String Bean Casserole with Candied Bacon
String beans aren’t just for Thanksgiving. This String Bean Casserole with Candied Bacon is a unique twist on a holiday classic. Easy baked candied bacon added to the creamy casserole you know and love. Plus you can even prep ahead and bake later to save time.
Growing up, string bean casseroles were my thing. Literally every Thanksgiving, this was my contribution to our potluck-style holiday dinners. It must be the combination of creamy, crispy, savory, and wholesome green beans with the crisp of fried onions.
Either way, green bean casserole is a must-have side dish for Thanksgiving and the holiday season, especially when serving with Prime Rib. This recipe takes that classic recipe and makes it even better with the addition of candied bacon.
Ingredients for a string bean casserole
- String beans: The main base and an essential ingredient
- Cream of mushroom soup: Condensed soup adds mushroom flavor and creaminess
- Milk: Just a bit is needed to dilute the condensed soup
- Fried onions: Another essential ingredient which adds flavor and texture. Bake inside of casserole as well as on top
- Worcestershire sauce: Adds an umami effect which enhances all other flavors
- Sliced mushrooms: Optional but adds additional texture and flavor
- Candied bacon: An addition that makes this string bean casserole unique. A simple mixture of seasoned brown sugar-coated bacon. Roast until crisp, then crumble.
Making candied bacon is super simple and can be made in the oven for easy hands-off cooking. It adds a bit of crunch and sweetness to this savory string bean casserole.
How to make candied bacon
- Preheat oven to 350º F. Coat a large baking sheet with foil.
- Mix 8 slices of bacon with ¼ cup brown sugar and ¼ teaspoon black pepper
- Arrange bacon in a single layer and bake 25–30 minutes until cooked and crispy
- Drain, cool and chop into small pieces
How to make a green bean casserole with bacon
- Start with chopped cooked string beans. Canned, frozen, or fresh works fine.
- Stir in condensed mushroom soup, milk, and black pepper
- Fold in fried onions and cooked sliced mushrooms
- Fold in chopped candied bacon to make your string bean casserole unique. Note: candied bacon can be baked in an oven for easy cooking and cleanup.
- Bake uncovered in a casserole dish at 350º F. for 30 minutes until warmed; the sauce is thickened and bubbly.
- Top with additional fried onions, bake a bit more to crisp, and serve
Tips for making a string bean casserole
- Use canned or pre-cooked frozen/fresh string beans to reduce baking time and ensure tender string beans
- Condensed cream of mushroom and milk create the sauce. Use organic for best flavor.
- Adding cooked sliced mushrooms adds additional flavor and texture. On that note, add in chopped candied bacon as well.
- Casserole can be prepped ahead, stored in the fridge, then baked when ready
- Bake fried onions into the casserole as well as on garnished on top after baking
- Bake just before serving at your dinner. It’s best served warm and crispy.
- Leftovers are great and can be stored in the fridge up to a week. Simply reheat in a microwave.
Pro tip: Bake string bean casserole uncovered in the casserole dish. This will allow liquid to evaporate and sauce to thicken.
How to make string bean casserole ahead of time
Assemble all ingredients as directed and place in a casserole dish. Can be made 1-3 days ahead of time and stored covered in the fridge. When ready to serve, simply bake as directed for easy make-ahead string bean casserole.
Should I use cooked string beans in a string bean casserole?
Cooked string beans are recommended for making a string bean casserole. You can use raw string beans but baking time will be significantly increased, plus the casserole may dry out with extended baking times. Canned string beans are pre-cooked, but fresh or frozen ones will need to be pre-cooked a bit.
How to cook string beans for a string bean casserole
Drained canned string beans work well as they are pre-cooked. Otherwise, use trimmed fresh or frozen string beans and microwave on high in a sealed bowl with a bit of water for 5 minutes. Then combine with ingredients and bake into the casserole as directed.
What else can you serve with this string bean casserole?
More Holiday Side Recipes You Might Like
- Candied Bacon Au Gratin Potatoes
- Easy Creamy Mashed Potatoes
- Caramel Apple Cheese Ball
- Mac and Cheese
- Fingerling Potato Salad
- Cheese Souffle with Brie Cheese
- Honey Sriracha Coleslaw
- Tropical Chicken Salad
- Eggplant Parmesan Pizza Slices
- Honey Bourbon Cranberry Chutney
String Bean Casserole with Candied Bacon recipe at-a-glance:
Flavor profiles: Rich, savory, and lots of mushrooms paired with sweet and meaty candied bacon
Texture: Tender string beans with creamy sauce and crunchy bacon bits
String Bean Casserole with Candied Bacon
Ingredients
- 8 strips bacon
- ¼ cup brown sugar packed
- ½ teaspoon black pepper divided
- 8 ounces mushrooms sliced
- 4 cups green beans cooked (or canned, drained)
- 1 (10.5-ounce) can condensed cream of mushroom
- ¼ cup whole milk
- 1 teaspoon Worcestershire sauce
- 1 ⅓ cups fried onions divided
Instructions
- Preheat oven to 350º F. Cover a large baking sheet with foil. Mix bacon with brown sugar and ¼-teaspoon black pepper. Arrange bacon in a single layer and bake 25–30 minutes until cooked and crisp. Drain, cool and chop into small pieces. Set aside.
- Cook mushrooms in a non-stick pan over medium heat for 7 minutes, or until tender, stirring often. Set aside.
- For fresh or frozen string beans: cook in a microwave safe bowl covered with a bit of water on high for 5 minutes until slightly tender. Drain, cool and chop into ¾-inch pieces. If using canned string beans just drain as they are already cooked.
- Stir string beans, candied bacon and mushrooms with remaining ingredients, reserving ⅓ cup onions. Bake uncovered in a casserole dish for 25 minutes, until heated through and sauce is thickened and bubbly.
- Top with remaining fried onions and bake 5 minutes more until golden. Let sit 5-10 minutes and serve.
Notes
- To make ahead: Assemble all ingredients and place in a casserole dish. Can be made 1-3 days ahead of time and stored covered in the fridge. When ready to serve, bake as directed.
- Used canned or pre-cooked frozen/fresh string beans to reduce baking time and ensure tender string beans
- Condensed cream of mushroom and milk creates the sauce. Use organic for best flavor.
- Adding cooked sliced mushrooms adds additional flavor and texture. On that note add in chopped candied bacon as well.
- Casserole can be prepped ahead, stored in the fridge, then baked when ready
- Bake fried onions into the casserole as well as on garnished on top after baking
- Bake just before serving at your dinner. It’s best served warm and crispy.
- Leftovers are great and can be stored in fridge up to a week. Simply reheat in a microwave.
This dish looks so hearty and palatable! Love the additional flavor from the candied bacon!
Definitely in the comfort food category for me. Thanks Annissa.
LOVE the addition of the candied bacon! Such a great idea!
Thanks Taylor!
This looks so much better than run of the mill green bean casserole! I’m sold. I’ll just have to take out the mushrooms because I’m allergic.
Yes it’s nice to change up the classics sometimes. I bet you could sub the soup for condensed chicken as an alternative. Thanks Amy.
Wow, that bacon looks amazing and the addition to the string bean casserole is genius.
Thanks so much Andrea!
I love green bean casserole and I bet the candied bacon makes this famous side dish so tasty!! I know what I’m serving on Christmas!
Candied bacon is definitely a tasty addition. Thanks Elaine!