Savory Sides Part 1 - Easy Green Bean Cassarole
I remember spending my first Christmas with my husband. We were young, had no kids and not a care in the world. So the thought of cooking Christmas dinner together was pure bliss.
My husband told me that his favorite holiday side dish of all time was green bean bake. I, however, had never made it before. Heck, I had never had it before. Coming from a large Mexican family, it was never really on our holiday menu. Long story short, I tried my luck at making this casserole dish and it ended in disaster - a soupy, hot mess.
Don't get it wrong this year. Here's a simple recipe that will bring rave reviews from guests this Christmas.
1 Sheet Reynolds Wrap Heavy Duty Aluminum Foil
1 can cream of mushroom soup, regular or 98 percent fat free
½ cup milk
1 teaspoon soy sauce
dash of pepper
4 cups cooked cut green beans*
1 1/3 cups French fried onions
PREHEAT oven to 350°F. For easy cleanup, line an 8x8x2-inch pan with Reynolds Wrap Heavy Duty Aluminum Foil.
MIX cream of mushroom soup, milk, soy sauce, pepper, beans and 2/3 cup French fried onions in a large bowl. Pour into foil-lined pan.
BAKE for 25 to 30 minutes or until hot.
MICROWAVE remaining onions on microwave-safe plate for 1 minute or until crispy. Spoon green bean casserole into serving dish using a plastic or wooden spoon. Sprinkle crispy onions on top.
TIP: Try this version of our green bean casserole when using your fine china for holiday dinners. It makes an elegant presentation and because you line the pan with foil, there′s no baked-on mess to scrub.
*Use 1 bag (16 to 20 oz.) frozen green beans, 2 packages (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
Moms, are there any other special touches you add to the typical green bean bake recipe?