Classic Green Bean Casserole

By Emcneil

Ingredients

• 2 slices of bacon, optional
• 1/4 cup of finely minced onion, optional
• 1 (10.75 ounce) can of condensed cream of mushroom soup
• 1/2 cup of whole milk
• 1 teaspoon low sodium soy sauce
• 1/4 teaspoon of freshly ground black pepper, or to taste
• 4 cups of cooked green beans
• 1-1/3 cups (more or less) of French fried onions (like French's), divided

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare a 1-1/2 quart casserole dish with butter or non-stick spray; set aside. Saute the bacon and onion in a skillet just until onion is tender and bacon fat rendered, about 5 minutes. Pour off excess bacon drippings, reserving for another use.

Stir in the soup, milk, soy sauce, and pepper until well blended. Add the green beans and 1/4 of the French fried onions; turn out into the casserole dish. Bake at 350 degrees F for about 25 minutes or until bubbly. Sprinkle top of casserole with remaining fried onions, using more or less as desired. and return to the oven for about 5 minutes longer, or until onions are lightly browned.

Double for a 9 x 13 inch dish.

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Cook's Notes: Use 1 large bag (16 to 20 ounces) of frozen French style green beans or 2 smaller packages, precooked; 1-1/2 pounds of fresh green beans, precooked; or substitute 2 cans of green beans, drained, uncooked.

For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers, stir in 1/2 cup shredded Cheddar cheese or other mild cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. Can also use Parmesan, or other stronger cheeses, but reduce to 1/4 cup mixed in and 2 tablespoons on top.

Cheesy Ranch Green Bean Casserole: Increase bacon to 4 slices, and add 1 cup Cheddar cheese. Stir into the soup mixture along with a packet of dry ranch dressing and seasoning mix. Finish as above.

To add a festive touch, stir in 1/4 cup chopped pimento or red pepper with the soup.

To add extra crunch, add 1/4 cup toasted sliced almonds to the onion topping.