|A few little twists on the old classic, this green bean casserole, includes freshly sauteed onion, sliced almonds, and a buttery crumb topping.|
Green Bean Casserole with Panko Crumb ToppingGreen bean casserole is just about as traditional as you can get for the holidays, and I don't care how much folks try to knock it, it's another one of those dishes that are expected down South at both Thanksgiving and Christmas. It's made most often in the classic way that has been around forever ... with our famous red and white can of southern béchamel - better known as Campbell's Condensed Cream of Mushroom Soup!
Well, I decided to try something a little different this time - minor changes - but just a little experiment. Don't worry though, we've got the old standby recipe too, just in case you prefer to stick with all out full classic for the holiday meal.
This time I used some sauteed onion instead of the French's French Fried Onions, in addition to my favorite Slap Ya Mama Cajun seasoning. I also stirred in some sliced almonds to add in a bit of a crunchy texture with the beans.
Then just stir it all together and bake as usual, at 350 degrees for about 25 minutes or so, until it's nice and bubbly.
I had wanted to try a bit of Progresso Panko Regular Bread Crumbs on top, so I mixed those with a bit of butter and some Parmesan cheese, and then sprinkled it all over the top. Return it to the oven under the broiler just long enough to lightly brown, though on hindsight, I wished that I had put the topping on it when I initially stuck it in the oven. Crumbled Ritz crackers combined with some butter would be awesome as a topping here too.
I'm one of these weird southerners who happens to love green bean casserole in the traditional way, but for a change of pace why not give this version a try sometime? Enjoy!
Looking for the classic version of green bean casserole made with French's french fried onion? We've got that too! Looking for other traditional southern Thanksgiving dishes? Click right here.
Recipe: Green Bean Casserole with Panko Crumb Topping©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 1/2 tablespoon of bacon fat or butter
- 1 small onion, chopped
- 1 can condensed cream of mushroom soup
- 1/2 soup can of milk
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 3-4 turns of the pepper grinder
- 2 tablespoons of sliced almonds, optional
- 1 pound package of frozen green beans, cut or French style, cooked*
- Salt, to taste
- 1/4 cup of Panko or regular bread crumbs, or 1/2 sleeve of Ritz crackers, crushed
- 1/4 cup grated Parmesan cheese, optional
- 2 tablespoons butter, melted
Preheat oven to 350 degrees F. Prepare a 1-1/2 quart casserole dish with butter or non-stick spray; set aside. Microwave the green beans (unless you are using canned) according to package directions; drain.
Melt 1/2 tablespoon of bacon fat in a skillet over medium heat and saute the onion until soft, but not browned. Add the soup, milk, Cajun seasoning, pepper, almonds, and the cooked green beans; toss over medium heat until warmed and smooth. Taste, add salt if needed. Transfer to the prepared baking dish. Combine the bread or cracker crumbs with the butter and Parmesan, and add to the top of the casserole. Bake, uncovered, at 350 degrees F for about 25 to 30 minutes or until bubbly.
If you prefer, bake first, then add the topping, and run under the broiler to brown.
Serves about 6 - Double for the holidays!
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