This is usually Susannah or Kim’s specialty, but in their absence, Joe, Mom, and I tackled the challenge in stages. My mom chopped up the green beans and gave them a quick boil. I mixed the mushroom soup, etc, together. And Joe topped the casserole at the last moment with the fried onions.
We use that old school casserole recipe that you can find anywhere, so it’s not that special or out-there. But why change a good thing?
Directions: Preheat the oven to 350°F. You’ll want to leave a good bit of time for prep of the green beans. First, trim the ends and cut them into 2″ pieces. Rinse them in a colander to clean. Boil the green beans for a few minutes until your desired texture.
Side note: I think in the past, we used to cook them for quite a while before setting up the casserole. Then one year, Kim forgot to cook them entirely. It wasn’t a bad thing. In fact, I really liked the end product! The green beans were actually crispy! So now I like them a little al dente.
Measure the milk in a large measuring cup. Add the condensed mushroom soup and soy sauce. Mix well with a spoon. Spread evenly in a casserole dish, and add the cooked green beans and 2/3 C of the fried onions. Mix well and re-spread. Crack some pepper over the top. Bake, uncovered, for 25 minutes, or until bubbly and brown.
Sprinkle with the remaining 2/3 C of the french fried onions. Bake for an additional 5 minutes.
I will admit that for this recipe I fall victim to good old fashioned brand loyalty when it comes to this recipe. We always get Campbell’s® cream of mushroom soup and French’s® french fried onions. What can I say? I’m a good American in that way, I suppose. But again, why change a good thing? 🙂