The easy, slightly White Trash, totally glamorous manifestation of this classic Thanksgiving dish is the kind I grew up with. It’s actually the very first thing my mother taught me how to cook. Imagine my surprise when I asked for the recipe and realized she wasn’t some sort of culinary wizard and the real magic was that can of Campbell’s Cream of Mushroom Soup.
While I roll my eyes at Kyle’s need to change such a classic, simple recipe, he jazzed this up justenough. Literally, he did jazz hands. It stays true to the green bean casserole I cherish. Y’all, the sheer amount of sour cream and cheddar cheese made up for the lack of gelatinous Campbell’s soup!
I will ALWAYS love the basic recipe for sentimental reasons, but Kyle insists that to simply copy and paste the recipe from the French’s Fried Onions packaging is some sort of copyright infringement.
Queen Bean Casserole
- 1 tablespoon olive oil
- 5 tablespoons butter
- 4 tablespoons flour
- 2 teaspoon salt
- 2 teaspoons sugar
- 3/4 cup onion, finely chopped
- 2 cups sour cream
- 3 28-ounce cans green beans, drained
- 2 1/2 cups shredded cheddar cheese, divided
- 1/4 cup crumbled butter crackers
- 1/4 cup panko bread crumbs
Preheat oven to 350 degrees.
Heat oil over medium heat in a large skillet. Saute chopped onion until tender, about 5 minutes. Set aside. In the same skillet, melt 4 tablespoons of butter and stir in flour until blended and cook for 2 minutes. Add sour cream, salt, sugar and onion and cook for an additional minute.
Add green beans and stir until well combined. Off of heat, add in 1 1/2 cups cheese. Pour into greased 9 x 13 baking dish. Add remaining cheese over top and finally cover cheese layer with crumbled crackers and bread crumbs. Melt remaining tablespoon butter and drizzle over top of crumbs.
Bake for 25-30 minutes or until bubbly, golden brown and amazing.