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a spoon in a green bean casserole
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4.50 from 14 votes

Homemade Green Bean Casserole with Bacon

Homemade green bean casserole uses fresh green beans, a simple creamy sauce, and crispy bacon for flavor and texture. We kept the store-bought French’s Crispy Fried Onions so it still has all the delicious vibes of the classic. This dish can be assembled and refrigerated up to 3 days ahead.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: from scratch green bean casserole, green beans, Holiday recipe, homemade green bean casserole
Servings: 10
Calories: 210kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Stockpot
  • Large Saucepan or Skillet
  • Large Mixing Bowl
  • 2 Quart Baking Dish


  • 2 pounds Fresh Green Beans, trimmed and chopped into 2-inch lengths (see note)
  • 6 strips Bacon, chopped into small pieces
  • 4 Tablespoons Unsalted Butter
  • 10 ounces Button Mushrooms, finely chopped
  • 1 Tablespoon finely chopped Shallots
  • 1 teaspoon Fresh Thyme Leaves
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 3 tablespoon All-Purpose Flour
  • 3 cups Milk
  • 1 ¼ cups French’s Crispy Fried Onions, divided


  • Preheat oven to 350°F / 177°C. Spray an 11x7-inch baking dish (or any 2-quart casserole dish) with nonstick cooking spray.
  • Bring a large stockpot of well-salted water to a boil.
  • While the water is coming to a boil, prepare an ice bath by filling a large mixing bowl with ice water (about halfway full).
  • When water is boiling, add green beans and boil until bright green and tender, 5 to 6 minutes. Drain the beans and then transfer them to the ice bath to halt cooking. Set aside.
  • Place a large saute pan or skillet over medium heat. Add bacon and saute until crisp, 4 to 5 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but a thin layer of bacon grease and return skillet to medium heat.
  • To bacon grease, add butter and then mushrooms. Saute until mushrooms are cooked down and very tender, 7 to 8 minutes. Stir in shallots and thyme leaves and saute for 2 minutes more.
  • Sprinkle salt, pepper, and flour over mushrooms and stir until no dry spots of flour remain.
  • Slowly pour in milk while whisking. Bring to a simmer and simmer until cream sauce has thickened, 5 to 6 minutes.
  • Drain green beans well.
  • Combine green beans, cream sauce, and ½ cup fried onions. Transfer to casserole dish.
  • Cover tightly with foil and bake until heated all the way through and bubbly, about 35 minutes. (Note: If the dish was made ahead and chilled, add an extra 15 to 20 minutes to the cook time to insure it is heated all the way through.)
  • Remove foil and top with bacon and ¾ cup fried onions.
  • Continue baking, uncovered, until golden brown on top, about 15 minutes more.


Green Beans: Frozen chopped green beans work well here. You can skip the step to boil the frozen green beans and just defrost them in the microwave. Drain them very well before proceeding with the recipe. 
Make Ahead Instructions:
Prepare the dish through step 10, transferring everything to a casserole dish. Cover tightly with foil. Refrigerate for up to 3 days or freeze for up to 2 months. To bake the dish, take it out of the fridge an hour before baking so that it comes to room temperature (if frozen, let it thaw in the fridge until soft). Bake as directed.
Print and attach the label below so cooking instructions are ready when you are!
green bean casserole freezer label


Calories: 210kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 291mg | Potassium: 407mg | Fiber: 3g | Sugar: 7g | Vitamin A: 864IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 1mg