With the holidays here, this is one of my favorite dishes to put on the table! Yep, it’s the classic green bean casserole. My sister gave me an alternate recipe to use this Thanksgiving which was really tasty, but I also like this creamier traditional recipe, but with a little kick of course!
For the Campbell’s Traditional Green Bean Casserole recipe, you can click here. But why not try this variation on the classic!
- 1 medium onion chopped
2 cloves garlic minced
4 tablespoons butter
4 cups cooked green beans (frozen or fresh work best)
1 can Campbell’s Cream of Mushroom soup
1/2 cup milk (or for an even creamier taste substitute half and half)
1 to 2 cups French’s Cheddar Cheese Fried Onions
1 cup parmesan cheese grated
1 cup grated cheddar cheese
- Preheat oven to 350 degrees.
- If using fresh green beans, wash and cut into 2 inch pieces.
- Steam/Microwave green beans until just tender. Set aside to cool in a large mixing bowl.
- Saute onion and garlic in the butter over low heat until they are caramelized.
- Add 1/2 cup milk/half & half and scrape all the brown bits off the bottom of the pan (this is much easier to do if you are using a non-stick pan.)
- Add mushroom soup mix and stir until creamy.
- Add onion/mushroom soup mixture to the green beans and toss. Then add 3/4 cups of both the parmesan and cheddar cheeses and toss. Also add about 1/2 cup of the French’s Fried Onions and toss.
- Lightly grease 2 quart casserole dish. Place green bean mixture into casserole and top with the remaining French’s Fried Onions, parmesan and cheddar cheeses.
- Bake in 350 degree oven for about 30 minutes or until bubbly.
For another variation, fry up some chopped red peppers and add to the mixture!