Every year it goes the same way. My mom calls me up a few weeks before Thanksgiving and asks me, “You are bringing green bean Casserole this year, right?” before she launches into a chorus of “You have to! No one else makes it just like you do!” Green beans have become “my thing” around the Thanksgiving holiday, and it’s the dish that I am expected to bring to dinner each year.
I don’t mind, though. I actually love green beans…and when you top ’em with fried onions, creamy sauce and my [not-so] secret ingredients, bacon and cheddar cheese, it’s a taste explosion that I really can’t resist!
Green Bean Casserole
- 1 (10.75-oz.) can Campbell’s® Cream of Mushroom Soup
- 1/2 cup milk
- 1 tsp. soy sauce
- Dash ground black pepper
- 4 cups fresh green beans, cut into 2″ pieces and steamed or blanched
- 1/2 yellow onion, chopped
- 2 tbsp butter
- 1/2 cup cheddar cheese, shredded
- 1-1/3 cups French’s® French Fried Onions
- 1/2 cup (or more, to taste!) chopped pre-cooked bacon
- Preheat oven to 350°F.
- On the stovetop, cook the yellow onions and butter over low heat until they begin to caramelize.
- Stir the soup, milk, soy sauce, black pepper, green beans, bacon, caramelized onions, cheddar cheese and 2/3 cup fried onions in a 1-1/2-quart casserole.
- Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining fried onions.
- Bake for 5 additional minutes or until the onions are golden brown.
So what are you making for Thanksgiving this year? Are you a green bean casserole fan? Do you keep it classic or give it a modern twist? I’d love to see your recipes and add them to my Pinterest boards, so be sure to leave me a link in the comments!