Thanksgiving Recipe: Green Bean Casserole

Green Bean Casserole

Green bean casserole has always been one of my top favorite holiday side dishes! So good!

2 (14 oz.) cans cut green beans, drained

10.5 oz. cream of mushroom soup

1/4 cup milk

1/4 cup chicken broth

2 teaspoons Worcestershire sauce

1 teaspoon seasoned salt , more to taste

1/2 teaspoon black pepper

4 oz. block sharp cheddar cheese , shredded

2 cups French fried onions , divided

Preheat oven to 350°F. Grease large casserole dish or 9x13-inch pan with nonstick spray; set aside.

If using frozen green beans, steam beans for half the amount of time listed on package directions. Drain. If using canned beans, skip this step.

In a large mixing bowl, combine the cream of mushroom soup, milk, chicken broth, Worcestershire sauce, salt and pepper. Stir in the drained green beans then add the cheese and 1 cup of the onions.

Pour mixture into the prepared baking dish. Bake 40 minutes. Remove from oven, top with remaining 1 cup of onions and bake an additional 10 minutes, until golden and bubbly.

*24 oz. frozen green beans if substituting for canned

If using frozen green beans, steam beans for half the amount of time listed on package directions. Drain.

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