Background: Nothing is worse than bland-tasting green bean casserole. This recipe adds unexpected zip to make your green bean casserole more than just a side at your weeknight dinner table or the Thanksgiving menu. Just by adding Campbell’s soup, a little sour cream, and eliminating the milk make a world of difference your family or guests will rave about!
- 2 pounds green beans, fresh or frozen
- 1 family size can of Campbell’s Cream of Mushroom soup
- 1 cup sour cream
- 1 can French’s Crispy Fried Onions
- 2 1/2 cups shredded cheddar cheese
- Salt & Pepper to taste
- Preheat oven to 375 degrees.
- In a large bowl, combine the green beans, cream of mushroom soup, sour cream, cheese, salt & pepper. Put the mixture into a baking dish. I use a 13×9 rectangular dish.
- Bake for 25-30 minutes or until the center is bubbly.
- Top with the fried onions and bake for a few more minutes.
For an exceptional comfort food spread, try serving the casserole with Crockpot mashed potatoes.
[…] lead with the turkey and I take on the sides. I typically stick to my favorite family recipes like green bean casserole, homemade stuffing, and Crock Pot mashed potatoes, but I also like to try new things! Last year we […]