"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

Green Bean Gook Recipe

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This recipe for Green Bean Gook, by , is from The Van Lydegraf Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda Sherman
Added: Tuesday, November 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans French Cut green beans
1 can Campbell's Cream of Mushroom soup
1 can French's French Fried Onions
1/4 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Preheat oven to 350 degrees.

First, drain ONLY 1/2 of the liquid from 1 can of the green beans; do not drain any from the 2nd can. Mix green beans, including the remaining liquid, mushroom soup and 2/3 can of the onion rings together in a 1 1/2 quart casserole dish. Bake for 30 minutes, and then stir mixture. Sprinkle the remaining French Fried Onions over the casserole, and bake for another 5 minutes, or until onions are golden.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This recipe comes from my ex-husband Norton Sherman's Aunt Dottie. It is apparently her family's version of the "famous" Green Bean Casserole; Dottie also named it (not me!). She taught it to me when Norton and I first got together. and I have made it for years to great reviews.

 

 

 

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