Ah the Thanksgiving staple. I'm surprised you requested this, aren't you the one that refuses to allow it on the table? It was always my job to get this one going, probably because I would generally be the one to consume half the pan. Between this and mashed potatoes, I didn't eat a whole lot else on thanksgiving.
For the record, the green beans really should be the french cut ones. The others work, but they don't quite bake into the sauce the same way.
four normal sized cans of french cut green beans
2 cans campbells cream of soup. (you know the routine, chicken or mushroom. the recipe calls for mushroom, but SOME people won't eat the mushroom stuff, so you have to consider who you are serving this to)
Frenchs fried onions
salt and pepper
drain the beans, mix them with the soup and some milk and about half the can of onions, salt an pepper to taste. Bake at 350 for 20 minutes, then scatter the rest of the onions on top so they get crispy during the last 5 minutes of bake time.
Thursday, August 6, 2009
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