Green Bean Casserole
For our green bean casserole, we switched to French style green beans years ago when one of our daughters said they tasted better than regular green beans. Personally I don’t notice the difference in taste, but they are prettier! But.. if said daughter will eat them if french style cut then I will serve them french style cut. There are some battles just not worth fighting!
- 1 large can French-fried onion rings (get the large can as everyone will be snacking on them)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 2 cans French style green beans (regular green beans are ok to use – French style are just pretty)
Spray a 9×13 baking dish with non stick oil or butter well.
Drain green beans and spread out in pan.
Spoon the soup on top of the green beans (layer). Do not mix together.
Sprinkle the fried onions over the green beans.
Bake at 350 for 20-25 minutes until hot and bubbly.
** Feel free to toss in mushrooms, almond slices or water chestnuts if you like them. This is a great casserole base to use for several dishes.
** This can also be cooked in a crock pot. Layer as above but don’t add the onions until ready to eat. Cook on high until hot and bubbly. Add onions right before serving (if put on while in crock they will get soggy).
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