Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing, and cool cranberry sauce. This creamy soul-soothing veggie side is over the top in tastiness.
And all the ingredients are on sale for the holidays at any grocery store. French fried onions are a decadent topping -- while canned green beans are boring, until you mix in a can of Campbell's Mushroom Soup. *For a 21 Century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.
I look forward to a French Fried Onions & Green Bean Casserole every November. I first had it at my in-laws Thanksgiving table; and now my mother-in-law is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safe-keeping. Enjoy.
Click on the following links for more holiday feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Homemade Egg Nog Video, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, and Honey Orange Glazed Carrots.
- 2 cans of green beans, drained - I used "French Cut", any type will do.
- 1 can of mushroom soup - or any "cream" soup you like.
- 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
- 1 package of French Fried Onions - or from a can.
- Pepper to taste - I find there is plenty of salt in the packaged ingredients.
In a casserole dish combine green beans*, mushroom soup, 1/2 can of water and half a package of French fried onions. Don't fill dish all the way to the top, as it may bubble over when hot. Mix well, cover and place in a 350 degree oven.
Bake for 20 - 30 minutes; since everything is already cooked you are just heating it all up.
Uncover and top with the rest of the French fried onions, and bake another 10-15 minutes.
This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).
*For a fresh green bean version (about a pound), remove any stems pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to a desired tenderness). Remove beans and add to casserole dish. In this case you can salt to taste, then follow the rest of my directions.