Cream Cheese And Bacon Green Bean Casserole Recipe | Cheesy & Savory
I just made this wonderful cream cheese and bacon green bean casserole recipe, and I couldn’t wait to share how it turned out. It’s one of those dishes that feels cozy and comforting — perfect for dinner or a holiday side. The cream cheese gives it a rich, creamy twist, and the crispy bacon and fried onions bring in that irresistible flavor.
While making it, I loved how easily everything came together and how satisfying the final result was. If you’re looking for a delicious, easy-to-love side dish, this one’s for you. You can also enjoy Air Fryer Steak Bites Recipe as a protein-packed main alongside this casserole.
Ingredients
Here are the ingredients you’ll need with my little pro tips along the way:
- 6 oz bacon, cooked and chopped, divided – The bacon adds smoky crunch; make sure it’s crisp to contrast the creamy green beans.
- 1 can (10.5 oz) cream of mushroom soup – This gives the base of creamy savory flavor; using the condensed soup helps the texture stay thick.
- ½ cup milk – Just enough to loosen the soup so it coats the beans without becoming runny.
- 8 oz cream cheese, softened – The star addition: makes the casserole extra creamy and indulgent; let it soften for smoother mixing.
- ¼ teaspoon pepper – A small bit of pepper adds subtle warmth and avoids blandness.
- 3 cans (3× 11 oz) green beans, drained – Using canned means quick prep; you can use fresh or frozen too, but drain well.
- 6 oz fried onions – These bring a crunchy topping; get a good-quality brand for best texture.
Note: Several servings as a note of full line under the ingredients as per the ingredients quantity.
Variations
Want to make this dish your own? Here are some tasty alternatives and enhancements:
- For a dairy-free version: swap the cream cheese with a dairy-free cream cheese and use a dairy-free “cream of mushroom” or vegetable soup alternative.
- To lighten it up: use low-fat milk and reduced-fat cream cheese, and you could even bake the bacon under the broiler so less fat remains. You may also love Bacon and Cream Cheese Stuffed Chicken Breast Recipe for another bacon-and-cheese-inspired dinner.
- Flavor-enhancing add-ins: Mix in a teaspoon of garlic powder or onion powder to the cream mixture, or stir in ½ tsp mustard for a tangy lift. You could also sprinkle chopped fresh thyme or parsley before serving for freshness.
- Alternate green beans: If you prefer fresh or frozen green beans, you absolutely can: just cook them until just tender before adding to the mixture (see below).
Cooking Time
- Prep Time: about 5 minutes.
- Cooking Time: 35 minutes (30 min initial bake + 5 min topping bake).
- Total Time: around 40 minutes.
Equipment You Need
- Mixing bowl (large) – to combine the soup, milk, cream cheese and beans.
- Fry pan – to cook the bacon so it becomes crisp.
- Baking dish (approx 1½-quart) – to bake the casserole evenly.
- Spoon or spatula – to stir and mix the ingredients smoothly.
- Oven – obviously, to bake the casserole and crisp up the top.
How to Make Cream Cheese and Bacon Green Bean Casserole?
Cook the bacon
Start by frying your bacon until it’s nice and crisp. Once cooked, chop it into pieces and set aside — you’ll use most in the mix and some for topping.
Mix the creamy base
In a large bowl combine the cream of mushroom soup, milk, softened cream cheese, and pepper. Stir until mostly smooth (you’ll be okay if there are a few small chunks).
Combine beans, bacon & onions
Drain the green beans and add them into the creamy mixture. Stir in about two-thirds of the fried onions and about one-third of the chopped bacon.
Bake and finish with toppings
Spread the mixture into your baking dish and bake at 350°F for 30 minutes. Then remove it, sprinkle the remaining bacon and onions on top, and bake another 5 minutes until the onions are golden.
Additional Tips for Making this Recipe Better
From my experience after making this dish:
- I always let the cream cheese sit at room temperature for about 15 minutes so it mixes more smoothly — no big lumps.
- I use bacon slices that are evenly thick so they crisp up reliably and chop easily for topping.
- I drain the green beans thoroughly (if using canned) to avoid extra liquid that could make the base runny.
- I place the baking dish on the middle rack of the oven so the topping browns evenly without burning.
- I taste the creamy mixture before baking and adjust the pepper (or add a dash of garlic powder) to suit my family’s flavor preferences.
How to Serve Cream Cheese and Bacon Green Bean Casserole?
This dish looks great when served fresh out of the oven. For presentation, I garnish with a little extra chopped bacon and a few extra fried onions on top for crunch and visual appeal. Place it in a warm casserole dish so it stays hot.
It pairs wonderfully alongside roasted turkey, grilled chicken, or even as a stand-out side at a casual dinner. Serve it with a colorful salad or roasted vegetables to balance the richness.
Nutritional Information
Here are the approximate nutrition facts per serving (based on the original recipe):
- Calories: ~387 kcal
- Protein: ~9 g
- Carbohydrates: ~21 g
- Fat: ~30 g
Make Ahead and Storage
Storage
You can prepare the casserole ahead of time: assemble it up until the baking step, cover it tightly, and refrigerate for up to one day. Then just bake as directed when ready.
Freezing
This dish freezes well: after baking, let it cool completely, cover tightly, and freeze for up to 2-3 months. To reheat, thaw overnight in the fridge and warm in the oven until heated through.
Reheating
When reheating leftover portions, pop them into a 350°F oven for about 15-20 minutes until hot and the topping is crisp again. If you want to refresh the crunch, you could add a few extra fried onions just before serving.
Why You’ll Love This Recipe?
I believe you’ll really enjoy this dish because:
- It’s easy to prepare — just a handful of ingredients and simple steps mean you’ll have it done quickly.
- It’s comforting and flavorful — the cream cheese adds a rich twist, and the bacon gives that irresistible smoky crunch.
- It’s versatile — you can use canned, frozen or fresh green beans, and substitute ingredients for dietary needs.
- It’s great for gatherings — it works beautifully as a side dish for dinners, potlucks or holiday meals.
- It offers customization — you can easily tweak the toppings, add extra herbs/spices, or adjust the crunch to your liking.
Cream Cheese And Bacon Green Bean Casserole Recipe
Ingredients
Method
- Start by frying your bacon until it’s nice and crisp. Once cooked, chop it into pieces and set aside — you’ll use most in the mix and some for topping.
- In a large bowl combine the cream of mushroom soup, milk, softened cream cheese, and pepper. Stir until mostly smooth (you’ll be okay if there are a few small chunks).
- Drain the green beans and add them into the creamy mixture. Stir in about two-thirds of the fried onions and about one-third of the chopped bacon.
- Spread the mixture into your baking dish and bake at 350°F for 30 minutes. Then remove it, sprinkle the remaining bacon and onions on top, and bake another 5 minutes until the onions are golden.
Notes
- I always let the cream cheese sit at room temperature for about 15 minutes so it mixes more smoothly — no big lumps.
- I use bacon slices that are evenly thick so they crisp up reliably and chop easily for topping.
- I drain the green beans thoroughly (if using canned) to avoid extra liquid that could make the base runny.
- I place the baking dish on the middle rack of the oven so the topping browns evenly without burning.
- I taste the creamy mixture before baking and adjust the pepper (or add a dash of garlic powder) to suit my family’s flavor preferences.