This casserole is a quick and easy variation on popular classic recipe. It's a crowd pleaser, especially with kids. Freeze leftovers in single servings and you will always have a veggie available for the kids on nights when you plan to go out.
Cheryl Tallman and Joan Ahlers

1-2 packages (16-20 ounces) of frozen French style green beans, thawed
1 can of cream of mushroom soup
1/2 cup of milk (dairy, soy or rice)
1 small onion diced (optional)
Fresh bacon bits (optional)

1. Preheat oven to 350 degrees F. Place green beans and onion in a casserole dish. Pour mushroom soup and milk over the top, and mix gently.

2. Place in the oven for 25 minutes. Let stand for 5-10 minutes and sprinkle with fresh bacon bits prior to serving.

Storage: Refrigerate three to four days and freeze for up to two months.


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