Name: Green Bean Casserole with Bacon and Mushrooms Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 strips bacon; 1/2 yellow onion, finely diced; 1 1/2 cups chopped button mushrooms; 3 cloves garlic, minced; 4 (14.5-ounce) cans cut green beans, drained; 2 (10.5-ounce) cans cream of mushroom soup; 1/4 cup milk; 1 cup shredded Monterey Jack cheese; Salt and pepper, to taste; 1 1/2 cups French fried onions

Jump to Recipe· 4.7 from 5 reviews

If you love a classic comfort food with a twist, you have to try my Green Bean Casserole with Bacon and Mushrooms Recipe. It’s everything you adore about that creamy, crunchy, savory dish but elevated with crispy bacon and earthy mushrooms that add incredible depth. Trust me, once you try this version, regular green bean casserole just won’t cut it anymore. Ready to bring the ultimate cozy side dish to your table? Let’s dive in!

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Why This Recipe Works

Flavor Boost: Crisp bacon and sautéed mushrooms add savory richness that complements the creamy base perfectly.
Texture Harmony: The crunchy fried onions contrast beautifully with tender green beans and gooey cheese.
Simple Prep: Using canned green beans and mushroom soup keeps this dish quick and straightforward but no less delicious.
Family Friendly: It’s always a hit at gatherings — both adults and kids can’t get enough!

Green Bean Casserole with Bacon and Mushrooms, green bean casserole with bacon, mushroom green bean bake, savory green bean casserole, easy green bean side dish - The image shows a white rectangular baking dish filled with a creamy green bean casserole. The casserole has a smooth light beige sauce mixed with bright green beans as the second layer. The top layer is a thick, even spread of golden brown crispy fried onions, creating a crunchy texture on top. The dish sits on a white marbled surface next to a white slotted spoon with pastel polka dots. The scene is cozy and bright with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Green Bean Casserole with Bacon and Mushrooms Recipe plays a key role, working together to build layers of flavor and texture you’ll love. Here’s what I use and why:

Bacon: Adds smoky, salty crispiness that makes the casserole irresistible.
Yellow onion: Cooks down to a sweet, translucent base that balances savory ingredients.
Button mushrooms: Their earthiness enhances the creamy mushroom soup flavor.
Garlic: Brings a warm aromatic touch that wakes up the other flavors.
Cream of mushroom soup: This classic binder delivers creaminess and mushroom flavor in one.
Milk: Lightens the soup mixture so the casserole isn’t too dense or heavy.
Monterey Jack cheese: Melts beautifully, adding gooey, mild cheesiness to the mix.
Salt and pepper: Essential for seasoning and highlighting all the flavors.
Canned cut green beans: Convenient and tender — just drain well to avoid excess water.
French fried onions: The perfect crunchy topping that finishes the dish with a golden crisp.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Green Bean Casserole with Bacon and Mushrooms Recipe is. Over time, I’ve played around with additions and swaps to fit different moods or dietary needs, and you should too — make it your own!

Variation: Sometimes I add a splash of soy sauce for a subtle umami kick — it deepens the mushroom flavor nicely.
Vegetarian version: Skip bacon and use smoked paprika for that smoky edge, plus swap chicken mushroom soup for a vegetarian-friendly option.
Cheese swap: Sharp cheddar or Gruyère gives a bolder cheese flavor if you want to jazz it up.
Fresh green beans: If you want, blanch fresh ones for a crisper bite and fresher taste, just increase cooking time slightly.

Step-by-Step: How I Make Green Bean Casserole with Bacon and Mushrooms Recipe

Step 1: Crisp and crumble the bacon with care

Start by frying your bacon in a large skillet over medium-low heat. This slow-cooking method lets the fat render beautifully, ensuring the bacon gets crisp without burning. Once cooked, transfer to paper towels to drain and crumble into bite-sized pieces. Leave about 2 tablespoons of bacon grease in the pan—you’ll use it to cook your onions and mushrooms, boosting the flavor.

Step 2: Sauté onions, mushrooms, and garlic until golden

Using the reserved bacon grease, add your diced yellow onion to the pan and cook for around 5 minutes until soft and translucent—this brings out the sweetness. Toss in the chopped mushrooms and cook an additional 5 minutes; you’ll notice them turn golden and release their savory juices. Finally, add the minced garlic, stirring for just about a minute until fragrant—too long and it’ll get bitter.

Step 3: Build the creamy base with soup, bacon, milk, and cheese

Stir in the undiluted cream of mushroom soup along with the crumbled bacon. Pour in the milk and sprinkle the shredded Monterey Jack cheese, mixing continuously until the cheese melts smoothly into the sauce. Don’t forget to season with salt and pepper here — taste and adjust for your preference.

Step 4: Fold in green beans and transfer to baking dish

Drain your canned green beans very well (any excess liquid can make the casserole watery). Fold them gently into the creamy mixture, making sure all the beans are coated. Pour everything into a lightly sprayed 9×13-inch baking dish, spreading evenly.

Step 5: Top with French fried onions and bake

Sprinkle the final layer of crunchy French fried onions on top—this is where the magic happens. Bake uncovered at 350°F for about 30 minutes, or until hot and bubbly. I love watching the onions get that perfect golden-brown crispy topping that makes each bite irresistible.

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Pro Tips for Making Green Bean Casserole with Bacon and Mushrooms Recipe

Drain green beans thoroughly: Excess liquid will make your casserole soggy, so pat or shake them dry before mixing.
Use bacon grease wisely: It adds tons of flavor, so don’t toss it! Saute onions and mushrooms in it for that smoky depth.
Don’t overcook garlic: Add it last and cook barely a minute to keep it fragrant, not bitter.
Add cheese gradually: Stir it in off the heat if necessary to prevent clumping or burning.

How to Serve Green Bean Casserole with Bacon and Mushrooms Recipe

Garnishes

I like to sprinkle some fresh chopped parsley or thyme over the top just before serving—it adds a fresh green pop and subtle herbal note that pairs beautifully with the rich casserole. If you want an extra crunch, a few toasted pecans or sliced almonds scattered over work wonders too.

Side Dishes

This casserole is a classic accompaniment to holiday roasts or grilled chicken. I often serve it alongside mashed potatoes or roasted sweet potatoes for a hearty spread. A crisp, tangy salad like arugula with lemon vinaigrette helps cut through the richness and balances the plate nicely.

Creative Ways to Present

For festive occasions, I’ve shaped the casserole into individual servings using ramekins topped with extra crispy onions and garnished with bacon bits. It’s fun and fancy, and your guests will be impressed by the personalized touch. Another favorite is serving it in a hollowed-out bread bowl for casual gatherings—it’s edible, comforting, and perfect for dipping.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Green Bean Casserole with Bacon and Mushrooms Recipe keep really well in the fridge for 3 to 4 days. I store mine in airtight containers to preserve freshness and prevent sogginess. When you’re ready, you can easily reheat and enjoy without losing that comforting texture.

Freezing

Freezing this casserole is totally doable. If you want to freeze, assemble everything but hold off on topping with crispy onions. Freeze in a tightly sealed container for up to 2 months. When you’re ready to bake, thaw overnight in the fridge, add your fried onions on top fresh, then bake as usual for a fresh-out-of-the-oven taste.

Reheating

To reheat leftovers, I pop them into a preheated oven at 325°F, covered loosely with foil to warm through without drying, for about 15-20 minutes. If you want to revive the topping’s crunch, remove the foil in the last 5 minutes. Microwave works in a pinch but you might lose some crispiness.

FAQs

Can I use fresh green beans instead of canned?

Absolutely! Just blanch fresh green beans in boiling water for about 3-4 minutes, then plunge into ice water to stop cooking and retain their color and crunch. Drain thoroughly before adding to the casserole. You might need to bake a little longer to ensure everything is heated through.
Is there a way to make this recipe vegetarian?

Yes, simply omit the bacon and substitute a smoked paprika or liquid smoke for that smoky flavor. Use a vegetarian mushroom soup and cook onions and mushrooms in olive oil or butter instead of bacon grease to keep it rich.
Can I make this recipe ahead of time?

Definitely! You can assemble the casserole a day in advance, cover it tightly, and store it in the fridge. Add the French fried onions right before baking to keep them crisp and bake as directed.
What cheese works best in this recipe?

Monterey Jack is my go-to because it melts smoothly without overpowering the dish, but you can swap in mild cheddar, Gruyère, or even mozzarella depending on your preference.

Final Thoughts

This Green Bean Casserole with Bacon and Mushrooms Recipe is one of those dishes I turn to whenever I want something cozy, tasty, and a little elevated from the usual. It’s easy to make but feels special enough for any holiday, dinner party, or weeknight comfort. I hope you have as much fun making and sharing it as I do—pop on your favorite playlist, grab a glass of wine, and enjoy every cheesy, crispy, bacon-y bite.