Ever since I was little, my favorite dish at Thanksgiving has been green bean casserole. As I grew up, I began to realize that the reason this was my favorite dish was because of the way it was prepared. With Gamma’s love, and a lot of CHEESE! The first time I noticed the recipe for this casserole on the side of a can of green beans, and it did not include cheese at all, I couldn’t believe my eyes. I had no idea that most people didn’t put cheese in their green bean casserole!
We have always used canned green beans, but you could certainly freshen it up and use fresh green beans. If you do use canned, the secret to a good green bean casserole is getting as much of the liquid out of the green beans before you start layering it. If you don’t, your casserole will be soupy and that’s just gross. I go as far as draining mine in a colander, and then laying them out on paper towels and squishing them with another paper towel (or 4) until most of the liquid is gone. Then it is time to start layering…
I use a 1 3/4 quart casserole dish. I like a deeper dish because it makes for thicker layers. First you layer a can green beans on the bottom, making sure that you have enough to completely cover the bottom of the dish. If you need to steal some from your 2nd can, go ahead, because the first layer is the foundation for the rest of the casserole.
Then you will spread 1/2 a can of condensed cream of mushroom soup (we use low-sodium, but you could use either) on top of that, making sure to cover all of the green beans. Then sprinkle just enough cheese to cover the soup. I warn you not to go overboard on the cheese here, because one time I thought it would be a great idea to add even more cheese (is there ever such a thing as too much cheese??) and no one ate more than a few bites of the casserole, because, yes, there is such a thing as too much cheese!
Then repeat the layers. Can of green beans, 1/2 can condensed cream of mushroom soup, cheese.
Then bake in your 350º oven for 30 minutes. Once the cheese is bubbly, you will need to take it out and sprinkle French’s Fried Onions on top. There ISN’T such a thing as too many fried onions, so knock yourself out here! I make sure that I can’t see any cheese peeking through. Then pop it back in the over for about 5 more minutes, just until it starts to brown the onions. Take it out, let it cool, and enjoy!
2 cans French-style green beans
1 can condensed cream of mushroom soup (low-sodium)
2/3 cup finely shredded sharp cheddar cheese
1 container French’s fried onions (small or large, depending on preference)
Optional: 2 strips bacon, cooked to crispy
1. Preheat over to 350º.
2. Drain and blot dry both cans of green beans.
3. Layer 1 can green beans, 1/2 can mushroom soup, 1/3 C cheese, then repeat.
4. Bake in oven for 30 minutes.
5. Remove & cover with onions. Return to oven and bake for additional 5 minutes, until onions are golden brown.
6. Serve and enjoy!
Thanks for stopping by! Please leave a comment and let me know what your favorite Thanksgiving dish is, and why. I’d love to know!
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