Forget the turkey — everyone knows that Thanksgiving dinner is really all about the side dishes! I often go without even a slice of the bird at the actual dinner, but more so put my focus and my calories toward the glorious, glorious side dishes. My youngest brother tells me often how much he loves that I went to a fancy French cooking school, but still get excited over decidedly not-fancy food. Case in point, traditional green bean casserole. I love the stuff. For me, it is the ultimate comfort food, preferably made with French-cut green beans…from a can. This year, I’m going to amp it up just ever so slightly with some bacon and cheddar cheese — classics in their own right. While you’re at it, don’t skimp on the fried onion rings either; we all know that’s the very best part. Happy Thanksgiving everyone!
Bacon and Cheddar Green Bean Casserole
Prep time: 10 minutes
Cook time: 30 minutes
- 2 cans (10 1/2 ounces each) Campbell’s Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1/2 cup shredded mild cheddar cheese, divided
- 6 slices bacon, cooked and chopped (about 6 tablespoons), divided
- 1/4 teaspoon ground black pepper
- 4 cans (14.5 ounces each) Del Monte Green Beans, drained
- 2 2/3 cups French’s Crispy Fried Onions, divided
Heat oven to 350 F.
In 3-quart baking dish, stir soup, milk, 1/4 cup cheese, 5 tablespoons bacon, black pepper, green beans and 1 1/3 cups onions.
Bake 25 minutes, or until bean mixture is hot and bubbling; stir. Sprinkle with remaining cheese, onions and bacon.
Bake 5 minutes, or until onions are golden brown.
Recipe courtesy of Del Monte