Admit it – you bought more French’s fried onions than you needed to make the green bean casserole you took to Aunt Tillie’s. It’s no sin – those crunchy onion bits add a lot of character to salads, stews and chili. Here’s a riff on the traditional green bean casserole that’s colorful, filling and comes together as a one-dish meal in less than an hour. It’s just the right end to a hectic day spent shopping, cleaning up after the onslaught of Thanksgiving day relatives or tree decorating.
It begins with Riviera Blend, a frozen mixture of vegetables containing both green and wax beans and carrots. This is available at Gordon Food Service stores in the Indianapolis area, and also in the frozen aisle at Krogers. The mushroom soup is consistent with the original recipe, but greatly enhanced by the addition of shredded Cheddar cheese and either Ekrich smoked sausage or kielbasa slices. Of course, the French’s onions add their signature crunch and flavor.
Sausage and veggie bake
4 c. Riviera Blend vegetables, thawed and drained
1 can condensed mushroom soup
3/4 c. milk
1 c. shredded Cheddar cheese
1 pkg. (14 oz.) Ekrich smoked sausage or kielbasa, cut into 1/2″ discs
1 c. French’s Fried Onions, divided
Preheat oven to 350 degrees. Place drained vegetables into 3 qt. casserole dish or 13×9 baking pan. Cover with sausage slices.
In a medium mixing bowl, mix together mushroom soup, milk, Cheddar cheese and 1/2 c. French’s Fried Onions. Pour mixture over beans and sausage, covering completely. Sprinkle reserved French’s onions on top of casserole. Bake for 30 minutes. Serves 6.