Green Bean and Canadian Bacon Casserole Recipe -
Green Bean and Canadian Bacon Casserole Recipe
  • READY IN 50 mins

Green Bean and Canadian Bacon Casserole

Recipe by  

"Healthy and delicious family supper."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large pot, combine the green beans, onion and water. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a 2 quart casserole dish. While the beans cook, fry the Canadian bacon in a skillet over medium-high heat until crisp. Stir in with the beans along with the cream of celery soup and milk. Sprinkle bread crumbs over the top.
  3. Bake for 30 minutes in the preheated oven, until heated through and sauce is bubbly. This recipe also works well to make ahead and refrigerate or freeze until needed. If baking cold, bake for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2007

This is pretty much what you would expect from a 'cream of whatever soup' recipe - nothing fancy, but quick, easy and tasty. The only thing I did differently was to sautee the onion in the bacon grease (I don't like boiled onions), and I also used Italian breadcrumbs with a little garlic powder mixed into it. Not bad at all. Thanks!

Most Helpful Critical Review
Dec 10, 2009

I was disappointed with this recipe. The flavor of the Canadian bacon was lost in the beans. I didn't care for the bacon being in strips, either. It just didn't meld into a good consistency. I think this would have been much better if the bacon was chopped instead of sliced. This recipe was nothing more than your generic Campbells green bean casserole with out-of-place Canadian bacon strips. I will probably try this again using regular crumbled bacon as this is just a regular recipe. I don't feel the recipe warranted the very costly Canadian bacon. I will also cook a little longer. I like a bit of crispness in green beans, but these still tasted a bit like crunching on undercooked beans. Sorry, 3 stars is all that I could give.

Sep 22, 2008

We really liked this recipe!! I bought 1.75 lb of green beans, and by the time I had trimmed them I didn't seem to end up with too many.. SO, to compensate for the smaller amount of green beans, I only used 6 oz of Canadian bacon and only 1 can of cream of celery soup.. It is the perfect consistency! I love the flavor that the Canadian bacon adds. Oh, and rather than use bread crumbs for the topping I used crumbled crackers. Thanks for a great recipe. I can't wait to make again because it went waaaay too fast! Next time I will buy 2.5 - 3 pounds of green beans!!

Sep 30, 2009

this is the perfect remedy for a cold autumn day! I only had about half the beans the recipe called for so I sauteed some fresh mushrooms with the canadian bacon and stirred fresh chopped tomato into the casserole as well. Next time think I may add a wee bit of garlic powder. Thanks for a yummy recipe!

May 05, 2008

we loved this side dish. i am always trying to find new ways of getting my carnivore of a boyfriend to eat more vegetables, and this recipe did the trick. he even liked it better than the traditional green bean casserole.

Nov 03, 2008

This had great flavor, I had some extra canadian bacon to use up so when I came accross this recipe I gave it a shot. I used a can of green beans & a 1/2 bag of frozen veggies. And of course I threw in some shredded cheese because everything is always better with cheese. I also used 2 cans of cream of chicken instead of cream of celery.

Apr 16, 2008

Good foundation. Simple and satisfying. I added a few potatoes and carrots.

May 20, 2011

This was lovely! I didn't have quite enough green beans and only mushroom soup so I made up the vegetable requirement with celery, to try and stay in keeping with the original recipe.


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 1992 mg
  • 80%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cathy H.
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