This green bean casserole with bacon features fresh green beans, an amazing bacon roux, and spiced breadcrumb topping. It’s a completely from-scratch variation of classic green bean casserole!
The holidays are upon us and we’re excited to share our recipe for green bean casserole with bacon, a delicious twist on a classic holiday side dish. This completely homemade version is made with fresh green beans, a scrumptious bacon roux, and a bacon and breadcrumb topping.
This holiday casserole is everything we love about traditional green bean casserole without cream of mushroom soup or canned fried onions. We’ll teach you how to make an easy roux that creates a thick, creamy bacon gravy. Toss it with green beans, onion, and cooked bacon and bake it up to perfection in the oven. Top it all off with a breadcrumb topping – it crisps up and adds a delightful crunch!
What You Need for Green Bean Casserole with Bacon
- Fresh green beans
- White onion
- Thick-cut bacon
- Milk + broth
- Fresh thyme
- Worcestershire sauce
- Salt + pepper
- Plain breadcrumbs
- Dried spices
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Green Bean Casserole with Bacon Variations
Here are a few green bean casserole swaps and variations to try:
Broth: Technically, this recipe calls for beef broth, but any broth will do. We love using beef broth because the flavor is so rich and delicious.
Spices: Make this casserole your own with your favorite spices. You could even kick it up a notch with a pinch of cayenne pepper!
No Bacon: For a green bean casserole without bacon, try our recipe for healthy green bean casserole. It’s so good!
How can you make this green bean casserole gluten free?
For a gluten free green bean casserole with bacon, use a 1:1 GF flour blend for the roux and use GF breadcrumbs in the topping.
Can you make this casserole without bacon?
Absolutely! Omit the bacon from the recipe and use 2 tablespoons of unsalted butter as the base of the roux. Or, make our healthy green bean casserole instead (no bacon).
How can I make a smaller batch?
Halve all of the ingredients and bake in an 8×8-inch or 9×9-inch pan.
Store any leftover green bean casserole with bacon in an airtight container in the refrigerator for up to 5 days. When ready to serve, reheat individual portions in the microwave or transfer all of the leftovers to a frying pan and heat on low/medium for 5-10 minutes until warmed through.
We don’t recommend freezing this green bean casserole as the bacon roux becomes grainy when thawed and reheated.
Make Ahead Green Bean Casserole with Bacon
To make this green bean casserole ahead of time, prepare the recipe through step 11. Cover tightly with plastic wrap and refrigerate for up to 2 days. Wait to make the breadcrumb topping until immediately prior to baking. When ready to serve, bake as directed – you may need to add a few minutes to the bake time as the casserole was chilled going into the oven.
This homemade green bean casserole with bacon is a tasty addition to any Thanksgiving, Christmas, or holiday table. It’s wonderfully savory and pairs well with other classic sides like crockpot mashed potatoes, sweet potato casserole, and sausage stuffing.
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Green Bean Casserole with Bacon
- 1.5 lbs. fresh green beans rinsed and trimmed
- 1/2 large white onion finely sliced
- 10 slices medium-cut bacon chopped into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 cups 2% milk
- 2 cups beef broth or any kind of broth
- 1 tablespoon fresh thyme de-stemmed and minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- Preheat the oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Add the green beans and onions into the prepared casserole dish. Toss and set aside for later.
- Heat a large saucepan over medium heat. Add the cut bacon to the hot saucepan. Make sure the pieces of bacon are separated and not stuck together.
- Cook the bacon until golden brown, about 5-7 minutes. Stir occasionally so it doesn't burn.
- When the bacon is golden brown, use a slotted spoon to transfer the cooked bacon from the saucepan to a small bowl. Set aside.
- Leave the bacon drippings (it should be about 2-3 tablespoons) in the bottom of the saucepan and turn the heat to low.* Use the bacon drippings to create a roux. Add the flour to the saucepan and whisk with the bacon drippings until a crumble forms.
- Increase the heat to medium and slowly add the milk to the saucepan, whisking constantly until the mixture begins to thicken.
- Slowly add the broth to the saucepan, whisking until thick. If after 3 or 4 minutes the mixture isn't thickening, sprinkle 1 tablespoon of flour into the sauce and whisk until thick.
- Remove the roux from the heat and add the fresh thyme, Worcestershire, salt, and pepper to the saucepan. Stir until combined.
- Pour the bacon roux over the green beans and onions in the casserole dish and toss until everything is well coated.
- Set aside 1/4 cup of the cooked bacon pieces. Add the remaining bacon pieces to the casserole dish and toss one more time.
- Wipe the sides of the casserole dish clean, cover with foil, and bake for 40 minutes. Toss the beans halfway (20 minutes) through baking.
- While the casserole bakes, add the breadcrumbs, sage, thyme, salt, and garlic powder to a small skillet and cook over medium heat until all the ingredients are golden brown, about 4-6 minutes. Remove the skillet from the heat and mix in the remaining 1/4 cup of cooked bacon pieces.
- When the green bean casserole is done baking, uncover the casserole dish and sprinkle the breadcrumb mixture on top of the beans. Broil until the breadcrumb topping is crispy, about 2-3 minutes.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
Tips & Notes
- Storage: Store leftover green bean casserole with bacon in an airtight container in the refrigerator for up to 5 days.
- Reheating Instructions: Reheat individual portions in the microwave or transfer all of the leftovers to a frying pan and heat on low/medium for 5-10 minutes until warmed through.
- Make Ahead Instructions: Prepare the recipe through step 11. Cover tightly with plastic wrap and refrigerate for up to 2 days. Wait to make the breadcrumb topping until immediately prior to baking. When ready to serve, bake as directed – you may need to add a few minutes to the bake time as the casserole was chilled going into the oven.
- Bacon Drippings: If your bacon doesn’t leave drippings in the pan, use 2 tablespoons of salted butter in step 6.