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 serves around 8-10, but I typically double it when I’m serving it for a large group.
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!
- 32 oz. package of frozen French-style green beans
- 1 (10.5 oz) can of cream of mushroom soup
- 8 ounces fresh mushrooms, diced
- 1/2 Tbs. butter
- 1 (5 oz) jar of Kraft Old English Cheese Spread (usually next to Velveeta)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 (3.5 oz) container of French's Fried Onion pieces (or more...more is always better)
- 1 (2 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 casserole dish with cooking spray; place mixture in dish*. Top with the rest of the bacon and onions. Bake for 30 minutes. Enjoy 🙂
- *If you have a small, oven-proof dish, make your own little portion to enjoy while you wait for guests to arrive!
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!