By Times Staff
Gloucester Daily Times
On many tables across America this Thanksgiving will be a steaming dish of the traditional green bean casserole.
This dish, for some, is a weeknight meal, but come Thanksgiving, this dish becomes a co-star in most holiday dinners (of course, no dish should outshine the Thanksgiving turkey).
A medley of fresh green beans covered with creamy mushroom soup, under a blanket of crispy French fried onion, this recipe is easy and quick. Simply boil your cut green beans for a few minutes to allow them to soften. While the green beans soften, mix together all of your other ingredients. Fold the softened green beans into the mixed ingredients. Lastly, pour everything into a casserole dish and bake for 25 minutes. This classic casserole can be baked in a traditional casserole dish, or you can bake some of the mixture in individual baking dishes.
Once it is out of the oven it is ready to be served, and more importantly, enjoyed.
Whether this is your first time, or your 50th, hosting Thanksgiving, this Green Bean Casserole is a dish you’ll want to have on your table year after year.
Green Bean Casserole
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Pinch ground black pepper
4 cups green beans, cut (be sure to remove the ends)
11/3 cup French fried onions
1. Heat oven to 350 degrees.
2. In a medium pot, bring water to a boil. Once at a rolling boil, add the cut green beans. Allow to cook for 5 to 10 minutes or until soft.
3. While the green beans are boiling, mix together soup, milk soy sauce, pepper, beans and 2/3 cup fried onions in a medium bowl.
4. Pour the mixture into 1/2-quart casserole dish and bake at 350 degrees for 25 minutes or until mixture is bubbling. Stir mixture and sprinkle the remaining onions on top.
5. Bake for 5 more minutes, or until golden brown.
Recipe courtesy of Greg “Mr. Cake” Case, 2012.