Loaded Green Bean Casserole is a classic holiday favorite with a little extra yum. Make this once and you’ll never go back to the original!
Green bean casserole is one of those dishes you just expect to see on a holiday dinner table. Especially at Thanksgiving. I was never a huge fan of it until recently. Instead of the traditional version, typically made with canned green beans, cream of mushroom soup, and fried onion strips, this Loaded Green Bean Casserole is made using fresh green beans, cream of chicken soup (I don’t like mushrooms, so that’s a big nope for me), tons of cheese, and bacon. It’s creamy, cheesy, and a little crunchy. If you aren’t a big fan of the classic version, this one will definitely win you over!
What you need to make Loaded Green Bean Casserole
This is an overview. A full list with measurements is below in the printable recipe card!
- Fresh green beans
- Condensed cream of chicken soup
- Milk
- Worcestershire sauce
- Garlic powder
- Black pepper
- Shredded cheddar cheese
- Crumbled bacon
- French fried onions
How to make Loaded Green Bean Casserole
Full Printable Recipe Below!
- Preheat the oven to 350 degrees F. Spray a 13×9 casserole dish with cooking spray and set aside.
- In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
- Meanwhile, in a saucepan set over medium heat, whisk together the cream of chicken soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
- Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
- Top the casserole with fried onions and the crumbled bacon and bake for an additional 5 minutes.
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Make sure you check out more delicious Holiday Side Dishes below!
Loaded Green Bean Casserole
Ingredients
- 2 pound green beans, trimmed
- 2 10.5 oz cartons condensed Cream of Chicken soup
- 2 cup milk
- 2 tsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp black pepper
- 3 cups shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled
- 2 cups french fried onions
Instructions
- Preheat the oven to 350 degrees F. Spray a 13×9 casserole dish with cooking spray and set aside.
- In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. Drain, then place in an ice bath to cool. Transfer to a large bowl and set aside.
- Meanwhile, in a saucepan set over medium heat, whisk together the cream of chicken soup, milk, Worcestershire sauce, garlic powder, and pepper. Bring the mixture to a simmer, then whisk in 1 cup of the cheese until completely incorporated. Pour over the green beans and toss to coat, then transfer to a casserole dish.
- Top with remaining cheese, then bake for 20 minutes, until warmed through and bubbling around the edges.
- Top the casserole with fried onions and the crumbled bacon and bake for an additional 5 minutes.
Nutrition
Here’s more Side Dish Recipes:
- Air Fryer Butternut Squash from Devour Dinner
- Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
- Black Eyed Pea Casserole from Leftovers Then Breakfast
- Bourbon Pecan Sweet Potatoes from Cookaholic Wife
- Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
- Cauliflower au Gratin from Hezzi-D’s Books and Cooks
- Cheesy Mashed Potato Puffs from Blogghetti
- Chive Buttered Carrots from Jolene’s Recipe Journal
- Hassleback Potatoes from Jen Around the World
- Hearts of Palm Salad from Art of Natural Living
- Loaded Green Bean Casserole from Sweet Beginnings
- Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
- Potatoes Au Gratin from An Affair from the Heart
- Southern Collard Greens (Instant Pot) from Palatable Pastime
- Sweet Potatoes with Candied Pecans from Kate’s Recipe Box
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