I thought I'd share one of our favorite holiday recipes, while I am making my grocery list for the occasion. It's a cheesier (and in our opinion better) version of the traditional Green Bean Casserole. We usually hate Velveeta, but I tried this recipe once anyway and we ended up loving it. So, if you avoid Velveeta too, I still think you could consider it.
Later in the year, I will take left over turkey pieces (that I pick off our roasted turkey and freeze in zip lock bags after Thanksgiving to keep them fresh) and layer them on the very bottom of this dish to turn it into a entree. And, knowing this ahead of time, I'll buy double the French fried onions I need now, so I can take advantage of any holiday sale prices on that (usually expensive) item.

Cheesy Green Bean Casserole

2 cans condensed cream of mushroom soup
3/4 cup milk
1 can French fried onions
2 cups shredded Cheddar cheese
32 ounces of French cut green beans- frozen or canned
1/2 pound processed cheese food (Velveeta), sliced

Preheat oven to 325 degrees F. Grease a casserole dish.
In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together.
Layer the bottom of the casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions.
Bake for 30 to 40 minutes.


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