Hi Jaybird! I don't post on the forum enough...I LOVE THIS FORUM! I am the cook/baker in our house. Here is our version of the green bean casserole...WITH CHEESE! Soooo good! The recipe appeared in our local small town newspaper a long time ago...soooo goooood! ENJOY! Bear Hugs! Kirk Swiss-Style Green Bean Casserole 1 can (10 oz.) condensed Cream of Mushroom Soup 1/3 cup milk 1/3 cup sour cream 1/8 tsp. black pepper 2 cans (14 oz. each) cut green beans drained OR 2 pkg. (9 oz. each) frozen cut green beans, thawed 1 1/3 cups French's Taste Toppers French fried onions, divided 1 cup shredded Swiss cheese 1. Combine soup, milk, sour cream and pepper in a 1 quart baking dish. Stir until blended. Stir in beans, 2/3 cup onions and cheese. 2. Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. * We love mushrooms; so I add a cup of fresh, sliced mushrooms before I bake the dish.

Green beans are not on my list of favorites so I always have to dress them up for myself. Here are some of my favorite recipes but I don't have any casserole recipes! Haricots Verts With Goat Cheese And Warm Bacon Dressing 3 lb haricots verts (or regular green beans), trimmed 1/2 lb bacon slices, cut into thin strips 1/2 c chopped shallots (about 3) 2 garlic cloves,chopped 1/4 c Sherry wine vinegar 3 tablespoons Dijon mustard 1 teaspoon dry mustard 1/2 cup olive oil 1 c crumbled soft fresh goat-cheese (about 4 ounces) 1/2 c fresh pomegranate seeds (optional) Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon. NOTE: I prefer this without the goat cheese and I also leave out the pomegranate seeds. Make-Ahead Garlic Green Beans Blanching the beans in salted boiling water and then shocking them in ice water (to stop the cooking process) proved to be the most consistent method of evenly cooking the beans. Cooked green beans can be held in the refrigerator for up to two days and then quickly reheated with a little water in a covered skillet when ready to use. We tossed the green beans with dry-roasted garlic and softened butter, with delicious results. Gardenlad's Green Beans with Poppy Seed Dressing 1 1/2 lbs green beans, tipped, tailed, and stringed if necessary. 2 tsp poppy seeds 1/4 cup olive oil 2 tbls white wine vinegar 2 tsp Dijon mustard 1 tsp honey 2 tbls minced shallot Salt & pepper to taste. Lightly steam beans until just tender. Set aside. Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool. Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended. Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through. from: Eating Well GREEN BEAN, PECAN, AND FETA SALAD (CindyMac) 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine

Easily 8 big pieces and more if you cut them smaller. It's so easy and I always have the ingred. on hand. Hope you like it. My yoga teacher has made it with chicken instead of hamburger and said it was great that way too since she tried it when I made it my way so I'm sure you can substitute around with what you'd like.

Watched Pioneer Woman make these for her church potluck. On my next try when serving green bean casserole â¾2 pounds Fresh Green Beans, Ends Cut Off â¾4 slices Bacon, Cut Into 1/4 Inch Pieces â¾3 cloves Garlic, Minced â¾1/2 whole Large Onion, Chopped â¾4 Tablespoons Butter â¾4 Tablespoons All-purpose Flour â¾2-1/2 cups Whole Milk â¾1/2 cup Half-and-half â¾1-1/2 teaspoon Salt, More To Taste â¾ Freshly Ground Black Pepper, To Taste â¾1/8 teaspoon Cayenne Pepper â¾1 cup Grated Sharp Cheddar Cheese â¾1 jar (4 Ounce) Sliced Pimentoes, Drained â¾ Extra Milk For Thinning If Necessary â¾1 cup Panko Bread Crumbs Preparation Instructions Cut green beans in half if you like pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat. Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs. Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.