"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Jeannie's version of Green Bean Casserole, by Jeannie Darling, is from The Ruli Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jeannie Darling Added: Tuesday, September 29, 2009
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 cans (14 1/2 oz. each) Blue Lake cut green beans -
1 large can of French Fried Onions
1 small can of French Fried Onions -- to munch on while cooking!
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and at least 2/3 cup French Fried Onions. I like to add a little more.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with onions. Bake 5 min. until onions are golden. Again I like these so I'm very generous with the topping.
Not really sure why, but I only make this dish for Thanksgiving and Christmas! Definitely a holiday tradition! I omit the water chestnuts because I don't like them. I use Blue Lake cut beans because I don't like the french sliced. However, Mere uses both of those in her recipe. The choice is yours.
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