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Thanksgiving is right around the corner, and I am so excited! My sister and I have taken over the Thanksgiving cooking duties for the past few years, and we have already started planning our menu for this year.
We both have a great love for cooking and baking, and we really enjoy experimenting in the kitchen, and putting our own spin on recipes. It’s always fun to be adventurous with food and see what we can come up with. Sometimes it doesn’t really turn out how we envisioned it, but there are a lot of times when we are just blown away by the amazing flavors we can create. Last year, my sister made an awesome stuffing that had cranberries and mushrooms in it, which you wouldn’t really think would work well together, but it was absolutely delicious!
This year, I wanted to try to put my own spin on one of our favorite Thanksgiving dishes, Green Bean Casserole. Our whole family loves the traditional Green Bean Casserole recipe, but I was experimenting with some different flavors this week, and came up with a tasty twist that I know everyone is going to love!
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The traditional Green Bean Casserole recipe is made with Del Monte® Green Beans, French’s® French Fried Onions, and Campbell’s® Condensed Cream of Mushroom Soup (also milk, pepper and soy sauce, which are not pictured below).
You’ll still find all of those tasty ingredients in this recipe, but I have added a few additional ingredients as well.
If you love garlic as much as my family does, then you are going to love this recipe because there is a lot of garlic flavor in it! While it packs quite a garlic punch, it’s not too overwhelming. I think it is just right. If you find that it is too much garlic for your family, you can certainly cut down on the garlic measurements a little bit to find what works for you.
And if it wasn’t enough to add a whole bunch of garlic to this recipe, I also added in some sharp cheddar cheese, because who doesn’t love cheese?!
I just love the salty crunch from the French’s® Fried Onions. They are so yummy, and add so much great flavor. I usually have to exercise quite a bit of will power when making Green Bean Casserole, because I find myself eating these right out of the can!
Ready to try this cheesy garlic twist on your favorite Green Bean Casserole? Read on for complete instructions!
- 2 cans (10.5 oz. each) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup milk
- 2 tsp. soy sauce
- 4 cans (14.5 oz. each) any style Del Monte® Green Beans, drained
- 2 2/3 cups French’s® French Fried Onions
- 2 tbsp. garlic and herb seasoning mix (you can purchase this in stores, or make your own, using a recipe like this one)
- 2 tbsp. finely minced fresh garlic
- 1.5 cups shredded sharp yellow cheddar cheese
This OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid is perfect for baking your green bean casserole in!
The convenient BPA-free lid is sloshproof to prevent spilling leftovers while storing or on the go, and protects top food layers from getting squashed. If you’re traveling with your green bean casserole this Thanksgiving, you’ll want to get this!
This baking dish is freezer-to-oven safe and made from borosilicate glass to withstand extreme temperature changes without the risk of cracking or shattering, so you can easily prepare your green bean casserole ahead of time to save time on Thanksgiving day!
The generous handles on this baking dish provide a safe and secure grip while taking it from the freezer to the oven, rotating it while baking, and bringing it to the table.
1) Stir Campbell’s® soup, milk, soy sauce, green beans, garlic and herb seasoning mix, minced garlic, shredded cheese, and 1-1/3 cups onions in a 3-qt. casserole dish.
2) Bake at 350°F, uncovered, for 25 min. or until green bean mixture is hot and bubbling. Stir green bean mixture. Sprinkle with remaining onions.
3) Bake for 5 more min. or until onions are golden brown.
What would you add to the traditional Green Bean Casserole recipe to make it your own? Let me know in the comments below!