• 4 (14.5 ounce) cans green beans (drained)
  • 1 can cream of mushroom soup
  • ¼ cup milk
  • ½ cup real bacon bits
  • 1 cup shredded cheddar cheese
  • 1 tablespoon soy sauce
  • 1 cup French fried onions

A favorite comfort food gets a tasty make over

Tales of the Dinner Belle

By Brenda Stanley

It was just last month that Dorcas Reilly, the creator of the green bean casserole died at the age of 92. Her famous recipe is a staple at Thanksgiving tables all over the country and has been unchanged since 1955. I love the dish and feel it is one of America’s all-time favorite comfort foods, but I also love to change things up, so when I make this famous recipe at other times of the year, I will add a few other ingredients to take it up just a notch. My loaded green bean casserole has all the ingredients of the original, but with some tasty extras- mainly bacon and cheese. It probably won’t replace the old standby at this year’s holiday table, but it will give you another option for a flavorful side dish any time of the year.

Belle’s Loaded Green Bean Casserole

4 (14.5 ounce) cans green beans (drained)

1 can cream of mushroom soup

¼ cup milk

½ cup real bacon bits

1 cup shredded cheddar cheese

1 tablespoon soy sauce

1 cup French fried onions

In a large bowl, mix together the soup, milk, bacon, cheese, and soy sauce. Stir in the green beans and half of the onions. Spread the mixture into a greased 9 by 11 inch baking pan. Sprinkle the top with the remaining onions.  Bake at 350 degrees for about 20 to 25 minutes or until hot and the top is lightly browned.