We all know the classic green bean casserole that’s usually served on Thanksgiving.
I wanted to update the classic a bit so I gave this version a couple fun twists.
I roasted butternut squash, incorporated it with the green beans, and sprinkled sliced almonds on top before baking.
We loved the texture contrast of the soft green beans and tender squash with the crunchy almonds as we dug into this creamy casserole.
I used Del Monte® Cut Green Beans. Del Monte® canned vegetables is a tradition you can taste with their fresh-picked goodness.
That’s why Del Monte® has been the trusted vegetable brand for families since 1886 and you can feel good about providing your family with Garden Quality® vegetables straight from their farm to your dinner table.
Whether you’re cooking up the classic green bean casserole, or reinventing it with bacon, mushrooms or even creole sausage, it’ll be the talk of the table when you make it with original Del Monte® Green Beans. I can’t believe the holidays are right around the corner. What kind of green bean casserole do you usually make?
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Roasted Butternut Squash Green Bean Casserole
I updated classic green bean casserole with a couple fun twists. I roasted butternut squash, incorporated it with the green beans, and sprinkled sliced almonds on top before baking. We loved the texture contrast of the soft green beans and tender squash with the crunchy almonds as we dug into this creamy casserole.
- one 2.5-pound butternut squash, peeled, seeded, and diced into 1/2-inch cubes (about 3 cups squash)
- 1 tablespoon olive oil
- salt and pepper, for seasoning
- two 14.5-ounce cans Del Monte® Cut Green Beans, drained
- 1 can (10.5 oz.) Campbell’s® Condensed Cream of Chicken Soup
- 1/4 cup sliced almonds
- pepper, optional to taste
- Preheat oven to 425F. Line a baking sheet with a Silpat or aluminum foil for easy cleanup. Place squash on baking sheet, evenly drizzle with olive oil, season with salt and pepper, toss with your hands to combine, and bake for about 50 to 60 minutes or until squash is fork tender. Toss once or twice during baking to ensure even cooking.
- While squash cooks, drain the green beans and add them to a large bowl.
- Add the condensed soup; set aside.
- After squash has baked, add it to the bowl, gently stir to combine, and transfer mixture to a 9-inch round glass or ceramic pie dish or baking dish that’s been sprayed with cooking spray.
- Evenly sprinkle the almonds and optionally sprinkle with pepper, to taste.
- Reduce oven temp to 375F and bake for about 25 to 30 minutes, or until casserole is set around the edges. Serve immediately.
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 314mgCarbohydrates: 24gFiber: 7gSugar: 4gProtein: 3g
Thanksgiving and Fall Favorites
Best Green Bean Casserole Recipe — No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds!
Classic Traditional Thanksgiving Stuffing – Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!
Cabernet Cranberry and Blueberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!
Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!
No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!
Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing – All the flavors of fall in one gorgeous, hearty, and healthy salad!! The easy, tart-and-sweet dressing is just bursting with flavor!!
Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Maple-Roasted Butternut Squash Quinoa Harvest Salad – Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!
Parmesan and Herb Roasted Potatoes – Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!
Post is brought to you by Del Monte®. The recipe, images, text, and opinions expressed are my own.
This is a sponsored conversation written by me on behalf of Del Monte. The opinions and text are all mine.
I just saw this on Pinterest and got so excited! LOVE green bean casserole, and this honestly looks even better than the original :)
Thank you and hope you enjoy it!
I usually steer clear of that mysterious casserole but this looks awesome. I’m all about squash and sweet potatoes at this time of year – you have fueled my appetite for sure! Love the generous sprinkling of almonds on top.
I’m a sucker for some butternut squash. This recipe looks so good and the photos are gorgeous as always!!!
Oh my goodness what an amazing recipe! I think I’m totally going to roast green beans and butternut for dinner this week. This would be good all year long!
I love roasted veggies and yes this would be great any time of year!
This is a delicious twist on the same ol’ green bean casserole! Love this for as a turkey dinner side.
I love the butternut squash and almonds in your updated version! It’s much more colorful this way but still looks like classic comfort food.
I am all about casserole dishes – so easy yet so rewarding! This looks incredibly comforting, I’ve gotta try beans + squash as a combo :) Have a great week!