favorite green bean casserole
Some of the green bean casseroles I have made over the years have been just plain boring! I have tried many different ones, adding this 'n that, trying to jazz it up or add something to make it "a little different from the rest." So far, this is my favorite and we have been having this for holiday dinners for several years. I have had compliments and been asked for the recipe when bringing it to potluck dinners. I usually double the recipe for larger groups.
Blue Ribbon Recipe
We don't think a holiday meal is complete without green bean casserole on the table. This recipe adds Velveeta to the cream of mushroom soup with adds nice flavor and creaminess. There's just enough bacon and mushrooms in every bite. This bakes to bubbly perfection with a nice golden top. We made this in a 9x13 dish, but think a 2 quart would work better. This is for a small gathering but can easily be doubled.
Ingredients
- 1 can cream of mushroom soup (10 oz)
- 3 ounces Mexican Velveeta, cubed
- 4 slices bacon, diced and cooked
- 1 can sliced mushrooms (4 oz)
- 2 cans cut green beans (15 oz.)
- 1 can French fried onions (2.8 oz)
How To Make favorite green bean casserole
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Step 1Preheat the oven to 325 degrees F (165 degrees C). Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Add cheese and stir until melted. -
Step 2Add bacon and mushrooms.
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Step 3Remove from the heat. Stir in the green beans until evenly coated.
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Step 4Pour the mixture into a casserole dish and top with the fried onions. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
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