Green Bean Casserole
3/4 cup milk
1/8 tsp pepper
1 can cream of mushroom soup
2 (9 oz) packages frozen cut green beans, thawed OR
2 (14.5 oz) cans green beans, drained
1 1/3 cups French's French Fried Onions
In 1 1/2 quart casserole, mix all ingredients except 2/3 cup onions. Bake at 350° for 30 minutes or until hot. Top with 2/3 cup onions. Bake 5 minutes or until onion are golden.
Cook's notes: I usually add 1 can of sliced mushrooms to this and use more onions than what is called for.
Variation: Substitute cream of celery soup for the mushroom soup, decrease milk to 1 cup and add 2 cups shredded sharp cheddar cheese.
Submitted by SandieLR
Vegetables, Side Dishes & Salads
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