This loaded green bean casserole takes the classic version up a notch. Fresh ingredients and a from-scratch sauce are combined with caramelized onions, bacon, and cheddar cheese for the ultimate side dish. Pair this with Cauliflower Gratin and Sausage Cornbread Dressing on your holiday table.
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Green bean casserole is a staple at the holidays, and this version is sure to take top billing. This dish is based on my traditional green bean casserole without mushroom soup made with fresh green beans, mushrooms, and a homemade sauce. These rich, savory flavors make this dish perfectly indulgent for special meals with family and friends.
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Why This Recipe Works
- Uses fresh, readily available ingredients.
- Full of crowd-pleasing flavors like bacon and cheese.
- A delicious from-scratch sauce. No canned soup here!
- This dish pairs perfectly with cornbread sausage dressing, make-ahead mashed potatoes with cream cheese or sweet potato au gratin, and arugula salad with blue cheese.
- Serve with baked turkey tenderloins or prime rib of beef for a scrumptious holiday meal.
Ingredient Notes
Classic Casserole Ingredients
- Fresh green beans are best for optimal flavor and texture. A quick blanching (briefly cooking in boiling water) helps the beans achieve a crisp yet tender bite in the finished casserole. After blanching, a quick transfer to ice water helps the beans retain their bright green color.
- Mushrooms: Cremini (baby Bellas), shiitake, or white (button) mushrooms are all great options. If using shiitake, discard the stems because they have a fibrous texture.
- Sauce: Skip the canned soup! We're making a homemade sauce that comes together easily with chicken broth and milk. The addition of cheddar cheese adds another layer of richness and incredible flavor.
- Fresh thyme: Fresh herbs add so much flavor, and thyme pairs beautifully with mushrooms. To use dried herbs, use one-third the amount of fresh called for in the recipe.
- French fried onions are a must for the traditional crunchy topping.
Loaded Casserole Add-Ins
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Loaded Green Bean Casserole
This recipe has several steps, but none are difficult, and some can be done ahead of time.
- To partially cook (blanch) the beans, bring a pot of salted water to a boil. Add the beans and cook for 3-4 minutes.
- Drain and transfer the beans to a bowl of ice water. Cool, drain well, and set aside.
- In a large skillet, melt butter over medium heat and add the onions. Cook, stirring occasionally, until softened, 8-10 minutes. Add thyme and season with salt and pepper. Continue cooking and stirring occasionally until the onions have turned golden brown, 30-40 minutes. If the onions start to dry out, add 1-2 tablespoons of water as needed. Set aside.
- Meanwhile, cook the bacon in another large skillet over medium heat until brown and crisp. Transfer to a paper towel-lined plate and set aside. Drain the bacon grease, leaving 2 tablespoons in the pan.
- Add the mushrooms to the skillet and cook until golden brown, about 5-7 minutes. Add the thyme.
- Add butter to the skillet. When melted, add the flour, stirring to incorporate. Cook for 1-2 minutes.
- Slowly add the chicken broth, then the milk, while whisking. Simmer for 2-3 minutes while the sauce thickens. Add half of the cheese and whisk until incorporated.
- Stir in the caramelized onions and season to taste with salt and pepper.
- Transfer the beans to a baking dish. I used a 9-inch round dish. Top with half of the remaining cheese and most of the bacon, reserving some for the top.
- Pour the sauce over the top.
- Top with the remaining cheese, bacon, and french-fried onions.
- Cover and bake at 375℉ degrees for 15 minutes. Uncover and bake for another 5 minutes or until bubbly around the edges.
Expert Tips
- If you are short on time, cook the onions and bacon 1-2 days in advance to make assembling the casserole easier.
- Use fresh beans for the best flavor and texture.
- Use freshly shredded cheese for the best flavor and melting quality.
- Try different cheeses like Colby Jack, Monterey Jack, or Pepper Jack for a touch of spice.
- If you like it spicy, add a pinch or two of cayenne pepper to the sauce.
- Taste the sauce before adding salt. Cooking the mushrooms in bacon fat adds a lot of salty flavor.
Loaded Green Bean Casserole FAQs
This casserole can be made 2-3 days in advance. Prepare according to the recipe, stopping after adding the beans and sauce to the baking dish. Cool, cover, and refrigerate. When ready to bake, top with cheese, bacon, and fried onions. Cover and bake per the recipe directions.
Over-cooked beans can result in a mushy texture. Add the beans to boiling water for a few short minutes, then transfer to ice water to stop the cooking. This leaves the beans with just enough firmness to bake up perfectly in the casserole.
Additionally, add the cheese, bacon, and fried onions on top right before baking. This prevents the topping from getting soggy.
Canned or frozen green beans can be used, but they are not as crisp and firm as fresh, so the texture of the casserole will be different.
If using canned beans, drain and add directly to the baking dish.
For frozen beans, thaw and drain, then add directly to the baking dish.
Leftover casserole can be stored in the refrigerator for up to 4 days. To heat, cover and bake at 350 degrees until warm.
This casserole isn't just for the holiday table. It can be served all year long with chicken, turkey, beef, or pork. Try serving alongside these dishes: Walnut-Crusted Chicken, Sheet Pan Lemon Rosemary Chicken, Spiced Pork Tenderloin, or Crock Pot Corned Beef.
More Green Bean Recipes You May Love
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📖 Recipe Card
Loaded Green Bean Casserole
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Ingredients
- 12 ounces fresh green beans
Caramelized onions
- 2 tablespoons unsalted butter
- 2 cups sliced sweet or yellow onions
- 1 teaspoon fresh thyme
- salt and pepper (to taste)
Sauce
- 8 slices bacon (chopped)
- 8 ounces fresh sliced mushrooms ( like cremini, shiitake, or button)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup whole milk
- salt and black pepper (to taste)
- 2 cups shredded cheddar cheese
- ½ cup crispy French fried onions
Instructions
- Bring a pot of water to a boil and salt generously. Add green beans and cook for 3-4 minutes. Drain and add the beans to a bowl of ice water to stop the cooking. Cool, drain well, and set aside.12 ounces fresh green beans
- In a large skillet, melt butter over medium heat and add the onions. Cook, stirring occasionally, until softened, 8-10 minutes. Add thyme and season with salt and pepper.2 tablespoons unsalted butter, 2 cups sliced sweet or yellow onions, 1 teaspoon fresh thyme
- Continue cooking and stirring occasionally until the onions have turned golden brown. This will take 30-40 minutes. If the onions start to dry out, add 1-2 tablespoons of water as needed. Set aside.
- Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp. Transfer to a paper towel-lined plate and set aside. Drain the bacon grease, leaving 2 tablespoons in the pan.8 slices bacon
- Add the mushrooms to the bacon drippings in the pan. Cook, stirring occasionally, until tender and caramelized. Stir in the fresh thyme leaves and season to taste with salt and pepper.8 ounces fresh sliced mushrooms, 2 teaspoons fresh thyme leaves
- Reduce the heat to medium-low. Add 2 tablespoons of butter to the skillet. When melted, add the flour and whisk to incorporate. Cook for 1-2 minutes.2 tablespoons butter, 2 tablespoons all-purpose flour
- Slowly pour in the chicken broth, then the milk, whisking to incorporate. Simmer to thicken the sauce. Season to taste with salt and pepper.1 cup low-sodium chicken broth, ½ cup whole milk
- Add 1 cup of the shredded cheese and whisk until melted and fully incorporated. Stir in the caramelized onions.
- Transfer the green beans to the baking dish. Pour the sauce over the beans. The casserole can either be baked immediately or refrigerated to bake at a later time.
- To bake immediately, top the casserole with the remaining bacon, the remaining 1 cup of shredded cheese, and French-fried onions. Cover and bake at 375℉ for 15 minutes. Uncover and bake another 5 minutes until bubbly and brown around the edges.½ cup crispy French fried onions
- To bake later, cool the casserole completely, cover it with plastic wrap, and refrigerate. When ready to bake, let the casserole come to room temperature and preheat the oven to 375℉. Top it with the remaining bacon, cheese, and French-fried onions. Cover and bake for 15 minutes. Uncover and bake for another 5 minutes until brown and bubbly.
Notes
- Use fresh ingredients for optimal flavor and texture.
- Use freshly shredded cheese for the best melting quality.
- To make the casserole ahead of time (2-3 days in advance), prepare it according to the recipe, adding the beans and sauce to the baking dish. Cool, cover, and refrigerate. When ready to bake, top with cheese, bacon, and fried onions. Cover and bake per the recipe directions.
- To prevent the casserole from turning mushy, avoid overcooking the beans. Add the beans to boiling water for a few short minutes, then transfer to ice water to stop the cooking. This leaves the beans with just enough firmness to bake up perfectly in the casserole. Additionally, add the cheese, bacon, and fried onions on top right before baking. This prevents the topping from getting soggy.
- Canned and frozen green beans can be substituted for fresh, but they will not have the same crisp-tender texture. To use canned green beans, drain and add directly to the baking dish. To use frozen beans, thaw and drain, then add directly to the baking dish.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Sabrina says
Hi! Since I only have canned green beans on hand, can you tell me how many cans, cups etc. to use that might be equivalent to the 12oz. of fresh your recipe calls for? I looked for fresh but stores near me have terrible produce or don't have fresh.
Abbey says
For canned green beans, I suggest using 2 1/2 cups of beans, drained. You can also use frozen beans, thawed and drained.