Slowly add milk, letting it thicken between stirs, until it’s all added. Sprinkle flour over everything and stir for 2 or 3 minutes to toast in the fat and browned bits of the skillet. Add butter and let it melt in the skillet. Cook, stirring occasionally, until they’re bright green and totally tender, 8–10 minutes.Ĥ.
#String bean casserole campbells full#
Add green beans (the skillet will be a little full now, but just give it time, the green beans will soften and shrink as they cook), season with salt and pepper and toss to coat.
Cook, stirring occasionally until they shrink, soften, brown and concentrate their flavors, another 10–12 minutes (the onions will be very dark and caramelized at this point, too, which is what we want).ģ. Reduce heat to medium, add mushrooms and season again with salt and pepper. Cook, stirring occasionally (I use a wooden spoon this whole time), until they start to soften and brown, 10–12 minutes.Ģ. Add onions and season with salt and pepper. Heat olive oil in a large (at least 8”) skillet over medium–high heat.
My sister cried one year when she found out there was soy sauce in the original recipe, and guess what Carleigh, there’s some in this one, too! This recipe was developed using an 8” cast iron skillet, but you can do it in whatever you want, and if at any point you feel like your skillet is too small and things get a little too full or you feel like your skillet is too large and the casserole will be lonely, you can always transfer to a baking dish to bake.ġ. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container. So what I’m saying is that green bean casserole is inherently good, and it can be whatever you want it to be. French’s Onions from the container? I’d die for them. I think it lies within the over abundance of creamy mushroom soup– The word “gloopy” comes to mind, an adjective I try to avoid. This creamy green bean casserole is extra cheesy.I grew up with the original Campbell’s Soup recipe and never quite cared for it. Then I returned the casserole to the oven just until the topping was starting to brown slightly.
#String bean casserole campbells cracker#
I sprinkled some French’s fried onions on top of the cracker crumbs. Then I sprinkled the cracker crumbs on top of the cheese. I used a rolling pin to crush the crackers. Then I placed some Townhouse Original crackers into a large Ziploc bag. Then I removed the green bean casserole from the oven and sprinkled some shredded mozzarella and cheddar cheese on top. I placed the dish in the oven and baked the casserole for twenty minutes. Then I poured the mixture into a greased 9 x 13 inch baking dish and spread it out evenly. I stirred until the ingredients were well combined. Then I added some sh redded Parmesan, mozzarella, cheddar and French’s fried onions to the bowl. I stirred until the green beans were well coated in the soup mixture. Then I added some canned cut green beans to the bowl. I whisked the ingredients together until smooth. To make this green bean casserole, I started by dumping some Campbell’s cheddar cheese soup, milk, salt, pepper, garlic powder and onion powder into a large mixing bowl. Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.īe sure to read through the entire post so that you don’t miss out on any important tips and tricks! This easy green bean casserole with cheese takes less than forty minutes to make and serves eight people. This casserole side dish is loaded with cheese and is an easy way to get picky eaters to eat some vegetables. Cheesy Green Bean Casserole is an easy side dish recipe made with Campbell’s cheddar cheese soup, shredded Parmesan, mozzarella, cheddar and topped with Townhouse Light and Buttery Original Crackers and French’s Fried Onions.Ĭheesy Green Bean Casserole is a delicious green bean recipe perfect for Thanksgiving and other holiday dinners.
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