**This post is made in collaboration with Campbell’s. All content, ideas, and words are my own.**
Meet your new Thanksgiving classic: Spicy Green Bean Casserole. This is the classic Campbell’s Green Bean Casserole punched up with a little spicy dry mustard and jalapeno for a modern twist. I can’t wait to see how my extended family will like it.
Every year, it’s like a production for the holidays. We keep traditions that stay with us year-after-year, but we also try to add new ones, especially when it comes to the food. This year I’m focusing on Cole’s favorite side dish: green bean casserole. This has been his favorite since he could gum his way through it. Now that he’s 11 years old, I’ve teamed up with him for this spicy variation.
By teaming up, I mean he came up with the idea to make it spicy, and I tested my way through it. We landed on a combination of dry mustard and jalapeno because one delivers that nose-clearing heat while the other gives it a spice that helps make the dish live up to its name.
No matter what iteration we go with, the green bean casserole always starts with the classic Campbell’s recipe and a can of their Cream of Mushroom condensed soup. It gives the ensemble all the nostalgic feel of when my siblings and I use to dip our finger into the casserole pan to take a taste before it even made it on the table. Something that use to drive my mom crazy that now continues today at her home, and my home, where it drives Naomi crazy as well. I can’t help it, and now my kids can’t either, Campbell’s Cream of Mushroom condensed soup delivers the best, creamiest base it’s what makes it a crowd favorite no matter how it’s riffed on. My family loves the simplicity and cozy feeling of a casserole, it’s something we enjoy making year-round and not just for the holidays. Speaking of riffs and iterations, I’ll also be serving this hash brown and sweet potato version alongside my spicy version – a couple of modern twists on the classic casseroles from the Campbell’s Kitchen.
This year is going to be a year of new traditions. To start with, Cole will now be passed the reins of being responsible for making this Spicy Green Bean Casserole for Thanksgiving dinner. I can’t wait to see what everyone thinks when he places it on the table. He’s excited to show his co-creation next to what his aunts and uncles bring.
What are some of your family traditions? Do you stay true to classics, or are you like me—always riffing on them?
- 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed Cream of Mushroom Soup
- ½ cup milk
- 2 teaspoon spicy dry mustard powder (like French’s)
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's® French Fried Onions
- ¼ cup finely chopped jalapenos
- 2-3 jalapenos, sliced
- Stir the soup, milk, dry mustard, soy sauce, black pepper, beans, 2/3 cups onions, ¼ cup finely chopped jalapeno in a 1 1/2-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown. Remove from oven and top with fresh sliced jalapenos.