String Bean Casserole is a classic for the holiday dinner table. It’s a remarkably easy Thanksgiving side dish. The recipe I’m using came from the back of (I think) the Campbell’s Cream of Mushroom soup can from back in the day (or maybe it was the string beans?)
In any case, you can make this with French-style Green Beans, which is my preference, or these regular string beans — which is all they had at the grocery store.
Here’s how you make classic Green Bean Casserole:
3 cans string beans, drained (French style or regular – amounting to about 4 cups of beans)
1 can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce (optional)
1/8 tsp. black pepper (or to taste)
1 1/3 cups crispy fried onions (I use French’s brand), divided
Preheat your oven to 350º.
Mix all ingredients and half of the crispy fried onions.
Pour mixture into casserole dish sprayed with Pam or non-stick spray and bake for about 30 minutes or until heated through.
Remove from oven and top with the rest of the crispy fried onions and return to oven to bake for another 5-10 minutes, or until the topping is browned to your liking.
Remove from oven and let it set on counter for at least 5 minutes before serving (about 10 minutes or so would be better).
Serve and enjoy!
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