Tuesday, November 24, 2009

Green Bean Casserole Variation

Like the rest of America on Thanksgiving day, our family enjoys green bean casserole. We don't, however, enjoy it made the "classic" way. Here is our version, heavier on green beans & onions, that we make every year:

You will need:
  • 1 can REGULAR (not reduced fat) cream of mushroom soup, any brand
  • 3/4 Cup whole milk or half-&-half
  • 2 dashes soy sauce
  • 2-4 dashes Worcestershire sauce
  • 1-2 pinches of kosher salt
  • Black pepper to taste
  • 2 cans "no salt added" cut green beans
  • 1 can "no salt added" french-cut green beans
  • 1 1/2-2 cups french-fried onions. I prefer French's or Great Value's
You can mix in the casserole dish if you like, but I prefer a large bowl.
Begin by mixing the soup, milk, soy, Worcestershire, salt & pepper. When the lumps are out, mix in the green beans & 1 cup of the onions. Turn out into a large casserole dish.
Bake at 325 for 30 minutes. Stir. Add remaining onions on top and bake for an additional 15 minutes or until onions are golden brown.