Crunchy Creole Green Bean Casserole
Servings 8
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille or cajun sausage, thinly sliced
- 1/2 onion, finely diced
- 1 1/2 cup chopped button mushrooms
- 3 cloves garlic, minced
- 2 (10.5-ounce) cans cream of mushroom condensed soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- 1 to 2 teaspoons Tony Chachere's Original Creole Seasoning
- 4 (14.5-ounce) cans cut green beans, drained
- 1 (4-ounce) jar diced pimentos, drained
- 1 1/2 cups French fried onions
- 1/2 cup coarsely chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the oil over medium-high heat. Add the sausage and brown until starting to crisp around the edges. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add the Tony Chachere's Creole Seasoning to taste. Add the green beans and pimentos and fold in until coated in the sauce.
- Pour the mixture into the prepared dish. Top with the fried onions and pecans. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly.