Not Another Green Bean Casserole

I came up with this little twist on the Green Bean Casserole when I was cooking at my mother's and had forgotten an ingredient. I think what makes a really good casserole is the perfect balance between smooth and crunchy, lots of flavor and just enough salt. I try to remember that when you add cheese to a recipe you are usually adding salt.

Becca's Green Bean Casserole

Crunchy: Crispy Bacon and Roasted Almonds (to roast almonds, melt butter in small pan, salt lightly, take out of pan as soon as they start to turn color)

Smooth: 2 to 3 cans of Beans, 1 can of Cream of Chicken Soup, 2 cups of Cheddar Cheese or Colby Jack Cheese, 2 serving spoon dollops of Sour Cream, and 1 tablespoon of Hoisen Sauce (this is the ingredient I added that gives it an interesting taste or you can use Worcestershire Sauce)

To speed up cooking time, melt all the smooth ingredients except for the beans together in a sauce pan. Pour the mixture, beans, and the toasted almonds in a casserole dish, mix together. Place in a 375 degree oven for about 10-15 minutes, when the cheese starts to bubble or cook on the sides, crumble up the bacon and put on top, cook for a few more minutes.