Green Bean Casserole

Tips For the cooked green beans, use about 1 1/2 pounds of fresh green beans. We recommend you prepare the fresh green beans to be just slightly cooked or “blanched”. To do this boil the trimmed beans for 2-4 minutes until they are crisp-tender, then immediately plunge them into a bowl of ice water to stop the cooking and preserve their bright green color. You could also use 16-20 ounces of thawed frozen green beans or 2 cans (14.5 ounces each) green beans, drained. If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 98.3 mg of sodium per serving, but you can add less or more to make it right for you. Toasted almonds can add a delightful crunch. Add 1/4 cup toasted sliced almonds to the onion topping. To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup. Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3. See more Step 1 Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper. Step 2 Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions. Step 3 Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Store leftovers in an oven safe dish for easy reheating.

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