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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Green Bean Casserole Recipe

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This recipe for Green Bean Casserole is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 14 oz cans cut green beans (see notes for fresh beans)
10 ½ ounces cream of mushroom soup
3/4 cup milk
½ teaspoon black pepper
¼ teaspoon seasoning salt or to taste
1 ½ cups crispy fried onions divided
Directions:
Directions:
Preheat oven to 350°F.
If using fresh or frozen green beans, boil just until tender crisp.
Combine soup, green beans, milk, soy sauce, pepper, salt, and 1 cup of crispy onions, in a casserole dish.
Bake uncovered for 30-35 minutes or bubbly.
Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.
Personal Notes:
Personal Notes:
Green Beans: Canned, fresh, or frozen beans work in this recipe. In place of frozen beans, you can use either of the following:
drain 2 (14 ½ ounces each) cans of green beans
1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes

Optional Additions:
1 ½ cups shredded cheddar cheese (favorite!)
fried mushrooms, onions, garlic, and/or shallots
Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.

 

 

 

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