Green Bean Casserole

This is one of those dishes that is on almost everyone’s table on pretty much every holiday where we live.  When I first learned to cook this dish I would always use canned green beans.  That is perfectly fine but, I prefer fresh green beans now.  I love to have that slight “crunch” left in the bean when I’m eating it.  dsc_0682

INGREDIENTS:

  1. 4 cups Green Beans cut (or 2 cans of green beans)
  2. 3/4 cup Milk
  3. 1 1/3 cup Fried Onions
  4. 1 Family Sized Can of Cream of Mushroom Soup***
  5. 1tbsp Butter
  6. Salt and Pepper to taste.

***WELL….. I tend to eyeball the onions and green beans but this is a basic measurement. I always get a family can of cream of mushroom but I do not use it all!  Just make it creamy not soupy.  The milk is accurate.***

  • Heat Oven to 350 degrees.

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  • Boil beans for 5-10 minutes and then soak in a cold bath to stop them from cooking.dsc_0683
  • Heat a pan (large enough for all of the beans) on medium with 1tbsp butter.
  • Drain beans. Add to pan with butter and sauté for 2-3 minutes. (longer if you prefer)dsc_0685
  • Place sautéed beans in a large bowl.dsc_0686
  • Pour 3/4 milk over green beans and mix.dsc_0687
  • Add Cream of Mushroom Soup.  **You can always add more but you can not take it back** I usually like it to be creamy but not overly sauced.  Use how much ever you feel is right.  Add about 1 cup of the fried onions.dsc_0689
  • Put in a baking dish I’m using a 9×9 dish. And bake for 30 minutes.  Pull out and put 1/3cup of fried onions over the top (I always use more). Then Bake for 5 more minutes.
  • Let cool then enjoy!

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