One of the things that I look forward to each Thanksgiving is my mom’s green bean casserole. Mama Kravitz’s recipe deviates from the norm by omitting the standard can of mushroom soup. The green bean casserole has become my responsibility over the years so I can vouch for how easy it is to make this dish. I brought it to a Thanksgiving party a couple of years ago and it wowed everyone in attendance, even those that usually hate green bean casseroles! Read on for Mama K’s recipe…
Mama Kravitz’s Green Bean Casserole
You will need:
6 14.5 oz. cans of green beans, drained
2 8 oz. bags of shredded cheddar cheese
1 can French fried onions
Half stick of butter
9 x 13 baking dish, sprayed with cooking spray
The trick to this green bean casserole is layering. Preheat the oven to 350 degrees. After spraying your baking dish, pour in two cans of green beans and spread. Sprinkle with garlic powder, salt, pepper, cheese, and French fried onions. Add small pats of butter (about 6) before starting your next layer. The casserole will have three layers. Be sure to be generous with the cheese!
Bake for 30 minutes at 350 until both the cheese and onions on the top layer are golden brown.
*Not an actual picture of the casserole, but it’s close!