Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

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Sunday, November 19, 2006

THE green bean casserole

I think everyone has had this green bean casserole. It is a tradition at our Thanksgiving meal. It is quick and easy and can be done ahead of time and popped in the oven for the last few minutes. I prefer fresh green beans, they seem to hold up and are not as mushy as canned. I will also sometimes add toasted almond slivers, for a little crunch.

Green Bean Casserole
1 10oz cream of mushroom soup
½ cup milk
1 tsp soy sauce
¼ tsp pepper
4 cups green beans (drain if canned)
1 2oz can French-fried onions

Mix soup and milk in a bowl until well blended. Add soy sauce and pepper. Stir in beans and half of onions, mix well. Pour into a casserole dish. Bake at 350° for 20-25 minutes or until hot and bubbly; top with remaining onions. Bake for an additional 5 minutes or until onions are golden brown.
Whenever I have a houseful for dinner, whether it is for Thanksgiving or another occasion, I like to get most of the messy cooking out of the way. The dirty dishes can all be washed up and put away, then leave the casseroles warming in the oven. This casserole is a perfect example of a pop-it-in at the last minute dish. It makes life so much easier ~ and I can actually have time to visit friends and family.
Y’all enjoy!

1 comment:

The Minstrel Boy said...

i make this one using baby limas instead of the green beans. it's good that way too.

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