1 can
(10 ¾ oz.) cream of mushroom soup
½ cup
milk
1 tsp.
soy sauce
Pinch of
ground pepper
1 – 2 oz.
package slivered almonds
4 cups
frozen cut green beans
1 1/3
cups French fried onions
Preheat oven to 350F. Mix soup, milk, soy sauce, pepper,
slivered almonds, beans and 2/3 cup onions. Pour into ungreased 1 1/2 -qt.
casserole dish.
 |
| As you can see, I went with the "two cans of green beans" option listed below. The horrible truth is that I like canned green beans better than fresh ones. |
Bake for 25 minutes. Sprinkle remaining onions on top and bake
5 more minutes.
 |
| It's a little more sparse on the fried onions than a lot of green bean casseroles, which is good for you. |
Tip: You can use 1 poly bag (20 oz.) OR 2 square pkgs. (9 oz.
each) of frozen green beans, 2 cans (16 oz. each) green beans OR 1 ½ lbs. of
fresh green beans for this recipe.
My Rating: 3/5 "The variations this makes on your standard Green Bean Casserole are noteworthy. The almonds make the texture more interesting than usual, which is nice. The soy sauce, on the other hand, just makes everything saltier and less enjoyable. Anyway, keep this filed away for Thanksgiving if you're feeding people who like this kind of thing."
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