A Thanksgiving classic – green bean casserole.
I love love LOVE Thanksgiving, seriously the BEST holiday ever. I get to spend MULTIPLE days in the kitchen and no one thinks it’s strange, in fact it’s expected! It’s heavenly.
And then you get to enjoy amazing food at the end of it all. The ONLY bad parts are 1. you get full WAY too soon and 2. you have to do dishes at the end of it all.
This week I’m sharing some more Thanksgiving recipes (in addition to last years Thanksgiving dinner recipes) AND 4 of my fun local food blogging friends are too!
We got together last week to make a complete meal and we can’t wait to share it all with you! Today I’m sharing my Pumpkin Braid over at Rhodes Blog and on Friday we’ll round up all the great recipes!
So the key to making this traditional dish pop is to the bacon. Mmmm My husband didn’t love the bacon addition but personally I have never liked green beans until I added the bacon, so… if you love bacon go for it, if you don’t? well leave it out!
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Ingredients
- 10 oz can cream of mushroom soup
- 10 oz can cream of celery soup
- 3/4 C whole milk
- 1 Tbsp Soy sauce
- ¼ tsp ground black pepper
- 4 can green beans drained
- 6 oz french fried onions
- 1 1/2 oz bacon bits
Instructions
- Stir soup, milk, soy sauce, black pepper, beans, bacon bits and 1 1/3 C fried onions
- Pour into a 8×8 or 9×9 pan
- Bake at 350 for 25 min or until hot.
- Stir it then top with remaining onion.
- Bake for 5 min more.
Jason Lewid
Can i make this then refrigerate it until the following day? I was thinking make everything then ther next day when reheating I’ll put the rest if the onion fries on? Should this be ok or will ut be a disaster?
Ashlee Marie
yes you can, Keep the topping separate until right before baking.