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.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Sides, Salads & Vegetables
Keyword: almonds, butternut squash, chicken soup, condensed soup, green bean casserole, green beans, nuts, sides, sliced almonds, squash, Thanksgiving, vegetables
Calories: 145kcal
Author: Averie Sunshine
Ingredients
one 2.5-pound butternut squashpeeled, seeded, and diced into 1/2-inch cubes (about 3 cups squash)
1tablespoonolive oil
salt and pepperfor seasoning
two 14.5-ounce cans Del Monte® Cut Green Beansdrained
1can10.5 oz. Campbell’s® Condensed Cream of Chicken Soup
¼cupsliced almonds
pepperoptional to taste
Instructions
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.