This creamy and easy green bean casserole with cream cheese is the most addicting side dish you’ll make this year! This tasty cream cheese green bean casserole is comfort food to the max, and it’s perfect for weekend dinner parties or Holiday gatherings.
This homemade green bean casserole from scratch pairs well with proteins like turkey, chicken, steak, and salmon and pairs great next to a bed of rice, some easy maple glazed roasted carrots, and some red skin garlic mashed potatoes.
Why you’ll love this recipe
- COMFORT FOOD: This recipe for green bean casserole is super comforting and hearty from its creamy and cheesy texture and rich flavor from the bacon.
- ADDICTING: This is the best green bean casserole dish that’s a hit at every dinner and Thanksgiving holiday party. While it’s a side dish, you may find yourself eating it like a main dish; it’s just that good.
- EASY: This is a super easy green bean casserole recipe with frozen green beans with simple steps that won’t take long to make.
- LEFTOVERS: This is a large casserole dish, and you may have some leftovers, which makes for an easy side dish that you can reheat for weeknight dinners!
- BACON: Crispy bacon bits add flavor, texture, and richness to the casserole that will have you going back for seconds.
- SOUR CREAM: The sour cream gives the casserole a tangy flavor and makes it super creamy.
- CREAM CHEESE: Softened cream cheese makes this casserole rich, cheesy, creamy, and addicting.
- SEASONINGS: Garlic and onion powder are both used in the casserole to flavor it up.
- SALT & PEPPER: To enhance the overall flavor of the dish, a pinch of salt and pepper is used.
- GREEN BEANS: Frozen French-style green beans with cream cheese are used in this recipe as the style and texture of these types of beans go great in this dish, but any will do!
- BUTTER: Melted butter is mixed with the cracker topping to make it buttery, crispy, and golden.
- CRACKERS: Crushed Ritz crackers are used in the topping of the green bean casserole, but any salted cracker will work!
See the recipe card below for the ingredient measurements.
- BAKING DISH: For baking and serving the casserole.
- KNIFE: For chopping the bacon into small bacon bits.
- CUTTING BOARD: For safely and easily chopping the bacon into small pieces without damaging your counters.
- MIXING BOWLS: You will need one large bowl for combining the green bean mixture and a smaller one for making the golden cracker topping.
- ELECTRIC HAND MIXER: For creaming the sour cream, cream cheese, seasonings and salt and pepper together.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Bake the bacon: Preheat the oven to 400°F, line a baking sheet with tin foil and lightly spray it with oil. Spread out the bacon, and bake for 10-15 minutes, until crispy. Once slightly cooled, chop into small bacon bit pieces and set them aside. Reduce the heat to 375°F.
- Green bean filling: In a large bowl, mix the sour cream and softened cream cheese. Add the garlic and onion powder, salt, and pepper. Using a large spoon or your hands, fold in the green beans and then transfer the mixture to a greased 9x13 pan.
- Cracker topping: In a small bowl, mix the crushed crackers and melted butter until fully incorporated, then add in the bacon bits. Sprinkle over the casserole.
- Bake the casserole: Bake uncovered on the middle rack for 25-30 minutes.
Storage and Leftovers
Leftover green bean casserole should be stored in the fridge covered with tin foil or plastic wrap. Alternatively, you can transfer the casserole to an airtight container and refrigerate it that way. It will last up to 5 days in the fridge.
- Crisp the bacon. This green bean casserole with bacon tastes much better when the bacon is crispy because it gives the creamy bean filling a nice crunchy texture on top!
- Use a big bowl. When making the green bean filling, use a large bowl as mixing the frozen green beans with everything is tricky, and more room makes it easier and creates less mess!
- Keep an eye on the oven. While the cream cheese green bean casserole is baking, check in on it a couple of times to ensure the topping isn’t burning. If you bake it on the middle rack, it should be fine, but every oven is different, so it’s worth it to be safe!
Frequently Asked Questions
Let it cook for a few minutes longer and rest for 5 minutes before serving.
The leftover green bean casserole will last up to 5 days covered in the fridge.
No, it should be stored in the fridge as it has dairy products that need refrigerating.
If it’s still in a baking dish, pop it in the oven at 350°F for 15-20 minutes uncovered. Alternatively, you can scoop portions onto a microwave-safe plate and microwave at 20-second intervals until warm.
For this recipe, it is baked uncovered for the entire duration of baking. However, if you have a smaller oven and are worried about the cracker topping burning, you can bake the casserole covered and remove the cover for the last 15 minutes.
- Crispy Fried Onions: Keep it classic with crispy French fried onions for the topping. For this option, omit the crackers and top the casserole with crispy fried onions in the last 5 minutes of baking.
- Mushroom Soup: Mushroom soup is another traditional ingredient in a green bean casserole, so consider adding this to the creamy filling by adding 1 can of mushroom soup and ½ cup less of the sour cream.
- Cheddar Cheese: Make this green bean casserole extra delicious with a layer of shredded cheddar cheese on top. Do this before you add the cracker topping.
The alternative ingredients are just suggestions and have not been tested.Print