Prep Time 10min Cook Time 20min
One of the most popular sides at Thanksgiving is Green Bean Casserole. My own family insists the holiday wouldn't be the same without it, but I like to change things up a little from time-to-time. This dish combines my love for Oriental flavors with their love of a holiday classic and still results in an empty bowl by the end of the meal.
by Anne Coleman
What you'll need
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/4 cup milk
- 3 Tablespoons soy sauce
- 1 clove garlic – minced
- 1 teaspoon freshly grated ginger (a pinch will do if using ground)
- 1/4 cup sliced green onion (a.k.a. scallions or spring onions)
- 1/2 cup sliced almonds
- 1 1/2 cups chow mein noodles
- 4 cups cooked and cut green beans
How to make it
- Pre-heat oven to 350ºF.
- Combine soup, milk, soy sauce and garlic in a small saucepan. Cook just until heated through.
- Stir in ginger, green beans, green onion, almonds and 3/4 cup chow mein noodles. Spoon into a 1 1/2 quart baking dish and bake, uncovered for 15 minutes.
- Remove from oven and add remaining 3/4 cup of chow mein noodles to the top. Return to oven and bake for an additional 15 minutes or until noodles are golden brown and casserole is bubbly.
- Garnish with additional almonds and green onion if desired.
