch the green beans for 5 minutes and cool them in ice water (or use thawed frozen beans and skip this step). Cook the bacon until crispy and set it aside. Make the creamy sauce in the skillet.
- Combine. Stir the green beans and sauce together in a greased crock pot. Hold back the bacon, Parmesan, and crispy onions for later.
- Cook. Cover and cook on low for 2½ to 3 hours or on high for 1½ to 2 hours, until the beans are as tender as you like them. Start checking at 2 hours on low. The beans are already partly cooked, so a long cook will turn them soft.
- Add the cheese. Stir in half the bacon, sprinkle the Parmesan over the top, cover, and let it melt for about 10 minutes.
- Top right before serving. Add the rest of the bacon and the crispy onions at the very end. Under the lid they steam instead of crisp, so they go on last.
Once it’s done, switch the crock pot to warm. On low or high, the beans keep cooking.
Taking it to someone else’s house? Pack the bacon and crispy onions in a separate bag and add them when you arrive.
Why the crock pot works so well for holidays:
- Frees up the oven for the turkey, stuffing, and rolls.
- Stays warm for hours on the warm setting.
- One-pot cleanup means less mess on an already busy day.
Tips for Making It Perfect Every Time
- Choose Your Green Beans: Fresh green beans give the best snap, which is why this recipe starts with them. Using frozen? Skip the blanching (frozen beans are already blanched), then thaw, drain, and pat them dry. Using canned? Skip the blanching, drain well, and pat dry so the sauce doesn’t get watery.
- Skip Extra Dishes: Use precooked bacon to save a pan. If you have a multicooker with a sauté setting, you can cook the bacon right in the pot.
- Customize the Toppings: Mix crispy onions with breadcrumbs for extra crunch, or try crushed crackers or fried shallots.
Make It Ahead for Thanksgiving
Yes, you can make green bean casserole ahead, and it’s one of the easiest ways to take pressure off the big day.
- Assemble the night before (or two). Follow the recipe through step 7, with the beans and sauce spread in the baking dish. Leave off the bacon, Parmesan, and crispy onions.
- Cover and chill. Wrap the dish tightly in foil and refrigerate for up to 2 days. Keep the cooked bacon in its own container in the fridge.
- Let it sit out first. Take the dish out of the fridge about 30 minutes before baking. A cold glass dish going straight into a hot oven can crack.
- Top and bake. Add the toppings and bake at 375°F. Plan on 5 to 10 extra minutes, since it starts cold. It’s ready when the edges are bubbling and the center is hot.
Using the crock pot instead? Stir the beans and sauce together the night before and refrigerate them in a covered bowl. Pour everything into the crock pot in the morning, and give it a little extra time since it starts cold.
Variations for Every Diet
- Gluten-Free: Use gluten-free soup and toppings for a dish everyone can enjoy.
- Low-Carb: Replace the cream of mushroom soup with a low-carb homemade version, and swap crispy onions for crushed pork rinds.
- Dairy-Free: Use plant-based cream and cheese to create a lactose-free alternative.
Pairing Ideas for a Complete Meal
This bacon-packed casserole is the perfect partner for roasted meats like turkey, chicken, or pork chops. Add a side of garlic mashed potatoes or a simple salad to round out the meal.
For Thanksgiving and holiday spreads, it’s a standout side next to turkey, stuffing, cranberry sauce, and mashed potatoes.
Why This Recipe Is a Bacon-Lover’s Dream
The smoky, savory bacon transforms this classic casserole into something truly special. Its creamy texture, crunchy topping, and easy preparation make it a go-to recipe for any occasion.
Whether you’re making it in the oven or the crock pot, this dish is guaranteed to impress.
With this simple yet decadent easy recipe, green bean casserole goes from ordinary to extraordinary.
Ready to let bacon shine? Grab your ingredients and get cooking—your new favorite side dish awaits!
Recipe
Easy Bacon Green Bean Casserole (Oven or Crock Pot)
Equipment
- Large pot
- Skillet
- Ice bath setup
- Large bowl
- 9×13 inch baking dish
Ingredients
- 1 1/2 pounds fresh green beans
- 6 slices bacon chopped and cooked
- 1 medium onion diced
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 can cream of mushroom soup
- 1/2 cup heavy cream
- 3/4 cup shaved Parmesan cheese
- 1/2 cup shredded marble cheese
- 1/2 cup crispy onion toppers (optional)
- Salt (to taste recommended: 1/2 teaspoon)
- Black pepper (to taste recommended: 1/4 teaspoon)
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil and blanch the green beans for 5 minutes. Transfer the green beans to an ice bath to stop the cooking process. Drain and set aside.
- In a skillet, cook the chopped bacon until crispy. Remove and set aside.
- In the same skillet, melt 2 tablespoons butter. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute.
- Add the cream of mushroom soup, 1/2 cup heavy cream, and 1/2 cup shredded marble cheese to the skillet. Stir until the mixture is smooth and the cheese has melted. Season with salt and pepper to taste.
- In a large bowl, combine the blanched green beans and the cream mixture. Mix until evenly coated.
- Spread the green bean mixture into a greased 9×13-inch baking dish.
- Top the casserole with the cooked bacon, 3/4 cup shaved Parmesan cheese, and 1/2 cup crispy onion toppers (if using).
- Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
Notes
- Frozen green beans: Skip the blanching. Thaw, drain, and pat dry before mixing with the sauce.
- Canned green beans: Skip the blanching. Drain well and pat dry.
- Make ahead: Assemble through step 7 without the toppings. Cover and refrigerate up to 2 days. Let it sit out 30 minutes, add the toppings, and bake 5 to 10 minutes longer.
- Crock pot: Stir the beans and sauce together in a greased crock pot. Cook on low 2½ to 3 hours or high 1½ to 2 hours. Add the Parmesan for the last 10 minutes, and add the bacon and crispy onions right before serving. Keep it on warm.
- Crispy onions are optional, but they add the classic crunch.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.