Spray a 9×13-inch baking dish with no-stick cooking spray.
Cook bacon until crisp. Set aside.
Whisk together the buttermilk and the soup until smooth and creamy.
Add in the cubed cream cheese.
Microwave in 20 to 30 second intervals until the cream cheese is very soft and can be whisked into the soup mixture smoothly.
Stir in 1 cup of the cheddar cheese and the Ranch.
Add the green beans and cooked bacon to the cheese mixture.
Pour in prepared pan.
Top with remaining cheese and crispy fried onions.
Bake for 30 minutes, or until casserole is heated through - 165°F on an instant read thermometer.
Notes
Storage:Leftovers will keep in the refrigerator for three days. Spoon any extras into an airtight container, or cover the casserole dish with a tight layer of plastic wrap.To reheat:Crispy onions get a little soft the longer they're stored. You can microwave leftovers, but it's best to reheat the casserole in the oven. That will add a little crispness back to the onion topping.To do so, preheat the oven to 350 degrees F. Bake the uncovered leftovers for 15-20 minutes, or until heated through. If the onions get too dark, loosely lay a piece of aluminum foil over the top.Tips:
Spritz the blade portion of your cheese grater with a little bit of nonstick cooking spray to prevent the cheese shreds from sticking to it! They'll fall right off instead of clumping together.
Drain the green beans well before mixing them into the casserole. Sometimes I'll lay the beans on a paper towel-lined baking sheet to dry.
Be sure to use a powdered Ranch dressing mix, rather than liquid dressing from a bottle.
Top leftover green bean casserole with shredded Rotisserie chicken and pre-made mashed potatoes for a quick shepherd's pie dinner!
Make holiday time a little easier by prepping this easy green bean casserole recipe in advance. Assemble the casserole up to step nine (pouring everything into the prepared baking dish) and refrigerate. Top with the onions and cheese just before baking.