Green Bean Casserole

Through the years I have tried to update this iconic dish.  I have used fresh green beans and frozen green beans. I have tried using fresh onion rings and I have even made my own mushroom sauce to replace canned mushroom soup.

The 'upscaled' recipe is really good but takes a little more effort to make and, if you are nostalgic, it won't taste quite like the original recipe that was developed by Dorcas Reilly who was the head of the Campbell's Test Kitchens in 1955; and the one I grew up eating.

This is so much easier. 

Not to mention the taste takes me back to my childhood.

 

Mix the soup, milk, and the Beau Monde in a mixing bowl then stir in the drained beans.

 

Add part of the onions and combine 

Turn it into a baking dish that has been prepared with vegetable spray and pop it in the oven.

Sprinkle the remaining onions over the top during the last minutes of cooking and there you have it.


Classic Green Bean Casserole
Serves 6

Ingredients:
1 - 10-1/2 ounce can of Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1 Tbsp. Beau Monde seasoning
1 - 28 ounce can canned, French cut green beans (I like Del Monte)
1-1/3 cups French's Crispy Fried Onions, divided

Method:
Preheat oven to 350° F.  Spray a 1-1/2 quart casserole dish (an 8" x 8" square Pyrex) with vegetable spray, such as Pam.  Drain the green beans.

In a mixing bowl whisk together the soup, milk and Beau Monde.  Fold in the drained green beans and 2/3 cup of the onions. 

Turn in to the prepared casserole and bake for 30 minutes or until bubbling.  Top with the remaining onions and cook for 5 more minutes until onions are golden.   

 NOTE:  the original recipe has ground pepper for the seasoning; I have always used Beau Monde )