Ultimate Green Bean Casserole Recipe

This casserole elevates the classic dish by uniting crisp bacon, sautéed mushrooms, and melted cheddar with tender green beans bathed in a creamy mushroom sauce. Ideal for festive gatherings, best Thanksgiving green bean casserole brings a savory twist to tradition, offering a delightful blend of flavors that will impress guests.

I’m excited to share my Ultimate Green Bean Casserole that brings a new twist to a classic. I use 1.5 lbs of fresh green beans that are trimmed and halved for extra crunch, paired with 8 slices of bacon cooked till crisp and crumbled.

The 8 oz of fresh mushrooms add a deep, savory taste that blends perfectly with the creaminess from 1 can of cream of mushroom soup and 1/2 cup milk. I stir in 1 cup of shredded cheddar cheese to elevate the flavor and sprinkle in 1/2 tsp garlic powder along with salt and pepper to taste.

When it comes to nutrition, the fresh green beans give a good amount of fiber and vitamins while the bacon contributes protein in moderation. I top the dish with 1 cup of crispy fried onions for that extra crunch.

This new version of a Thanksgiving favorite is definitely a must-try if you’re craving a savory, hearty side dish. Enjoy the ultimate comfort on your table!

Why I Like this Recipe

I really love this recipe because it mixes flavor and texture in a way thats just amazing. First off, I love how the bacon adds this smoky crunch that makes every bite exciting, and the mushrooms give it a rich, earthy taste that keeps me comin back for more. Also, the creamy sauce from the mushroom soup combined with the melted cheddar makes the whole dish super comforting—it’s like a hug on a plate. And finally, it’s a fun twist on the classic green bean casserole that my family and I enjoy at Thanksgiving; it’s easy to make but still feels special every time we have it.

Ingredients

• Fresh green beans are crunchy, full of fiber and vitamins, and they bring a lively taste.
• Bacon adds a smoky, savory kick with protein, though its saltiness can sometimes be too much.
• Mushrooms offer an earthy flavor and a meaty texture while keeping the dish light on calories.
• Cream of mushroom soup provides a creamy, comforting base and ties the flavors together.
• Cheddar cheese lends a tangy, melty richness with extra protein, making the casserole extra tasty.
• Milk helps loosen the mix creating a silky texture that balances out the savory notes.

Ingredient Quantities

• 1.5 lbs fresh green beans, trimmed and halved
• 8 slices bacon, cooked till crisp then crumbled
• 8 oz fresh mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese, divided
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup crispy fried onions (optional for topping)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

2. Bring a large pot of salted water to a boil, then add the trimmed and halved green beans. Blanch them for about 4-5 minutes until they’re just tender, drain, and set aside.

3. While the beans are cooking, fry the 8 slices of bacon in a large skillet until crisp. Remove them from the pan and crumble once cooled.

4. In the same skillet, add the sliced mushrooms (8 oz) and sauté for about 5 minutes until they start to brown, then remove from the heat.

5. In a large bowl, mix the can of cream of mushroom soup (
10.5 oz) with 1/2 cup milk, 1/2 tsp garlic powder, salt, and pepper to taste.

6. Stir in the blanched green beans, sautéed mushrooms, crumbled bacon, and 1/2 cup of the 1 cup shredded cheddar cheese into the soup mixture.

7. Pour the whole mixture into your prepared baking dish, spreading it out evenly.

8. Sprinkle the remaining 1/2 cup of cheddar cheese on top of the casserole.

9. If you like extra crunch and flavor, top the dish with 1 cup of crispy fried onions.

10. Bake the casserole in the preheated oven for 25 minutes or until the cheese is melted and bubbly. Let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Preheated Oven & 9×13 Inch Baking Dish – You need this for baking the casserole; lightly grease it before pouring in the mix.
2. Large Pot – To bring salted water to a boil when blanching the green beans.
3. Colander – For draining the green beans after boiling.
4. Large Skillet – Use this to fry the bacon and later to sauté the mushrooms.
5. Chef’s Knife & Cutting Board – Essential for trimming and halving the green beans as well as slicing mushrooms.
6. Large Mixing Bowl – For combining the cream soup, milk, spices, vegetables, bacon, and part of the cheese.
7. Measuring Cups & Spoons – To accurately measure the milk, garlic powder, and cheese.
8. Spatula or Wooden Spoon – For stirring and mixing the ingredients together.

FAQ

Ultimate Green Bean Casserole Recipe Substitutions and Variations

• You could use frozen green beans instead of fresh ones if they’re more convenient, just be sure to thaw and pat them dry first
• If bacon’s not your thing, try switching to turkey bacon or even leave it out and add some extra herbs for flavor
• If you cant find fresh mushrooms, cremini or even shiitake mushrooms work pretty well too
• Instead of cream of mushroom soup, you can make your own by simmering mushrooms in broth with a little flour for thickening
• If you’re low on cheddar, feel free to use Monterey Jack or a mix of mozzarella and cheddar, whatever you have on hand

Pro Tips

1. Try not to overcook the green beans when blanching them; you want them crisp and not mushy so they keep a nice snap in every bite.
2. When you’re frying the bacon, drain off extra fat or pat them dry on a paper towel; that helps prevent the whole dish from becoming too greasy.
3. Sauté the mushrooms well until they get a good brown color so that they add a deeper, rich flavor to the dish.
4. If you’re using crispy fried onions, add them right at the end or even just before serving so they keep their crunch instead of getting soggy in the hot casserole.