This green bean casserole with bacon is a from-scratch take on the holiday classic. Made with fresh green beans, a savory bacon roux, and a crisp breadcrumb-and-bacon topping, this version skips canned soup and fried onions for a richer, more homemade flavor.
The holidays are the perfect time to bring out comforting side dishes, and this green bean casserole with bacon delivers. It uses fresh green beans and a simple bacon-based roux to create a creamy sauce, then finishes under the broiler with a seasoned breadcrumb topping for a satisfying crunch. This recipe is straightforward to prepare and ideal for Thanksgiving, Christmas, or any family dinner where you want a familiar dish with elevated flavor.
Instead of relying on cream of mushroom soup, this casserole builds flavor from scratch: crisped bacon provides fat and depth to the roux, milk and broth create a creamy base, and fresh thyme and Worcestershire bring savory complexity. The breadcrumb topping is lightly seasoned with sage, thyme, and garlic powder, and mixed with reserved bacon for texture and smoky flavor.
What You Need for Green Bean Casserole with Bacon
- Fresh green beans
- White onion
- Thick-cut or medium-cut bacon
- All-purpose flour (or gluten-free 1:1 blend)
- Milk and beef or other broth
- Fresh thyme
- Worcestershire sauce
- Salt and pepper
- Plain breadcrumbs
- Dried thyme, dried sage, garlic powder
Variations and Swaps
Customize this green bean casserole with bacon to suit your tastes or dietary needs:
Broth: Beef broth adds a deep, rich flavor, but chicken, vegetable, or turkey broth work well too.
Spices: Adjust the herbs and seasonings to taste—add a pinch of cayenne for heat or extra sage for an autumnal twist.
No Bacon: To make the casserole without bacon, substitute 2 tablespoons of unsalted butter for the bacon drippings and omit bacon from the topping. You can still achieve great flavor with browned butter and added smoked paprika for a hint of smokiness.
More of our Favorite…
Healthy Thanksgiving Recipes
If you’re planning a full holiday menu, pair this casserole with mashed potatoes, roasted vegetables, and a savory stuffing for a balanced and festive table.
FAQ
Use a 1:1 gluten-free flour blend in the roux and replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Yes. Omit the bacon and use butter for the roux. Add a touch of smoked paprika or liquid smoke if you want a smoky flavor.
Halve all ingredients and bake in an 8×8-inch or 9×9-inch pan. Baking time may be slightly reduced.
More Veggie Sides
Veggie Side Dishes
- Green Beans Almondine
- Roasted Delicata Squash
- Cauliflower Mashed Potatoes
- Oven-Roasted Brussels Sprouts
- Honey Balsamic Roasted Carrots
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm the entire batch in a skillet over low to medium heat for 5–10 minutes until heated through. The casserole does not freeze well, as the bacon roux can separate and become grainy after thawing and reheating.
Make Ahead
Prepare the casserole through the baking step (before adding the breadcrumb topping), cover tightly, and refrigerate for up to 2 days. Make the breadcrumb topping just before baking. If baking from chilled, allow a few extra minutes in the oven to reach full temperature throughout.
Serving Suggestions
This green bean casserole with bacon pairs beautifully with traditional holiday mains and sides. Serve alongside mashed potatoes, sweet potato casserole, stuffing, roasted turkey, or glazed ham for a complete holiday plate. The rich, savory roux and crunchy topping balance creamy and roasted textures on the table.
Green Bean Casserole with Bacon
By: Emily Richter
Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 8
Ingredients
- 1.5 lbs fresh green beans, rinsed and trimmed
- 1/2 large white onion, thinly sliced
- 10 slices medium-cut bacon, chopped into 1-inch pieces
- 1/2 cup all-purpose flour (or GF 1:1 blend)
- 2 cups 2% milk
- 2 cups beef broth (or any broth)
- 1 tablespoon fresh thyme, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Topping
- 1/2 cup plain breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 cup cooked bacon, reserved from above
Instructions
- Preheat oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick spray.
- Place the green beans and sliced onion into the prepared dish and toss. Set aside.
- In a large saucepan over medium heat, add the chopped bacon in a single layer and cook until golden brown, 5–7 minutes. Stir occasionally.
- Use a slotted spoon to transfer most of the cooked bacon to a small bowl, leaving about 2–3 tablespoons of bacon drippings in the pan.
- Reduce heat to low. Add the flour to the drippings and whisk until crumbly to form a roux.
- Increase heat to medium and slowly whisk in the milk until the mixture starts to thicken.
- Slowly whisk in the broth until the sauce is thick and smooth. If it does not thicken after a few minutes, whisk in an extra tablespoon of flour.
- Remove from heat and stir in fresh thyme, Worcestershire sauce, salt, and pepper.
- Pour the bacon roux over the green beans and onions, toss to coat evenly. Add the remaining cooked bacon (reserve 1/4 cup for the topping) and toss again.
- Wipe the dish edges clean, cover with foil, and bake for 40 minutes. Toss the casserole halfway through (at 20 minutes).
- While baking, toast the breadcrumbs with dried sage, dried thyme, salt, and garlic powder in a small skillet over medium heat until golden, about 4–6 minutes. Stir in the reserved 1/4 cup bacon.
- When the casserole is done, remove the foil, sprinkle the breadcrumb mixture evenly over the top, and broil for 2–3 minutes until the topping is crisp. Watch closely to avoid burning.
- Let rest 5 minutes before serving.
Tips & Notes
- Storage: Refrigerate leftovers in an airtight container up to 5 days.
- Reheating: Microwave individual portions or warm the whole casserole in a skillet on low to medium heat for 5–10 minutes.
- Make Ahead: Assemble through step 11, cover, and refrigerate up to 2 days. Add topping and finish baking before serving.
- Missing Drippings: If your bacon renders little or no drippings, use 2 tablespoons salted butter to make the roux.
Nutrition
Calories: 205 kcal, Carbohydrates: 22 g, Protein: 13 g, Fat: 7 g, Fiber: 3 g, Sugar: 7 g
Nutrition information is an estimate and should be used as a guideline only.
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