Cream Cheese And Bacon Green Bean Casserole Recipe

Ben Carraoli

Cream Cheese And Bacon Green Bean Casserole Recipe

I just made this wonderful cream cheese and bacon green bean casserole, 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.

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Prep Time 5

Cook Time 35

Ingredients Method Notes

Ingredients

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.

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.