Whether it’s the smell of the turkey as the oven opens for basting or the muscle power of mashing the potatoes, getting into Thanksgiving is a process that uses all the senses. It starts with pulling out my grandma’s worn cookbook with yellowed pages. I smile remembering our Thanksgivings at her house and enjoy her handwritten notes in the columns. All of us dressed up and someone getting caught sticking their fingers in a bowl before we all sat down.
Most of the time I find myself sticking to the normal turkey, ham, potatoes, and sweet potato pie. This Thanksgiving, I decided to tweak a few of my favorite recipes to see if I can find a recipe that I know my kids will remember and pass on when they grow up.
Green bean casserole was always a few cans of french style green beans, mushroom soup, and crispy onions to me. While my kids love it, the idea of a Swiss style green bean casserole with Hood Sour Cream and shredded swiss cheese (their favorite cheese) would make our plates and leftovers pop! So give it a try and tell me what you think. Better yet, invite me over so I can have seconds….there’s barely any left over at my house tonight!
Swiss Style Green Bean Casserole with Hood Sour Cream
Ingredients:
2 cans of French style green beans or 2 packages of frozen cut green beans (9oz thawed)
1/3 cup of milk
1/2 cup of Hood Sour Cream
1 can of cream of mushroom soup (10.5 oz)
1 1/3 cup of Swiss cheese (Shredded)
1 1/2 cup of crispy fried onions
Add pepper to taste
(You can substitute the two cans of French style green beans for two 9oz packages of frozen green beans, cut and thawed.)
Directions:
Preheat the oven to 350*
In a large 2 quart baking dish, combine the milk, Hood Sour Cream, and soup
Stir in 1 cup of the shredded Swiss cheese and pepper to taste (about 1/8 teaspoon)
Add in the beans and 1 cup of the crispy fried onions
Bake the casserole for 25-30 minutes until hot.
Stir the mixture and then sprinkle on top the 1/3 cup of shredded Swiss cheese and the 1/2 cup of crispy fried onions.
Bake for an additional 4-6 minutes to brown the onions and melt the cheese
Find out more about Hood Sour Cream on their website and search through great recipes here.
