My Green Bean Casserole Recipe

 It took a while for my in-laws to trust me to bring anything for Thanksgiving. My MIL and her mother don't let go of the responsibility to make main dishes or even prized side dishes very easily. To be fair, my SIL did forget the ham one year so I can't exactly blame them. A few years ago I finally got in on the cooking with my green bean casserole. Its nothing fancy or unique, which is probably why its allowed in this very traditional Appalachian household.

Green Bean Casserole Recipe

Green Bean Casserole on the left next to the family's favorite Sweet Potato Casserole on the right

The following recipe does not include added salt and uses reduced sodium soup base. The salt comes from the parmesan cheese and French friend onions. This is salty enough for my in-laws with health issues. Feel free to adjust for your tastes.

I double this recipe for Thanksgiving/Christmas dinner.

Ingredients

• 1 quart of green beans (I used the beans we can from the garden so I can't tell you how much store bough to use, sorry)
• 12 oz reduced sodium cream of chicken (feel free to use cream of mushroom. My partner is allergic to mushrooms so we avoid them)
• 1 medium yellow onion, chopped
• 1/2 tablespoon butter
• 1 tablespoon minced garlic
• black pepper to taste
• French fried onions - I admit, I used the can from the store rather than make my own.
• 1/2-1cup Parmesan cheese, grated.

To Make

Grease your 9x13 baking tray with butter, oil, or spray.

Preheat oven at 350F

Saute chopped onion in butter until caramelized. Do NOT put raw onion in your casserole as it will not be cooked through in time.

Strain green beans and mix them with cream of chicken soup, caramelized onions, garlic, and black pepper to taste.

Spread green bean mix into baking pan. Top with parmesan cheese and French fried onions.

Bake for 30 minutes - until the top is golden brown and inside is bubbly.

Optional

If you are using cream of mushroom soup base, add sliced mushrooms to your onion saute