Green bean casserole is a Thanksgiving regular for many families, and most of those families use the same recipe each year.
Here at Texas Pepper Jelly, we like green bean casserole, too, but we make it just a little differently.
1 10 3/4 oz can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk or cream (I like to use cream)
1/2 cup finely diced onions
1 cup shredded cheddar cheese
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
4 slices crisp bacon
1/4 cup Pineapple Habanero Pepper Jelly
1/4 cup shredded pineapple (canned is fine)
1 tsp. soy sauce
dash black pepper
4 cups cooked cut green beans (fresh, frozen, or canned; just be sure they’re cooked and well-drained!)
1 1/3 cups French’s French Fried Onions
What to do:
Put everything except the french fried onions into a large buttered casserole dish and mix thoroughly. Bake for about a half hour at 350. Watch the casserole carefully; when it begins to bubble, open the oven and stir thoroughly. Bake for another ten minutes. Remove from oven, and sprinkle the remaining french fried onions over the top. Return to oven for about five more minutes, or until the onions are golden brown.
Serve hot or cold. I prefer my green bean casserole to be hot, but my family likes it cold.
If you use fresh green beans, you’ll need to cook them thoroughly before using them in your casserole. I usually just use canned; it’s easier and faster and my kids don’t notice the difference.
My husband likes to put sour cream on his portion. I don’t. You do what you want!