Happy Foodie Friday Y’all! Thanksgiving is only two weeks away! Yikes, things are moving faster every year. Have you begun Christmas shopping yet? I actually have a few people completely done already.
Well I have a new twist on an old favorite for Thanksgiving and I believe I have shared it with all of you before but it would have been before the recipes were shifted to the new “Foodie Friday” series. I thought I would share it with you again here and tell you how I tweak this for my own Thanksgiving dinner.
Twisted Green Bean Casserole
3 cans green beans, drained
1 1/2 cups frozen corn
2 cups sour cream
1 can cream of soup of your choice such as: celery, mushroom, onion, asparagus, etc.
4 oz. buttery round crackers
1/2 cup butter melted
1 1/2 cups shredded Swiss cheese
Preheat oven to 350 degrees F. In large mixing bowl, stir together sour cream and soup (with no water added), I usually use the cream of onion. Stir in green beans and frozen corn. Pour mixture into a 9 x 13 baking dish. Crush crackers and mix them with the melted butter. Sprinkle on Swiss cheese over entire top of casserole. Spread on cracker mixture. Now here’s the twist on the twisted green bean casserole… You could absolutely go ahead and bake this for about 20 minutes and it’s as yummy as can be. But to save on oven space on turkey day, I place the mixed casserole in the crock pot and sprinkle the cheese on the top in the pot. Then spread the cracker mixture on as well. Cover and turn on low until you are ready to serve dinner. It will need to be on for a couple hours but you don’t need to watch it or take up precious oven space. I am making this dish this year to take to my in-laws for the big day. We alternate years with my husbands family and mine. This year it’s dinner at his mom and dads house. Where will you be this year?