Bacon Stuffing Topped Green Bean Casserole with Velveeta
Classic comfort food casserole that transforms ordinary green beans into a holiday-worthy side dish. Crispy bacon and sauteed onions create a savory base with creamy mushroom soup, while cubes of Velveeta cheese add rich, melty goodness. The cornbread stuffing topping provides textural contrast and makes this casserole substantial enough to stand alongside any main course. Perfect for potluck dinners, family gatherings, or when you want to dress up weeknight vegetables into something special.
Ingredients
- 4 bacon slices
- ½ cup onion, chopped
- 1 can (10-3/4 ounce) Campbell's condensed cream of mushroom soup, original, Great for Cookinghomemade white sauce with mushrooms1:1dietarydairy-free
mix 2 tbsp flour, 2 tbsp butter, 1 cup milk, sauted mushrooms
- 2 cans (14.5 ounce each) French style green beans, well drained
- ¼ pound Velveeta cheese, cut into tiny cubes
- 1 cups water
- ¼ cup butter
- 1 package (6 ounce) cornbread stuffing mix, herb or chickenbreadcrumb topping1:1texture
use seasoned breadcrumbs mixed with butter
Instructions
- 1
Preheat oven to 350 degrees F and butter a 9 x 9-inch baking dish
- 2
Cut bacon into small pieces and saute in skillet until lightly browned
- 3
Add onion to bacon and drippings, cook until soft
- 4
Add mushroom soup and heat over medium-low until loose, stir in drained green beans until mixed and warmed through
- 5
Pour mixture into prepared casserole dish and top with Velveeta cubes
- 6
Heat water and butter until hot and melted, add stuffing mix and stir until moistened, let sit then fluff with fork
- 7
Spoon stuffing over casserole and bake for 35 to 40 minutes until stuffing is lightly browned and casserole is bubbly
Tips
Double recipe for holiday gatherings as suggested in original instructions
For crunchier topping, bake longer than 40 minutes until stuffing reaches desired golden brown color
Drain green beans thoroughly to prevent watery casserole
Good to Know
Refrigerate covered for up to 3 days
Assemble up to 1 day ahead, add stuffing topping just before baking
Serve hot as side dish, pairs well with roasted meats and holiday meals
Common Mistakes
Drain green beans thoroughly to avoid watery casserole
Don't overmix stuffing to maintain fluffy texture
Let stuffing sit before fluffing to properly absorb liquid
Substitutions
Dairy-Free Swaps
mix 2 tbsp flour, 2 tbsp butter, 1 cup milk, sauted mushrooms
General Alternatives
use seasoned breadcrumbs mixed with butter
FAQ
Can I use fresh green beans instead of canned?
Yes, blanch 1.5 pounds fresh green beans until crisp-tender, then drain well before adding to the soup mixture.
What if I don't have Velveeta cheese?
Substitute with 4 ounces cream cheese or 1 cup shredded cheddar, though texture will be slightly different.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven until heated through, about 20 minutes.