Crack Green Bean Casserole
Crack Green Bean Casserole is the ultimate crowd favorite that transforms a classic side dish into something absolutely delicious! This upgraded version has all the traditional green bean casserole flavors you love, but with a few special touches that make it impossible to stop eating.
Most families have their go-to green bean casserole recipe (usually the one from the back of the soup can), and there’s absolutely nothing wrong with that classic version. But after trying a few different variations of Paula Deen’s recipe, I’ve created something that might just become your new favorite.
What makes this version so special are those few extra ingredients that take it from good to amazing. The crispy bacon adds smoky flavor like in these smothered green beans, and the extra cheese creates that gooey cheese pull with every bite.
It’s hearty enough to work as a main dish with some crusty bread, but it also shines as a standout side dish for family dinners, holiday meals, or any time you’re feeding a crowd.
You won’t be sorry serving it with this sausage and hashbrown casserole, this semi-homemade stuffing, or these brown sugar glazed carrots.
This upgraded version might just replace whatever green bean casserole recipe you’ve been using. It’s that good!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cream of Mushroom Soup – Swap in some cream of chicken or cream of onion soup if you have that on hand already.
- Half & half – Substitute whole milk or sour cream.
- Ranch seasoning – Use your favorite homemade recipe or packet from the store.
- Green beans – I like to use the cut, frozen green beans for easier prep. You can also use fresh once (steam first) or canned (be sure to drain and rinse well).
- Bacon – Substitute turkey bacon or slices of ham.
- French fried onions – Substitute with breadcrumbs or Panko mixed with a little melted butter.
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How To Make Crack Green Bean Casserole
- Preheat the oven to 350F and spray a 9×13 casserole dish. In a large bowl, add the cream soup, half the cheese, ranch seasoning, half & half, and half of the bacon.
- Stir to combine until completely mixed.
- Add the green beans and stir to coat them. Spread them in the bottom of the dish.
- Top with remaining cheese, bacon, and top with fried onions. Bake at 350 for 25 minutes or until it’s bubbly and the top is golden brown. Remove and let sit for 5 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Any leftovers you have can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or a 350F oven until warmed through.
Prep Ahead
You can cook the casserole, cool completely, and then freeze for up to 2 months.
If you want to prep it a little ahead of time, prep and assemble it. I would leave off the toppings. Wrap tightly with plastic wrap and store it for up to 3 days.
When you’re ready to bake it, add the toppings.
Frequently Asked Questions
Add all the ingredients, except the cheese, bacon, and onions, to the crockpot. Stir to combine. Cook on low for 3-4 hours, or until everything is bubbly. In the last 20 or so minutes of cooking, add the cheese, bacon, and onions to the top. Cover and cook until the cheese is melted.
Serving Suggestions
I love this side dish all year long and not just during the holidays. Serve it with fried chicken, pork chops, or ham!
You can always just add serve it with other vegetables like glazed carrots and a salad.
Recipe Tips & Tricks
- Boost the cheese – Add parmesan along with cheddar for extra cheesy topping.
- Save time – Use frozen pre-cut green beans or canned (drain and rinse well) in a pinch.
- Crispiest bacon – Cook thick-sliced bacon until the fat is rendered for more texture.
- Reheating tip – Add a splash of chicken broth or melted butter if casserole dries a little when reheating.
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This crack green bean casserole recipe is a delicious twist on a classic recipe. Even the pickiest eaters will want seconds!
Crack Green Bean Casserole Recipe
Ingredients
- 21 ounces cream of mushroom soup (2 cans)
- 1 cup half and half
- 1 ounce Ranch seasoning (1 packet)
- 30 ounces green beans frozen, cut
- 1 ½ cups cheddar cheese shredded
- 12 ounces bacon cooked and chopped
- 6 ounces French fried onions
Instructions
- Preheat oven to 350F. Spray a 9×13 pan with nonstick spray.
- In a large bowl, mix the soups, half & half, ranch seasoning, half the cheese, and half the bacon.
- Stir in the green beans.
- Spread in the prepared baking dish.
- Top with remaining cheese, bacon, and fried onions.
- Bake for 20-25 minutes or until bubbly and the topping is melted and golden brown.
- Remove and enjoy!
Notes
- Boost the cheese – Add parmesan along with cheddar for extra cheesy topping.
- Save time – Use frozen pre-cut green beans or canned (drain and rinse well) in a pinch.
- Crispiest bacon – Cook thick-sliced bacon until the fat is rendered for more texture.
- Reheating tip – Add a splash of chicken broth or melted butter if casserole dries a little when reheating.
Nutrition
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