Loaded Green Bean Casserole Recipe
This Loaded Green Bean Casserole Recipe is an easy holiday side dish. Creamy green beans with bacon, cheese and fried onions.
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Table of Contents
THANKSGIVING SIDE DISH
Green Bean Casserole is one of those dishes that folks either love or hate. This loaded version may even win over some of the haters. This casserole has a lot of flavors and textures while still remaining a fairly simple recipe.
INGREDIENT OPTIONS:
You can use canned green beans instead of fresh. All you need to do is drain the green beans and then proceed with making the sauce, no need to blanch the green beans.
Frozen green beans work as well, but you will need to add an additional 1-2 minutes of blanching time to ensure they are cooked.
Don’t like mushrooms? You can use cream of chicken soup instead.
RECIPE & STORAGE TIPS FOR GREEN BEAN CASSEROLE?
- Make this recipe in advance by preparing the green beans and the sauce, then add them both to the baking dish and toss to coat. Cover the dish with plastic wrap or a lid and keep it in the fridge for up to 2 days. When you’re ready to bake, proceed with preheating the oven to 350 degrees F, sprinkle the remaining shredded cheddar cheese, bacon, and french fried onions on top of the casserole. Bake for 20-25 minutes. Sprinkle with chives and serve.
- I recommend buying a block of sharp cheddar cheese and shredding it yourself with a box grater. Buying pre-shredded cheese from the store doesn’t melt as smooth as it will if you shredded it fresh.
- Leftovers will store in an airtight container in the fridge for up to 3 days. I do not recommend freezing the leftovers as dairy doesn’t hold up well in the freezer.
HOLIDAY MAIN DISH RECIPES:
MAPLE GLAZED HAM – OVEN ROASTED TURKEY BREAST – BONELESS PRIME RIB ROAST
HOLIDAY SIDE DISH RECIPES:
ROASTED BUTTERNUT SQUASH – YUKON GOLD MASHED POTATOES – OAT ROLLS
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LOADED GREEN BEAN CASSEROLE RECIPE
Equipment
Ingredients
- 5 slices thick-cut bacon
- 1 pound green beans washed and trimmed
- 1 14.5-ounce can cream of celery condensed soup
- 1 14.5-ounce can cream of mushroom condensed soup
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 1 ½ cups freshly shredded sharp cheddar cheese divided
- 1 cup French fried onions plus more for serving
- Fresh chives minced
Instructions
- Preheat the oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Add the green beans and cook for 2-3 minutes or until they are bright green. Using tongs or a slotted spoon, remove the green beans to a large bowl of ice water. Let cool for 2 minutes and then drain and pour the green beans into the baking dish.
- Heat a large, deep skillet over medium heat. Add the slices of bacon in a single layer to the skillet. Cook for 4-5 minutes on each side. Remove the bacon to a paper-towel-lined plate to drain. Chop bacon. Remove all but 1 tablespoon of bacon grease in the pan.
- In the same skillet over medium heat, whisk together the cream of celery soup, cream of mushroom soup, milk, Worcestershire sauce, and ground black pepper. Bring to a simmer.
Add ¾ cup sharp cheddar cheese to the sauce mixture. Whisk until smooth. - Pour the sauce over the green beans and toss. Sprinkle the remaining ¾ cup of cheddar cheese, the cooked bacon, and French fried onions over the top of the casserole.
- Bake in a preheated oven for 20-25 minutes, or until bubbly.
- Sprinkle with minced chives and serve immediately.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
