GREEN BEAN CASSEROLE

This is a Thanksgiving classic, but it's so delicious, we like to eat it year round!

You'll need:

about 30-36 oz frozen whole green beans
2 cans cream of mushroom soup
2 TBSP soy sauce
1 1/2 cups heavy cream or milk
1 container French's onions
Salt and pepper to taste

Thaw your green beans in a strainer under hot water. Let them sit to dry.

In a large bowl, mix your two cans of cream of mushroom soup, soy sauce, and heavy cream or milk. (NOTE: I've made this recipe with either one and it always turns out yummy. Milk is, of course, the healthier of the two options so I use it most often.) Mix these together until you have a smooth, creamy sauce. Add salt and pepper generously, and stir some more.

When your beans are dry and thawed, stir them into your sauce until they are all covered. Then dump them into a 9x13 glass dish and cover with tinfoil.

Bake at 375 for 25-30 min or until bubbly.

Remove from the oven and generously sprinkle French's onions on top, covering the entire dish. Leave the tinfoil off and bake for an additional 5-10 min or until onions are crispy and browning in places. Remove and EAT!


P.S. This is a really easy recipe to make smaller or bigger:
For every bag of frozen green beans, it's 1 can of soup, 1 TBSP of soy sauce, and 3/4 cup milk.