Green Bean Casserole is one of our favorites. You can find the recipe on a can of cream of mushroom soup, sometimes on a can of green beans, or on a container of fried onions. This time, I used fresh green beans, and I don’t think I had quite enough, it was more soup than green beans. But, it was still really good!
Green Bean Casserole
What you need:
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/8 teaspoon ground black pepper
4 cups cooked cut green beans (or 2 14.5oz cans of green beans, drained, or 2 9oz pkgs frozen green beans, thawed)
1-1/3 cups fried onions
How to make it:
Stir soup, milk, soy sauce, pepper, beans and 2/3 cups onions in an 8×8 casserole dish.
Bake at 350 F for 25 minutes or until hot. Stir.
Top with remaining onions. Bake for 5 minutes more.
Tip: If you forgot to thaw your green beans, like I did, put them in a medium sauce pan on the stove. Let them heat up for a few minutes, then add them milk, soup, soy sauce and pepper. Let that heat on the stove a few minutes, mix in the onions, and transfer to the casserole dish to bake it.
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