Description
This Southwestern Green Bean Casserole is a flavorful twist on the classic comfort food, combining creamy mushroom soup, zesty diced tomatoes with green chiles, and crispy fried onions for a savory and satisfying side dish, perfect for family dinners or holiday gatherings.
Ingredients
Scale
Soup Mixture
- 2 (10.5-oz) cans Unsalted Cream of Mushroom Soup
- 1 cup milk
- 1 (14.5-oz) can Diced Tomatoes with Green Chiles, drained
- 2 tsp soy sauce
- ¼ tsp black pepper
Vegetables
- 4 (14.5-oz) cans green beans, drained
Topping
- 1 (6-oz) container French’s® Crispy Fried Onions, drained
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, stir together the cream of mushroom soup, milk, diced tomatoes with green chiles, soy sauce, black pepper, green beans, and half of the crispy fried onions until well combined.
- Assemble Casserole: Pour the mixture into the prepared baking pan, spreading evenly to ensure consistent cooking.
- Add Topping: Sprinkle the remaining crispy fried onions evenly over the top of the casserole to create a crunchy and flavorful crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbling and the onion topping is golden brown.
Notes
- For best results, use canned green beans that are drained well to prevent excess liquid in the casserole.
- You can substitute the cream of mushroom soup with a low-sodium option for a healthier version.
- To add extra heat, include a pinch of cayenne pepper or diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- This dish pairs well with grilled meats or a simple green salad for a complete meal.
