Loaded Green Bean Casserole


  • 2 lbs. Green Beans, trimmed
  • 2 cans (14.5 oz. each) Condensed Cream of Mushroom Soup
  • 2 cups Milk
  • 2 tsps. Worcestershire Sauce
  • 2 tsps. Garlic Powder
  • 2 tsps. Black Pepper
  • 4 cups Shredded Cheddar Cheese, divided
  • 8 slices Bacon, cooked
  • 3 cups French Fried Onions


  • Preheat oven to 350°F.
  • Spray a casserole dish with cooking spray.
  • In a large pot of boiling water, add Green Beans and cook for 3 minutes (or until bright green). Drain, then place in an ice bath to cool. After cooled, transfer to a large mixing bowl and set aside.
  • In a saucepan over medium heat, whisk together the Condensed Cream of Mushroom Soup, Milk, Worcestershire Sauce, Garlic Powder, Black Pepper.
  • Bring the mixture to a simmer, then add in 2 cups of the Shredded Cheddar Cheese until well mixed.
  • Pour the mixture over the Green Beans and toss to coat. Transfer the mixture to the prepared casserole dish.
  • Top with the remaining Shredded Cheddar Cheese.
  • Bake for 25 minutes or until warmed throughout and bubbling around the dish edges.
  • Top the casserole with the French Fried Onions and Bacon and place back into the oven to bake for an additional 5 minutes.

Serves a Crowd – A must for all Thanksgiving tables!


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