Green Bean Casserole

Can you have Thanksgiving dinner without green bean casserole? Some families do it, but in our family something would be missing from Thanksgiving if green bean casserole wasn't on the menu. Mom's recipe for this casserole is fairly standard. And, of course it is very easy to make. I could not find this recipe among Mom's written recipe, but she was able to rattle off the ingredients without even pausing. You could use fresh green beans, if you want. But this recipe was perfectly designed for canned green beans.

What truly makes this dish special is the french fried onions. Some get mixed into the casserole and some are left on top to get super crunchy. I know this recipe calls for 2 cups, but I actually used more than two cups when I made this recipe. This dish could be made anytime of year, but for whatever reason it has become a Thanksgiving classic, that, in my family is saved for that one time each year.

Green Bean Casserole

• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/2 cup milk
• dash of salt and pepper (to taste)
• 2 cans (14 1/2 oz.) canned green beans, drained
• 2 cups french fried onions

Heat oven to 350. In a bowl, mix together the soup, milk, salt, pepper, green beans and 1 cup french fried onions in a 1.5 quart casserole dish. Bake for 25 minutes, until the mixture is hot and bubbling. Stir the mixture. Then, top with the remaining french fried onions. Bake 5 more minutes. Enjoy!