The one thing that screams “home” and “comfort food” every Thanksgiving is my grandma’s Green Bean Casserole.
I’ve spent more than 10 Thanksgivings away from home, but I still remember that first year away like it was yesterday.
I was studying abroad in England and my “feast” included a frozen turkey meal, an apple turnover, and potato wedges.
I watched “Alias” on my laptop and dreamed of eating all the delicious food I knew my family was consuming back at home.
Flash forward to two years later. I was dating a man (who would become my husband) and I spent Thanksgiving with him and his friends in Georgia (away from my family again).
I needed something to take to the shin-dig and I was already craving it, so I asked my grandma for her lip-smacking Green Bean Casserole recipe.
It was a big hit and every bite—down to the last bacon bit—was gone by the time we left.
This green bean casserole always tops the Thanksgiving Day feast list no matter where I am in the world.
Then again, anything that’s creamy, cheesy, bacony (it’s a word), has a salty crunch mixed into it, and is disguised as “vegetables” has to be great!
Green Bean Casserole Recipe
The recipe below is perfect for a large group…or a small family gathering with leftovers.
Leftovers are the best part of Thanksgiving, so these days I don’t get hurt if people aren’t licking the pan at the end of the night—it just means more for me to eat on Black Friday and over the weekend!
Grandma’s Green Bean Casserole
- 64 oz. package of frozen French-style green beans
- 2 10.5 oz can of cream of mushroom soup
- 16 ounces fresh mushrooms diced
- 1 Tbs. butter
- 2 5 oz jar of Kraft Old English Cheese Spread (usually next to Velveeta)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 3.5 oz container of French’s Fried Onion pieces (or more…more is always better)
- 1 4 oz real bacon bit pieces (I've made it with "real" bacon, but it actually tastes better with the jarred bacon bits, go figure)
- Cook green beans by directions on package and set aside in a colander; let drain for at least 30 minutes—try to get as much liquid out as you can. Preheat oven to 325 degrees.
- Combine soup and cheese spread in a large, microwaveable bowl; heat in the microwave until both stir together easily.
- Heat butter in a pan on medium; add mushrooms. Season with salt and pepper to taste; keep stirring. Mushrooms will eventually produce their own liquid; when this happens, turn up the heat a little bit so the liquid can cook off.
- Once mushrooms are cooked, add to the soup and cheese mixture. Add salt, pepper, and garlic; stir to combine. Toss green beans into the mixture along with some onion pieces and bacon bits; stir.
- Spray a 9×13" casserole dish with cooking spray; place mixture in dish*. Top with the rest of the bacon and onions. Bake for 30 minutes. Enjoy 🙂
This recipe is a staple on our Thanksgiving table, and after you taste it you’ll know why. I’d love to hear if you make this!