Prep 10 mins
Cook 20 mins
I created this dish for my "Mason-Dixon" New Years Day. My DH and sons do not care for collards or turnip greens cooked the traditional southern way. So I made them similar to the green been casserole that they do all like. This could also be made with turnip greens, spinach, kale or mustard greens. This goes perfectly with NurseDi's Skillet Hopping John and Barb Witherspoon's Crock Pot Pork Roast and Sauerkraut served with mashed potatoes. Add both southern style cornbread or biscuits and some northern buns (as my DH calls them) and you have the perfect meal combining both my Alabama and my husband's Pennsylvania traditions. Fresh cooked greens or frozen thawed greens work well also.
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄4 cup milk
- 3 slices swiss cheese
- 1 (2 1/3 ounce) can French-fried onions, divided
- 4 slices bacon, cooked and crumbled
- 2 (15 ounce) cans collard greens, drained and squeezed dry
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In a medium saucepan over medium-low heat, mix soup and milk until combined.
- Add Swiss cheese and stir until melted.
- Add 1/2 can of french fried onions.
- Stir in bacon.
- Mix in collard greens, Worcestershire, and salt and pepper until well combined.
- Spread into a 9 inch pie plate that has been coated with nonstick cooking spray.
- Bake at 350°F for 15 minutes.
- Add remaining french fried onions.
- Bake additional 5 minutes or until onions are toasted.