My husband's favorite vegetable dish for holidays is Green Bean Casserole. He always wants me to make it for him and I do. Because Thanksgiving is in November, we normally use canned green beans from the grocery store to make it, but not this past Thanksgiving.
In the fall of 2012, David planted green beans in the greenhouse in our backyard. On Thanksgiving morning, David and I went out to the greenhouse and picked more than enough green beans to make a double batch of this holiday dish. Fresh green beans made the casserole taste so much better than it had ever tasted before.
We did the same thing for Thanksgiving this year, 2013. The only difference was that we had to pick them two days early because they predicted freezing temperatures here in San Antonio. The photo of the casserole above is from today, November 28, 2013. It was delicious!
Wash your freshly picked green beans thoroughly and then snap off both ends. Depending on the size of each bean, break apart in two to five bite-sized pieces and put in a pot of cold water. Bring the water to a boil, turn the heat down to medium and cook until tender, but not mushy, about three to six minutes. Drain.
You will need:
Eight cups of cooked green beans
Two cans of condensed cream of mushroom soup
One cup of milk
Two tablespoons soy sauce
1/4 teaspoon black pepper
1/2 cup chopped, cooked mushrooms
Four strips of bacon, cooked and crumbled
Two and 2/3 cups of French's French Fried Onions
Preheat your oven to 350 degrees Fahrenheit. Spray a three quart casserole dish with non-stick cooking spray. Add both cans of soup, the milk, soy sauce, black pepper, green beans, mushrooms, crumbled bacon, and 1 and 1/3 cups of French Fried Onions. Stir together. Smooth and level mixture in casserole dish that has been sprayed with nonstick cooking spray so it is easy to clean up later with spoon or spatula.
Bake the mixture for 25 minutes. Pull the dish out of the oven and add the remaining French Fried Onions evenly across the top. Put back in the oven and bake for about seven minutes, until the onions are golden brown.
This recipe makes 12 servings of approximately 3/4 cup each. It takes about 45 minutes to make, not including preparing and cooking the green beans.
You will need:
4 cups freshly cooked green beans
1 ten ounce can cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper (I always use more as you can never have enough pepper!)
1 and 1/3 cups French's French Fried Onions
Mix the soup and milk in a 1 & 1/2 quart casserole dish that has been sprayed with nonstick cooking spray so it is easy to clean up later. Add the pepper, green beans, and 2/3 cup of onions.
Bake at 350 degrees Fahrenheit for 30 minutes. Remove from oven, stir, and top with remaining onions. Put back in oven and bake for five minutes more.
This was sent to me by a friend who stated that this is a superior recipe because there is no cream of mushroom soup.
You will need:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
5 and 1/2 to 6 cups of cooked green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers (Ritz)
1 tablespoon butter, melted (another)
Preheat the oven to 350 degrees Fahrenheit. Melt two tablespoons of butter in a large skillet over medium heat. Stir the flour into the butter until it is smooth and cook for one minute. Stir in the salt, sugar, diced onion and sour cream. Add the green beans and stir, making sure to coat the beans and onion with the creamy mixture.
Pour into a 2 and 1/2 quart casserole that has been sprayed with nonstick cooking spray so it is easy to clean up later. Sprinkle the shredded cheese over the dish. Stir together the crushed up crackers and the melted butter in a small bowl and then sprinkle it over the casserole.
Bake for 30 minutes, until the top is golden brown and the cheese is bubbling. Yum!
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