This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.
Deciding what to have for dinner or what dish to bring to a holiday dinner can be a huge headache. Especially, when my Dad graciously informed me that Green Bean Casserole was voted one of the worst Thanksgiving dishes of all time. I assured him that my version would not be lacking in flavor with plenty of cheese and bacon goodness. Thankfully, the dish was a huge hit. There were no issues with bland flavors concocted from mounds of cream of mushroom soup, canned green beans and dried out french onions.
I usually don’t make a habit of experimenting with new recipes for guests before testing them out for myself, but time is not always our friend. Defrosted several bags of frozen green beans the day before and it was definitely worth it. The soggy canned green beans have no business in any casserole as far as I’m concerned. I literally, used to gag on them as a kid and hide them in my napkin. Boy did things get easier after we finally got a dog.
I sauteed plenty of onion with garlic before adding them to a nice thick cheese sauce with a bit of Worcestershire sauce and paprika for extra flavor. The extra flavor really adds to the dishes’ beautiful, cheesy goodness. I do the same thing to my Fancy Mac and Cheese recipe…SO good! I ended up adding an entire pack of turkey bacon (totally necessary). A crispy, Ritz cracker topping gives this Cheesy Bacon Green Bean Casserole recipe a nice extra bit of texture for the win.
Don’t forget to enhance your holiday entertaining with a nice adult cocktail. A Caramel Apple or Christmas Sangria are two of my favorites that have become holiday staples. A festive Cranberry Orange punch is perfect for guests on Christmas or New Year’s.
MORE TO LOVE
-
- Sweet Potato Casserole with Pecan Topping
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Leftover Turkey Shepherd’s Pie
-
- Apple Cranberry Spinach Salad
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Sugar Cookie Martini
-
- Christmas Sangria
-
- Snowflake Martini
This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.
- 48 oz. frozen green beans; defrosted
- 3/4 c. butter
- 2/3 c. yellow onion; finely diced
- 1 can cream of mushroom soup
- 16 oz. Velveeta cheese
- 1 1/2 c. milk
- 1/4 c. flour
- 2 c. shredded Colby Jack cheese
- 2 tbsp. Worcestershire sauce
- 1/2 tsp. paprika
- 3 cloves garlic; minced
- 1 1/2 c. Ritz Crackers; crushed
- 1 package regular or turkey bacon
- 1 tsp. dried parsley
-
Prepare bacon per package instructions; cut into pieces around 1 inch wide. In a medium saucepan, add 1 stick of butter and melt on medium heat.
-
Add the onion and garlic and saute until onion becomes translucent. Lightly salt and pepper.
-
In a small bowl, whisk together milk with flour. Add to the onion mixture.
-
Stir continuously until mixture begins to thicken. Stir in the cream of mushroom soup, Worcestershire and paprika. Add Velveeta and Colby Jack cheese.
-
Stir until cheese is melted. Salt and pepper to taste.
-
Add cheese mixture and cooked bacon to the green beans; stir until combined. Add green bean mixture to a 9x13 inch baking pan.
-
Add 1/4 c. of butter to a small skillet on medium heat. Once melted add crackers, parsley and lightly pepper. Lightly stir for a few minutes until crackers begin to lightly brown.
-
Add cracker mixture to the top of the green beans. Bake at 350 degrees for 30 minutes covered. Remove cover and bake an additional 30 minutes.