Dressing up the classic Green Bean Casserole with creamy cheesiness, extra flavor, a little crunch, and cayenne pepper. Delicious!
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
1/2 cup milk
1 8-ounce can sliced water chestnuts, drained
1/4 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 together in a large bowl the soups, milk, chestnuts, and pepper while 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.
Bake for approximately 30 minutes or until the onions are golden and the dish is bubbling.
Be sure not to overcook beans to keep their shape when stirring into the soup mixture.
Water Chestnuts may be omitted for those who don’t like the added extra crunch; I keep them whole for those who prefer to eat around them.
Casserole may be wrapped tightly with foil and frozen before topped with another half of onions. Defrost and add onions before baking.
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: green bean casserole