Cream Cheese and Bacon Green Bean Casserole: My Best Ever Recipe

Let Me Tell You About This Green Bean Casserole (Spoiler: It’s Awesome)

So, this is the casserole I trot out for potlucks when I want people to think I'm fancier than I actually am. The cream cheese and bacon Green Bean Casserole started as an experiment after Thanksgiving one year—you know, that weird week when the only veggie left in the fridge is a bag of slightly dubious green beans. I thought, “Why not make it less like those sad dinners from my college days and more like something people actually want seconds of?”

I still remember when I made it the first time for my sister’s birthday. Dad said it needed more bacon, Mum insisted on using her secret spice blend (which, honestly, is just a bit of smoked paprika and white pepper). The point is: this casserole has evolved and, yes, I’ll absolutely lick the spoon, sometimes even before it goes in the oven. Oh, and if your kitchen’s anything like mine, expect a lively debate over who gets the crispy edges—there are never enough.

Why You'll Love This Recipe (Or, Why My Family Won’t Let Me Skip It)

I honestly make this when I want the meal to feel a bit cozier or if I know there’s someone in the crowd who’s only showing up for the food. My family gobbles this up like it’s the main dish—even when there’s roast chicken on the table. There was this one time I tried to sneak in some Brussels sprouts instead of green beans (don’t do it, lesson learned). The bacon kind of saves it if you’ve got a picky eater, plus the cream cheese just feels...extra, you know? Also, it’s barely any fuss, which is key because I tend to start chatting mid-recipe and forget about complicated stuff. Bonus: reheats surprisingly well—if you even have leftovers (we almost never do).

Ingredients (Plus My Usual Little Tweaks)

• Green beans: About a pound, ends snapped off. I use fresh when I can, but—I’ll admit—I’ve grabbed a bag of frozen in a pinch. Canned works too, though it’s a bit softer; my aunt swears it’s the only way.
• Bacon: 6-8 strips, cooked and crumbled. A handful more if the crowd is bacon-crazed (that’s us!).
• Cream cheese: One block (8 ounces). Full-fat is classic, but I’ve snuck in low-fat and nobody noticed (or they were just being polite).
• Milk: ½ cup. Any kind, honestly—whole, 2%, non-dairy “milk” if you must (oat milk works okay). Grandma used evaporated milk, but it gets a bit rich for me.
• Onion: One small, finely chopped. Or skip it if you hate chopping—shallots are even nicer if you’re feeling posh.
• Garlic: 2 big cloves, diced up. Don’t sweat it if you’ve only got garlic powder lying around, just shake in a teaspoon.
• Shredded cheese (optional): I usually toss in a handful of sharp cheddar. Pepper jack is good if you want things a bit zippy.
• Black pepper and salt: To taste. Careful on the salt if your bacon’s the salty kind.
• Crispy fried onions (the canned kind): For topping. My partner heaps on double—go for broke here.
• Smoked paprika (optional): Just a pinch, for drama and a bit of that “is that bacon or magic?” taste.

How I Make It (With Some Slightly Rambling Advice)

1. Preheat your oven to 375°F (190°C). Good to do this early because, well, I always forget and then rush at the end.
2. Prep the green beans. If they’re fresh, give ‘em a quick boil—4 minutes in salted water—then drain and run under cold tap water so they keep that perky color. Frozen? Just thaw and drain. Canned? Drain really well or it ends up too soggy (learned the hard way).
3. Cook the bacon. I fry up the strips until crispy, let them cool, then crumble. Sometimes I bake them if I’m feeling patient. Save a spoonful of the bacon grease for step 4 if you want extra flavor.
4. Sauté the onions and garlic in a bit of oil—or bacon drippings, why not?—over medium heat until soft and smelling incredible. This is the part where I “sample” the bacon that’s cooling. Who wouldn’t?
5. Make the creamy magic. Lower the heat. Add cream cheese (cut into cubes, it melts faster), milk, black pepper, and a dash of salt. Stir forever (okay, about 3-4 minutes) ‘til it’s smooth-ish. If it’s super thick just splash in more milk. Tastes a little bland? Add more salt. Or cheese.
6. Combine everything. Toss in the green beans, cooked bacon (reserve a bit for topping), any shredded cheese, and smoked paprika if you’re feeling bold. Stir so it’s all coated and looking very “comfort food”. Don’t worry if it looks messy—it comes together in the oven, promise.
7. Spoon it into a casserole dish (about 9x9 or whatever you’ve got, I’ve even used a big skillet when desperate). Sprinkle with fried onions and extra bacon. At this point I usually sneak another taste. Quality control!
8. Bake for about 18-22 minutes, or until hot and bubbly and the onion topping is heading toward golden brown. I check at 15 min because ovens have a mind of their own.
9. Let it rest a few minutes—it thickens slightly and you won’t burn your mouth (been there, done that, didn’t learn...)
10. Scoop out generous helpings. Argue good-naturedly over who gets the crispy corner pieces.

Some Notes, Straight from My Kitchen

• If your cream cheese isn’t soft, zap it in the microwave for 20 seconds or leave it out while you do the chopping; trust me, it melts easier.
• I’ve tried skipping pre-boiling the green beans but, they come out weirdly tough. Not worth it. Actually, I find even the laziest blanching is a must.
• Don’t go too wild on the salt until everything’s mixed—bacon and cheese can be sneaky that way.
• Sometimes I forget the fried onions and just use crushed-up crackers—it’s not the same but still crunchy at least. Oh, once I tried potato chips...not my best idea.

Variations That Actually Work (And One That Didn’t)

• Mushrooms: Sautée a cup of chopped mushrooms with the onions—adds a nice earthy vibe. My brother likes it with a few torn spinach leaves too. Don’t ask me why.
• Vegan-ish: I did try vegan cream cheese and coconut bacon once. Not quite the same, but not bad with lots of herbs and a bigger wallop of black pepper (though frankly, real bacon wins for us anyway).
• Extra heat: A couple shakes of hot sauce in the creamy mixture = yum (if, like me, you have a secret love for spicy stuff).
• The one that flopped: Greek yogurt instead of cream cheese. Came out too tangy; tastes like bean dip, not casserole. Won’t do that again.

Here’s What You’ll Need (But Improv Works Too!)

• Casserole or baking dish (I once used my big cast-iron pan and it was just fine)
• Large skillet for sautéing
• Stirring spoon or spatula (if all you’ve got is a fork, you’ll live)
• Colander (for draining beans, though sometimes I just squeeze them out over the sink. Not glamorous, but it works)
• Sharp knife and cutting board—unless you buy pre-chopped stuff, which I do occasionally

How to Store (If You Actually Have Leftovers)

Keep it covered in the fridge for up to 3 days. Microwave or oven both work fine for reheating, although I swear it gets a bit creamier on day two. Freezer? Eh, the texture gets a bit odd, but it’ll do in a pinch for emergency midnight snacks. In my house, though, it never lasts longer than a day so that’s mostly theoretical!

How I Like to Serve It

We’re simple folks—usually it goes right alongside roast chicken or beef stew for Sunday suppers. My Nan insists on a big hunk of buttered crusty bread on the side for dunking (I don’t argue with tradition, especially tasty ones). If you’re lucky, pair it with a crisp beer or, for what it’s worth, my cousin Marnie’s suspiciously strong lemonade.

If I Could Do It Again: My Pro Tips

• One time I threw the cold cream cheese in with the milk and onions all at once. The lumps wouldn’t melt. Lesson learned: heat slow, add cheese in chunks.
• I tried to skip letting it rest after baking (too hungry)—burned my tongue, didn’t taste a thing til dessert. Wait a few minutes!
• Don’t try doubling the bacon quickly in a little pan; it won’t get crisp and you’ll end up with a weird chewy mess.

FAQ—Your Burning (Sometimes Amusing) Questions

• Can I make this ahead? Absolutely! Put it all together, just skip the onions on top til bake time. (Otherwise they get soggy. Ask me how I know.)
• Do I need to use fresh green beans? Nah. Frozen saves the day more often than not. Just avoid those canned ones unless you like ‘em soft and, well, a bit mushy (some folks do!).
• What if I don’t have bacon? I mean—it’s called "Cream Cheese and Bacon Green Bean Casserole" for a reason, but diced ham will work in a pinch. Once I tried turkey bacon, it was... fine. Not the same.
• Will kids eat this? Mostly yes, unless you’ve got a green bean hater. Cheese usually wins ‘em over.
• Is this gluten-free? Only if you skip the canned onions or use a GF version. I forgot once; my cousin was not impressed. Oops.

So, there it is—my best attempt at green bean happiness. If you end up making your own tweaks, let me know! Always up for swapping casserole stories. Happy cooking (and happy eating).

★★★★★ 4.50 from 6 ratings

Cream Cheese and Bacon Green Bean Casserole

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A rich and savory twist on the classic green bean casserole, featuring creamy cream cheese, crispy bacon, and fresh green beans baked to perfection. Perfect as a comforting side dish for family dinners or holiday gatherings.

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Ingredients

• 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
• 6 slices bacon, diced
• 1 medium onion, finely chopped
• 8 oz cream cheese, softened
• ½ cup milk
• ½ cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 cup crispy fried onions

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. 2
   Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until just tender. Drain and set aside.
3. 3
   In a large skillet over medium heat, cook diced bacon until crisp. Remove bacon pieces and set aside, leaving the drippings in the pan.
4. 4
   Add chopped onion to the skillet and cook until softened, about 3 minutes. Stir in cream cheese, milk, garlic powder, salt, and pepper. Cook, stirring, until cream cheese is melted and mixture is smooth.
5. 5
   Combine green beans, cooked bacon (reserve 2 tablespoons for topping), and cream cheese mixture in the baking dish. Stir well to coat evenly. Sprinkle shredded cheddar cheese on top.
6. 6
   Bake for 25 minutes, then top with crispy fried onions and reserved bacon. Bake 5-7 minutes more, until golden and bubbly. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 10gg

Fat: 23gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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