I knew that if I was really going to do a casserole week here on Mad in Crafts, there was no way I could skip making the quintessential classic casserole: green bean casserole. If you don’t live in the Midwest, you might not “get” green bean casserole. For me, it’s all but expected for certain meals. Church potluck? Green bean casserole. Easter dinner? Green bean casserole. Confirmation party? Green bean casserole.
The ingredients in the recipe do not seem to go together. But when they get together in that Pyrex dish, magic happens. Warm, comforting magic.
MY LATEST VIDEOSI prefer my casserole to have french-style green beans, but I won’t judge you if you choose to use regular cut. It is important to completely drain the beans after thawing, though, or you will have soupy casserole.
That right there is what I am talking about. Do not skimp on the French’s onions. They are crucial to the equation.
I may not a foodie or a gourmand. but that just looks like home to me.
Come back for more comforting casserole recipes this whole week on Mad in Crafts!
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- ground black pepper
- 2 - 9 oz. packages french-cut green beans
- 1 1/3 cups French's® French Fried Onions
- Microwave the green beans until thawed, but still firm. Drain the beans THOROUGHLY.
- Combine soup, milk, soy sauce, 1/3 cup onions, and beans in a 1 1/2 quart baking dish.
- Top with remaining 1 cup onions.
- Bake at 350 until warmed though.
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