Friday, December 9, 2011

Green Bean Casserole

This recipe isn't really any sort of secret, since I found it on the side of a Campbell's Soup Cream of Mushroom Soup Can. But I altered it ever so slightly, to my liking, and I think you'll like it too.

We went to Nate's aunt's house (on his dad's side) for Thanksgiving dinner this year. Although our parents live on opposite sides of the country (California and Virginia) we are not lacking in the extended family department here in Utah. We actually both have the majority of our aunts and uncles in the area. So, although we were unfortunately not able to make it to Virginia for Thanksgiving (as was previously planned) because of lack of funds (you know paying for a down payment really emptied our bank accounts) we had plenty of options. And since we are going to my parents for Christmas, I thought it would be best if Thanksgiving was spent with some sort of family from Nate's side.

So, we went up to Nate's aunt's house in Centerville, and even took the pup with us too. As there would be 4 other large dogs there for him to play with. Unfortunately he got into a small brawl with another dog over a toy, but luckily no major damage was done.

Anyway, for Thanksgiving dinner we were asked to bring green bean casserole. And as there would be about 20 people (and obviously not accounting all of the other side dishes that would be available for consumption) I decided to make 2 casserole dishes full of the creamy green bean mixture. Unfortunately only about 2/3 of one dish was eaten, but lucky for us that meant we could have leftovers for a week (hah!). But, luckily for you I'm going to give you the halfed version of what I made.

Green Bean Casserole
2 cans cream of mushroom soup
1 cup of milk
2 TBS soy sauce
1/4 tsp ground pepper
5 cans cut green beans (or 10 cups)
3 cups french fried onions

1.Pre-heat oven to 350 degrees.
2. In a medium bowl combine mushroom soup, milk, soy sauce, pepper, green beans and 1 1/2 cups french fried onions.
3. Put  casserole mixture in a 9x13 pan.
4. Bake for about 25 minutes.
5. Top with remaining onions and bake for an additional 10 minutes.

 Enjoy as a delicious side to any dinner.

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