Thanksgiving: Green Bean Casserole
Not a whole lot to say about this one. This is as close as you get to the “traditional” southern green bean casserole, and we made it last year, and we accidentally made the same recipe this year, and it’s just not very impressive.
On the up side, it’s very, very easy to make. Chopping the green beans is the hardest part. The rest comes from cans.
But it’s bland, and it was worse this year because we didn’t cook it long enough, so the green beans were still mostly raw. Raw green beans are great on their own, but in this casserole it was all wrong. So the verdict, in my opinion, is that next year we have to make a concerted effort to find a new recipe. Maybe not a casserole at all, just a nice recipe for green beans (because I love green beans). But if we can’t remember to use a new recipe, we have to at least make sure we cook the darn thing long enough.
- 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French’s French Fried Onions
- Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onion in a 1 1/2-quart casserole.
- Bake at 350 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.