Recipe courtesy of Del Monte

Bacon and Cheddar Green Bean Casserole

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  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 12 servings
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8 slices bacon, chopped

1/2 cup finely chopped onion

1 container (8 oz.) sliced fresh mushrooms

2 cloves garlic, minced

3 Tbsp. butter

3 Tbsp. all-purpose flour

1 1/2 cups milk

1/2 cup chicken broth

2 cans (10.5 oz. each) condensed cream of mushroom soup

1/2 cup shredded sharp white Cheddar cheese

4 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained

Salt and pepper, to taste

1 can (6 oz.) prepared French fried onions


  1. Preheat oven to 350°F. Heat a Dutch oven over medium-high heat. Cook bacon until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon drippings. Add onions and cook 3 minutes, stirring frequently, or until soft. Add mushrooms and garlic; cook 5 minutes or until mushrooms are tender. Remove from pan and set aside in a separate bowl. Melt butter in the same pan; whisk in flour and cook, stirring constantly, until light golden brown. Whisk in milk and broth; cook 2 to 3 minutes or until mixture is smooth and thickened. Stir in bacon and mushroom mixture; cook 2 to 3 minutes or until heated through. Remove from heat; stir in soup, cheese, beans and salt and pepper, if desired. Pour into 9 x 13-inch baking dish (3 qt.). Stir; sprinkle with fried onions and bake, uncovered, 30 minutes or until hot and bubbly and onions are golden brown.