Let’s face it, almost every table has been graced by a green bean casserole at one holiday or another. It is delicious and works with every meat dish you can dream up. As you’re perusing the ingredient list, you may panic – there is no milk or cream. You see, I love cream of mushroom soup more than any other cream of soup you can think of. I dislike watering it down to a weakened version of its former glorious self. Give it a try!
Green Bean Casserole
10 oz. cream of mushroom soup
28 oz. French style green beans
6 oz. crunchy fried onions
1/2 tsp black pepper
1 TBSP garlic, minced
8×8 casserole dish for oven
Preheat oven to 350 degrees.
In baking dish, combine all ingredients EXCEPT for the fried onions.
Bake for about 15 minutes, or until the soup bubbles.
Stir casserole and then top with fried onions.
Bake for additional 5-10 minutes, being careful not to burn the onions.
Superhero Tip: Add cooked bacon to the mixture before baking. Everything is better with bacon. Everything.
Second Superhero Tip: Instead of using a canned soup, check out my recipe for slow cooker cream of mushroom soup.
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