This isn’t your typical holiday side dish. This loaded green bean casserole upgrades the classic by adding crispy bacon, cheddar cheese, and a thicker, more flavorful base. The green beans stay crisp-tender, the sauce is smooth and rich, and the crispy topping gives it just the right texture.
It’s the kind of casserole that works year-round. It’s just as welcome at a weeknight dinner as it is on a holiday table. You can prep it ahead, bake it when you need it, and it holds up well for leftovers. Plus, with cheese and bacon layered in, it turns a basic side into something people actually ask for again.
If you grew up with green bean casserole that was a little bland or soggy—this version fixes that.
Why You’ll Want to Make This More Than Once a Year
A good casserole should feel balanced. This one hits all the marks—creamy base, real texture, bold flavor, and an ultra-satisfying topping. It adds substance to the meal without being heavy, and you can tweak it depending on who’s eating.
- Crisp green beans, not mushy
- A flavorful sauce made with real ingredients (no canned soup)
- Bacon and cheese for richness
- A golden topping that stays crunchy
- Prep-friendly and bake-ahead
Whether you serve it next to chicken, pork, or turkey—or eat it straight from the dish—it stands on its own.
What You’ll Need to Build It
These ingredients are easy to find and come together quickly. You don’t need any canned soup here—just real flavor from simple parts.
- Fresh or frozen green beans – Trimmed and lightly steamed
- Bacon – Cooked and crumbled for smokiness and crunch
- Onion + garlic – Adds depth to the sauce
- Butter + flour – The base for a thick, creamy roux
- Milk + sour cream – Makes it rich without being too heavy
- Shredded cheddar – Melts into the sauce and adds bite
- Black pepper + salt – Balances the flavors
- Crispy fried onions – Classic, but still essential on top
- Optional: mushrooms or sautéed shallots – Add extra layers if you like
The combo turns a simple vegetable into something heartier and more exciting.
How to Make Loaded Green Bean Casserole
- Steam the Green Beans
Cook green beans just until crisp-tender, about 3–4 minutes. Drain and set aside. You can use fresh or thawed frozen beans—just dry them well so the casserole stays thick. - Make the Sauce
In a pan, sauté onions and garlic in butter until soft. Add flour and cook until golden. Slowly whisk in milk, then stir in sour cream, cheddar, salt, and pepper. Cook until the sauce is smooth and coats the back of a spoon. - Add the Mix-ins
Fold the steamed green beans into the sauce along with half the bacon. Mix gently so the beans don’t break. - Assemble the Casserole
Pour the mixture into a buttered baking dish. Top with remaining bacon and a layer of crispy fried onions. Sprinkle a bit more cheese on top if you like extra melt. - Bake Until Golden
Bake uncovered at 375°F for 20–25 minutes, or until the top is browned and the edges are bubbling. Let it cool for 5 minutes before serving.
This dish stays thick, flavorful, and holds its shape—not runny, not soggy.
Customize It Based on What You Have
You can build on this or scale it back based on what’s in your fridge.
- Add cooked chicken or turkey to turn it into a main
- Use Monterey Jack or Gruyère for a different cheese profile
- Stir in mushrooms or caramelized shallots
- Use half green beans, half broccoli for variety
- Go meatless by skipping the bacon
Once you’ve made it once, it’s easy to adapt without overthinking.
What to Serve with Loaded Green Bean Casserole
This pairs with just about anything savory, but especially dishes that need something creamy and comforting beside them.
| Side Dish | Why It Works |
|---|---|
| Roasted chicken | Juicy and neutral, perfect next to creamy casserole |
| Baked pork chops | A natural, comforting pairing |
| Garlic mashed potatoes | Keeps the meal classic and hearty |
| Buttery rolls | Helps scoop up sauce or crunch topping |
| Cranberry sauce | Sweet and tart to cut through richness |
| Honey-glazed carrots | Brings natural sweetness to the table |
| Wild rice blend | Adds chew and depth to the meal |
These side ideas make it easy to build a full plate around this casserole.
How to Store and Reheat Without Losing Crunch
You can absolutely make this ahead or enjoy leftovers the next day.
- Store – Cool completely, cover, and refrigerate for up to 3–4 days
- Freeze – Freeze the base without the topping for up to 2 months. Add onions fresh before baking
- Reheat in oven – Cover loosely with foil and warm at 350°F. Add extra crispy onions toward the end
- Microwave – Best for small portions. Heat in 30-second bursts, then add onions on top afterward for crunch
To keep it crispy, don’t microwave with the topping already on. Add it last-minute.
FAQs About Loaded Green Bean Casserole
Can I make this without bacon?
Absolutely. It still tastes great with just the cheese and creamy sauce. For depth, you can add sautéed mushrooms instead.
Can I use canned green beans?
You can, but fresh or frozen hold their shape better and taste less processed.
Can I make it the night before?
Yes. Assemble everything except the fried onions and store covered in the fridge. Add onions and bake just before serving.
Can I double the recipe?
Yes, just use a larger casserole dish or divide between two pans.
What cheese works best besides cheddar?
Gruyère, Swiss, or a Monterey Jack–Colby blend all melt well and bring their own character to the dish.
Loaded Green Bean Casserole
Equipment
- saucepan For preparing the roux and cheese sauce
- Mixing bowl To combine green beans and sauce
- Baking Dish 9×13 casserole dish
- Skillet For cooking bacon and sautéing onions
Ingredients
- 1 1/2 pounds green beans trimmed and steamed
- 6 slices bacon cooked and crumbled
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk whole milk preferred
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup crispy fried onions for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Steam green beans until crisp-tender, about 3–4 minutes. Drain and set aside.
- In a skillet, cook chopped onion in butter over medium heat until soft. Add garlic and cook 1 minute. Stir in flour and cook 1–2 minutes until golden.
- Whisk in milk and cook until thickened. Remove from heat and stir in sour cream, 1 cup of cheese, salt, and pepper until smooth.
- In a large bowl, combine green beans, sauce, and half of the crumbled bacon. Mix until evenly coated.
- Transfer mixture to the baking dish. Top with remaining cheese, bacon, and crispy fried onions.
- Bake uncovered for 20–25 minutes until bubbly and golden on top. Let cool briefly before serving.
Notes
- Use frozen green beans if needed—just thaw and dry well before mixing.
- Try adding mushrooms or shallots to the sautéed base for added flavor.
- Keep the topping crisp by adding onions just before baking.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.