Green Bean Casserole (Traditional)

This is the "old standby" green bean casserole that has probably been around as long as the dinosaurs ....... and I love it. It's just not a Thanksgiving or Christmas meal without it.

There is one surprise, however ....... this dish is a great CROCK POT dish! Since nothing really needs to cook (no eggs in it or other raw products), all it needs to do is warm up. Last Thanksgiving, I needed the stove for more important dishes (like the turkey!) so I mixed this recipe up and put it in a large crock pot (6 qt.) and turned it on low for a couple of hours until it was time to eat. I put the French Fried Onion topping on the casserole in the crock pot 1/2 - 1 hour before serving time.  Keeping food warm/hot until time to eat is often a problem if you are making multiple dishes, but the crock pot is the answer - the casserole was piping hot when it was served.

Green Bean Casserole

(Serves 12)

Ingredients:

• 2 cans (10-3/4 oz. each) Campbell's Condensed Cream of Mushroom Soup(regular, 98% fat free or Healthy Request)
• 1 cup milk
• 2 tsp. soy sauce
• 1/4 tsp. black pepper
• 8 cups cooked, cut green beans
• 1 can (6 oz.) French's French Fried Onions (2-2/3 cup) - this is the large size container

Directions:

1. Stir soup, milk, soy sauce, black pepper, beans and 1-1/3 cups onions in a 3 qt. casserole (9 x 13 dish)
2. Bake at 350 degrees for 25 minutes or until hot.
3. Top with the remaining onions. Bake for 5 minutes more.