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