One of my favorite dishes at Thanksgiving is green bean casserole. For some reason I don’t make it throughout the year, but every Thanksgiving I make at least a triple recipe.
The leftovers are the best. Some leftover green bean casserole or a turkey sandwich, oh yeah! There better be plenty. And, this is not your average green bean casserole recipe. It has a delicious Pillsbury® Grands!® crust. You can skip the dinner rolls when you make this Thanksgiving recipe.
Once in a while I like to try something new. I was excited to find this green bean casserole recipe on the Pillsbury website. They have some other great holiday recipes from Pillsbury that match up to some upcoming sales at Winn Dixie.
This dish was very simple to prepare. Basically you are baking your Green Bean Casserole in a crust of Grands! Biscuits. Yep. Simple. Easy. And now there is a buttery biscuit surprise.
Green Bean Casserole
Ingredients:
2 bags of Green Giant Steamers frozen cut green beans
1 can of Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits
1 can 18oz Progresso Vegetable Classics creamy mushroom soup
1 1/2 cups French-fried onions
Salt & pepper the way you like it
This time, I substituted the frozen green beans with about 24oz fresh green beans I procured at my local veggie stand. Frozen works great too though.
Directions:
Heat oven to 350 degrees and grease a 9×13 pan. Butter in this house, always. Steam the green beans according to microwave directions.
Separate each biscuit into thirds and press around the pan to make a crust. The curvature makes a nice decorative lattice work. Effortless style.
Bake 8-10 minutes or until set. Meanwhile, in large bowl mix mushroom soup, drained beans, 2/3 cup French fried onions, and salt and pepper. Spoon over set biscuits.
Bake 27-30 minutes. Remove and top with remaining French-fried onions and bake about 5 more minutes to brown them. Let stand about 10 minutes before serving.
Is this something your family would like?
Green Bean Casserole
Ingredients
- 2 bags of Green Giant Steamers frozen cut green beans
- 1 can of Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits
- 1 can 18oz Progresso Vegetable Classics creamy mushroom soup
- 1 1/2 cups French-fried onions
- Salt & pepper the way you like it
Instructions
- Heat oven to 350 degrees and grease a 9×13 pan. Butter in this house, always. Steam the green beans according to microwave directions.
- Separate each biscuit into thirds and press around the pan to make a crust. The curvature makes a nice decorative lattice work. Effortless style.
- Bake 8-10 minutes or until set. Meanwhile, in large bowl mix mushroom soup, drained beans, 2/3 cup French fried onions, and salt and pepper. Spoon over set biscuits.
- Bake 27-30 minutes. Remove and top with remaining French-fried onions and bake about 5 more minutes to brown them. Let stand about 10 minutes before serving.
Update: Giveaway has ended.
Written by About a Mom contributor, Sarah. Sarah is 34, married to her true prince, and a loving Aunt to 3 amazing kiddos 2, 4, and 6. Her days are spent with family and friends, traveling, cooking, her pets, or gardening. There’s also the occasional sci-fi celebration that brightens her life.
I’d like to make 5 cup salad with mandarin oranges.
I’ll be making green bean casserole this year.
I have been seeing a lot of green bean casserole recipes but this one is really different. Great spin on it!
I want o make the Apple Pie Crescents.
We always have green bean casserole on the table for Thanksgiving, this looks like a great new way of presenting it this year.
Thank you for the post…looks delicious.
Super yummy! I am TOTALLY making this for Thanksgiving!
I would make a tasty broccoli casserole and au gratin potatoes.
I am inspired to make that green bean casserole,I`ve never made one before!!
That looks pretty good! I wonder if it’d make my husband like eating beans.
That looks amazing! I’m going to have to add this to our holiday menu. My family will love it.