Cheesy Bacon Green Bean Casserole with Cream Cheese
Fresh green beans baked in a cream cheese and cheddar sauce with crisp bacon and fried onions on top.
Ingredients
Main Ingredients
- 1 lb fresh green beans trimmed and cut into 2-inch pieces
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 1 cup crispy fried onions for the topping
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and grease a 9x13-inch dish.
- Crisp the bacon. Cook it over medium heat 7 to 8 minutes until browned; drain, keeping 1 tablespoon of fat in the pan.
- Soften the onion. Cook the onion in the bacon fat 3 to 4 minutes, add the garlic for 1 minute, then remove from heat.
- Blanch. Boil the green beans 5 to 7 minutes until bright green and just tender, then drain and pat dry.
- Mix the sauce. Beat the cream cheese, sour cream, milk, and seasonings until smooth, then stir in the onion mixture and half the bacon.
- Assemble. Fold in the beans, spread in the dish, top with cheddar and Parmesan, and bake 20 minutes until bubbling.
- Finish. Add the fried onions and remaining bacon and bake 5 minutes more. Cool 5 minutes.
Notes
Substitutions: Use two drained cans of green beans and skip the blanching, or Greek yogurt in place of sour cream.
Tips: Soften the cream cheese fully and shred the cheddar yourself. Do not add salt, since the bacon and cheeses are salty.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F. Do not freeze.