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We’ve all seen the recipes that replace what we know is the best part of a green bean casserole—the canned cream of mushroom soup—with “real” ingredients. Well, in our house the can is the real ingredient and we’re pretty happy about it. It binds the casserole together, gives it that killer mushroomy flavor, and is nostalgic AF. To top it all off, there's cheese, which makes everything better.
4 cups chicken broth, veggie broth, or water
2 ½ cups fresh green beans, trimmed and cut into 2-inch-long pieces (about 10 ounces)
2 (10-ounce) cans cream of mushroom soup
¾ cup half-and-half
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces ham, cubed
½ cup diced onions
2 ½ cups (9 ounces) shredded cheddar cheese
1 cup canned French fried onions, divided
Smoky, slow-cooked greens perfection inspired by John's granny.
Okay, I’ll admit it—it’s really that good.
Move over, pumpkin pie! If you make this once, you will make it every year.
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
