Its simple, its easy, and it involves very little cooking.
Moms know how to balance a myriad of tasks and temperaments. Having a few, simple, go-to recipes like, Mom’s Green Bean Casserole, is particularly clutch when there’s something else going on at the same time that may need a little more attention. There’s not much to making this Thanksgiving dish, and you can always fancy it up a little by adding some fried shallots.
- Condensed Cream of Mushroom Soup (2 Cans Campbell’s)
- French Cut Green Beans
- Milk (your choice or 2%)
- French’s French Fried Onions
- 4 or 5 Shallots, sliced (optional)
- 3/4 cup flour (approximately) (optional)
- Cook the green beans in the microwave or on the stove in the least amount of water possible until tender (or the way you like them) about 4 or 5 minutes. Drain the water.
- In a large oven safe dish add the cream of mushroom soup and little by little add the milk until it is a think creamy sauce (about 1 cup milk). Use whatever balance of soup and green beans that you prefer, though use the soup liberally. As a benchmark, think 50% soup, 50% green beans.
- Mix in half of the French Fried Onions, and save the rest for the top, mix thoroughly.
- To add a fancy touch, slice 4 or 5 shallots very thinly and coat in flour. Add to a medium sized saucepan on medium-high heat, turning occasionally until crispy. Add these to the top of the green bean mixture in the casserole dish. (This step is optional. See step #5.)
- For the quicker version, skip step #4 and instead top the casserole with the remaining French Fried Onions.
- Bake at 325 degrees for about 30 minutes or until the top starts to brown and the soup starts to bubble around the edges.
Hints & Tips:
Make sure that the green beans are cooked long enough before you add them to the casserole. They can be stubborn in becoming “fork tender”.