If you are boiling the green beans: Snap off the stems and rinse the beans well. Take them out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking. Carefully open the bag as soon as they are done to release the steam. Follow the package directions but use the lowest recommended time on the package. They usually come trimmed and washed already. Steam-in-the-bag green beans can be found in the refrigerated section of the produce aisle. Try not to overcook them so they stay bright green and don’t get mushy we want them to have a little snap in the middle. Prepare the green beans by steaming or boiling them until they are crisp-tender. Preheat oven to 350☏ Cook the green beans You will also need: 1½ quart casserole dish
#RECIPE FOR GREEN BEAN CASSEROLE WITH CHEESE ZIP#
Low Sodium Soy Sauce – Will add a little zip to the cream sauce.Milk – Use whole milk, we’re already indulging with the rest of the ingredients so why not.Condensed Cream of Chicken Soup – Using cream of chicken soup gives the casserole a different feel, but it’s still familiar.As an Amazon Associate I earn from qualifying purchases. This site contains affiliate links to products. Serve homemade mashed potatoes and sausage stuffing with the green bean casserole for a sensational holiday feast. This classic side dish takes a little more time to make because the green beans need to be cooked, but the extra few minutes are worth it. First, swapped out canned green beans for fresh, then substituted cream of chicken soup for the cream of mushroom and it was met with rave reviews. When it was my turn to make it, I made just a couple of tweaks. It’s a variation of the classic holiday side dish that we all know and love.ĭon’t get me wrong, I’m quite fond of the traditional green casserole, not only because of the memories it brings, but because it’s tasty.
This green bean casserole is made with fresh green beans and cream of chicken soup instead of cream of mushroom.
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