I love a good green bean casserole for Thanksgiving. Next to stuffing, it might be my favorite holiday side. Austin would disagree though — he’s more of a Mac and Cheese guy all the way. But he did say this was the best green bean casserole he ever had. He hasn’t stopped talking about it since I made this recipe for Friendsgiving last week.
I’m making it again in a couple days for Thanksgiving and can’t wait for my family to try it. This is really similar to Paula Dean’s recipe — so you know it’s good!
What’s your favorite Thanksgiving side dish? xx Ashley
GREEN BEAN CASSEROLE
WHAT YOU NEED:
- 1 pinch garlic salt
- 1 large can french-fried onion rings (always better to have extra to munch on while you cook, right?)
- 1 (10 3/4 oz) can cream of mushroom soup
- 3 cups chicken broth (I did low sodium)
- 2 cups sliced green beans (fresh is best!)
- 1/2 cup sliced fresh mushrooms
- 1/2 cup diced onions
- 1/4 stick butter (honestly you could do less — but I like the flavor it gives the veggies)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic
Preheat the oven to 350 °F. Melt the butter in a large skillet. Sauté the minced garlic, onions and mushrooms in the butter. While the veggies are getting nice and brown, start boiling the green beans in chicken broth for 10 minutes and drain.
Your house should be smelling really good right about now.
Add the green beans, mushroom soup, onion rings (don’t do all of them — you will add some at the end) and pinch of garlic salt in a mixing bowl. Stir well. Pour into a greased 1 1/2-quart baking dish.
Bake for 20 minutes, then top the casserole with the cheddar cheese and layer the friend onions on top of the cheese. Bake for 5 minutes longer, or until the casserole is hot and cheese is melted.
This recipe serves about 6.