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Creamy Green Bean Casserole with Bacon & Mushrooms

A holiday classic made extra cozy with sautéed mushrooms, smoky bacon, creamy sauce, and a crispy fried onion topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon
  • ½ medium onion, finely diced
  • 1½ cups chopped button or baby bella mushrooms
  • 3 cloves garlic, minced
  • 2 cans (10.5 oz each) condensed cream of mushroom soup
  • ¼ cup milk (or heavy cream for richer)
  • 1 cup shredded Monterey Jack cheese
  • Salt & pepper, to taste
  • 4 cans (14.5 oz) cut green beans, drained (or ~2 lb frozen; thawed, patted dry)
  • 1½ cups French fried onions

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch dish.
  2. Cook bacon in a skillet until crisp; crumble. Keep ~2 Tbsp bacon fat.
  3. Sauté onion 4–5 min, add mushrooms and cook 5–6 min until golden. Add garlic; cook 1 min.
  4. Stir in soup, bacon, milk, and cheese. Heat gently until cheese melts. Season to taste.
  5. Fold in green beans, spread into baking dish.
  6. Top with fried onions, bake uncovered 30 min until hot and bubbly.

Notes

  • Make ahead: Assemble without onions, refrigerate up to 24h. Add onions before baking.
  • Slow cooker: Mix everything except onions, cook LOW 2–3h, then broil onions on top.
  • Substitutions: Mozzarella, gouda, or cheddar instead of Monterey Jack.