Ahhhh…the ubiquitous green bean casserole!!! What would Thanksgiving dinner be without this mainstay of American cuisine? Yes, it’s a favorite of mine as well, although I try to jazz it up with homemade Cream of 3 Mushroom soup (see recipe index). No matter how some family members try to do away with this classic, as long as I am chief cook and dish-washer, it shall take pride of place on my Thanksgiving dinner table. Interestingly, as much as I love this dish on Thanksgiving, can you believe I never make it at other times of the year? Not even for a regular meal, as easy as it is. Strange, huh? Perhaps I want to keep it relegated as a special holiday fare.
This is perhaps the easiest dish to throw together for your Thanksgiving feast (unless you are a canned cranberry sauce aficionando…hahahaha!). So if your family get- together is one where everyone volunteers to bring a dish….you would do well to be the first to volunteer to bring this easy, but much loved dish!
Green Bean Casserole with Cream of 3 Mushroom Soup
Ingredients:
- 2 cups of Cream of 3 Mushroom soup (see recipe index) but use half the liquid when making the soup
- two dashes of worcestershire sauce
- few grinds of black pepper
- 4 cups blanched green beans, snapped into bite-size pieces
- 1 1/3 cups fried onion rings
Mix soup with worchestershire sauce, a few grinds of black pepper and 2/3 cups of the fried onion rings. Stir in the blanched green beans.
Butter a 2 quart casserole dish. Pour bean mixture into casserole.
Bake at 350 degrees for 25 minutes. Sprinkle the remaining fried onion rings on the top and bake 5 minutes more, until bubbling. The perfect time to put into the oven is as soon as you’ve removed the roasted turkey. Since the turkey has to sit 20 minutes to rest before being carved, this makes the juggling act of baking with one oven very easy.
