My green bean casserole with cream cheese is rich, creamy, and topped with crunchy Ritz crackers and bacon! I make it every Thanksgiving, and it always disappears before anything else on the table.

My Favorite Way to Make Green Bean Casserole with Cheese

Having a classic green bean casserole at my Thanksgiving table is always a must, but my kids started complaining they wanted it to taste creamier, so I created my green bean casserole with cream cheese.

I set out to make my recipe basically everything that the kids would love. My son Connor loves bacon, so it includes bacon. My daughter Leah loves Ritz crackers, so I added those in. They both love cream cheese, so I knew that added creaminess would come from that!

And when I say I am now obsessed with my own recipe, I mean it. I find any excuse to make it. I’ve even made it for Sunday dinners because I wanted to eat it! I may have created this recipe for my kids, but my green bean casserole with cheese is tasty enough for everyone.

For more delicious green bean casseroles, try my recipes for green bean casserole with canned green beans, green bean casserole without mushroom soup, green bean casserole without fried onions, and green bean tater tot casserole!

Cream Cheese Green Bean Casserole Ingredients

• Green beans – I use fresh or frozen green beans for my casserole. Canned green beans retain too much moisture and make the casserole watery. 
• Cream cheese – This is what makes the sauce so smooth and velvety! I let it come to room temperature so it blends easily into the other ingredients.
• Sour cream – Adds tanginess and extra creaminess to balance the richness of the cream cheese mixture.
• Milk – A small amount helps loosen the sauce just enough so it coats every green bean without being too thick.
• Garlic powder and salt – Simple seasonings bring out all the savory flavor in the casserole.
• Ritz crackers – I crush these for the topping because they give the perfect buttery crunch. French-fried onions also work, but I love the change-up without them.
• Butter – Mixed with the crackers, butter creates that golden, crispy finish on top.
• Bacon – I love how bacon adds smoky flavor and just the right amount of savory goodness to cut through the creamy base.

How to Make Green Bean Casserole

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and bring a large pot of salted water to a boil. Add the green beans and cook them for 3 minutes, or until they turn bright green but are still crisp.

STEP TWO: While the oven heats up and the beans cook, add the cream cheese and sour cream to a large bowl and mash them together. Stir in the milk, garlic powder, and salt until combined — it’s okay if there are lumps remaining, as they will melt as the green bean casserole with sour cream bakes!

STEP THREE: Add the beans and cream cheese mixture to a 9×13-inch pan and mix so that the beans are coated in the sauce. Combine the Ritz crackers with the butter and sprinkle the topping evenly on top.

STEP FOUR: Bake it for 20 minutes, then add the crumbled bacon on top. Bake it for 10 more minutes or until it becomes golden and bubbly.

Tips for the Best Homemade Green Bean Casserole

• I always let my cream cheese soften to room temperature. This makes it really easy to mix to create the sauce.
• For the best flavor and texture, I use fresh green beans instead of canned so they stay firm and bright green after baking.
• I mix the cream cheese, sour cream, and milk in a large bowl first so everything combines evenly. Lumps are okay, they’ll melt in the oven!
• To get the perfect crunch, I crush my Ritz crackers lightly instead of turning them into crumbs.
• I add the bacon last so it stays crisp and doesn’t lose its texture in the sauce.

Green Bean Casserole with Cheese Variations and Substitutions

• I sometimes add more vegetables like carrots, potatoes, or zucchini for extra color and heartiness.
• A sprinkle of cheddar cheese on top makes this even cheesier. My kids love when I add extra cheese!
• I’ve mixed in other cheeses like Gorgonzola, Colby Jack, or even a bit of Velveeta sauce for a bolder flavor. In my opinion, it’s hard to go wrong with cheese.
• When cooking for vegetarians, I skip the bacon and add extra Ritz for the crunchy toppings instead.
• A few dashes of hot sauce mixed into the cream cheese mixture adds a subtle kick. My husband Ben always requests this version.

What to Serve With Cream Cheese Green Bean Casserole

My green bean casserole is the perfect side dish to go with air fryer turkey breast, rosemary mashed potatoes, and sage and sausage stuffing for a mouthwatering Thanksgiving spread!

It’s also great for a holiday meal alongside spiral ham, a boneless turkey breast, maple glazed carrots, and sweet potato cornbread!

Green Bean Casserole with Cream Cheese FAQs

What is the best way to thicken green bean casserole?

If my casserole doesn’t seem thick enough, I make a slurry of flour or cornstarch and water, then stir that in with the rest of the ingredients until I’m happy with the consistency.

Can I make homemade green bean casserole in advance?

I make my green bean casserole with cream cheese the night before big family meals all the time! I assemble everything, cover the baking dish tightly, and keep it in the fridge overnight. The next day, I set it on the counter and bring it to room temperature before baking. 

How should I store leftovers?

Once the casserole has fully cooled, I either cover the casserole dish with plastic wrap or store my leftovers in an airtight container. It stays fresh in the fridge for up to 5 days.

How should I reheat leftovers green bean casserole with cream cheee

I reheat leftovers in the oven at 350 degrees F until warmed through, usually about 15 minutes. If I’m just heating a small portion, I’ll pop it in the microwave for a minute or two. 

I always save a few extra Ritz crackers to sprinkle on top before reheating to bring back that crunchy topping.

More Easy Thanksgiving Recipes

• Sweet potato casserole
• Cranberry orange sauce
• Cornbread stuffing
• Fall fruit salad
• Corn casserole
• Roasted acorn squash