Sunday, December 5, 2010

Recipe Of The Week: Green Bean Casserole

I am very late on getting this entry out there since this recipe was for Thanksgiving. It was my responsibility to bring the traditional green bean casserole this year, yet I have never made this before. I wanted to try a new version, but knew that my family was expecting the old favorite. For this reason, I looked online and found my recipe on the Campbell's website. They offered some variations that sound yummy which you will see below.

Green Bean Casserole

1 can (10 3/4 oz) Condensed Cream of Mushroom Soup (reduced is acceptable)
4 cups cooked cut green beans
1 1/3 cups French Fried Onions
1 teaspoon soy sauce
1/2 cup milk
Dash of pepper

1. Stir the soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in a 1 1/2 - quart casserole.
2. Bake at 350 degrees for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Tips: Use 1 (16 oz) bag frozen green beans thawed or 2 cans (about 16 oz each) green beans, drained or about 1 1/2 lbs. fresh green beans.

* Could substitute 4 cups cooked broccoli
* For a festive twist, stir in 1/4 cup chopped red pepper with soup
* For a crunchier topping, add 1/4 toasted sliced almonds to the onion topping
* Could add 2 slices of cooked and crumbled bacon to bean mix
* For a cheesy version, stir in 1/2 cup cheddar cheese with soup and omit soy sauce. Sprinkle with an additional 1/4 cup cheddar cheese when adding the remaining onions.
* Could substitute soup for Condensed Golden Mushroom Soup and omit soy sauce. Add 1/4 cup chopped red pepper.

Recipe found in

From My Experience: I did not do anything different from my mom's except use the frozen green beans instead of canned. I think it gave it a fresher taste because the green beans were greener and crunchier. No one could taste any difference, so I accomplished my goal!

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