GREEN BEAN CASSEROLE
The Green Bean Casserole was invented by the Campbell Soup company in the 1950s to create a quick and easy recipe using canned ingredients that housewives had lying around the house. We've moved on a lot since then and blow me if I've ever owned a can of green beans but this is still an easy peasy mushroom beans recipe which can be made in big batches to feed a herd or as a simple side dish for a nice grilled chop or steak.
There's a reason why so many Americans have Green Bean Casserole with their Thanksgiving Turkey - don't knock it til you've tried it!
- 1 can Condensed cream of mushroom soup
- 600 g Blanched green beans
- 200 ml milk
- Black pepper
- Crispy Fried onions
Mix the soup, milk and pepper in a baking dish.
Add the blanched green beans and crispy fried onions.
(NB if you're not in the know, to blanch: add your veg to a pot of well salted boiling water until bright green in colour and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Keeps that crisp and crunch cos no one likes soggy veg).
Bakes for 25 minutes at 180C, then add a layer of crispy onions on the top and bake for another 5 minutes.
serve and enjoy.
For an added kick and a bit of spice add a tablespoon of Jack's Meat Dust to the soup mixture before baking.