Take your green bean casserole to another level with this loaded recipe! Topped with shredded cheese, crispy bacon, and of course, fried onions, this is one tasty dish that’s perfect for Thanksgiving or Christmas.
Cheesy Green Bean Casserole Recipe
A green bean casserole is a must for my Thanksgiving table, and when it’s loaded it’s even better!
Made with fresh green beans and cream of mushroom soup, this classic American side dish packs a flavor punch. The shredded cheese and crispy bacon make this a dish to remember. Trust me, everyone will be asking for this recipe!
Be sure to try my Bacon Wrapped Green Bean Bundles and Crispy Green Beans too!
Why you’ll love this Loaded Green Bean Casserole recipe:
- EASY: There’s nothing complicated to this recipe at all, but the final results are so delicious!
- SIMPLE INGREDIENTS: You only need a few basic ingredients to make this dish, so you have no excuses!
- PERFECT FOR A CROWD: This recipe makes enough for 6 hearty portions and it’s easily doubled if you are hosting more.
If you are looking for a side dish to impress, this loaded green bean casserole is a must! Simple, easy and hands down delicious!
How to make Loaded Green Bean Casserole with Cheese and Bacon
Be sure to see the recipe card below for full ingredients & instructions!
- Blanch the green beans and place into iced water.
- Whisk together the soup, milk and seasonings and whisk in the cheese.
- Pour over the green beans and transfer to a casserole dish.
- Top with cheese and bake.
- Top with bacon pieces and fried onions and cook til browned.
Yes! This is a great make ahead dish. You can make up the sauce and add to the casserole with the beans, then cover and keep refrigerated for up to 2 days. When ready, top with cheese and bake as per the recipe.
If you have leftovers, they will keep well in the fridge for up to 4 days. The onions will soften a little, but it will still be good to eat. Reheat it in the oven at 350F for 10 to 15 minutes to warm through.
Yes! Frozen beans work great with this recipe. Blanch them as you would fresh, just for an additional minute til tender.
If you prefer, canned green beans can also be used in this casserole. There’s no need to blanch them, just mix them with the mushroom soup mix and pour into the dish to bake.
Serving Suggestions
This loaded green bean casserole is perfect for all of your holiday needs! Serve it with your favorite holiday mains like:
We all know that Thanksgiving dinner is all about the sides, and this recipe is a sure fire winner!
Tips!
- Placing the cooked green beans into iced water helps the to keep their texture and not lose their bright green color.
- If you don’t like mushrooms, you can make this with cream of chicken soup as well.
- Trim the ends off of the green beans before cooking as these can be tough to eat.
With the addition of cheese and beans, this green bean casserole is tough to beat, just be sure to make extra!
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes PLUS tips and tricks for entertaining.
This loaded green bean casserole is good enough to eat any day of the week, and no Thanksgiving table is complete without it! I can’t wait for you all to make it!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Loaded Cheesy Green Bean Casserole Recipe
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Take your green bean casserole to another level with this loaded recipe! Topped with shredded cheese, crispy bacon, and of course, fried onions, this is one tasty dish that’s perfect for Thanksgiving or Christmas.
Instructions
Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray and set aside.
In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
1 pound green beans
Meanwhile, in a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
14.5 ounces condensed Cream of Mushroom soup, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon black pepper, 2 cups shredded cheddar cheese
Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
2 cups shredded cheddar cheese
Top the casserole with fried onions and the crisp bacon and bake for an additional 5 minutes.
1 ½ cups french fried onions, 4 slices cooked bacon
Becky’s tips
- Placing the cooked green beans into iced water helps the to keep their texture and not lose their bright green color.
- If you don’t like mushrooms, you can make this with cream of chicken soup as well.
- Trim the ends off of the green beans before cooking as these can be tough to eat.
Nutrition Information
Calories: 394kcal (20%) Carbohydrates: 18g (6%) Protein: 17g (34%) Fat: 28g (43%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 57mg (19%) Sodium: 966mg (42%) Potassium: 384mg (11%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 973IU (19%) Vitamin C: 9mg (11%) Calcium: 352mg (35%) Iron: 2mg (11%)
