First Time Cooking Thanksgiving Dinner? Don't Forget the Green Bean Casserole
This recipe is the one I use every year. It's simple, doesn't require much time, and, if I don't make it, I get a lot of protests from my family. I understand some people don't like green bean casserole. My family does. And they like the old fashioned kind that uses canned mushroom soup and French-fried onions. No froufrou stuff for my family. They don't care about shallots, porcini mushrooms, a cream reduction sauce, or a special cooking broth. My family certainly doesn't want anchovies included for umami. So, I go for plain old green bean casserole that takes only minutes to prepare and bakes in 20-25 minutes alongside other dinner dishes. I get no complaints, only happy people. Yes, the recipe does use canned soup, which is quite salty, and French-fried onions, which are loaded with fat. Nonetheless, what makes the recipe special is that you aren't indulging in it very often. So, it seems that simple, low fuss options sometimes really are best.
Green Bean Casserole -- Serves 4-6
16 ounce bag of of frozen green beans, preferably French cut or baby
1 can of mushroom soup
1/2 can of milk
1/4 teaspoon of pepper
2 - 2 1/2 cups of French-fried onions
Preheat the oven to 350 degrees and coat a large casserole dish with non-stick cooking spray. Place the frozen beans in the casserole with a tablespoon or two of water and cover them with plastic wrap. Microwave the beans for 5 minutes or until crisp-tender. Add in the soup, milk, pepper, and half of the onions and stir everything well. Top the green bean mixture with the remaining French fried onions and bake the casserole for 20-25 minutes or until bubbling and golden brown on top. Don't eat all the onions off the top before serving the casserole.