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. 
INGREDIENTS:
- 4 cups Green Beans cut (or 2 cans of green beans)
- 3/4 cup Milk
- 1 1/3 cup Fried Onions
- 1 Family Sized Can of Cream of Mushroom Soup***
- 1tbsp Butter
- 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.
- Boil beans for 5-10 minutes and then soak in a cold bath to stop them from cooking.
- 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)
- Place sautéed beans in a large bowl.
- Pour 3/4 milk over green beans and mix.
- 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.
- 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.
On this night we paired the casserole with Smoked Turkey. - Let cool then enjoy!
