Green Bean Casserole
Green bean casserole was something I took for granted every thanksgiving both of my grandmothers had this staple on the family table.
In recent years, I’ve seen it replaced with fresh green beans topped with bacon and slivered almonds, green beans with potato & ham, green beans topped with cheese, or- and this might shock you- some folks leave it off their holiday menu entirely! The audacity!
Well, I’m a big fan of the traditional, old fashioned version. And since the 2020 COVID-19 is pandemic, a lot more of us are depending on pantry staples to keep us fed in between less frequent trips to the grocery store.
So today, I’m sharing this classic recipe with you, but of course I’m adding one small twist. (I mean, have you ever known me to follow a recipe exactly? Haha)
2 cans of French cut style green beans
1 can cream of mushroom soup
1 container French's fried onions (reserve half for topping)
1/4 + 2tbs cup milk
1/4 cup heavy cream (that’s my little secret for an extra creamy casserole)
1/2 tsp garlic powder
1/2 tsp onion powder
Dash of black pepper
1. Preheat your oven to 350 degrees.
2. In a large bowl combine the mushroom soup, milk, heavy cream, and spices and stir until well combined.
3. Add In your drained green beans and half of your fried onions.
4. Add to a greased casserole dish and bake at 350 for 30 minutes.
5. Remove from the oven and top with the fried onions and bake an additoinal 4-5 minutes, until the onions are crispy and lightly browned.
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