Redefining a Holiday Tradition ~ “Not Quite Grandma’s” Green Bean Casserole

by Guest Posts

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This is a sponsored post. All opinions are 100% my own.

Ok, so you’ve heard about my grandma’s cooking. At least, I hope you have. I mean, if you are here, reading this, then you should know this is part 2, right? You want to go read part 1 first of course. So I’ll let you do that. Ok now that you have heard about her amazing cooking skills, let me try to spin the visual for you. The turkey is sitting there on the platter waiting to be carved. It’s golden brown and looks amazing. The stuffing is piled high with the crispy crunchy top layer that everyone loves (and if you don’t, just go away now because you are not my kind of people). The mashed potatoes are fluffy white and the gravy makes me want to just drink it. The green bean casserole, is sitting there, those browned and crispy onions waiting on top to go crunch, crunch, crunch when I eat them.

Now I’m not saying it was perfect like something out of a magazine spread, but it looked delicious. Since those days of my youth we have never managed to make our Thanksgiving dinners look quite that amazing. They look ok but we have always tried to recreate some of that amazing mental image we remember. Last year we deep fried a turkey, and recreated that golden brown coloring. We’ve done twice baked potatoes instead of mashed potatoes. Back up off my stuffing. But how do you dress up green bean casserole? Well, let me show you our attempt. This year we are going for green bean casserole croquets.

So we took the basic green bean casserole recipe from part 1 and switched it up a little more.

Ingredients

  • 2 cans (10.5 oz. each) Campbell’s® Condensed Cream of Mushroom Soup
  • 1/4 tsp. ground black pepper
  • 4 cans (14.5 oz. each) any style Del Monte® Green Beans, drained
  • 2 2/3 cups French’s® Crispy Fried Onions

Directions

1) Stir soup, soy sauce, black pepper, beans and 1-1/3 cups onions in 3-qt. casserole.

2) Add in the sautéed onions and mushrooms once they have cooled, and 1 1/2 cups grated Sharp Cheddar Cheese

3) Form into balls (1-2 inch across) and roll in crushed up onions

3) Bake for 5-10 min. in muffin pan or until onions are golden brown.

In order to form these up we took out the milk (don’t judge me). We still mixed in our sautéed onions and mushrooms and our cheese. We formed these into ball shapes and then rolled them in crushed up French’s® Crispy Fried Onions to completely coat them and placed each one into a muffin pan. Then we bake them for about 5-10 minutes.

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Not only does this allow us to bring the recipe into the here and now but this is perfect single serving proportions; which the little ones in our family love! A new take on an old classic, easy as pie! Oh wait, don’t get me started on Grandma’s pies.

Next time you’re in Walmart, go look at the screens by the green bean casserole display at the end of the aisle.  Walmart is picking the best of the ideas given people like you and me to show right there in the store!  If you see mine, let me know with a post or a tweet!  Make sure to go to thisismytwist.com to see everyone’s suggested twists!

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I want to know what you think about Green Bean Casserole! If you take the 10 Minute Survey, you will be receiving a $5 Walmart gift card if you are one of the first 100 people that fully completes the survey (U.S. citizens only, must be 18 years or older to participate).

Disclaimer: This is a sponsored post written in conjunction with Walmart and a campaign with Sverve. Regardless, all opinions and ideas are 100% my own.

 

Redefining a Holiday Tradition ~ “Not Quite Grandma’s” Green Bean Casserole

 

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2 comments

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lisa December 26, 2015 - 2:23 pm

I’ve never tried green bean casserole before. It looks good and sounds easy enough to make. I’ll have to try it.

Reply
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Mai Tran November 9, 2015 - 12:25 am

A dough based would make the whole thing edible instead of those muffin bottom. What a great recipe!

Reply

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