Green Bean Casserole

Green Bean Casserole is one of those timeless side dishes that can be found alongside the turkey, gravy, and mashed potatoes on Thanksgiving day. While it is almost ubiquitous on American tables during Thanksgiving, it rarely makes an appearance for the rest of the year. In my opinion, Green Bean Casserole should be made throughout the year and not just at Thanksgiving. It is classic comfort food and is perfectly suited to be served during the winter months. Green Bean Casserole is a perfect side dish to roast chicken, turkey, or meatloaf. Break the norm and make Green Bean Casserole today.

Ingredients:
1 pound fresh green beans
1 can of cream of mushroom soup
1 1/3 cups french fried onions
3/4 cup milk
fresh ground black pepper

Method:
First, prepare the green beans. Cut both ends off and cut the green beans in half. Steam the green beans for about 10 minutes. The green beans should not be overcooked as they will continue to cook in the oven. If the beans are under cooked that is okay. In a large mixing bowl, combine the milk and the can of cream of mushroom soup. Next, add the steamed green beans, freshly ground black pepper, and 2/3 cup of french fried onions to the milk and soup mixture. Transfer the green bean mixture to a large casserole dish. Bake the casserole at 350°F for half an hour. After cooking for half an hour, stir the mixture. Add the remaining french fried onions to the top of the casserole. Bake for an extra five minutes. When the Green Bean Casserole is hot, it is ready to serve.