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Green bean casserole. It’s one of my absolute favorite holiday side dishes that I just can’t get enough of. I love it so much that I actually make it all year long, no matter the time of year.
And I definitely passed on my love of the Thanksgiving favorite to my kiddo. So much so that he asked for me to make it on his birthday! What 10 year old asks for green beans for their birthday dinner? Only mine.
The thing is, I haven’t always had this love.
In fact, as a kid, I hated green bean casserole, and it’s kind of a strange series of events that got me to this love now.
Basically, my mom would make a huge pan of her special “Green Bean Supreme” for the holidays. It wasn’t your classic recipe that everyone makes with a can of cream of chicken soup or whatever. It was slightly different.
Although I wouldn’t know it because I had never had the classic recipe before.
All I knew was that I hated my mom’s green bean recipe so I must hate all green bean casseroles. Blegh. Pile my plate high with mashed potatoes and gravy, stuffing, rolls, and jello salad. But no green beans for me!
About 10 years ago, I was invited to a friend’s Thanksgiving dinner and they served green bean casserole. The classic recipe that everyone makes and loves. I didn’t want to seem rude, so I put a little bit on my plate.
What do you know, I absolutely loved it! I gobbled it all up and had to have more. Where had this been all my life?!
I remember telling my mom about my new love for green bean casserole, and she said, “Yeah, but do you remember how good MY casserole was?”
Yet somehow she convinced me to try it out again now that I was an adult with more grown-up tastebuds.
And try it I did!
How did I not like Mom’s Green Bean Supreme? It was laden with super stringy Swiss cheese that just added a whole new level of flavor to an already delicious dish.
PLUS there is no cream of anything soup, which is a major point in my recipe book.
This holiday season, you can enjoy your classic Green Bean Casserole like you do every year. Or you can take Thanksgiving to the next level with my MOM’s Green Bean Casserole.
Besides, the classic recipe won’t give you that perfect melty cheese shot you know you’re trying to get for your Instagram and Snapchat feed during the big feast… Just sayin’.
And be sure to round out your Thanksgiving meal with a couple more classics:
This Caramel Apple Pie is the one I make every single year. Not only because I love it, but because my family can’t imagine a Thanksgiving without it. This is the pie my dad said was better than any Sara Lee he’s ever tasted!
My Garlic and Herb Mashed Cauliflower will probably fool just about everyone at the table. They’ll think they’re eating mashed potatoes. No joke. They taste just as good as your favorite mashed potatoes, but are light, fluffy, and guilt-free!
Want your apple pie in cocktail form? These Caramel Apple Pie Cocktails are the way to go!
Thanksgiving leftovers are the best and it’s no different for vegetarians! This Thanksgiving Leftover Veggie Burger has all the fixin’s from your meal the day before, but takes a veggie twist. And you can top it with this amazing green bean casserole too!
Or wait! Maybe you’re looking for something a little healthier like my Vegan Green Bean Casserole. My family is in LOVE with this plant-based version of a holiday staple and can’t even tell it’s healthy!
- 1/2 small yellow onion , diced
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup milk (I used 1%)
- 1/2 cup sour cream
- 2 cans green beans
- 1 cup swiss cheese
- 1/2 cup fried onions
Preheat oven for 400 degrees F.
In a skillet, cook onion in butter slightly, for just about a minute.
Whisk in the flour and salt. Add milk gradually and cook until thick and bubbly. Remove from heat and stir in sour cream and beans.
Spread 1/3 of bean mixture in 1-quart casserole. Sprinkle 1/2 of the swiss cheese over the beans. Repeat layers, ending with the beans. Top with fried onions.
Bake for 20 minutes.
If you need to make more, this recipe can easily be doubled or even tripled and made in a 9x13 pan.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly