Green bean casserole is a Thanksgiving staple

Many families consider green bean casserole as much a part of their Thanksgiving dinner as the turkey and the stuffing. It just wouldn’t be the same without it. Campbell’s Soup Kitchen has provided the most popular recipe, but there are other ways to prepare this quintessential dish.

1 can cream of mushroom soup
1 cup of milk
1 tsp soy sauce
Ground pepper to taste
4 cups green beans (fresh, frozen or canned)
1 1/3 cups French’s French Fried Onions

Cook the green beans. If you use fresh, then you need to wash, cut off the ends and cut in half. Add to a sauce pan with water and cook until tender, then drain. Combine the canned soup with the milk and soy sauce then heat. Add the pepper. Place the green beans in a butter casserole and pour the soup over and toss with 2/3 cups of fried onions. Add the remaining onions over top. Bake at 350 degrees for 25 minutes.

For a change of pace try this green bean casserole:

Heat the oven to 350 degrees

1 pounds of fresh green beans cleaned and cut in half crosswise.
1 1/2 cups of light sour cream
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup one percent milk
1 cup of grated Gruyere cheese
3 tablespoons grated onion or French’s French Fried Onions
1/2 cup Italian seasoned bread crumbs
3 tablespoons melted butter or margarine

Steam the green beans. Mix the sour cream, flour, salt and pepper. Add the milk, cheese, onions and beans and place in a 2 quart casserole dish. Mix the bread crumbs and butter in a skillet and toast lightly. Pour over the top of the bean mixture. Bake for thirty minutes or until the crumbs have a nice golden color. You can also make this recipe with broccoli or cauliflower or a combination.

Serves eight

If green bean casserole hasn’t been a part of your family’s Thanksgiving tradition, this might be the year to start. It adds a nice colorful touch to your bountiful table and it is a sure fire way to get everyone to eat their vegetables.