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A Different Kind of Green Bean Casserole Y’all!
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Description
When I came up with this recipe, I was fresh out of crispy onions and surfaced from the fridge with a bag of cheese. This makes a decadently sensational play on your original casserole. Check it out!
Ingredients
- 3 cans (14.5 Oz. Can) Green Beans, Any Style
- 1 can (10.5 Oz. Can) Cream Of Mushroom Soup
- ½ cups Fresh Sour Cream
- ⅓ cups Milk
- 1 teaspoon Salt, Pepper, And Garlic Powder Seasoning
- 1-½ cup Grated Monterey Jack Cheese, Divided
Preparation
Begin by preheating your oven to 350 degrees. Open up your cream of mushroom soup, measure out the sour cream and milk. Mix all three ingredients together in a mixing bowl until smooth and combined. Add salt/pepper/garlic powder mixture and stir once more. Add 1 cup of the Monterey Jack cheese to the mixture and stir until mixed in well.
Drain and rinse the green beans. Pour green beans into an oven safe casserole dish. Slowly pour in the creamy mixture and coat all of the green beans until all are covered and looking delicious. Cover with foil and bake until golden, gorgeous and bubbly! When you remove the casserole from the oven, sprinkle the remaining 1/2 cup cheese over the top of the casseole. Serve this up with chicken or fish. YUM!
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beccathebaker on 3.29.2010
YUM.
I make my green bean casserole with cheese AND the onions. : )