The classic green bean casserole with a fun southern twist — adding potatoes and bacon! This super simple green bean casserole can be prepared in fifteen minutes.
Can you believe Thanksgiving is this month already?! And so far I’ve only shared with you ONE Thanksgiving side (this is the one my family can never do without)!
But don’t worry, I promise many more recipes are coming. Today I’ve got a twist on a very classic Thanksgiving side dish — the oh-so-loved Green Bean Casserole.
This is the green bean casserole you all know and love — canned green beans, cream of mushroom soup, and french fried onions. BUT the thing that really makes this one special? It’s got potatoes and bacon!
But don’t get worried it’s going to take any more time than it’s famous counterpart, because the potatoes are canned along with the canned green beans making it JUST as easy!
For this casserole I’m using Del Monte canned vegetables because of their delicious and fresh taste. The very day the green beans are picked they are canned with a dash of sea salt and water. You can feel great about providing your family with delicious garden vegetables straight from the farm to your dinner table when you use Del Monte.
Recipes that pair well with this green bean casserole:
- 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cans (14.5 ounces EACH) any style Del Monte Green Beans drained*
- 1 can (14.5 ounces) Del Monte Diced New Potatoes drained
- 1 container (6 ounces) French’s Crispy Fried Onions divided (2 2/3 cups total)
- 8 strips bacon
Preheat oven to 350°F. In a large bowl, stir together soup, sour cream, Worcestershire, vinegar, pepper and garlic powder; stir in green beans, potatoes and 1 & 2/3 cups onions.
Pour mixture into a large cast iron skillet and bake, uncovered, 20 to 25 minutes or until hot and bubbly. Meanwhile, cook and crumble bacon; set aside.
Sprinkle remaining 1 cup onions over hot green bean mixture and bake 5 minutes or until onions are golden brown. Sprinkle with bacon.
*I've tried this casserole with both whole beans and the French style and while both are delicious, the French style was the voted favorite!