This is a sponsored post. All opinions are mine.
My family has been raving about my Green Bean and Beef Pie Casserole and they have asked that it be put on the menu again next week.
The classic green bean casserole has been around for a long time. I can still remember when my Mother made it many years ago. She served it on Thanksgiving day and we all fell in love with the dish right away. It was a dish that we all looked forward to having at Thanksgiving and Christmas too!
While picking up my Thanksgiving Day ingredients at Walmart , I knew I wanted to put a “twist” on the classic recipe. I got to thinking that we should have this wonderful casserole more often and not just wait for the holidays. I created a new recipe. This recipe will certainly be on the menu often.
I knew that I wanted to feed my family a hearty meal that would fill them up and warm them up at the same time. Cooler weather is the perfect time for comfort food and in my mind, there is no better comfort food that the classic Green Bean Casserole. Just saying the name of the casserole brings visions of family dinners, laughing and enjoying good food.
Adding beef to the standard recipe made this a complete meal and one that I knew my family would love. I decided to use a pie pan as the vessel for my dish. I thought it would be fun to have a different look to the dish.
Big decided that I needed to add more of the French’s® Crispy Fried Onions in the dish. She loved the crunch.
Green Bean and Beef Pie
5 or 6 potatoes, peeled and cubed
1 lb lean ground beef
1 can Del Monte® Green Beans
1 Can Campbell’s® Cream of Mushroom Soup
1 container of French’s® Crispy Onions
1 cup of milk, divided
2 TBL butter
¼ tsp onion powder
¼ tsp garlic powder
½ tsp salt
¼ tsp pepper
- In a large skillet, brown ground beef until no longer pink. Breaking up along the way. Season with the garlic powder, onion powder, salt and pepper.
- Drain the ground beef and set aside.
- Add water to a medium size pot and add potatoes. Cook potatoes until tender
- Meanwhile, in a medium bowl, add Del Monte® green beans, Campbell’s® Cream of Mushroom soup, and ½ cup milk. Stir well. Set aside.
- When the potatoes are done. Drain and mash, adding the other ½ cup milk and the butter.
- Line a large pie pan with the mashed potatoes. Make sure they come up the sides of the pie pan.
- Pour the green bean mixture in the center of the potatoes. Top with the French’® Crispy Onions
- Bake in a pre-heated 350° oven for 25 – 30 minutes or until bubbly
I hope you enjoy my “twist” on the classic green bean casserole. You can easily make this recipe in a short amount of time for those busy nights. I am sure this will become a new classic in my house.
How do you put a “twist” on the green bean casserole?