2(10.5-ounce) canscream of mushroom condensed soup
1cupshredded Monterey Jack cheese
1 to 2teaspoonsTony Chachere's Original Creole Seasoning
4(14.5-ounce) canscut green beans, drained
1(4-ounce) jar diced pimentos, drained
1 1/2cupsFrench fried onions
1/2cupcoarsely chopped pecans
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.
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