Description
Elevate your classic green bean casserole with cream cheese and bacon! This rich and flavorful dish combines fresh green beans, creamy cheeses, and crispy bacon, making it the ultimate side dish for holidays or weeknight dinners.
Ingredients
Units
Scale
- Meat:
- 6 slices bacon, cooked and crumbled
- Produce:
- 1 lb fresh green beans, trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup crispy fried onions
- Baking & Spices:
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Dairy:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Green Beans:
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3–5 minutes until tender-crisp. Drain and set aside.
- Cook Bacon and Aromatics:
- In a skillet, cook the bacon until crispy. Remove, crumble, and set aside. Reserve 1–2 tbsp of bacon grease in the skillet.
- Sauté the onion and garlic in the bacon grease over medium heat until softened and fragrant.
- Make the Creamy Sauce:
- In a large bowl, whisk together the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the sautéed onions and garlic, then mix in the cheddar and Parmesan cheeses.
- Assemble the Casserole:
- In the prepared baking dish, combine the green beans with the creamy sauce. Mix in half of the crumbled bacon.
- Top with crispy fried onions and the remaining bacon.
- Bake:
- Bake in the preheated oven for 20–25 minutes until bubbly and golden.
- Serve:
- Let cool for a few minutes before serving. Garnish with additional Parmesan cheese or parsley if desired.
Notes
- Substitute fresh green beans with canned or frozen for convenience.
- Add a pinch of red pepper flakes for a slight kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
