Green Bean Casserole

Green Bean Casserole

Makes 16 Servings

Green bean casserole is a dish I love to make that is almost too easy to even be considered a dish. I started making green bean casserole because I got tired of the typical green beans and white potatoes all the time. I make the same casserole you will find on the box of French’s Onion Curls, but I add one or two ingredients of choice.

4 - 6 Cups Fresh Green Beans (You may use canned, I don’t eat very many canned items)

1 Can of Cream of Chicken Soup

1 Can of Cream of Mushroom Soup

1 Cup of Grated Cheese

1/3 Cup of Milk

French’s Fried Onions (use as liberally as you like)

Preheat oven to 375 degrees and grease a stoneware dish with butter or non-stick spray (I like butter)

Blanche your green beans in a nice hot pot of water, not boiling.

Blanche your green beans in a nice hot pot of water, not boiling.

Remove your green beans when they are tender and a beautiful bright green

Place green beans into an ice cold water bath, this will stop the cooking process immediately and will allow the green beans to remain crunchy.



Place cream of chicken and cream of mushroom soups and milk into a pot, heat until nice and hot and bubbly. Stir until smooth …. Yummy!



Remove from bath and place in your prepared baking sheet



Add cheese into the soup and give a few quick stirs to begin melting cheese.

Pour mixture over green beans; make sure you cover all of the green beans.

Bake green beans and soup and cheese sauce for 25 – 30 minutes or until a flaky, golden brown and bubbles are peeking out around the edges of the dish.

Top with French’s Onions and bake until golden brown.

If needed, give a gentle stir to make sure soup marries well with the green beans.