Saturday, August 3, 2013

Classic Green Bean Casserole


 This is about as classic as green bean casserole can get. This is the green bean casserole that you expect at Thanksgiving. I usually wouldn't make this mid-summer but I also wouldn't expect 65 degrees mid-summer either. I made a pot roast and thought green bean casserole would go great with it! I would suggest being careful with the soy sauce because if you add to much it can make it too salty. (Take it from me I did this once after a few cocktails! it's amazing how Tbsp. and tsp. can look so similar after a few!). If you do accidently add too much soy just add more soup and it will even out the flavor. And if you have other side dishes your making with it that take up a lot of time (mashed potatoes, etc.) then I suggest making this up ahead of time, covering it, and throwing it in the fridge. It's one less thing to do later and all you have to do is uncover and bake!

Classic Green Bean Casserole
2 cans French style green beans
1 ½ 10.5 oz. cans cream of mushroom soup
½ cup shredded sharp cheddar cheese
½ cup milk
½ tsp. soy sauce
¼ cup French friend onions (for mixture)
1 cup French fried onions (for topping)
Dash of salt and pepper

Spray casserole dish with non-stick spray (lots of it!)
Mix green beans, soup, cheese, milk, soy sauce, ¼ cup French fried onions, and salt and pepper
Add to casserole dish
Bake in a 350 oven uncovered for 35-40 minutes
Remove from oven and sprinkle 1 cup French fried onions on top to evenly cover
Place back in oven and continue to bake for 5-10 minutes (or until brown)
Let stand for 5-10 minutes and serve!

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