Greenbean Casserole

Nothing says Thanksgiving, Christmas, or even New Years like a Green Bean Casserole.  So simple, so easy, and so very much craved by everyone in your dinner party.

I’ve experimented with a wide variety of Green Bean Casseroles–even going so far as to make my own cream of mushroom soup and fried onions–but I must say that the basic, easy Green Bean Casserole from the can is just perfect.  Although I plan to post a more gourmet version of this classic recipe in the future, I think that every food blog must give hommage to green bean casserole from a can.

Why the can over the gourmet version? Perhaps because the can is so easy? Perhaps because no home-fried onions taste like French’s? Or perhaps it’s because green bean casserole from the can is so bad it’s good?

Whatever the reason, I offer readers this clearly delicious comfort food take on Green Bean Casserole courtesy of the perfect three combination: Campbell’s Cream of Mushroom Soup, Green Beans, and French’s Onions.

Green Bean Casserole

This recipe comes from the side of a French’s Onions Container.  You can find this classic recipe on the French’s website here.

Ingredients:

* 1 10 3/4 oz can Campbell’s Cream of Mushroom Soup

* 3/4 cup Milk

* 1/8 tsp black pepper (or to taste)

* 2 9 oz packages (or cans) green beans

* 1 1/3 cup French’s Original Fried Onions

1.) Preheat oven to 350F.

2.) In a 1 1/2 quart baking dish, combine milk, cream of mushroom soup, green beans, and pepper.  Mix to combine and add French Onions to the top (I prefer around the edges like an onion “crust”).

3.) Bake in oven for 30 minutes (or 40) or until onions are golden brown.

4.) Allow to cool for several minutes and enjoy! Makes 6 servings.

–Helana Brigman

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