Since Luke works on Thanksgiving (screw you, Pak a Sak), we don’t go all out for our little Thanksgiving on Thursday. Instead, I’m celebrating with my dad’s side of the family on Saturday …. it’s gonna be a big ordeal. However, once again, my poor hubs has to work that day and cannot come. I figured I’d make some kind of casserole which includes veggies, protein, and a bit of naughtiness too (I’m looking at you, creamy soups and cheese) on Thursday so my man and I can have something special to eat together.
Enter ~ Mandy’s Exemplified Green Bean Casserole
- 1 (10 oz.) can cream of mushroom soup
- 2 (10 oz.) can cream of chicken/mushroom mix soup
- black pepper to taste
- salt to taste (I’m liberal with it)
- garlic powder to taste
- 4 (14 oz.) cans French’s style green beans, drained
- 2 cups Sharp Shredded Cheddar cheese
- 4 cups French fried onions
- 1 large yellow onion
- 1 package of bacon
- 1 large package of sliced mushrooms
- Preheat the oven to 350 degrees, and spray your casserole dishes with a cooking spray (this will make at least one and a half dishes)
- Spray a large cast iron pan with PAM and add a bit of butter – slice up onion, bacon, add to pan, then add mushrooms. Cook until bacon is done.
- Meanwhile, a large bowl, mix together the soup, pepper, salt, garlic powder, cheese, and drained green beans.
- Add the bacon, onion, and mushroom mixture to the bowl and stir.
- Add the entire mixture to the casserole dish, and top generously with French fried onions (I even add a few into the casserole while stirring).
- Cook at 350 degrees for 30 minutes or until bubbly.
- Serve and enjoy!
Luke came home after a terrible night of dealing with assholes (nearly at 1, and the store supposedly closes at 12), and he heartily approved of the casserole. The holidays are so hard on retail workers, especially gas station workers who are forced by greedy owners to stay open. So please remember to be extra kind to workers this holiday season.