Who loves green bean casserole? We do a potluck kind of holiday and I made this amazing green bean casserole for Thanksgiving and my mom made Turkey dinner with all the fixings. Last month you may remember that we shared a dinner that I attended at Deuxave Restaurant in Boston sponsored by Hood® Cream. Today, I am sharing my version of a “green bean casserole” featuring Hood Half and Half .
Green Bean Casserole
This is the EASIEST recipe on the planet.
Melt 1 stick of butter and stir in 1 healthy tbsp of crushed garlic (I love garlic).
Spread across 9×13 pan.
Add 2 cans of DRAINED beans to a bowl.
Stir in 2 cans of cream of mushroom soup.
Stir in 1/2 cup Hood Half and Half. The Half and Half creates a rich and creamy sauce that is to die for.
Mix in 1 cup white minute rice.
Stir in 1 cup shredded cheddar cheese.
Once mixed, spread in 9 x 13 baking dish.
Pour 1/2 cup Hood Half and Half in the corners of the dish to prevent sticking.
Top with 3/4 cup shredded cheddar (more or less depending on how much of a cheese lover you are).
Top with french fried onion rings.
Bake 350 degrees for 30 minutes or until sides are bubbling.
Let sit and thicken for 15 minutes before serving.
The most insanely delicious side dish you will ever eat. Sometimes I add chopped mushrooms too. It depends who is eating it. My son won’t eat mushrooms so this time, I left them out. The trick though is adding the Hood Half and Half to make a rich creamy sauce. If want a thicker sauce, try their light cream or even cream instead of Half and Half. Stay tuned, next month I will be back with a brand new recipe from the Hood Cream’s eCookbook, “Chef Creations Inspired by Hood Cream.”
Disclosure: This post was sponsored by Hood® Cream . All opinions and words are 100% my own.