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–+ servings

Easy Bacon Green Bean Casserole (Oven or Crock Pot)

A creamy, cheesy green bean casserole made with fresh green beans, crispy bacon, and sautéed onions. Bake it, make it in the crock pot, or assemble it ahead for Thanksgiving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 serving

Equipment

  • Large pot
  • Skillet
  • Ice bath setup
  • Large bowl
  • 9x13 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 9x13-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.
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