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Green bean casserole is one of those holiday foods that people either love or hate. There’s not a lot of in-between–kind of like fruitcake.
My recipe is one that even self-proclaimed haters have admitted to liking. Why? Because cheese. Instead of boring old cream of mushroom soup, use a can of broccoli cheddar soup, and add a few handfuls of shredded cheese to the mix.
Even your picky kids might like it (unless they’re vegan or hate green beans–then you’re on your own).
Fun fact: the first year I took this to a family gathering after my late husband and I were married, everyone kept asking “Why is the green bean casserole so much better this year?”
The person who had previously made it was not amused.
What You’ll Need:
3 cans of french-sliced green beans
One can broccoli cheese soup (I use Campbell’s). If you can’t find it, click https://amzn.to/2QimY5w
One cup half and half or heavy cream
two cups shredded cheese–I like colby-jack blend, but you can use whatever you prefer
One small can french fried onions (or half of the larger can from Aldi)
Salt and pepper to taste
Preheat your oven to 350 degrees.
Combine soup and cream in greased casserole dish. Stir in the green beans, seasonings, and cheese, and top with the french fried onions.
Bake for 25-30 minutes or til heated through.
Obviously, this is a great holiday side dish, but I also like to make it during the winter and serve it over mashed potatoes.
It’s great cold weather comfort food!
As with most of my recipes, you can tweak it to your liking.
Some people like to add a little soy sauce.
Change the type of cheese.
Use cut green beans instead of french style.
Add another vegetable! Broccoli and sliced carrots would turn this into a great mixed veggie casserole.
