1 (10
¾ oz.) can cream of mushroom soup
¾ cup
milk
1/8
tsp. black pepper
1-1/3
cups French fried onions
1
(14-1/2 oz.) cans green beans, drained OR 2 (9 oz.) pkgs frozen cut green
beans, thawed
Mix soup and milk, then add pepper, beans and 2/3 cup
onions in 1-1/2 qt. casserole.
 |
| Plop! [Splash!] |
 |
| Get those onions all mixed in - that's where most of the flavor is! |
Bake at 350F for 30 min. or until hot.
Stir.
Top with remaining onions.
Bake 5 min.
 |
| Done! And seen here cooling and waiting for Thanksgiving with some Golden Corn Bread and some Onion-Roasted Potatoes. |
My Rating: 4/5 "It's been years since I've had some green bean casserole, and this one did not disappoint my nostalgia craving. Mellow but memorable, creamy but crispy, it's easy on the palate while complementing other parts of a meal very nicely. A little bland, but when you're serving a lot of people it's hard to go wrong with this classic."
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