With Thanksgiving coming up, I’m thinking you may need some side dish ideas.
Am I right? I know I know. It’s not even Halloween yet but the holiday talk is already happening in our family. We go back to Iowa to visit my parents for Thanksgiving and now that we are older, we try to all help in the kitchen instead of leaving the daunting cooking task on just my mom.
It only makes sense for me to help cook and bake, right?
I love to cook in my parent’s kitchen because it was the first kitchen that I learned to cook in! Plus, I know where everything is. I am horrible at cooking in other people’s kitchens. I get overwhelmed and stressed because I’m not in my “zone.” But in the house I grew up in, I am SO in the zone.
We stuff our faces with the classics like turkey, ham, corn casserole, fruit fluff and green bean casserole. I decided to make it early this year to share my own version of the classic Thanksgiving side dish. It’s very similar to the traditional recipe out there and tastes just as amazing. I used fresh-cut green beans instead of canned and added fresh mushroom to help give it a little more texture. Sometimes casseroles can get a little mushy (you know what I mean) but this green bean casserole is perfect – creamy, just enough texture and tastes just like Thanksgiving. A good handful of sharp cheddar cheese also brought a little tang and just the right amount of cheesiness to the dish. Gotta have cheese, right?
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 10.5 ounce can cream of mushroom soup
- ½ cup milk (I used whole milk)
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 cups fresh green beans, ends snipped and cut in half
- 32 ounce chicken stock or broth
- 8 ounces sliced mushrooms
- 1 small white or yellow onion, diced
- 1 can french fried onions
- Preheat oven to 350 degrees and spray a 1½ quart baking dish with non-stick spray.
- Add chicken stock to a large pot and bring to a boil. Add green beans and boil for about 5 minutes. Once the green beans are done boiling, drain and set aside.
- Drizzle a little olive oil in a saute pan and saute onions and mushrooms until softened, about 5 minutes.
- In a bowl, mix together soup, milk, soy sauce, pepper and shredded cheese.
- Add cooked green beans to the saute pan with the onions and mushrooms. Pour the soup mixture into the pan as well and stir.
- Finally, pour the entire mixture into the baking dish and bake uncovered for 25 minutes.
- After 25 minutes, add french fried onions to the top and bake for an additional 5 minutes. Let cool for 10-15 minutes before digging in.