Green Bean Casserole

So I ordered some onion strings while I was at Kona Grill for Happy Hour. They gave me a huge pile and I'm not even sure I ate half of them. My dinner companion had the brilliant idea that I take them home and make greenbean casserole.


So that's what I did.

I imagine most green bean casserole recipes are similar, green beans and cream of mushroom soup. This one also uses cheese (Velveeta!), and that makes it better than all the other recipes. And of course french fried onions (the kind in the can will work if you don't have restaurant leftovers like I did).

You'll need 2 cans of green beans for each can of cream of mushroom soup. For a large casserole dish you would likely use 4 cans of green beans. I am cooking for one in a 9 x 9 pan, so I only used 2 cans of green beans, and 1 can of soup.

Mix your green beans and cream of mushroom soup together, along with some of the french fried onions (make sure to leave enough to spread on top). Go ahead and add a dash (or 8) of Worcestershire sauce if you're so inclined. After you've mixed this all up, and somewhat flattened the top, you'll want to cut up some cubes of Velveeta cheese (not the whole block, calm down). Place the cubes on the top, spread out a bit, and stick the whole thing in a 350 degree oven for about 20 minutes (just until the cheese is melted).

You end up with this.


Now, mix the whole thing up again, so that creamy, yummy, cheesy goodness is evenly spread throughout the dish. Then cover the top with more french fried onions. And back in the oven it goes, maybe for another 20 or 30 minutes (it's all cooked, you're just getting things hot and crisping up your onions).

Once it's out of the oven, you can just inhale the lovely aromas.


Then you pretty much have to eat it. Probably two helpings.