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All my life, I’ve had a torrid love affair with…cream of mushroom soup. I love it – I love it on potatoes, rice, gravies, vegetables, meats – I. Love. It. I always have 4 cans of 99% Fat Free Cream of Mushroom on hand for any occasion…it’s a Top Ten pantry staple. So…naturally one of my all time favorite Thanksgiving dishes is a classic Green Bean Casserole – oh, the anticipation!

A few years ago – my cooking school buddy at the time, Louisiana native, Mrs. Stella Robider – shared her family’s recipe with me – and I was hooked. Since Thanksgiving is no time to save on calories – she goes all out – adding cheese and bacon – and in true Cajun style, a generous helping of her own personal seasoning – Darn Good Seasoning!

I love mushrooms – so, I added in a can of sliced mushrooms along side her recipe and it’s just perfect…no Thanksgiving table is complete without it! Bon Appetite!

Happy Cooking!
Miss K

CREOLE GREEN BEAN CASSEROLE

UTENSILS:  Large Skillet, Griddle, Master Kut

INGREDIENTS:
4 cans French-style String Beans, 1 ½ – 2 Cans Cream of Mushroom Soup, ¼ lb. Bacon, cooked, ¾ Cup Shredded Velveeta Cheese, Cayenne pepper to taste, 2 Big Cans French Fried Onions, 1 Small Can Sliced Mushrooms, ¼ tsp. Darn Good Seasoning, Butter

INSTRUCTIONS:

·    On the griddle, cook the bacon until crispy. Chop and set aside.

·    Rinse and drain string beans. Mix beans, soup, bacon, cheese, mushrooms, pepper, and Darn Good together in a mixing bowl.  Be sure that all ingredients are mixed well; the mixture will be juicy.

·    Butter the Large Skillet and fill halfway; sprinkle w/ Darn Good. Place a thick layer of French Fried Onions on top and repeat that layer one more time.

·    Cover, whistle open, and cook on Medium heat until the whistle sounds. Close the whistle (do NOT remove the lid) and turn the burner off. Allow to stand 10-15 minutes to set

·    Before serving, sprinkle with a fresh layer of French fried onions and serve.

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