My family knows how much I love Green Bean Casserole, so when they found me the perfect vintage Campbell’s green bean casserole dish, it was like finding a hidden treasure at a flea market.
They scooped it up with the kind of urgency you see in those dramatic moments in movies when someone grabs a rare artifact. (Okay … maybe I embellished that part a little, but I was excited to receive the dish as a gift).
Now, I had to make the green bean casserole to go with it. I mean, what good is a vintage dish if you’re not going to use it for its intended purpose? I immediately raided the kitchen, gathering everything I needed for the casserole—green beans, crispy onions, the whole deal.
But then, disaster struck. I opened the pantry, ready to grab the star of the show: the cream of mushroom soup. You know, the one that makes the casserole creamy and delicious. But instead of that familiar comforting can, I only found a can of … broccoli cheddar soup.
I stared at it. “Well, this is just great,” I muttered to myself. Broccoli cheddar soup is wonderful in its own right, but it had no place in my green bean casserole fantasy. But as I stood there, staring at the broccoli cheddar soup, I had a thought: Why not?
I quickly convinced myself that the casserole gods wouldn’t be too upset if I made a few adjustments. Who was going to notice? I dumped the green beans in the dish, poured the broccoli cheddar soup over them, and then—just to be sure—piled in a bunch of cheese and then added the crispy onions.
The casserole baked in the oven, and I kept checking it every few minutes, unsure of what I was about to create. When the timer finally went off, I opened the oven door and was greeted with… well, it was something. The cheesy broccoli scent filled the air, and the crispy onions were golden brown, just like they were supposed to be.
I nervously scooped a serving into my plate and took a bite. To my surprise, it was… actually delicious. The broccoli cheddar soup gave the casserole a creamy cheesy twist. It wasn’t the traditional version, but it was still pretty darn good. Maybe even better than the original. Who needs mushroom soup anyway?
I sat back and admired the casserole in the green bean dish. It wasn’t perfect, but it was mine. And in that moment, I realized that sometimes, the best dishes are the ones you accidentally invent.
INGREDIENTS
- 3 cans French-sliced green beans
- 1 can broccoli cheese soup
- 1 cup half and half or heavy cream
- 2 cups shredded colby jack cheese
- one can French fried onions
- Salt and pepper to taste
INSTRUCTIONS
- Preheat your oven to 350 degrees.
- Grease a casserole dish, then combine the soup and cream until smooth.
- Stir in the green beans, seasonings, and cheese. Top with French fried onions.
- Bake for 25-30 minutes, or until heated through.