Oriental Green Bean Casserole
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.
Hands-On Time: 10 minutes
Ready In: 30 minutes
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
- 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.