Crispy Bacon & Mushroom Green Bean Casserole from Scratch

This modernized version uses fresh ingredients and a rich, homemade sauce that packs flavor in every bite. Gone are the days of soggy beans and bland fillings—this is comfort food with a gourmet upgrade.

Perfect for holiday feasts, potlucks, or Sunday dinners, this dish layers crisp-tender green beans with savory bacon, earthy mushrooms, creamy Parmesan, and a crunchy, cheesy topping. It’s a guaranteed crowd-pleaser that still feels light and vibrant thanks to fresh produce and herbs.

Ingredients for Crispy Bacon & Mushroom Green Bean Casserole from Scratch

• 1 lb (450 g) fresh blanched green beans

• 4 slices bacon, diced

• 1/2 sweet onion, large diced

• 1/2 cup (65 g) all-purpose flour

• 1 cup (240 ml) fresh turkey or chicken stock

• 1 cup (240 ml) milk or heavy cream

• 1 pint (470 ml) baby bella mushrooms, sliced

• 1 cup (100 g) freshly grated Parmesan cheese

• 1/2 teaspoon granulated garlic

• 2 teaspoons Mrs. Dash Original Blend

• Pinch of salt

Topping:

• 1 cup (50 g) panko bread crumbs

• 3 slices bacon, chopped

• 1/2 cup (50 g) grated Parmesan cheese

• Slivered almonds for garnish

• Spray oil

How to Make Crispy Bacon & Mushroom Green Bean Casserole from Scratch

1. Use fresh or frozen blanched green beans. If frozen, microwave them in a deep bowl for about 8 minutes to thaw. Once thawed, you can cut them into thirds if preferred.

2. Roughly chop 1/2 a sweet onion and 4 slices of thick-cut bacon. Brown them together in a large skillet over medium heat. While that cooks, slice the mushrooms and grate the Parmesan cheese.

3. For the topping, partially freeze the remaining 3 bacon slices, then chop them finely by hand or in a food processor. Combine chopped bacon with panko bread crumbs and 1/2 cup (50 g) Parmesan cheese. Set aside.

4. Once the bacon and onions are browned, add 1/2 cup (65 g) of flour to the skillet to create a roux. Add a bit more bacon fat, olive oil, or butter if the mixture is too dry. Stir in the granulated garlic and Mrs. Dash seasoning.

5. Slowly whisk in the turkey or chicken stock and milk, stirring constantly to eliminate lumps and create a smooth sauce.

6. Add the thawed green beans, sliced mushrooms, and 1 cup (100 g) of Parmesan cheese into the sauce. Mix well to ensure everything is evenly coated.

7. Spray a 9×11-inch (23×28-centimeter) baking dish with non-stick spray. Pour the bean mixture into the dish and press down to compact it slightly.

8. Sprinkle the panko-bacon-Parmesan topping evenly over the surface. Lightly spray the top with spray oil to help it crisp while baking.

9. Bake uncovered in a preheated oven at 375°F (190°C) for 35 minutes. Remove from the oven and let rest for several minutes.

10. Allow the casserole to cool for 10–15 minutes before serving. Garnish with slivered almonds. For added texture, you can also mix the almonds into the casserole along with the green beans.

Say goodbye to soggy, uninspired green bean casseroles! This homemade version combines freshness, texture, and bold flavor with every layer. The savory bacon, the richness of the creamy mushroom sauce, and the golden crust of cheese and panko make this a showstopper on any dinner table.

Serve it up for Thanksgiving, Christmas, or your next family dinner—just be prepared for everyone to ask for the recipe. It’s everything a classic casserole should be, only better.