Classic Green Bean Casserole with Bacon and Mushrooms

When it comes to iconic holiday side dishes, few recipes are more beloved than a classic green bean casserole. Creamy, savory, cozy, and crowned with those irresistible crispy fried onions—it’s the dish many people look forward to most at Thanksgiving and Christmas dinner. But today’s recipe levels up the traditional favorite with the addition of smoky bacon and sautéed mushrooms, making every bite richer, deeper in flavor, and completely unforgettable.

This Classic Green Bean Casserole with Bacon and Mushrooms brings together tender green beans, buttery mushrooms, savory garlic, a creamy sauce fortified with cream of mushroom soup, and crispy bacon for a modern twist that still honors the nostalgic essence of the original. It’s hearty enough to stand on its own at a weeknight dinner but special enough to steal the show on a holiday table.

What makes this version particularly appealing is how easily it comes together. While some recipes require homemade sauce or extra steps, this version achieves homemade taste without unnecessary work—perfect when you’re juggling multiple dishes during the holidays. You’ll sauté the mushrooms and bacon, mix the sauce, toss everything together, and bake until golden and bubbly. The crispy onion topping finishes it off with that signature crunch.

Whether you’re hosting Thanksgiving, bringing a dish to a Friendsgiving potluck, or simply craving a comforting side, this casserole hits every note: creamy, savory, crunchy, and deeply satisfying.

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Why You’ll Love This Recipe

1. A Flavor Upgrade from the Traditional Version

Bacon + mushrooms add richness and depth you won’t find in the basic recipe.

2. Creamy, Comforting, and Crowd-Pleasing

Every bite is warm, creamy, savory perfection with a satisfying crunch.

3. Uses Fresh or Frozen Green Beans

Both work wonderfully—choose whichever is easier.

4. Easily Scaled for Big Gatherings

Perfect for holiday tables, potlucks, and family dinners.

5. Make-Ahead Friendly

Assemble the dish in advance, bake when ready.

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Ingredients

For the Casserole

• 1 ½ lbs fresh green beans, trimmed and cut in half
  or 4 cups frozen green beans
• 6 slices thick-cut bacon, chopped
• 8 oz mushrooms, sliced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• ½ cup freshly grated parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Worcestershire sauce

Topping

• 1 ½ cups crispy fried onions
• Extra bacon bits (optional)

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Instructions

1. Preheat oven.
   Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the green beans.
   If using fresh beans, boil them for 4–5 minutes until crisp-tender, then drain and shock in cold water.
3. Cook the bacon.
   In a large skillet, cook chopped bacon until crispy. Remove and set aside, leaving 1 tbsp bacon fat in the pan.
4. Sauté mushrooms and onions.
   Add mushrooms and onions to the pan and cook until softened and golden, about 5–6 minutes.
5. Add garlic.
   Stir in garlic and cook 30 seconds until fragrant.
6. Make the creamy sauce mixture.
   In a large bowl, mix the cream of mushroom soup, milk, sour cream, parmesan, Worcestershire sauce, salt, and pepper.
7. Combine everything.
   Add the green beans, cooked bacon, mushrooms, and onions to the bowl. Stir until well coated.
8. Transfer to baking dish.
   Spread mixture evenly in the prepared baking dish.
9. Add topping.
   Sprinkle crispy fried onions over the top (and extra bacon bits if using).
10. Bake.
    Bake uncovered for 25–30 minutes, until golden and bubbling.
11. Serve hot.
    Let cool 5 minutes before serving for best texture.

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Tips for the Best Green Bean Casserole

Use fresh green beans for extra crunch.
But frozen works perfectly for busy cooks.

Don’t skip sautéing the mushrooms.
It develops deep, rich flavor that sets this apart from the classic.

Use freshly grated parmesan.
It melts smoother and tastes better than packaged.

Add onions at the end.
This keeps them crispy and crunchy on top.

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Variations

Cheesy Green Bean Casserole

Add 1 cup shredded cheddar or Gruyère to the sauce.

Garlic Parmesan Version

Increase garlic to 5 cloves and add extra parmesan on top.

Spicy Version

Add ½ tsp crushed red pepper or 1 chopped jalapeño to the mushroom mixture.

Gluten-Free

Use GF cream soup + gluten-free crispy onions.

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Serving Suggestions

Pairs beautifully with:

• roast turkey
• glazed ham
• mashed potatoes
• stuffing
• roasted carrots
• cranberry sauce

It’s also delicious served with grilled chicken or steak for non-holiday meals.

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Make-Ahead & Storage

Make-ahead:
Assemble casserole without onions on top. Cover and refrigerate up to 24 hours, add onions just before baking.

Refrigerate: 3–4 days
Freeze: up to 2 months (without fried onions)
Reheat: 350°F for 15 minutes

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Fun Fact

Green bean casserole was invented in 1955 by Dorcas Reilly at Campbell’s Soup Company. Today, millions of Americans serve it every Thanksgiving—but this bacon-mushroom twist makes it even better.