Classic Green Bean Casserole 2.0

Recipes - A Cup of Kathy

I enjoy cooking. I also enjoy taking a family favorite recipe and changing it up.

On Thanksgiving morning, I tweaked Campbell’s decades-old, tried-and-true Green Bean Casserole, using an addendum to the original instructions. I used their suggestion of adding cheddar cheese and bacon to Campbell Test Kitchen Manager Dorcas Reilly’s 1955 creation…and I must say, my family declared it a hit.

I combined the green beans (I microwaved frozen ones – no way do I buy canned vegetable, but I really didn’t want the additional work that comes with fresh green beans), canned cream of mushroom soup, pepper, milk and French fried onions, along with the addition of finely shredded cheddar cheese and a package of bacon pieces. I didn’t bother with the soy sauce since that’s not something I keep on hand.

After baking for 25 minutes at 350 degrees, I removed the dish and stirred the mixture. I added a top layer of shredded cheddar cheese, bacon pieces and French fried onions as the dish’s crowning glory, and popped it back into the oven for other six-to-seven minutes.

I just about had the finished dish out of the oven when Dave passed through the kitchen. I twisted his rubber arm and “convinced” him to do a quick taste test – and he pronounced my Green Bean, Cheddar and Bacon Casserole a hit. It looks like we have a new side dish to add to our rotation.

What’s your favorite go-to side dish?
Do you have a special go-to holiday side dish?

Drop me a line in the comments below. I’d love to hear from you.

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