Green bean casserole is delicious but I have really out done myself this time! Matt loved this so much he ate two of them! We needed a good dinner with plenty of veggies. My husband thinks that we don’t eat enough of them so here is a twist on his favorite Thanksgiving side dish that his Grandma makes. It turned into a meal! We were thinking this could be a new tradition for our family a little of the old with new bold flavor! Give this meal a try, you won’t regret it!!
1 lb lean Ground Beef
2 cans of Del Monte® Green Beans
1 can Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup French’s® Crispy Onions (French’s French Fried Onions)
1/3 cup sour cream
3 or 4 Large bell peppers
1 cup Sharp Cheddar
1/3 cup French’s Crispy Onions for topping
1. Preheat the oven to 350 degrees. Brown meat and drain. Then mix in the green beans, cream of mushroom soup, crispy onions, and the sour cream. Continue to cook on medium for 5 to 10 minutes.
2. Cut the top off the peppers and hollow out the center.
3. Fill the peppers with green bean casserole mixture. Then top with cheese.
4. Bake for 20 minutes or until the peppers are soft. Pull out of the oven and enjoy! The peppers give the green bean casserole a great flavor!