Green Bean Casserole

The famous holiday green bean casserole. The original recipe made it’s debut in the 1950’s. It makes it’s appearance at social gatherings and holidays. In fact, it’s a dish that most people expect to see at holidays. My family however prefers to have my Country Green Beans during holidays so I don’t make a green bean casserole often. I always thought the original casserole to be a bit bland. So like with a lot of recipes, I had to put my own twist on things. I will occasionally make this for dinner and it’s easy to make. So here’s my flavored up version.


1 large can Green Beans – 3 lb, 2 oz, drained and rinsed
1 10.5 oz Cream of Mushroom Soup
1 10.5 oz Cream of Onion Soup
1/4 c Country Sausage, scramble cooked (optional)
1/4 c Onion, diced
1 c Cheddar, grated
1/2 tsp Salt
1/4 tsp Black Pepper
6 oz French’s Fried Onions, divided (regular or white cheddar) If you don’t care for the fried onions, use 1 c crushed Ritz Crackers

Preheat oven to 350 degrees.

In a mixing bowl, combine soups, sausage, diced onion, cheese, salt and pepper and 1/3 or so of the fried onions. Add the green beans and fold everything together.

Spray a baking dish and add the casserole. Bake at 350 degrees for 45 minutes to 1 hour.

The remaining 15 minutes of baking add the rest of the fried onions, or crushed crackers if you prefer, return to the oven to bake the remaining cook time. I like using the white cheddar fried onions for a little extra “zing”. They are quite good.

Remove casserole from oven and allow to stand 10 minutes before serving.

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