Recipe: The creamiest cheesiest green bean casserole

I know, I know. You already have your Turkey Day foods purchased and recipes selected. But in case you’re a last minute procrastinator – like me – I’m sharing my green bean casserole recipe.  Of course, each time I make it, I tweak it a little, but this is how I made it for Thanksgiving this year.

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Cheesy Green Bean Casserole 
1/2 block cream cheese (at room temp)
3/4 pkg of shredded cheddar cheese (the 7 or 8 oz package)
1/2 c sour cream
1 can cream of mushroom soup
3 dashes hot sauce
3 dashes Worcestershire sauce
1 huge can green beans, drained (not the Sam’s size, but also not a soup can size – I always seem to find it on the bottom shelf. The top is about 5″ in diameter)

Topping:
panko crumbs
olive oil
shredded cheddar

Mix together the cream cheese, cheddar, sour cream, soup, hot sauce and Worcestershire sauce in a bowl.  It will look like this:

greenbean1

Then stir in the entire can of drained green beans.  Spoon into ungreased casserole dish – something 8″x10″ is the right size.  You can make it a day or two in advance up to this point and keep it in the fridge.

Prior to cooking – mix together 3-4 tablespoons panko with 1-2 tablespoons of olive oil in a separate bowl. Then mix in cheese – 3-4 tablespoons, lightly scatter across the top and bake at 350° for about 30-35 mins until heated through.

These pictures don’t show the crumb topping because I’m going to add it right before it cooks today, but definitely a fun twist on the usual Thanksgiving side.

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