I have always loved the idea of green bean casserole, but mushrooms have never been my favorite. I could remember my mom making a variation with cream of chicken and cheese when I was younger and it has become one of my favorite Thanksgiving dishes. This might just be one of my simplest Thanksgiving dishes I’m making today since I’m making it a couple hours ahead stocking it in the fridge before I bake it for a little less stress around dinner time!
This is the perfect side for any fall or winter meal. We have made several variations of this recipe at home growing up depending on what we had around including using Kraft American cheese slices once or twice since that was what we had on hand and it worked well! Today I used Colby jack shredded cheese.
Start with preheating your oven to 350.
Today I’m making a half batch and using a pie pan for my casserole, but a full batch fits well in a 9×13 pan. I will list ingredients for a full batch.
Mix cream of chicken soup, onion powder and drained green beans together until green beans are well covered. Spread evenly in your pan. If you are not using a stone I would suggest to grease your pan first.
Spread cheese evenly over your green bean mixture.
Top casserole with French fried onions. You can use as many or as little as you like. Then you are ready to bake (or put in the fridge to delay baking)!
Bake for 45 minutes for a 1/2 batch or 1 hour for a full batch. If you notice the French onions are getting too brown cover the dish with foil to continue cooking without additional browning.
Enjoy your non-traditional green bean casserole!
4 cans cut green beans
1 teaspoon onion powder
1 can cream of chicken soup
2 cups shredded cheese
French fried onions