Ultimate Green Bean Casserole

Amethyst · November 9, 2025, 5:20pm

Ultimate Green Bean Casserole

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10

Ingredients:

6 strips of bacon
1/2 yellow onion (finely diced)
1 1/2 cups chopped button mushrooms
3 cloves garlic (minced)
2 (10.5-ounce) cans cream of mushroom soup
1/4 cup milk
1 cup shredded Monterey Jack cheese
salt and pepper
4 (14.5-ounce) cans cut green beans (drained)
1 1/2 cups French-fried onions

Directions:

Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the bacon over medium-low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.

Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute, or just until fragrant. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.

Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.

Notes:

Which is better in green bean casserole – canned or fresh green beans?

In the end, the choice between canned and fresh green beans for a green bean casserole depends on personal preference and the desired texture. Some people prefer the tenderness of canned green beans, while others enjoy the slightly firmer texture of fresh green beans. Consider experimenting with both to see which version you prefer or choose based on availability and convenience.

I, for one, much prefer the tenderness of canned green beans. I don’t know if that’s just because that’s what I have eaten most around these parts through the years or what. But, I do know one thing… the biggest advantage of canned is simply the convenience. And, I’m all about convenience!

With all that being said, if you opt for fresh beans, you’ll need about 2 pounds for this recipe. And if you like that softer texture, I certainly recommend blanching them first.

Can I prep green bean casserole the night before?

You absolutely can prepare green bean casserole the night before with three easy modifications/tips:

Add your fried onion topping on the day you plan to bake the casserole: Fried onions are meant to be a crisp topping on your casserole. If you add them to the top before placing them in the fridge overnight, then you run the risk of those onions being soggy when you bake the dish the following day. And no one wants soggy French-fried onions.
Place all of your mixture in your baking dish and wrap it airtight with plastic wrap. You want to make sure it is airtight so the mixture does not dry out.
You will want to adjust your baking time since the casserole will be starting from a cold state. I recommend adding 5 minutes to your baking time to begin with, but check that the dish is baked through when your timer goes off. If it’s not quite done, simply pop it in the oven for another 3-5 minutes until it is hot and bubbly throughout. And keep in mind that you’ll want to start the cold dish in a cold oven or allow the dish to come to room temperature before putting it in the pre-heated oven. Putting a cold dish in a hot oven could cause it to shatter.

Nutritional Facts:

Recipe courtesy of Southern Bite.com