My husband’s absolute favorite side dish is green bean casserole. I whip him up a batch for almost every special meal including Thanksgiving Day dinner. To begin making the green bean casserole, I thawed the green beans in the refrigerator and then rinsed and drained the thawed beans in a colander in the sink. While the green beans drained, I mixed up the sauce for the casserole. I combined cream of mushroom soup, milk, soy sauce, black pepper, and some French fried onions. (My husband loves French fried onions so I sometimes add a bit more to the recipe than calls for.) I then added the drained green beans to the sauce and poured the entire mixture into a pretty glass baking dish. Finally I heated the casserole in the oven, pouring the rest of the French fried onions over the side dish at the end. Yummy!
- 2 14.5 ounce cans of green beans OR 18 ounces thawed frozen green beans
- 1 10.75-ounce can of cream of mushroom soup
- 1/2 cup of milk
- 1 teaspoon of soy sauce
- 1/8 teaspoon of black pepper
- 1 2.8-ounce can of French fried onions
- Preheat the oven to 350º.
- Lightly grease a glass baking dish with cooking spray.
- Combine the cream of mushroom soup, milk, soy sauce, and pepper in a blender.
- Blend until creamy.
- Add half the can of French fried onions to the soup mixture.
- Mix together the green beans and soup mixture.
- Pour the green bean mixture into the baking dish.
- Bake for 30 minutes or until hot.
- Top with the remaining French fried onions.
- Bake for another 5 minutes.
- Serve hot.
- Refrigerate any uneaten green bean casserole.
Green Bean Casserole © 2011 Heather Johnson
Draining the Green Beans © 2011 Heather Johnson
Cream of Mushroom Soup and Milk © 2012 Heather Johnson
Adding the Soy Sauce and Pepper © 2012 Heather Johnson
Mixing the Sauce © 2011 Heather Johnson
Adding the French Fried Onions © 2012 Heather Johnson
Adding the Green Beans © 2011 Heather Johnson
Pouring the Green Beans in the Casserole Dish © 2011 Heather Johnson
Finished Green Bean Casserole © 2011 Heather Johnson