Description

Mom’s famous green bean casserole. This is how we used up the over abundance of green beans that came from our garden. It’s a must!

Ingredients

  • 1 large bowl green beans
  • 1 can cream of mushroom soup (can substitute with Cream of Chicken Soup)
  • 1 can crispy onion topping
  • 1/4 onion, chopped
  • 1/8 cup carrot, chopped

Directions

  1. Clean and chop the beans. Remove ends and cut each bean into 2-3 pieces.
  2. Add chopped carrots and onion to beans, and steam until they are al dente. If you do not have a steamer tray you can quickly boil them.
  3. Put vegetables into a baking dish and pour the soup over.
  4. Bake in a 350 degree oven for 35-45 minutes. About 5 minutes before you take it out, sprinkle the onion topping over caserole and place back in oven.

Notes

  • The crunchy onion topping is optional, but in some ways the texture really makes the dish.
  • The Cream of Chicken soup is much better.
  • When you pour in the soup in step 3, make sure you mix very well.

Pictures