This post may contain affiliate links. Please see my full disclosure policy for details.
These bacon ranch green beans are cooked in a ranch butter sauce and topped with crispy onions and bacon. SO much better than green bean casserole!
I didn’t eat much green bean casserole growing up – while I’m not opposed to it in theory, I’m also not into the whole condensed cream of mushroom soup thing. In my opinion these bacon ranch green beans are way better than the traditional casserole. This recipe has a lot of similar flavors, but presented in a way where the fresh green beans really shine. But don’t worry, I did keep the classic french fried onions!
This recipe starts with green beans, mushrooms and red onions. After the vegetables are cooked they’re tossed in a butter sauce that’s flavored with ranch powder. I prefer my homemade ranch powder but store bought works just fine. That being said, the sodium content of ranch powder can vary widely so I left a range on how much to add in the recipe. It’s best to start with the smaller amount and add more to taste so that you don’t end up with salty green beans.
It’s not a holiday without french fried onions so I added them on top along with a generous amount of crispy bacon and some parsley. These are no boring vegetables, they look fancy but are still quite easy to prepare!
To get a jump on my holiday cooking to-do list I cook up the onions, mushrooms and green beans a day in advance. Right before it’s time to eat I heat up the vegetables in a pan along with the ranch butter and then add the toppings. I’m all for streamlining as much as possible so that I can spend more time on the big day relaxing with the family instead of working in the kitchen! These bacon ranch green beans are a welcome addition to any holiday table – I like them so well that I make them year round!
Bacon Ranch Green Beans
- 1 pound green beans trimmed
- 1 small red onion minced
- 8 ounces of white mushrooms cleaned and sliced
- 2 tablespoons butter
- 2-3 teaspoons ranch powder or more to taste
- 1/3 cup crumbled bacon
- 1/3 cup french fried onions
- 2 tablespoons fresh parsley minced
- salt and pepper to taste
- In a large pan over medium heat melt 1 tablespoon of butter.
- Add the onion and cook for 5 minutes or until onion is translucent. Add the mushrooms and cook for 5 more minutes or until mushrooms have started to brown. Season vegetables with salt and pepper to taste. Remove the mushrooms and onion from pan and set aside.
- Place the green beans in the pan with 1/4 cup water. Turn up the heat to medium-high. Cook, stirring ocasionally, until green beans are crisp tender and water has evaporated, about 5 minutes. Season green beans with salt and pepper to taste.
- Put the onions and mushrooms back in the pan. Add the remaining tablespoon of butter and 2 teaspoons of ranch powder. Taste and add more ranch powder until you get to desired flavor level.
- Stir to coat all the vegetables evenly with the butter and ranch powder. Cook for 2 minutes more.
- Pour the vegetables onto a serving platter and top with the french fried onions, bacon and parsley. Serve immediately.
Recipe can be easily doubled for a crowd.
Make ahead: Cook the onions, mushrooms and green beans up to a day in advance. About 10 minutes before you plan to eat warm the vegetables through and proceed with the rest of the recipe.