Green Bean Casserole

Serves 6 to 8

This is a recipe for the classic green bean casserole made with cream of mushroom soup and fried onions that was created years ago to market certain canned foods. I have had a number of requests for the popular side dish, so I decided to post it. Truth be known, it really is a quick, easy and tasty crowd pleaser. I always use no-salt-added canned green beans in this casserole because, although I do not say this about many vegetables, I think they have more flavor than frozen. Maybe that is because my grandmother used to can beans from her garden and I am familiar with the taste. I also use lower-sodium and low fat mushroom soup. See the notes below for a simple variation that includes red bell pepper.

Ingredients

• 1 can (10-3/4 ounces) cream of mushroom soup, preferably lower-sodium and low fat
• 3/4 cup milk (can use reduced fat)
• Pepper to taste
• 2 cans (14.5-ounces each) cut green beans, preferably no-salt-added, drained
• 1-1/3 cups (one 2.8-ounce can) fried onions (see notes below)

Preheat oven to 350° F. In a 1-1/2 quart casserole dish, combine the soup, milk and pepper. Mix well. Stir in beans and 2/3 cup of the fried onions. Bake for 30 minutes or until hot and bubbly. Stir; top with the remaining 2/3 cup onion. Bake an additional 5 minutes or until onions are golden brown.

Notes: For added flavor and a festive touch, add one-half of a red bell pepper, julienned and cut to the same length as the beans. There are store-bought fried onions available that are a little healthier than those we grew up with. The type I tried was less greasy and tastier than the popular brand. This recipe can be easily doubled. Place in a 2 or 3 quart casserole.