This recipe is not your typical green bean casserole. We are changing things by adding cheesiness, creaminess, and extra-tasty surprises. This easy dish will have happy feasters around your table this Thanksgiving or whenever the urge for cheesy, creamy green beans strikes.
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As a child, I thought we were eating the same dishes the Pilgrims and Indians had eaten on their first Thanksgiving. Later, the assumption of them having canned cream of mushroom soup must have gotten me thinking.
Today, that soup, the main ingredient of the famous green bean casserole, goes hand in hand with Thanksgiving. The original recipe was created in 1955 by Campbell's Soup Company. Well, that makes sense!
Since Campbell's creation, cooks have made their own adjustments to the original six-ingredient recipe. What are these six? Green beans (for sure), cream of mushroom soup, soy sauce, pepper, milk, and those canned crispy fried onion rings. So tasty!
Taking the flavor up a notch
We always gathered at my Mawmaw's farmhouse for our southern Louisiana Thanksgiving. There was ham and a roasted turkey with Rice Dressing served at her table. A traditional Cornbread Dressing was not present. I didn't know of such a thing until my first Thanksgiving with Mississippi Man some years later. That's another story.
Like at most family gatherings, side dishes were brought in to complement the meats served. Our Aunt Loretta faithfully delivered her dressed-up version of that classic green bean casserole. She made small but notable changes adding flavor and texture: cheese for more taste and creaminess and a surprisingly crunchy and refreshing bite from sliced water chestnuts.
Somewhat like hers, I did my own tweaking to this Cheesy Creamy Green Bean Casserole. I'm always doing that in the kitchen, aren't you?
The tasty ingredients
- green beans
- cream of mushroom soup
- cream of asparagus soup
- water chestnuts
- cayenne pepper
- Mexican style four cheese
- crispy fried onions
See recipe below for quantities.
The taste of garlic is one of my favorite ways to enhance foods, and it goes exceptionally well with green beans. Pressing the garlic cloves into the pot of beans as they cook in salted water is the first step to this cheesy creamy goodness.
The next steps follow what my aunt used in her recipe. They are the crunchy water chestnuts and the addition of a can of cream of asparagus soup with the cream of mushroom soup.
The asparagus soup is a game-changer!
And as you know, if I can, I always add a small dose of cayenne pepper, which blends well with this medley. The spice is right!
The last step to success before baking is layering the green bean mixture with Mexican Style Four Cheese and crispy fried onions. This cheese blend is one of my favorites. It melts well and has a great cheesy taste. The layers ensure the uniting of all these fine flavors.
This Cheesy Creamy Green Bean Casserole is delicious and easy to prepare, especially if you're new to cooking. It's also convenient for busy schedules around holiday meal prepping.
- Be sure not to overcook the beans, so they keep their shape when combined with the soup mixture.
- Water Chestnuts may be omitted for those who don't like the added extra crunch.
- The casserole may be wrapped tightly with foil and frozen before being topped with the other half of the onions. Defrost and add onions before baking.
What to serve with green bean casserole
More vegetable recipes
Another delicious green bean recipe is this Smothered Green Beans: Cajun-Style. They get their flavor from Cajun seasonings, smoky bacon and ham, and an oniony sauce. It's another way to dress up a plain old vegetable for an impressive side dish, Cajun-Style.
Here are more vegetable dishes for you:
Cheesy Creamy Green Bean Casserole
Dressing up the classic Green Bean Casserole with creamy cheesiness, extra flavor, a little crunch, and cayenne pepper. Delicious!
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- 4 cups water
- 2 teaspoons sea salt
- 4 cloves garlic, pressed
- 2 16-ounce bags frozen cut green beans
- 1 10.5-ounce can condense cream of mushroom soup
- 1 10.5-ounce can condense cream of asparagus soup
- .5 cup milk
- 1 8-ounce can sliced water chestnuts, drained
- .25 teaspoon cayenne pepper
- 2 cups, 8-ounces, shredded Mexican Blend Four Cheese
- 1 6-ounce can crispy fried onions
- Preheat oven to 350 degrees.
- Add frozen beans into water, garlic, and salt mixture and cook until tender, about 20 minutes.
- Stir the soups, milk, chestnuts, and pepper in a large bowl while the beans are cooking.
- Drain beans well and gently stir them into the soup mixture.
- Layer into a 9 x 13 casserole dish half of the bean mixture, half of the cheese, and half of the crispy onions.
- Repeat layers.
- Bake for approximately 30 minutes or until the onions are golden and the dish is bubbling.
- Serve hot.
- Be sure not to overcook the beans so they keep their shape when stirring together with the soup mixture.
- Water Chestnuts may be omitted for those who dislike the added crunch.
- Casserole may be wrapped tightly with foil and frozen before being topped with the other half of the onions. Defrost and add onions before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: green bean casserole
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