Green Bean Casserole

For my final installment of a Week of Family Favorites, I’m going to feature a favorite of mine. Green bean casserole. It’s such a classic holiday casserole, that to me, the holidays just aren’t the same without it. In fact, Hubby knows that I was very disappointed that his family Thanksgiving meal didn’t include green bean casserole. Next time, I’ll just have to bring it myself to make sure it’s there.

This is another case where the recipe is straight off the packaging. And, yes I realize some people have strong feelings about using canned cream of mushroom soup. I say there is a time and a place for everything. While I am not usually a fan of cooking like this, I just look the other way once or twice a year for this nostalgic side dish.

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Green Bean Casserole

Ingredients:

1 can Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions

Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Recipe from Campbell's Kitchen

Check out my week of Family Favorites here.

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4 Responses to “Cous Cous Salad with Butternut Squash and Cranberries”

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    1
    Cupcake Activist — November 18, 2009 at 6:32 pm

    Is it weird that I’ve never tried cous cous? Your salad looks so good! I musy give it a try!

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    2
    Erin — November 18, 2009 at 7:17 pm

    I’m glad to hear you liked this! I am making it for a Thanksgiving potluck as well, and I literally cannot WAIT to make it again!

  3. #
    3
    Josie — November 18, 2009 at 7:37 pm

    mmm this looks wonderful! I love those flavors and colors!

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    4
    nutmegnanny — November 18, 2009 at 8:36 pm

    I love cous cous. You can mix just about anything with it and it will turn out delicious. Great dish…yum!

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