Southwestern Green Bean Casserole - perfect holiday side! A southwestern take on a traditional recipe. Green beans, cream of mushroom soup, milk, soy sauce, diced tomatoes, and green chiles, and French Fried Onions. Can make the day before and bake when ready to eat. Great for the holidays and all of your favorite Mexican dishes! We LOVE this yummy side dish recipe!!
2(10.5-oz)cans Cream of Mushroom Soup
1(14.5-oz)can Diced Tomatoes with Green Chiles,drained
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Stir together soup, milk, diced tomatoes with green chiles, soy sauce, black pepper, green beans, and half of the fried onions. Pour in prepared pan.
Top casserole with remaining fried onions.
Bake for 25 minutes to 30 minutes.
You can make this casserole in advance and refrigerate it a day or two before baking.
If you are sensitive to heat, use a can of MILD diced tomatoes and green chiles.
Can substitute fried jalapenos for fried onions.
You can use any can of cream of soup in this recipe - cream of celery, cream of chicken, or cream of mushroom all work well.
For a gluten-free dish, use gluten-free cream of mushroom soup and crushed pork rinds for the fried onions.
Can substitute frozen green beans for canned. You will need about 8 cups of frozen green beans for this recipe.
Can green bean casserole be frozen? Yes! Assemble the casserole and leave off the fried onions. Cover the casserole dish with plastic wrap and aluminum foil. When ready to bake, thaw completely and bake as directed.