Green Bean Casserole
Serves 6 to 8
This is a recipe for the traditional green bean casserole made with cream of mushroom soup and canned onions. 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 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/low-fat mushroom soup and no-salt-added green beans. If you are looking for something a little different, see the notes below for a simple variation.
- 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) cut green beans, preferably 'no-salt-added', drained
- 1-1/3 cups (2.8 ounces 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, especially during the Christmas holidays, add 1/2 red bell pepper julienned and cut to the same length as the beans. This recipe was created years ago to market the various canned goods. At the time, there was only one type of canned fried onions. Now there are other brands available that are a little healthier and contain all natural ingredients. I tried some that were less greasy than the original but equally good. This recipe can be easily doubled. Place in a 2 or 3 quart casserole.