This year, take traditional green bean casserole up a notch with this recipe by Southern Bite. With andouille sausage, Creole seasoning, pimentos, chopped pecans, and classic fried onions, it’s a holiday side dish that’s creamy, crunchy, and perfect for a crowd.
Crunchy Creole Green Bean Casserole
Author: Southern Bite
Makes 8-10 servings
Ingredients
- · 2 tablespoons vegetable oil
- · 12 ounces andouille sausage, thinly sliced
- · ½ onion, finely diced
- · 1½ cups button mushrooms, chopped
- · 3 cloves garlic, minced
- · 2 cans (10.5 ounces) cream of mushroom condensed soup
- · ¼ cup milk
- · 1 cup Monterey Jack cheese, shredded
- · 1 to 2 teaspoons Tony’s Original Creole Seasoning
- · 4 cans (4.5 ounces) cut green beans, drained
- · 1 jar (4 ounces) diced pimentos, drained
- · 1½ cups French fried onions
- · ½ cup pecans, coarsely chopped
Instructions
- Preheat oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the oil over medium-high heat. Add the sausage and brown until starting to crisp around the edges.
- Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.
- Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown.
- Add the garlic and cook for 1 minute.
- Stir in the undiluted mushroom soup and stir to combine. Then stir in the milk and cheese until the cheese is melted.
- Add the Tony’s Original Creole Seasoning to taste.
- Add the green beans and pimentos and fold in until coated in the sauce.
- Pour the mixture into the prepared baking dish. Top with the fried onions and pecans, then bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.
