|Yes, I actually have this bowl, don’t look so shocked!|
|You can use fresh green beans, but I am way too lazy for that.|
I usually make my Green Bean Casserole in the microwave, because inevitably my oven is full of turkey, stuffing, and countless other holiday goodies. I’ve included both microwave and oven cooking instructions in the recipe below. This was very well-received at the Holiday Preview, in fact Nik heard more than one person say “This version is BETTER than the original!” So I hope you and your family enjoy it just as much!
Here’s what I came up with:
Jen’s Easy Green Bean Casserole
- 1 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (I used the Healthy Request® version)
- 1 1/4 cup milk
- 1 1 teaspoon soy sauce (or substitute salt)
- Dash ground black pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 3 cans cut green beans
- ¼ cup Greek Yogurt
- 2 cups shredded cheddar cheese
- 1 can stems & pieces mushrooms, drained
- 2/3 cups French’s® French Fried Onions (optional, you could substitute slivered almonds)
Whisk together the soup, milk, Greek yogurt, soy sauce, black pepper, garlic powder, and onion powder until thoroughly combined. Fold in 1 cup of the cheese, beans, and mushrooms, then pour the mixture into a 3 quart microwave safe (or oven safe) dish. I cook mine in the microwave, so I’m giving both options:
To Microwave: Microwave on high for 5 minutes, then stir. Heat it for an additional minute or so, until the cheese is melted and casserole is completely heated through.
Top with the reserved cup of cheese and fried onions (or slivered almonds) and heat on high for about 2 minutes, until cheese melts and onions get crunchy.
To Bake: Preheat oven to 350°F. Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the mixture, and then sprinkle with the remaining cup of cheese and the onions (or almonds). Bake for 5 minutes or until the cheese is melted and onions are golden brown.
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