There is always a debate among foodies about the greenbean casserole and if it should just be excluded from all the holiday menus. They claim that no one eats this dish. Really! It goes over in my house. It has a short half life on my table.
1 can of cream of mushroom soup
½ cup milk
1 tsp soy sauce
½ tsp black pepper
4 cups frozen full-length green beans (defrosted)
¼ tsp salt
1 ½ cups crispy fried onions
3 patties of butter
Preheat oven to 350F degrees.
Spray a 1 ½ -quart baking dish with cooking spray and set aside.
Spray a 1 ½ -quart baking dish with cooking spray and set aside.
Place frozen green beans in a large microwave-safe bowl.
Add a splash of water to the top of the green beans and cover
Microwave green beans until thawed (about 5 minutes).
Drain green beans and return green beans to the bowl.
Add a splash of water to the top of the green beans and cover
Microwave green beans until thawed (about 5 minutes).
Drain green beans and return green beans to the bowl.
Add soup, milk, soy sauce, pepper, butter, and half the fried onions to the bowl with the green beans.
Stir green beans gently to combine ingredients.
Stir green beans gently to combine ingredients.
Transfer the green bean mixture to the prepared baking dish.
Bake, uncovered, for 25 minutes.
Place the remaining remaining fried onions on top of the hot green bean casserole
Bake for about 5 more minutes or until the fried onions start to darken.
Remove and put aside for 10 min. Serve as a side dish with your holiday meals.
Bake for about 5 more minutes or until the fried onions start to darken.
Remove and put aside for 10 min. Serve as a side dish with your holiday meals.