Green Bean Casserole
  • Cooking Time: 35 minutes
  • Servings: 6
  • Preparation Time: 10 minutes
  • 1 10 3/4-oz can cream of mushroom soup
  • 2 14-oz cans (about 3 1/2 cups) green beans, drained and rinsed
  • 1 1/3 cups french fried onions (Mary likes HEB brand best)
  • 1/3 cup milk
  • 1/8 tsp ground black pepper
  • Note: Can use an equivalent amount of your favorite variety of green bean, fresh, frozen or canned.
  1. Drain the juice from the canned green beans into the sink, then run water into the can and shake to rinse. Drain all the water. Repeat once.
  2. If using fresh green beans, cook them in lightly salted boiling water for 10 minutes; drain and set aside. If using frozen green beans, thaw and drain them (too much liquid will make soupy casserole).
  3. Preheat oven to 350 degrees.
  4. In a large bowl, stir the mushroom soup, milk, and pepper until mixture is smooth.
  5. Add the green beans and 2/3 cup of the onions. Mix well but gently.
  6. Spoon into a 1 1/2 quart casserole dish. Spread out evenly. Bake for 25 - 30 minutes, or until the bean mixture is hot and bubbling.
  7. Carefully remove the dish, stir the mixture and add the remaining onions on top.
  8. Bake another 5 minutes until onions on top are golden. Watch carefully, so they don't burn.
  9. Serve warm. Enjoy!
We often traveled to Thanksgiving or Christmas gatherings. This dish is great, because you can travel the ingredients, but still contribute a delicious side dish to the family get-together. And so many varieties of green bean: fresh, frozen, long, short, French cut, Italian style, colorful...just like the people that eat them!