"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Green Bean Casserole, by Barbara Keene, is from Cookin' with Barb!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cans green beans (drained) * 1 can sliced water chestnuts (drained) 2 cans cream of mushroom soup ½ soup can of milk 1 or 2 T soy sauce, 1 large can French’s Fried Onions
* You can substitute cooked fresh beans or frozen beans.
Combine soup, soy sauce and milk. Put ½ of the green beans into casserole dish. Top with ½ of the water chestnuts. Spread half of the soup mixture over the top and then ½ of the onion rings. Repeat with remaining ingredients except for the remaining onions. Bake in 350º oven for about 20 minutes then top with the remaining onions and continue baking until beans are bubbling (about 10 minutes or so).º
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