Make easy green bean casserole from scratch with fresh green beans, crispy bacon, creamy cheese sauce, and crunchy fried onions. No cream of mushroom soup!

Green Bean Casserole with Bacon

This easy green bean casserole with bacon takes a classic holiday side dish and gives it a serious upgrade. Fresh green beans, crispy bacon, a creamy garlic-Parmesan sauce, melted Monterey Jack cheese, and crunchy French fried onions come together in one delicious casserole.

And the best part? There’s no cream of mushroom soup. The creamy sauce is made from scratch with simple ingredients, so you get all that rich, cheesy flavor without opening a can of condensed soup.

Ready in about 35 minutes, this green bean casserole from scratch is right at home on your Thanksgiving table, alongside Christmas dinner, or next to a weeknight roast chicken. It’s also the recipe that has apparently been making the rounds at work.. which is always a pretty good endorsement in my book.

Why You’ll Love This Green Bean Casserole

• No cream of mushroom soup: A simple homemade sauce made with butter, flour, chicken stock, half-and-half, garlic, and Parmesan brings everything together.
• Bacon makes everything better: Six slices of crispy bacon add smoky, savory flavor to the creamy sauce and tender green beans.
• Fresh green beans: Blanching the beans before baking gives them a head start while helping them keep their texture.
• Cheesy, crunchy topping: Monterey Jack melts over the top, while French fried onions add that classic crispy finish.
• Ready in 45 minutes: This is a quick, flavorful side dish that works for holidays and ordinary weeknight dinners alike.

Ingredients You’ll Need

• Fresh green beans: You’ll need 1½ pounds, trimmed and halved. Fresh beans give this casserole its texture and color.
• Bacon: Six slices, cooked until crispy and chopped into bite-sized pieces.
• Butter and all-purpose flour: These form the base of the roux that thickens the homemade sauce.
• Garlic: Four minced cloves bring plenty of savory flavor.
• Chicken stock: Adds flavor and helps build the creamy sauce.
• Half-and-half: Creates the rich, creamy consistency without condensed soup.
• Parmesan cheese: Stirred into the sauce for a savory, cheesy flavor.
• Monterey Jack cheese: Shredded and sprinkled over the casserole for a melty cheese topping.
• French fried onions: These provide the crunchy topping that makes green bean casserole feel like green bean casserole.
• Seasonings: Salt, black pepper, garlic powder, and onion powder round out the flavor.

How to Make Green Bean Casserole from Scratch

• Cook the bacon. Preheat the oven to 400°F. Arrange the bacon on a parchment-lined baking sheet or on a metal rack set over a baking sheet. Bake for 15–20 minutes, or until crisp. Let it cool enough to handle, then chop it into bite-sized pieces.

• Blanch the green beans. Bring a large pot of salted water to a boil. Add the trimmed, halved green beans and cook for 4 minutes. Drain and set aside.

• Make the creamy sauce. Melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute, stirring so it doesn’t burn. Whisk in the flour and cook for another minute.
• Add the liquids and seasonings. Pour in the chicken stock and half-and-half, whisking until combined. Add the salt, pepper, garlic powder, and onion powder. Continue whisking until the sauce reaches a low boil, then stir in the Parmesan cheese.

• Combine the casserole. Remove the sauce from the heat. Stir in one-third of the French fried onions, the chopped bacon, and the blanched green beans. Transfer the mixture to a buttered baking dish.

• Add the cheesy topping. Sprinkle the shredded Monterey Jack cheese over the green beans, followed by the remaining French fried onions.
• Bake and serve. Bake for 10–15 minutes, until hot and bubbly and the cheese has melted. Serve while hot.

Tips for Making the Best Green Bean Casserole

• Don’t skip blanching the green beans. Four minutes in boiling water gives the beans a head start before they go into the oven. Drain them well before mixing them into the sauce.
• Keep an eye on the garlic. Garlic can turn bitter if it burns, so stir it frequently while sautéing.
• Whisk the sauce until smooth. Add the chicken stock and half-and-half while whisking to help the flour blend into the liquid evenly.
• Cook the bacon until crispy. The bacon adds texture and flavor throughout the casserole, and crisp bacon holds up better when mixed into the creamy sauce.
• Make it your own. Monterey Jack has a mild, creamy flavor. Swiss, cheddar, or Havarti are options if you’d like to change up the cheese.
• Short on time? Pre-cooked bacon pieces can save you a step. Use the equivalent of the six cooked bacon slices called for in the recipe.
• Don’t save it just for the holidays. This casserole is just as good alongside a weeknight dinner. Green beans deserve a little excitement on a random Wednesday, too.

Can You Make Green Bean Casserole Ahead of Time?

Yes! Assemble the casserole, let it cool completely, cover it tightly, and refrigerate it. When you’re ready to serve, bake it for an additional 5–10 minutes beyond the usual baking time, checking that it is heated through.

For the crunchiest fried onion topping, you can also reserve some of the topping to add closer to serving time.

Frequently Asked Questions

• Can you make green bean casserole without cream of mushroom soup? Absolutely! This recipe uses a homemade sauce made with butter, flour, chicken stock, half-and-half, garlic, and Parmesan. It delivers a creamy texture without condensed mushroom soup.
• Can I use canned green beans instead of fresh? Yes. Substitute three 14-ounce cans of green beans for the fresh green beans. Drain them well and skip the blanching step before continuing with the recipe.
• Can I use frozen green beans? Fresh green beans are the first choice for this recipe, but frozen beans can work if fresh aren’t available. Thaw and drain them well, and keep in mind that their final texture may be softer.
• Why is my green bean casserole watery? Excess water from the beans can thin the sauce. Drain the blanched beans thoroughly before combining them with the sauce, and avoid adding extra liquid beyond the recipe amounts.
• Can I leave out the bacon? Yes. The casserole can be made without bacon if you prefer. You’ll still have the creamy garlic-Parmesan sauce, green beans, cheese, and crispy onion topping.
• What cheese works best in green bean casserole? Monterey Jack is the cheese used in this recipe because it melts smoothly and has a mild flavor. Swiss, cheddar, or Havarti can be used for a different flavor profile.
• How long does homemade green bean casserole last in the refrigerator? Store leftovers in an airtight container in the refrigerator and use within 3–4 days. Reheat until hot throughout.
• Can I freeze green bean casserole? You can freeze it, although the creamy sauce and green beans may change texture after thawing. For the freshest texture, make it ahead and refrigerate instead.

What to Serve with Green Bean Casserole

This casserole is a natural fit for holiday dinners, but it doesn’t need a special occasion. Serve it with:

• Juicy Slow Cooker Turkey Breast
• Traditional Sausage and Herb Stuffing
• Homemade Creamy Baked Macaroni and Cheese
• Slow Cooker Cranberry Apple Pecan Wild Rice Pilaf
• Chicken meatloaf, pork chops, or your favorite weeknight main dish.

A Note From Heather

I’m all for a shortcut when dinner needs to get on the table, but sometimes a few simple ingredients can make a familiar side dish taste like something entirely new. This green bean casserole has bacon, cheese, a creamy homemade sauce, and those crispy fried onions we all know and love.. without the can of mushroom soup.

Make it for Thanksgiving, make it for Christmas, or make it on a random Tuesday because you feel like it. I’m not judging. Just save me a scoop!

Enjoy!

Easy Green Bean Casserole from Scratch with Bacon

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Make easy green bean casserole from scratch with fresh green beans, crispy bacon, creamy cheese sauce, and crunchy fried onions. No cream of mushroom soup!

Heather

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Serving Size 8

Ingredients

• 1.5 pounds fresh green beans trimmed and halved
• 6 pieces bacon cooked crispy, chopped
• 2 tablespoons butter
• 4 cloves garlic minced
• 2 tablespoon all purpose flour
• 3/4 cup chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 cup half and half
• 8 ounces monterey jack cheese shredded
• 1/2 cup parmesan cheese grated
• 6 ounces fried onion crisps

Instructions

• Cook the bacon. Preheat the oven to 400°F. Arrange the bacon on a parchment-lined baking sheet or on a metal rack set over a baking sheet. Bake for 15–20 minutes, or until crisp. Let it cool enough to handle, then chop it into bite-sized pieces.
• Blanch the green beans. Bring a large pot of salted water to a boil. Add the trimmed, halved green beans and cook for 4 minutes. Drain and set aside.
• Make the creamy sauce. Melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute, stirring so it doesn't burn. Whisk in the flour and cook for another minute.
• Add the liquids and seasonings. Pour in the chicken stock and half-and-half, whisking until combined. Add the salt, pepper, garlic powder, and onion powder. Continue whisking until the sauce reaches a low boil, then stir in the Parmesan cheese.
• Combine the casserole. Remove the sauce from the heat. Stir in one-third of the French fried onions, the chopped bacon, and the blanched green beans. Transfer the mixture to a buttered baking dish.
• Add the cheesy topping. Sprinkle the shredded Monterey Jack cheese over the green beans, followed by the remaining French fried onions.
• Bake and serve. Bake for 10–15 minutes, until hot and bubbly and the cheese has melted. Serve while hot.
• Tips for M

Notes

Tips for Making the Best Green Bean Casserole

• Don't skip blanching the green beans. Four minutes in boiling water gives the beans a head start before they go into the oven. Drain them well before mixing them into the sauce.
• Keep an eye on the garlic. Garlic can turn bitter if it burns, so stir it frequently while sautéing.
• Whisk the sauce until smooth. Add the chicken stock and half-and-half while whisking to help the flour blend into the liquid evenly.
• Cook the bacon until crispy. The bacon adds texture and flavor throughout the casserole, and crisp bacon holds up better when mixed into the creamy sauce.
• Make it your own. Monterey Jack has a mild, creamy flavor. Swiss, cheddar, or Havarti are options if you'd like to change up the cheese.
• Short on time? Pre-cooked bacon pieces can save you a step. Use the equivalent of the six cooked bacon slices called for in the recipe.
• Don't save it just for the holidays. This casserole is just as good alongside a weeknight dinner. Green beans deserve a little excitement on a random Wednesday, too.

Nutrition

Serving: 1cup | Calories: 329kcal | Carbohydrates: 12g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 613mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 11mg | Calcium: 372mg | Iron: 1mg

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Update Notes: This post was originally published in March of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in October of 2026.