Green bean casserole is one of the most iconic and beloved sides on the Thanksgiving dinner table.
But if you're looking to mix it up this year and delight your guests, look no further. Celebrity chef and "Top Chef" alum Richard Blais has created souped-up versions of two classic Thanksgiving sides: Green bean casserole and bread pudding.
Blais, who is a spokesperson for Campbell's, incorporates their cream of mushroom and cream of chicken soups into these recipes to make the casserole and bread pudding creamier than ever.
It can be a great shortcut to save yourself the hassle of making a sauce from scratch, Blais suggests.
Read on to get the full recipes for Blais' creamy sides to add to your Thanksgiving table.
Ingredients:
1 can (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups Fried Onions
Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Serves 4-6 people
Ingredients:
1 pound trimmed fresh haricot vert (skinny green beans)
2 cups sliced button mushrooms
2 cans Campbell’s Condensed Cream of Mushroom Soup
6 ounces milk
3 tablespoons minced garlic
2 tablespoons sweet paprika
1/4 cup ground fresh chorizo or soyrizo
1/4 cup cooking sherry
Crispy onions - as needed to top
Directions:
In a large pot of boiling salted water, cook the green beans until squeaky, tender and bright green, then immediately shock in ice water to stop the cooking. Reserve.
In a sautée pan with a little oil, cook the mushrooms for 2 minutes, add the garlic, chorizo, paprika and cook or 2 more minutes. Add the sherry wine, off the stove and then simmer for 2 more minutes letting the alcohol cook away.
Add the Condensed Cream of Mushroom Soup, the milk and stir to combine all and cook for 4-5 minutes.
Gently toss the green beans in this mixture and place in a serving bowl.
Top with an ample amount of crispy onions.
Serves: 4-6
Ingredients:
2 cans Campbell’s Cream of Chicken Soup
2 eggs
8 ounces milk
1 teaspoon white pepper
1/4 cup diced onion
1/2 cup sliced celery
1/4 cup diced carrot
1/2 cup Italian sweet sausage, sliced (1-2 links)
1 1/2 quarts large cubed sourdough croutons or similar
2 tablespoons minced garlic
1 tablespoon chopped rosemary
1/4 cup raisins
1 tablespoon chopped sage
3 tablespoons chopped parsley
6 tablespoons grated Parmesan cheese
Directions:
In a sautée pan cook the sausage onion, celery, garlic, carrot and white pepper on low heat for 5 minutes until soft.
In a bowl, whisk the eggs, milk, half the Parmesan and Campbell’s Campbell’s Cream of Chicken Soup. Add the croutons, raisins and the fresh herbs if using to the cooked sausage mixture and stir a bit.
In an oven safe casserole dish, lay out the sausage and bread mixture. Pour the Campbell’s Cream of Chicken Soup custard mixture over the bread making sure some of the bread pieces are exposed. Sprinkle on the remaining Parmesan cheese and bake in an oven at 350F for 30-40 minutes until the mixture wobbles gently when tapped with a spoon or spatula.
Remove and let the casserole rest for 30 minutes before serving.
Optional: Finish with a little more of the fresh herbs over the top.
Campbell's is a sponsor of "Good Morning America."