When serving Thanksgiving dinner there are tons of ways to make classic Thanksgiving recipes. You can multi-task during the cooking process, with this alternative way to make a green bean casserole.
While using the oven to cook, use the stove top to make this delicious side dish!
Stove Top Style
This recipe allows most of the cooking to be done on the stove top. The last 30 minutes are spent in the oven, so here’s what you do: When the entrée (turkey) is removed to be carved, place the prepared casserole in and the Thanksgiving dinner will be timed properly!
- 4 (15 oz.) cans green beans (not drained)
- 2 onions, chopped
- 2 (10 oz.) cans cream of mushroom soup
- 16-32 ounces Velveeta cheese (depends on how much cheese you like)
- French-fried onions
- Salt and pepper to taste
Chop onions finely. Place undrained beans and onions into the saucepan. Bring to boil then simmer until ½ of the bean juice is evaporated. Add the mushroom soup, cheese (begin using ½ pound – add more later for a cheesier casserole). Add salt and pepper to taste. Simmer mixture until the cheese melts. Stir occasionally. Add more cheese if desired.
Spray casserole dish with cooking spray. Pour the mixture into the casserole dish, cover with foil, and bake on 350º for 30 minutes. Uncover casserole, sprinkle French fried onions evenly over the top, leave uncovered, and bake in oven until brown – approximately 5 minutes.
Want more great holiday recipes? Check out ModernMom’s Thanksgiving Playlist on YouTube for easy to make side dishes, salads, desserts and more!