Green bean casserole recipe made the classic way—creamy, cozy, and topped with ultra-crisp fried onions and smoky bacon. This version uses canned green beans for speed, a touch of soy for depth, and cheddar for extra savoriness. Exact oven times, a quick time/temperature table, and pro tips below.
Green Bean Casserole Recipe — Time & Temp
| Step | Temp/Setting | Time | Notes |
|---|---|---|---|
| First bake | 350°F / 175°C | 25 min | Hot & bubbling at edges |
| Top with bacon + onions | — | — | Add after first bake |
| Final bake | 350°F / 175°C | 8–10 min | Topping golden & crisp |
| Rest | — | 5 min | Sets for easy scooping |
Ingredients (8×8 or 9×9 pan)
- 2 cans (14–15 oz each) cut green beans, drained (rinse to reduce salt if you want)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ tsp soy sauce
- ¼ tsp black pepper
- ¼ cup shredded cheddar (optional but tasty)
- 4–6 slices bacon, cooked & crumbled (about ½ cup)
- 1 cup crispy fried onions, divided
- Butter or nonstick spray for the dish
Equipment: Skillet (for bacon), medium bowl, whisk, 8×8 or 9×9 baking dish, oven.
How to Make This Green Bean Casserole Recipe
- Heat oven & pan
Preheat to 350°F (175°C). Lightly grease an 8×8 or 9×9 dish. - Cook bacon
Start bacon in a cold skillet over medium; cook until crisp. Drain and crumble (~½ cup). - Make the sauce
In a bowl whisk soup, milk, soy sauce, pepper, cheddar (if using) until smooth. - Combine
Stir in drained green beans, ½ cup fried onions, and most of the bacon (reserve 2–3 Tbsp for topping). - First bake
Spread in the dish; bake 25 minutes until bubbling at the edges. - Top & finish
Mix remaining ½ cup fried onions with reserved bacon; sprinkle over top. Bake 8–10 minutes more until golden and crisp. - Rest & serve
Let stand 5 minutes, then serve warm.
Green Bean Bacon Casserole
Ingredients
Method
- Heat oven to 350°F (175°C). Grease an 8×8 or 9×9 dish.
- Cook bacon until crisp; drain and crumble (about ½ cup).
- Whisk soup, milk, soy, pepper, and cheddar (if using).
- Stir in green beans, ½ cup fried onions, and most of the bacon.
- Bake 25 minutes until hot and bubbling.
- Top with remaining ½ cup fried onions and reserved bacon; bake 8–10 minutes until golden and crisp.
- Rest 5 minutes; serve warm.
Notes
Pro Tips for a Better Green Bean Casserole Recipe
- Salt smart: Rinse & drain canned beans; taste before adding any extra salt.
- Ultra-crisp top: Add fried onions/bacon only for the final 8–10 minutes.
- Cheesier: Add another ¼ cup cheddar under the topping.
- Make-ahead: Assemble without the topping, cover, refrigerate up to 24 hrs; bake 30–35 min, add topping, bake 8–10 more.
- Fresh/frozen beans: Blanch 5–6 min in salted boiling water, drain well; bake may run 5 min longer.
- Bigger pan: Double for a 9×13; bake 35–40 min, then top and finish 10–12.
Storage & Reheat
- Fridge: 3–4 days (cover tightly).
- Reheat: 325–350°F, covered 10–15 min; uncover 2–3 min to re-crisp.
- Freezer: Not ideal (fried onions soften), but works in a pinch—re-top with fresh onions to serve.
Can I make this green bean casserole recipe ahead?
Yes—assemble without the topping, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the first bake, then add topping and finish.
How do I keep the topping crispy?
Add fried onions and bacon only for the last 8–10 minutes and let it rest 5 minutes before serving.
Can I use fresh or frozen green beans?
Absolutely. Blanch 5–6 minutes, drain very well, then follow the recipe (bake time may increase ~5 minutes).
Too salty—how do I fix it?
Rinse/drain beans, use low-sodium soup, and skip extra salt. A splash of milk or cream can balance salt after baking.
No cream of mushroom on hand?
Use cream of chicken, or make a quick stovetop white sauce (2 Tbsp butter + 2 Tbsp flour + 1 cup milk, salt/pepper) and stir in mushrooms.
How many does this serve?
An 8×8 serves 6–8 as a side. Double to a 9×13 for 10–12.
