Just when you thought this classic casserole couldn’t get any better, we took it up a notch with rich cream cheese and bacon for a delicious Cream Cheese and Bacon Green Bean Casserole.
Cream Cheese and Bacon Green Bean Casserole
Makes 1 (13x9-inch) casserole
Ingredients
- 8 cups water, divided
- 2 tablespoons kosher salt
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 6 slices thick-cut bacon, cut into ¼-inch pieces
- 1 (10.5-ounce) can cream of onion soup
- 1 (1-ounce) package onion soup and dip mix
- 2 (8-ounce) packages cream cheese, cut into cubes and softened
- 1½ cups french-fried onions
- 1½ cups crushed buttery round crackers
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large pot, bring 7 cups water and salt to a boil over medium-high heat. Add green beans to water and cook until brightened in color and tender, 2 to 3 minutes. Drain and transfer to an ice water bath until completely cooled. Drain well.
- In a large skillet, cook bacon over medium heat, stirring occasionally, until crispy. Drain bacon on paper towels and discard drippings. Add cream of onion soup, onion soup and dip mix, and remaining 1 cup water to pan, stirring until smooth. Cook over medium heat until hot, about 5 minutes. Add cream cheese, stirring until smooth. Fold in green beans and bacon and cook just until heated through, about 5 minutes. Transfer to prepared baking dish.
- In a small bowl, stir together french-fried onions, crackers, and butter. Sprinkle on top of casserole.
- Bake until golden brown and bubbly, 10 to 15 minutes.
