Okay, friend, let’s get cooking! Today, we’re making something truly special – my family’s favorite Loaded Green Bean Casserole.
I can still picture myself standing on a stool in my grandma’s kitchen, watching her assemble her famous green bean casserole. The smell of those creamy mushrooms and crispy fried onions? Pure magic! But, honestly, as much as I loved Grandma’s, it was a little… bland. Sorry, Grandma! So, over the years, I’ve tweaked and perfected it, adding layers of flavor and texture to create this Loaded Green Bean Casserole that my family begs for.
I remember one Thanksgiving, I forgot the Worcestershire sauce – a key ingredient! The whole dish tasted…flat. Lesson learned! Now, I double-check my ingredients every single time. It’s little mishaps like that that turn into big lessons. This recipe has become a staple in our home, not just for holidays, but for any weeknight when we need a little comfort food. It’s easy enough to throw together even on the busiest of days, and the leftovers (if there are any!) are fantastic. I honestly think the inspiration for my cheesy green bean casserole recipe came from trying to get the perfect flavor profile.
The beauty of this Loaded Green Bean Casserole is that it’s totally adaptable. You can swap out ingredients based on what you have on hand, or add your own personal touch. Cooking is about having fun and making something that you and your family will love. My philosophy is to cook with love, use simple, fresh ingredients whenever possible, and don’t be afraid to experiment! I think a good starting point would be reading over a southern green bean casserole recipe. Now come on, let’s get started! I promise, this will be your new go-to for any holiday or potluck!
What You’ll Need for This Loaded Green Bean Casserole
Alright, let’s gather our ingredients! Here’s what you’ll need to make this amazing Loaded Green Bean Casserole:
- 2 pounds fresh green beans, trimmed: I always prefer fresh green beans for my Loaded Green Bean Casserole. They have a better texture and flavor than canned or frozen. But hey, if you’re in a pinch, frozen will work just fine!
- 1 tablespoon olive oil: For sautéing the onions and mushrooms.
- 1 medium yellow onion, chopped: Adds a lovely savory base.
- 8 ounces cremini mushrooms, sliced: I love the earthy flavor they bring to the dish.
- 4 tablespoons butter: Because butter makes everything better!
- 4 tablespoons all-purpose flour: To thicken the sauce.
- 3 cups chicken broth: Use low-sodium so you can control the saltiness.
- 1 cup heavy cream: For that creamy, dreamy texture. This really elevates the Loaded Green Bean Casserole.
- 1/4 cup Worcestershire sauce: Don’t skip this! It adds a depth of flavor that you won’t believe.
- 1/2 teaspoon garlic powder: For a little extra zing.
- Salt and pepper to taste: Season generously!
- 1 1/2 cups shredded cheddar cheese: I always use sharp cheddar for my Loaded Green Bean Casserole because I love the tangy bite.
- 1 (6-ounce) can French fried onions: The classic topping!
- 1/2 cup cooked and crumbled bacon: Because everything is better with bacon, right?
When making Loaded Green Bean Casserole, you can often find the best deals on green beans at your local farmers market, especially during the summer months. I’ve found that using a mandoline slicer really helps to get the mushrooms uniformly sliced. A trick I learned is to store my shredded cheese in the freezer for about 15 minutes before adding it to the casserole. This helps prevent it from melting too quickly and ensures a nice, cheesy layer. For cost-saving tips, consider buying a block of cheddar and shredding it yourself – it’s usually cheaper than buying pre-shredded cheese. Store any leftover bacon in an airtight container in the refrigerator for up to a week. I sometimes have to look for green bean casserole ideas to make sure I am not overlooking a good ingredient, but bacon almost always makes the cut.
Let’s Make This Loaded Green Bean Casserole Together
Okay, are you ready to get cooking? Let’s make this Loaded Green Bean Casserole together!
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 5-7 minutes, until tender-crisp. Drain and set aside. I learned the hard way with Loaded Green Bean Casserole that overcooked green beans are mushy and sad. So, don’t overcook them!
- Sauté the onions and mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they are tender and browned, about 8 minutes. Season with salt and pepper.
- Make the sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream, Worcestershire sauce, and garlic powder. Season with salt and pepper to taste. Cook until the sauce has thickened slightly, about 5 minutes.
- Combine everything: In a large bowl, combine the cooked green beans, sautéed onions and mushrooms, and the creamy sauce. Stir in 1 cup of the shredded cheddar cheese and half of the French fried onions (this helps to distribute the onion flavor throughout the casserole).
- Transfer to the baking dish: Pour the green bean mixture into the prepared baking dish and spread evenly.
- Top it off: Sprinkle the remaining shredded cheddar cheese and the remaining French fried onions over the top of the casserole. Then, sprinkle the crumbled bacon over the onions.
- Bake: Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. In my kitchen, Loaded Green Bean Casserole usually takes about 22 minutes, but oven temperatures can vary!
- Let it rest: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld together and the sauce to thicken a bit more.
Don’t worry if your Loaded Green Bean Casserole seems a little watery when you first take it out of the oven. It will thicken as it cools. I find that while the Loaded Green Bean Casserole is cooking, it’s a great time to set the table and prepare the rest of the meal. Your Loaded Green Bean Casserole should smell like creamy mushrooms, toasted onions, and savory bacon. It’s a smell that just screams comfort food! A family-tested shortcut is to use pre-cut and washed green beans. It will save a significant amount of prep time.
If you’re short on time, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
How I Love to Serve This Loaded Green Bean Casserole
Okay, so the Loaded Green Bean Casserole is done, bubbly, and smells amazing! Now, how do we serve it?
My family loves this Loaded Green Bean Casserole when I pair it with roasted chicken or ham. It’s also fantastic with meatloaf or pork chops. Seriously, it goes with almost anything!
This Loaded Green Bean Casserole is perfect for Thanksgiving, Christmas, Easter, or any potluck or holiday gathering. It’s also a fantastic side for a cozy Sunday dinner! For presentation tips, I like to garnish the casserole with a sprinkle of fresh parsley or a few extra crumbled bacon bits. It just makes it look a little more special.
If you have extra Loaded Green Bean Casserole, it’s great reheated the next day. You can also use it as a filling for omelets or frittatas. Seriously, don’t let a single bite go to waste. You can also try adding some chili flakes for a spicier creamy green bean side dish.
Friends always ask for this Loaded Green Bean Casserole recipe. I’ve even had people tell me that it’s the best green bean casserole they’ve ever had! It’s that good.
Your Loaded Green Bean Casserole Questions Answered
I get so many questions about my Loaded Green Bean Casserole, so I thought I’d put together a little FAQ to help you out!
Q: Can I use canned or frozen green beans instead of fresh?
A: Absolutely! While I prefer fresh green beans, canned or frozen will work in a pinch. Just be sure to drain the canned beans well and thaw and drain the frozen beans before using.
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Just add a few extra minutes to the baking time.
Q: Can I substitute the heavy cream?
A: You can use half-and-half or milk, but the casserole won’t be as creamy. You know what I do when my Loaded Green Bean Casserole sauce needs a little extra help? I add a tablespoon of cream cheese!
Q: Can I add other vegetables?
A: Definitely! Some other great additions would be chopped red peppers, water chestnuts, or even some cooked carrots. My husband loves it when I add some sautéed bell peppers to the gourmet green bean casserole.
Q: My casserole is too watery. What did I do wrong?
A: Make sure you drain the green beans well after cooking them. Also, don’t overcook the sauce, as this can cause it to separate. You know what I do when my Loaded Green Bean Casserole ends up too watery? I sprinkle a little cornstarch over the top before baking!
Q: Can I make this vegetarian?
A: Sure! Just omit the bacon and use vegetable broth instead of chicken broth. I sometimes make a vegetarian version for my sister using vegetable broth and a sprinkle of nutritional yeast for a cheesy flavor.
Q: Can I use different cheese?
A: Of course! I love cheddar, but you could also use Gruyere, Swiss, or even a mix of cheeses. My readers have given great feedback using Monterey Jack cheese!
Q: My French fried onions burned. What happened?
A: Keep an eye on the casserole during the last few minutes of baking, and cover it with foil if the onions start to brown too quickly. I’ve made this mistake more times than I’d like to admit! That is why baking the cheesy green bean casserole for only 20-25 minutes is ideal.
My Final Thoughts on This Loaded Green Bean Casserole
This Loaded Green Bean Casserole recipe holds a special place in my heart because it’s a modern twist on a classic dish that my family has always loved. It’s simple, comforting, and always a crowd-pleaser.
My Loaded Green Bean Casserole Pro Tips:
- Don’t skip the Worcestershire sauce! It adds a depth of flavor that you won’t believe.
- Use fresh green beans if possible. They have a better texture and flavor than canned or frozen.
- Don’t overcook the green beans! They should be tender-crisp, not mushy.
Here are a few Loaded Green Bean Casserole variations I’ve tried with my family:
- Spicy: Add a pinch of red pepper flakes to the sauce.
- Garlic Parmesan: Add 1/4 cup grated Parmesan cheese to the sauce. You can find my garlic parmesan green bean casserole recipe here
- Mushroom Lovers: Use a mix of different types of mushrooms, such as shiitake, oyster, and portobello. My daughter absolutely loves the mushroom lovers version! This updated green bean casserole version is definitely a family favorite.
I hope you’ll try this Loaded Green Bean Casserole recipe and make it your own! Don’t be afraid to experiment with different ingredients and flavors. The most important thing is to have fun in the kitchen and create something that you and your family will love. You could ask for green bean casserole recipe to … to see what kinds of recipes others have to offer. Does anyone have a super amazing green bean casserole recipe? I hope this will give you some more ideas!
Maybe you could even add this to your white bean soup!
Let me know how it turns out! I’m sending you all my love and kitchen vibes!
Enjoy creating your own delicious version of Loaded Green Bean Casserole!
Loaded Green Bean Casserole
This Loaded Green Bean Casserole takes the classic dish to the next level with crispy bacon, caramelized onions, and a generous topping of cheddar cheese. It’s the perfect comforting side dish for any holiday or weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 8 ounces bacon, cooked and crumbled
- 2 (14.5 ounce) cans green beans, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 1/2 cups french fried onions, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 15-20 minutes.
- In a large bowl, combine green beans, cream of mushroom soup, milk, pepper, bacon, caramelized onions, and 1/2 cup french fried onions.
- Pour mixture into a 9×13 inch baking dish.
- Top with cheddar cheese and remaining 1 cup french fried onions.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
For a vegetarian option, omit the bacon and use vegetable broth in place of milk.