Heather’s Cheesy Green Bean Casserole

Are you getting your Thanksgiving menu ready? Heather Ehle, Project Sanctuary’s founder and CEO, often hosts an assortment of friends, family members, and Project Sanctuary graduate families for Thanksgiving. The below recipe is one of her tried and true fan favorites. Try it for your own Thanksgiving gathering to add that special touch and change up the regular green bean casserole! You won’t be disappointed.

Cheesy Green Bean Casserole

1   can (10 3/4 oz) condensed cream of mushroom soup

½ cup sour cream

1  cup shredded American cheddar cheese blend (4 oz)

1 bag (12 oz) frozen cut green beans, thawed, drained

½ small red bell pepper, chopped (1/2 cup), or sautéed baby bell mushrooms

1 container of French-fried onions (6-oz can)

Directions

1. Heat oven to 350°F.

2. In 1 1/2-quart casserole, stir together soup, cheese blend, and sour cream. Stir in green beans, bell pepper and 1 cup of the onions.

3. Cover, and bake about 30 minutes or until beans are tender and mixture is heated through.

4. Stir, and top with remaining 1/2 cup onions. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

5. Enjoy, and give thanks for sharing a meal with loved ones!

 

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