I think green bean casserole is a pretty standard holiday food, but I thought I’d share my version of it anyway.
Do you make yours this way or do you do something different? I’d love to hear about it!
Originally posted on November 3, 2008
Green Bean Casserole is one of those recipes that is synonymous with Thanksgiving for me. If we have it for dinner at another time of year, I instantly think about all of the wonderful sights and smells of the holiday season. It’s comfort and happiness with a gooey, cheesy crust on top. Enjoy!
- About 4 cups of green beans, drained and cut into bite-sized pieces (You can use thawed frozen beans, canned beans, or steamed fresh beans. Two 14-oz commercial cans will work if you want to go that route.)
- 1 (10.75-oz) can of condensed cream of mushroom soup (I buy low sodium, fat free soup, but you can buy whatever you want.)
- 2 or 3 cups of shredded cheddar cheese, divided
- 2 cloves garlic, pressed or minced
- 2 teaspoons onion powder
- 1 (10 oz) can of cheddar-flavor French Fried onions
- In a large bowl, combine green beans, soup, 1 cup of cheese, garlic, and onion powder. Mix well. I usually do this the night before so that I don’t have to bother on the morning of Thanksgiving.
- Transfer green bean mixture to a casserole dish. Top with remaining shredded cheese.
- Bake at 350, until bubbly and heated through. Add the French Fried onions and bake until onions are browned, usually 5 to 10 minutes.
- Serve hot.
Green bean casserole is part of my Thanksgiving menu
Photo courtesy of Kevin Dooley on Flickr
© 2009 – 2013, Tara Ziegmont. All rights reserved.