The Best Green Bean Casserole

This Green Bean Casserole is perfect for the holidays! It has the traditional flavor while being kicked up a notch with cheddar cheese and delicious, homemade fried onions.

Author Megan Haley


  • 2 lbs. green beans, cleaned and trimmed
  • 1/2 medium shallot, finely diced
  • 2 garlic cloves, diced
  • 12 oz. portobello or shiitake mushrooms, cut into 1/4" slices
  • 8-10 slices bacon, cut into 1/2" pieces (reserve the bacon fat)
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 Tbsp. Worcestershire Sauce
  • 1/4 cup half and half
  • 1 tsp. onion powder
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. salt
  • 3/4 cup shredded cheddar (set aside 1/4 cup)
  • 3/4 cup mozzarella (set aside 1/4 cup)
  • Homemade fried onions or French's Fried Onions
  • 1/4 cup Panko bread crumbs


  1. Preheat oven to 350 degrees

  2. In a large pot, bring water to a boil and add green beans. Cook for about 6 minutes. Green beans should be a bright green. With a slotted spoon, transfer green beans to an ice bath.

  3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon from skillet and drain on paper towel-lined plate. (Reserve bacon grease.)

  4. Over medium heat, add onions and mushrooms to the bacon grease to saute.

  5. Once mushrooms are soft, add in garlic and saute for another minute - careful not to burn.

  6. Whisk in flour to sauteed mushrooms, onions and garlic and cook until lightly golden - about 2 minutes.

  7. Add milk, half and half, worcestershire, onion powder and salt and pepper to taste. Bring up to a simmer, stirring occasionally. Allow the mixture to thicken, about 3-5 minutes.

  8. Whisk in 1/2 cup cheddar and 1/2 cup mozzarella until completely melted.

  9. Combine green beans and sauce in medium baking dish. Top with remaining cheese and bake until the casserole is warmed through and bubbling around the edges - about 20 minutes.

  10. Top with remaining bacon, fried onions, 1/4 cup panko and bake an additional 5 minutes.