Green Bean-Mushroom Casserole with Candied Bacon Recipe

A simple twist on tradition brings fresh flavors and sweet-salty crunch to the table.

By Medha deb
Created on

This Green Bean-Mushroom Casserole with Candied Bacon is a fresh, from-scratch upgrade on the classic holiday side. It features tender green beans, earthy mushrooms, a silky, homemade sauce, and the crowning glory: sweet, smoky candied bacon. Perfect for Thanksgiving or any festive gathering, this casserole can also be made ahead for stress-free entertaining.

Why This Casserole Stands Out

Unlike traditional green bean casseroles that rely on canned soup and fried onions, this recipe is made entirely from scratch. The result is a richer, deeper flavor profile, with a creamy, homemade mushroom sauce, fresh green beans, and a topping that adds both texture and sweetness—thanks to the candied bacon and crunchy almonds.

Ingredients

  • 4 slices bacon
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon kosher salt, plus more to taste
  • 2 pounds green beans, trimmed
  • 8 tablespoons (1 stick) butter, divided
  • 12 ounces mushrooms, sliced
  • 2 shallots, finely chopped
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 1/2 cup sliced almonds

Step-by-Step Directions

Candied Bacon

  1. Preheat oven to 400°F. Lay bacon slices on a rack set over a rimmed baking sheet.
  2. Combine brown sugar and maple syrup in a microwave-safe bowl; microwave just until melted, about 15 seconds. Stir and brush over the top of each bacon slice.
  3. Bake, rotating the pan halfway through, until bacon is crisp, about 15 minutes. Let sit on the rack for 5 minutes, then lift bacon so it doesn’t stick. Return to rack and let cool completely—about 20 minutes. Chop and set aside.

Green Beans

  1. Bring a large pot of salted water to a boil. Add half the green beans and cook until bright green but still crisp, 3–4 minutes. Use a slotted spoon to remove beans and immediately plunge into a bowl of ice water. Repeat with remaining beans. Drain beans from ice water once cool.

Mushroom and Shallot Sauté

  1. Drain water from the pot. Add 4 tablespoons butter and melt over medium-high heat. Add mushrooms, shallots, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring, until mushrooms are softened, 4–5 minutes. Stir in garlic and cook until fragrant, 1 minute. Remove everything to a sheet pan.

Creamy Sauce

  1. Melt remaining 4 tablespoons butter in the pot over medium-high heat. Add flour and whisk to combine. Cook for 1–2 minutes, then pour in milk, half-and-half, 1 teaspoon salt, and a few grinds of pepper. Continue cooking, whisking, until thickened, 6–7 minutes.

Assembling the Casserole

  1. Stir the green beans, mushroom mixture, remaining 1 teaspoon salt, and a few grinds of pepper into the sauce. Transfer to a 2-quart baking dish.
  2. Bake until bubbly, 15–20 minutes. Top with chopped candied bacon and sliced almonds.

Make-Ahead Tips

This casserole is perfect for holiday prep: Make the casserole up to 2 days in advance, but do not bake; cover and refrigerate. On Thanksgiving, bring to room temperature, then bake, covered, at 300°F until bubbly, about 1 hour 15 minutes. Make the bacon up to 1 day ahead and store it in a paper towel–lined airtight container at room temperature.

Recipe Variations & Tips

  • For extra crunch: Add crispy fried onions or breadcrumbs on top before baking.
  • Vegetarian option: Omit the bacon and top with toasted nuts or breadcrumbs instead.
  • Creamier sauce: Increase the half-and-half for a richer texture.
  • Cheese lovers: Sprinkle grated Parmesan or Gruyère into the sauce.
  • Herb boost: Stir in fresh thyme or rosemary with the mushrooms for added aroma.

Presentation & Serving Suggestions

Serve this casserole as a centerpiece side at Thanksgiving, Christmas, or any special dinner. It pairs beautifully with roast turkey, baked ham, or even a holiday roast beef. Garnish with fresh parsley or chives for a festive touch, and serve immediately while the bacon is still crisp and the sauce is bubbling.

Why You’ll Love This Recipe

This updated green bean casserole delivers a balance of sweet, salty, smoky, and earthy flavors. The candied bacon adds a decadent twist, while the fresh ingredients ensure a vibrant, homemade taste. It’s a side dish that can easily steal the show at your holiday table.

Nutritional Information

  • Calories: Approximately 300–400 per serving, depending on portions and ingredient variations.
  • Dietary notes: Contains dairy (butter, milk, half-and-half) and nuts. Can be made gluten-free by substituting the flour with a gluten-free alternative.
  • Time: Active prep time 30 minutes; total with baking, about 1 hour.

Frequently Asked Questions

Can I use frozen green beans?

Yes, but frozen green beans should be thawed and well-drained before using. Fresh beans are preferred for best texture.

Can I make this without mushrooms?

Yes, but mushrooms add depth to the sauce. If omitted, consider adding a bit more garlic or shallots.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze this casserole?

It’s best to freeze before baking. Assemble the casserole without the bacon and almonds, cover tightly, and freeze for up to 1 month. Thaw overnight in the fridge, then bake and add toppings.

How do I prepare the bacon in advance?

Bake and cool as directed, then store in an airtight container at room temperature. Add to the casserole just before serving to keep it crisp.

Common Mistakes to Avoid

  • Overcooking green beans: Blanch just until bright green for the best texture.
  • Lumpy sauce: Whisk constantly while adding the milk and half-and-half to ensure a smooth texture.
  • Soggy bacon: Add the bacon and almonds after baking to keep them crisp.

Expert Tips for Success

  • Use fresh, high-quality ingredients: This makes a big difference in flavor and texture.
  • Prep in advance: Most components can be prepared a day or two ahead for easy assembly.
  • Serve immediately: The casserole is best enjoyed hot from the oven with the toppings fresh and crisp.

Conclusion

This Green Bean-Mushroom Casserole with Candied Bacon is a must-make for anyone who loves classic Thanksgiving sides but wants a fresh, homemade spin. With its layers of flavor—sweet, smoky bacon; earthy mushrooms; creamy sauce; and crunchy almonds—it’s sure to become a new holiday favorite. Give it a try and taste the difference of cooking from scratch!

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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