Green Bean Casserole with Cheese and Bacon

4.62 from 136 votes

Amp up your next green bean casserole with cheese and bacon! I love a new twist on a classic dish, and this cheesy green bean casserole is it!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Preheat the oven to 350°F. Spray a 1-quart casserole dish with cooking spray and set aside.
In a large pot of boiling water, add the green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
1 pound green beans
Meanwhile, in a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
10.5 ounces condensed Cream of Mushroom soup, 1 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
2 cups freshly shredded cheddar cheese
Top the casserole with fried onions and the crisp bacon and bake for an additional 5 minutes.
1½ cups french fried onions, 4 slices crumbled cooked bacon

Storage: Store green bean casserole with cheese and bacon covered in the refrigerator for up to 4 days or in the freezer for up to 6 months.