Recipe: Southern-style green bean casserole
Who needs to use Thanksgiving as an excuse to make this delectably simple green-bean casserole? While I probably wouldn't recommend this as a summer side dish, this Southern staple is suitable to serve from fall to early spring.
Bon appetit, y’all!
Supplies to have on-hand:
Large pot
Food processor (This is for pulverizing the crackers. If you don’t have a food processor, you can put the crackers in to a zip-baggie - seal with very little air - and crush using a soup can.)
11x7 glass baking pan
Large mixing bowl
Salt and freshly-ground black pepper
Ingredients:
Serves 10
2-16 oz. bags of French-cut string beans
Chef’s note: Cook the green beans on the stove according to the package directions but, instead of water, use chicken broth to enhance the flavor. Drain the beans after cooking.
1 10.5 oz. can Cream of Mushroom soup
8 oz. sour cream
6 slices of Kraft Deli Deluxe American Cheese Singles
1/2 cup crushed Ritz Crackers
3 tablespoons salted butter, cut in to dice-sized cubes
Method:
Spray non-stick cooking spray in an 11x7 glass baking pan.
In a separate bowl, combine the first three ingredients and stir to blend. Season, to taste, with salt and freshly-ground black pepper.
Pour in to glass pan.
Cover evenly with cheese slices, so mixture underneath is not visible.
Evenly top with Ritz Cracker crumbs.
To finish, dot the top of the casserole with cubed butter.
Bake, uncovered, at 325 degrees for 30-minutes.
Until we eat again,
Lindsay, The Lunch Belle