Crack Green Bean Casserole
If you’re cooking for a family dinner, a holiday meal, or a dinner party, Crack Green Bean Casserole is a recipe that even the pickiest eater will eat!
Crack Green Bean Casserole Recipe
Green bean casseroles are pretty popular and everyone has their “go-to” recipe that they use when they make it. Usually from the back of the soup can.
But I have added some extras, inspired by Paula Deen’s recipe, and I think I like it even more than the one my mom used to make.
I could eat it as a main dish because the green beans and bacon are “meat and veggies” but it also makes a delicious and easy side dish.
More delicious twists are these easy to make Green Bean Bundle Casserole, and Smothered Green Beans!
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Ingredients Needed
- Cream of Mushroom Soup – Can’t find cream of mushroom? Try using cream of chicken.
- Half and half – Substitute with sour cream if you have it on hand.
- Ranch seasoning – Homemade is best but you can use a store bought package.
- Frozen cut green beans – If you can’t find frozen, try fresh green beans or canned of green beans.
- Cheddar cheese – This can be swapped for any cheese that you like.
- Bacon – In place of regular bacon you can substitute turkey bacon as a healthier option, or try using slices of ham.
- French fried onions – Melt butter and mix a tablespoon of butter with breadcrumbs or Panko as a substitute.
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How to Make Crack Green Bean Casserole
- Preheat oven to 350 F. Coat baking pan with nonstick cooking spray.
- In a small bowl, combine the soup, half & half, and ranch seasoning. Stir. Add the cooked bacon pieces and cheese. Stir and pour over the beans and stir.
- Spread green bean mixture in the 9 x 13 pan. Top with remaining ingredients (bacon, cheese, and fried onions).
- Bake for a total time of 20-25 minutes or until bubbly and the topping is golden brown. Remove and enjoy!
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat until warmed through.
Can I make it ahead of time?
The short answer – yes! You can make it and keep it frozen for up to 2 months.
Or store in the fridge in an airtight container or covered with plastic wrap for up to 3 days.
Make sure to leave off the fried onions until you’re ready to bake it. To reheat, pop in the air fryer or oven and follow the cooking method. Same with any leftovers:)
Can I make it in a slow cooker?
I love it when I get to use my crockpot because it keeps me away from the stove for a while. Add all the ingredients, minus the cheese and bacon, to the crockpot. Stir to combine. Cook on low for 3-4 hours, or until everything is bubbly.
In the last 20 or so minutes of cooking, add the cheese and bacon to the top. Cover and cook until melted.
Serving Suggestions
The cooked green beans, paired with creamy sauce and a crispy bacon makes it perfect as a side dish with fried chicken, pork chops, or ham!
For a healthier option, serve it with a rotisserie chicken and a salad.
Favorite Green Bean Casserole Recipes
Tips for the Best Casserole
- For a cheesier topping to your casserole, add in parmesan cheese in addition to cheddar.
- If your casserole gets dry when reheating, use a little chicken broth or melted butter to add some moisture.
- Save on prep time with frozen, pre-cut green beans. If you use canned beans, be sure to drain and rinse them.
- Want a little sweetness? Add a tablespoon of brown sugar to the mix.
- For the crispiest bacon, I use the packaged thick-sliced bacon, and cook on aluminum foil before removing from the heat and patting off extra bacon grease.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This take on a traditional green bean casserole is one of my favorite ways to spice up Thanksgiving dinner, with its bright green beans, crispy bacon, and creamy sauce!
Crack Green Bean Casserole
Equipment
Ingredients
- 2 cans cream of mushroom soup 10.5 ounces each
- 1 cup half and half
- 1 oz packet of Ranch seasoning
- 30 ounces frozen cut green beans
- 1 ½ cups cheddar cheese shredded
- 12 ounces bacon cooked and chopped
- 6 ounces French fried onions
Instructions
- Preheat oven to 350F. Spray a 9×13 pan with nonstick spray.
- In a large bowl, mix the soups, half & half, ranch seasoning, half the cheese, and half the bacon.
- Stir in the green beans.
- Spread in the prepared baking dish.
- Top with remaining cheese, bacon, and fried onions.
- Bake for 20-25 minutes or until bubbly and the topping is melted and golden brown.
- Remove and enjoy!
Notes
- For a cheesier topping to your casserole, add in parmesan cheese in addition to cheddar.
- If your casserole gets dry when reheating, use a little chicken broth or melted butter to add some moisture.
- Save on prep time with frozen, pre-cut green beans. If you use canned beans, be sure to drain and rinse them.
- Want a little sweetness? Add a tablespoon of brown sugar to the mix.
- For the crispiest bacon, I use the packaged thick-sliced bacon, and cook on aluminum foil before removing from the heat and patting off extra bacon grease.
Nutrition
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I used a 32 oz bag of frozen green beans. The recipe calls for 60 ozs for some reason?
sorry that was a typo. Should be 30 ounces or as close to that as you can get.
If I want to omit the bacon, do I have to change anything else? I have a vegetarian coming to my house and want to make sure they can eat it.
No just leave it out. You can always add mushrooms in place of the bacon…
Can I make this the day before and just put in the oven and cook on thanksgiving day?
Yes you can.I would just leave off the topping while you store it and then put it on just before you bake it so it keeps it’s texture.
If I’m using canned green beans how much do I use?
I would use the same amount as the frozen which is roughly 2 of the 14.5 ounce cans. Just be sure to drain and rinse them really well to get the can water off them. Enjoy!
Can I use fresh green beans if so do I cook it longer
Yes and yes. Just about 10 minutes longer
Can you replace half & half with 2% milk?
yes but it won’t be as thick of a sauce