Tuesday, November 25, 2014

Melissa's Green Bean Casserole

This is one of my favorite side dishes, whether its a holiday or not!  But I do often save it for holidays, just to keep it special.   My Mom taught me to add sour cream and butter to the recipe, even though many recipes don't have it.   I think it adds a great, extra-creamy taste and really brings out the flavor of the onions.  Also...   Its extremely simple.   Enjoy!

Melissa’s Green Bean Casserole

1 can (10 3/4 oz.) Cream of Mushroom Soup
1/2 cup sour cream
½ cup milk
2 tablespoons melted butter
Salt and pepper to taste
4 cups (or 2 cans, water drained) cooked cut green beans
1 1/3 cups French’s crunchy fried onions (or any brand you can find)

1.       Preheat oven to 350 degrees, F. 
2.       In a large bowl, mix together the mushroom soup, sour cream, milk, melted butter, salt, pepper, green beans and only 1/3 of the crunchy fried onions.  Combine well, but mix gently so the green beans don’t fall apart. 
3.        Transfer all the green bean mixture into a 1 ½ qt baking dish.
4.       Place dish in the oven and bake for 30 minutes.   Pull the oven rack out so you can stir the casserole mixture gently.   Then top with remaining cup of crunchy onions and bake an additional 5 minutes, or until onions are golden.   Remove from oven and let stand 5 minutes.  Serve. 

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