I wanted to change things up a bit this Thanksgiving and make a Green Bean Casserole that was just a little bit different than the traditional casserole. The addition of cheese made this dish rich and creamy. Next time I make this I may add water chestnuts for a little crunch.
9 cups frozen cut green beans (3 - 1 lb bags)
1 1/2 TBS butter
1 1/2 TBS flour
1 cup milk
2 cans (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 ounces Velveeta cheese, cubed
1 jar (4 oz) diced pimientos, drained
1 1/2 tsp Worcestershire sauce
1 1/2 tsp low-sodium soy sauce
1/4 tsp salt
1/2 tsp pepper
1 1/3 cup French's French Fried Onions - in the casserole
1 1/3 cup French's French Fried Onions - on top of the casserole
Preheat oven to 350 degrees.
Cook the green beans in the microwave according to the package directions.
While the beans are cooking, melt the butter in a medium saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; add the soup, cheese, pimientos, Worcestershire, soy sauce, salt and pepper. Cook and stir until cheese is melted. Pour over the beans; toss to coat. Stir in 1 1/3 cup French Fried Onions to the bean mixture.
Transfer to a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 40 minutes, stirring twice. Sprinkle with the remaining 1 1/3 cup of French Fried Onions and bake an additional 5 minutes.
Source: Modified from Taste of Home's Holiday Celebrations Cookbook-2005