All the secrets to Crispy Bacon Wrapped Green Beans that stay crisp, bright green and don’t fall apart! Fresh green beans wrapped in smoky bacon and roasted with a buttery brown sugar glaze until the bacon is crisp and caramelized is an easy side dish is the vegetable dish that’s simple enough for a weeknight but special enough for the holidays.

These are the brown sugar bacon wrapped green beans for people who don’t want another green bean casserole and who are asking, How do I make my kids actually eat green beans? Grayson HATED them, until this recipe. 😉

Seriously, this is The green bean recipe for people who don’t think they like green beans. They might just be the first side dish to disappear from your table!

That’s right, our testing led to a few secrets that transformed this VIRAL side dish recipe! So, Yes, this is spectacular on Thanksgiving—but don’t save it for the holidays! Make them all year round.

I don’t even care about anything anymore because these are probably the only green beans I’ll ever make again…melt-in-your-mouth brown sugar bacon wrapped green beans. Hello green beans, you’re going to be delicious.

The easiest way to turn green beans into the side dish everyone fights over.

Here’s exactly how to get tender green beans and crispy bacon at the same time.

Before we decided on the final ingredient list I tested:

Version A

Raw bacon + blanched green beans

Version B

Par-cooked bacon + blanched green beans

Version C

Raw bacon + raw green beans

We had to determine:

• Which gives the crispiest bacon?
• Which bacon is best?
• Which green bean is best?
• Which gives the best green bean texture?
• Which requires the least work?
• How to hold together best?
• Which tastes best after sitting for 10–15 minutes?

The Worst Results?

Don’t even get me started on Version C. It’s a total waste of your time.

Creamy green beans and mushrooms are nestled beneath crispy onions in this Fresh Green Bean Casserole. If you’ve been looking for “the one” new recipe to make this holiday season, look no further. I may be biased, but it doesn’t get any better than this!

My friends, there is no bigger meal at our house than Thanksgiving. Each year, it gives me an opportunity to re-make and tweak all of our favorite recipes. And this fresh green bean casserole recipe is one improvement that I’m particularly proud of. This year, it will find a home on the table between my versions of mom’s corn pudding casserole and Aunt Judy’s strawberry pretzel salad.

Fresh Green Bean Casserole

At our house, we have a tradition with Thanksgiving. All of us get to pick one “favorite” dish for the lineup, and I promise to make everything on that list. And, at this point, my love of checklists and systems has really nailed down the process of how to make Thanksgiving dinner stress-free.

But, here’s the secret… it doesn’t matter what the favorites are. They want them all. If something gets overlooked, there’s a mutiny in the kitchen that starts with a chorus of “But, we have to have that!”

Believe me, I’m not complaining. I love knowing that my family loves eating these dishes. Thanksgiving is a holiday that I remember fondly from my childhood. There were times that we struggled, but my mom never failed to make this opportunity to practice gratitude feel like a feast.

You probably already know your way around a green been casserole. But, I’m convinced that this version is my best one yet. It starts with fresh beans, giving it the texture upgrade that keeps them tender crisp instead of becoming mushy.

It’s the classic side dish you already know and love, but with a little more life in every bite. A little more effort? Sure. But it’s so, so worth it.

These aren’t your average roasted carrots! Melt in Your Mouth Roasted Carrots are buttery and caramelized around the edges, but so tender in the center they practically melt on your fork. 

Carrots, chicken broth, butter and herbs are all you need for the best vegetable side dish!

The secret is a melting technique much like braising meats and once you roast carrots this way, you’ll never go back. These are the most buttery, delicious carrots I’ve ever made. In fact, at our house, we call them, Melting Carrots!

Months ago The Kitchn published a “Melting Carrots” post where they use a specific melting vegetable technique: large carrot pieces roasted in butter, then broth is added so just like tender meat dishes you end up braising the veggies until extremely tender. Like, fall apart tender. It’s so good!

What are Melting Carrots?

If you haven’t heard of melting carrots yet, get ready to fall in love. Melting carrots are exactly what they sound like — carrots roasted in butter until they’re so fork-tender they practically melt in your mouth.

They’re roasted cut-side down in a hot buttery pan until caramelized on the bottom, then finished in a savory garlic-thyme pan sauce that thickens up and clings to every piece. The result is a carrot side dish unlike anything you’ve had before, rich, tender, and just a little bit fancy without any extra effort.

Paula Deen’s Corn Casserole is already one of the most beloved holiday side dishes, but making it in the slow cooker might be my favorite version yet. It’s rich, creamy, buttery, and packed with sweet corn flavor, all while freeing up valuable oven space for the rest of your holiday meal.

With just 6 simple ingredients and almost no prep work, this Crock Pot corn casserole is made for Thanksgiving, Christmas, Easter, or any family gathering. Just mix everything together, let the slow cooker do its thing, and add plenty of melty cheddar at the end.

Ingredients You’ll Need

One of the best things about Paula Deen’s corn casserole is how such simple ingredients turn into something so good. It’s somewhere between cornbread and corn pudding, with a creamy center and plenty of sweet corn.

• Creamed Corn: Adds moisture, sweetness, and that signature creamy texture.
• Frozen Sweet Corn: Gives you little bursts of corn and more texture throughout the casserole.
• Jiffy Corn Muffin Mix: The shortcut that gives the casserole its slightly cornbread-like texture.
• Sour Cream: Keeps the casserole rich, creamy, and moist.
• Butter: Because it’s Paula Deen’s corn casserole. You KNOW there’s butter. 😂
• Cheddar Cheese: Melts over the top for the perfect savory finish.

How to Make Slow Cooker Corn Casserole

This easy Crock Pot corn casserole couldn’t be simpler. Just mix the ingredients, let the Crock Pot do the work, and finish with cheese for a creamy, comforting side dish everyone will love.

1. Mix the ingredients: In a large bowl, stir together the creamed corn, frozen

This easy zucchini casserole is a hearty, cheesy, and comforting family dinner made with fresh zucchini, a bread crumb topping and plenty of gooey cheese. A quick and easy zucchini casserole recipe that’s perfect for using up fresh summer zucchini!

Garden zucchini coming out your ears? This zucchini casserole turns a whopping 9 cups of shredded zucchini into one seriously delicious side dish. Garlic, herbs and 3 different cheeses bring the flavor, while a buttery panko topping adds that golden CRUNCH we all know is the best part.

And don’t worry—we’ve got a simple trick for getting rid of all that extra zucchini moisture so you don’t end up with a puddle at the bottom of your casserole.

I planted ONE zucchini plant this year. One. I thought I was being smart because zucchini plants are notorious for producing more squash than any human could possibly eat. Well, I picked 10 zucchini and there were still 21—yes, TWENTY-ONE—on the dang plant! What?!

Clearly, I needed a recipe that could put a serious dent in my zucchini situation, and this casserole was the winner!

It’s an easy vegetable side dish for Sunday dinner, summer BBQs or potlucks—and apparently the answer to one wildly overachieving zucchini plant.

Ingredients You’ll Need

• Shredded Zucchini: You’ll need about 2 ½ pounds, or 9 cups once shredded. Don’t peel it! The skin is tender and adds color.
• Onion + Garlic: Sautéing them first takes away the raw bite and adds so much more flavor to the casserole.
• Eggs + Sour Cream: These bind everything together and give the filling its creamy texture.
• Dijon Mustard: Just a teaspoon adds a little tang and depth without mak