I can‘t tell you how much I love Thanksgiving food. The sides are hands down my favorite part and my favorite of all the sides (although it’s a really tough choice) is green bean casserole. It’s warm, it’s savory, and it makes for great leftovers.
I'll be gracing you with my recipe for green been casserole this month and I highly recommend adding it to your Thanksgiving table in a few weeks.
Screenshot the recipe card at the end to save for later!
Combine the cream of mushroom soup and spices in a large mixing bowl. Sauté a half cup of finely diced onions in a little bit of olive oil until they’re translucent. Then add them to your soup mixture.
Fold in a half cup of shredded sharp cheddar cheese, the green beans, and HALF of the French's fried onions container. Side note: If you prefer a firmer, crisper green bean casserole, swap out canned green beans for fresh.
Empty your mixing bowl into a baking pan and spread everything out evenly. Bake at 350°f for about 20 minutes, stir and spread everything back out, then bake for another 10 minutes until the casserole starts to bubble. Once bubbling, sprinkle the rest of the French fried onions evenly on top and bake for 5 minutes until they’re golden.
Let it cool for a couple minutes and dig in!