Creamy Creole Green Bean Casserole Recipe Spices Up the Holidays (6 Ingredients, 30 Minutes) Side Dishes Casseroles Vegetables Cookbooks Pork Gluten-free

Don't you love digging out old cookbooks and flipping through them? I do. My latest was a cookbook from 2001 that my kids' elementary school published. The first recipe I cooked was a baked creole green bean casserole. I picked this side dish recipe because of the interesting ingredient it called for: Miracle Whip. (And because it was from one of my favorite teachers at the school. Shh!)

I'm a mayo girl all the way, and don't use Miracle Whip on my sandwiches or in my potato salad, macaroni salad ... anything, really. But my husband loves it, so there's always a jar in the fridge. To me it seemed like it would add just a bit of sweetness along with creaminess to this green bean dish. And it did.

To make this creole green bean casserole you'll need a large can of french-style green beans, bacon, onion, Worcestershire sauce, a can of diced tomatoes (I used fire-roasted tomatoes for more flavor) and Miracle Whip. The bacon and onion are quickly cooked in a skillet, then the rest of the ingredients are stirred in. Season with salt and black pepper, or use seasoned salt like I did, and pour the green beans into a baking dish. Bake for about 20 minutes and it's ready to be served. The next time I make this green bean recipe, I'm going to add some hot sauce to give it a spicier kick.

This is a flavorful green bean casserole recipe that can be (miracle) whipped up in no time. Serve this vegetable casserole for dinner with chicken, pork, beef or that holiday turkey or ham.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes 
Total Time: 30 minutes
Servings: 6

Ingredients

• 28 ounces (1 can) french-style green beans, drained
• 5 slices bacon, chopped
• 1/2 cup chopped onions
• Worcestershire sauce
• 14 ounces (1 can) diced tomatoes, undrained
• 3 tablespoons Miracle Whip
• seasoning, to taste (I used seasoned salt and black pepper)

Here's how to make it:

1. Cook the bacon in a skillet until crisp. Add the onion and cook until soft. Season with salt, black pepper and Worcestershire sauce. (For a gluten-free side dish, check the label on your Worcestershire sauce and make sure it is free of gluten.)
2. Add the can of tomatoes and Miracle Whip. Stir until sauce is creamy and pink. (I used fire-roasted tomatoes for even more flavor.)
3. Add the beans.
4. Pour the green beans into a casserole dish.
5. Bake in a preheated 350-degree F oven for about 20 minutes. Store any leftovers in an airtight container and reheat in the microwave.

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