Here are 3 twists on the classic green bean casserole recipe to try this Thanksgiving
- November 14, 2019 |Last updated on 11/12/2021
Green bean casserole — it’s a Thanksgiving staple as beloved as the turkey. Created in 1955 by Campbell test kitchen chef Dorcas Reilly, it remains one of the most popular holiday side dishes out there.
According to a Campbell’s representative, green bean casserole recipes were viewed on their website more than 6 million times during the 2018 holiday season, and the side dish is present at 20 million Thanksgiving dinners each year.
While 2019 marks green bean casserole’s 65th anniversary on Thanksgiving tables, the Campbell Soup Company as a whole is also celebrating a milestone — their 150th anniversary. In 1869, four years after the Civil War ended, fruit merchant Joseph Campbell and icebox manufacturer Abraham Anderson founded the company. Their goal? To make delicious and affordable food accessible to everyone.
To celebrate both anniversaries, Chef Maria Gamble, executive chef at Campbell’s Culinary & Baking Institute, shared some new twists on green bean casserole just in time for the holiday season. From adding bacon and cheddar to giving it an Italian twist, here are a few ways to jazz up this popular dish for Thanksgiving.
Green Bean Casserole Italiano
This recipe for Green Bean Casserole Italiano calls for the addition of sun-dried tomatoes, Italian seasoning and mozzarella cheese.
Ingredients:
- 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped well-drained sun-dried tomatoes in olive oil
- 1/4 teaspoon ground black pepper
- 2 teaspoons Italian seasoning, crushed
- 8 cups cooked green beans or 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained
How to Make It:
- Stir the soup, milk, half the cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and tomatoes.
- Bake for 5 minutes or until the onions are golden brown.
Bacon and Cheddar Green Bean Casserole
If you believe everything is better with bacon, you might want to consider adding it to your Green Bean Casserole! This recipe for Bacon and Cheddar Green Bean Casserole calls for six slices of bacon and half a cup of cheddar cheese.
Ingredients:
- 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 1/2 cup shredded Cheddar cheese
- 6 slices bacon, cooked and chopped (about 6 tablespoons)
- 1/4 teaspoon ground black pepper
- 8 cups cooked green beansor 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained
- 2 2/3 cups French’s French Fried Onions
How to Make It:
- Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
- Bake for 5 minutes or until the onions are golden brown.
Green Bean Mushroom Madeira Casserole
This Green Bean Mushroom Madeira Casserole recipe calls for Madeira wine and mascarpone cheese for a pretty intriguing twist!
Ingredients:
- 2 cups cubed Italian bread
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 1 package (8 ounces) sliced mushrooms
- 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
- 2 cloves garlic, finely chopped
- 1/2 cup Madeira wine
- 2 cups Swanson Chicken Broth or Swanson Organic Chicken Broth or Swanson Natural Goodness Chicken Broth
- 8 cups green beans, trimmed and cut in half
- 1 container (8 ounces) mascarpone
- 2 tablespoons all-purpose flour
How to Make It:
- Place the bread and olive oil into a food processor. Cover and process until the mixture resembles coarse crumbs.
- Heat half the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.
- Increase the heat to high. Stir in the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and green beans and heat to a boil. Cook for 10 minutes or until the beans are tender, stirring occasionally. Stir in the mascarpone and cook until melted
- Stir the flour and remaining butter in a small bowl until smooth. Stir the flour mixture in the skillet. Spoon the bean mixture into a shallow 2 1/2-quart casserole. Sprinkle with the bread crumb mixture.
- Heat the broiler to low. Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.
Will you be sticking with the classic casserole or making one of these new versions this year?
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