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Mom's Best Mexican Green Bean Casserole
Looking for the best green bean casserole there is, but do not want the same old, run of the mill recipes? Adding a little bit of Mexican flavor to this traditional American Midwestern dish could be the answer. It does not take a lot of changes and it does not have to be too spicy to make things a lot more interesting. You can adjust the spices as you wish, of course, but this is an aromatic casserole rather than a piquant one.
Combining soup, beans, milk, onions and spices, this Durkee's green bean casserole style recipe is really mouthwatering, as well as simple to prepare. Green beans are nutritious as well as colorful and tasty and they go nicely with the Mexican ingredients in this dish. Make this green bean casserole recipe for vegetarians or as a side dish.
Just add some Mexican style seasonings to this comforting American favorite to produce something entirely new. Plus, it is a great use for leftover grilled chicken breasts that lets you avoid having the same thing every night. Chicken is delicious served with this green bean casserole, as is beef or even grilled fish. If you have been hoping for something new, try this great Mexican twist on an old favorite.
Something Different Mexican Green Bean Casserole
Ingredients -
1 can condensed cream of mushroom soup
2 nine ounce packages frozen green beans, thawed OR two cans cut green beans, drained, OR
4 cups fresh green beans, cooked
¾ cup milk
black pepper to taste
½ teaspoon chili powder
1 teaspoon cumin
1 ⅓ cups French fried onions
Preparation:
Preheat oven to three hundred fifty degrees F.
Mix soup, milk, chili powder, cumin, and pepper together in a one and a half quart baking dish, and then stir in beans and two-thirds cup onions.
Bake for thirty minutes, or until hot, then stir and top with remaining onions.
Bake five additional minutes to crisp onions and serve.
(Serves 6)
