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Make Your Sides the Star of This Year’s Thanksgiving Feast, including this Crunchy Creole Green Bean Casserole from Southern Bite
Southern Bite

Crunchy Creole Green Bean Casserole

Makes 8-10 servings
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Ingredients Method

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

Method
 

  1. Preheat oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat the oil over medium-high heat. Add the sausage and brown until starting to crisp around the edges.
  3. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.
  4. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown.
  5. Add the garlic and cook for 1 minute.
  6. Stir in the undiluted mushroom soup and stir to combine. Then stir in the milk and cheese until the cheese is melted.
  7. Add the Tony’s Original Creole Seasoning to taste.
  8. Add the green beans and pimentos and fold in until coated in the sauce.
  9. 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.