Saturday, November 30, 2013

Cheddar Green Bean Casserole

Cheddar-topped green bean casserole? Yes, please.

This is a new version to the classic green bean casserole that's associated with Thanksgiving meals. What makes this green bean casserole different is adding some sauteed onions and topping it with Cheddar cheese. It is rich, savory, and a nice change from the original.

*Note: I omitted the fresh green beans and chicken broth and instead used (2) 15-oz cans of french-style green beans (drained) with great success, but look forward to cooking fresh green beans in chicken broth the next time (reviews have said it takes this dish to a whole other level).

  • 2 Tbsp butter
  • 1 cup diced onions
  • 2 cups sliced green beans*
  • 3 cups chicken broth*
  • 10.75-oz can of cream of mushroom soup (used 98% fat free)
  • 2.8-oz can French-fried onion rings
  • 1/2 tsp garlic salt (we use Lawry's garlic salt)
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 cup grated Cheddar cheese

  1. Preheat the oven to 350 degrees. Prepare a 1-1/2 qt baking dish with cooking spray.
  2. Melt the butter in a large skillet. Saute the onions in the butter until soft- 10-15 minutes on medium heat.
  3. Boil green beans in chicken broth for 10 minutes and drain. 
  4. Add the green beans, mushroom soup, onion rings, and seasonings (salt, black pepper, and garlic powder) to the onion mixture. Stir well.
  5. Pour into the prepared baking dish, and bake for 20 minutes, then top the casserole with the Cheddar cheese, and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Source: Adapted from Paula Deen


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