November 4, 2016

Easy Green Beans & Bacon Casserole

Green Beans & Bacon Casserole | The Naptime Chef

Three generations at our Thanksgiving table can be tricky. My parents have had several decades to establish their Thanksgiving eating habits and have very clear opinions of what they’d like on the table. My husband, my brother, and I sit in the middle, having a few things we love to eat but don’t get every single year. My children are the youngest, and being that they are somewhat picky I often make a few things just for them.

Green Beans & Bacon Casserole | The Naptime Chef

The dance of the planning the menu starts in October and this year was no different. Creamed onions? Check. (But only enough for Bumpa since he is the only one who likes them.) Mashed Potatoes? Check. But not with truffle salt like I like because my husband doesn’t like truffles. Green Beans? Yes. My kids love them, but my brother would like them with a little flavor, but not just steamed with crispy shallots on top.

Green Beans & Bacon Casserole | The Naptime Chef

This year I am answering the green bean conundrum with a new dish, this delicious green beans and bacon bake. It is reminiscent of the canned soup version, but it there is no can in site and mushrooms have been omitted to please the picky eaters at my table. (I told you this wasn’t easy!) The ingredients are pure and simple and made even easier by the fact that I use Cascadian Farm Frozen Petite Whole Green Beans. They are all set to heat and eat and can even be cooked right in the bag.

Green Beans & Bacon Casserole | The Naptime Chef

Since the green beans don’t require any preparation I simply have to cook the bacon mixture, pour it over the beans and pop the whole thing in the oven. To give it all pleasing flavor that isn’t too rich I use my favorite Gruyere cheese that melts like a dream. Then it is all topped with some delicious crunch breadcrumbs for texture.

Green Beans & Bacon Casserole | The Naptime Chef

This easy casserole comes together so quickly and easily which is ideal for me. It is easy to add to our cooking schedule and doesn’t take too much time in our one oven. If you, like me, struggle with the Thanksgiving menu dance here is one to try! Happy cooking!

(Disclosure: This post is sponsored by Cascadian Farm as part of our ongoing partnership. The photographs and opinions are wholly my own. Thank you for supporting the sponsors that support The Naptime Chef.)

Easy Green Beans & Bacon Casserole

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 9x13 pan

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  • 2 pounds (4 8-ounce boxes) Cascadian Farm Whole Petite Green Beans
  • 8 slices bacon, cut into 1-inch pieces
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons unbleached all-purpose flour
  • ½ teaspoon dry mustard
  • 2 cups whole milk
  • 1 cup half-n-half
  • 1 cup grated Gruyere cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly grated black pepper
  • 1 cup plain Panko breadcrumbs


  1. Preheat the oven to 350 degrees F. Spray a 9x13 baking dish and set aside.
  2. Cook the beans for 3 minutes in the microwave, open the package and transfer them to a colander to drain and pat dry with a paper towel. Spread them evenly in the prepared baking dish and set aside.
  3. In a skillet cook the bacon over medium heat, cooking until browned and crispy. Remove to a paper towel lined plate to drain, drain all but 2 tablespoons of fat out of the skillet.
  4. Add the shallot to the skillet and cook for 4 to 5 minutes or until crispy and translucent. Then add the garlic and cook for 1 more minutes, or until the garlic and golden and fragrant. Turn off the heat and set the mixture aside.
  5. In a large saucepan melt the butter over medium heat, then add the flour and dry mustard and whisk well for 2 minutes until a roux forms. Slowly pour in the milk and half-n-half while whisking to keep the mixture smooth. Whisk the mixture over medium-high heat until it has thickened enough to coat the back of a spoon, about 5 to 6 minutes. Then add the cheese, salt, and pepper and stir until melted. Turn off the heat.
  6. Add the bacon and shallots to the cheese sauce and stir until combined. Pour the whole mixture evenly over the green beans in the baking dish. Scatter the panko bread crumbs evenly on top.
  7. Bake the casserole for 30 minutes, or until the bread crumbs are golden brown and the casserole is bubbly.


his casserole can be baked the day before and stored in the refrigerator and reheated the next day as needed.