Carolina Eats Thanksgiving Sides – Green Bean Casserole
SPARTANBURG, S.C. – Sandi Veazey calls this recipe “classic Campbell’s green bean casserole with a kick.” She said the original Campbell’s soup green bean casserole recipe was developed in 1955 to help people use up the ingredients they always had in their pantry. This “kicked up” version has been passed down four generations in her family.
Ingredients:
2 cans favorite brand of cut green beans (drained)
1 can Campbell’s condensed cream of mushroom soup
2 tsp. soy sauce or Worcestershire sauce
1/4 cup whole milk
1/2 cup sour cream
6 ounces Velveeta cheese (diced)
1/8 tsp. black pepper
1 1/3 cups French’s crispy fried onions
Directions:
Preheat oven to 375 degrees.
Mix milk, soup, sour cream, Velveeta cheese, pepper and soy (or Worcestershire sauce) in a 9×13 baking dish.
Stir in drained green beans.
Bake 45 minutes or until all hot and bubbling!
Top the casserole with the canned fried onions.
Advertisement
Put back under the broiler to brown the onions on top.
Enjoy!
