Green Bean Casserole


  • 1 lb Green beans, trimmed and snapped
  • 1 pint CF Cream of Mushroom Soup, defrosted
  • 1 onion, diced
  • 1 C CF Crispy fried onion
  • ½ C milk (if necessary)


Pre heat oven to 350 F.
Put on a large pot of water, season with salt and bring to a boil. Also set up a large bowl with Ice water.
Blanche trimmed, snapped beans in boiling salted water for approximately 1 minute. Immediately place the blanched green beans into the ice bath. Once cooled, strain from ice bath and set aside.
In a large saute pan heat 1-2 Tb Vegetable oil over medium heat. Add diced onion and cook stirring occasionally until onions begin to soften.
Turn heat down to medium low and add defrosted cream of mushroom soup. If it is too thick thin with a bit of milk, a few TB at a time. Once cream of mushroom comes to a simmer, add blanched green beans and stir to combine.
Spoon green bean mixture in an appropriate sized baking dish., top with crispy onions and bake for 20 minutes or until nice and bubbly. Serve immediately