This Cheesy Green Bean Casserole is a rich and creamy dish packed with flavor. The combination of fresh green beans, crispy bacon, and a medley of cheeses makes it a crowd-pleaser. Perfect for family gatherings or holiday dinners, this recipe brings comfort and indulgence to the table.
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In a large skillet pan, boil the green beans, ensuring they are covered in water. Cook until half or more of the water has been absorbed.
In a separate pan, cook the bacon until crisp but still tender. Place it on a plate with a paper towel to absorb the extra grease, then chop into small pieces. Do not drain the grease from the pan.
Add the butter to the pan with bacon grease and let it melt. Stir in the flour until combined.
Pour in the milk and heavy cream, stirring continuously.
Add the sour cream and cream of chicken soup, mixing well.
Add all the cheeses, saving a little bit of the Monterey Jack and mild cheddar for the topping. Sprinkle on the seasonings and mix.
Add the tender green beans and half of the chopped bacon to the mixture, combining thoroughly.
Pour the mixture into a well-greased 9x13 pan. Top with the remaining cheese, bacon, and French fried onions.
Bake uncovered at 350°F for 35 minutes.
For extra flavor, you can use smoked bacon or add a pinch of smoked paprika to the seasoning.
Ensure the green beans are tender but not overcooked to maintain their texture in the casserole.
If you prefer a crunchier topping, broil the casserole for the last 2-3 minutes of baking.
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Make sure to thaw them and drain any excess water before cooking.
Can I substitute cream of chicken soup?
You can use cream of mushroom soup or make a homemade creamy base as a substitute.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole and refrigerate it before baking. Bake it when ready to serve.
What can I use instead of French fried onions?
You can use breadcrumbs or crushed crackers for a similar crunchy topping.
Can I make this dish vegetarian?
Yes, omit the bacon and use cream of mushroom soup instead of cream of chicken soup.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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