Green Bean And Onion Casserole Recipe - Cooking Index
Green Bean And Onion Casserole Recipe - Cooking Index
My family had emigrated from Cuba in the mid-1960's, and we had plenty to be thankful for. But since Thanksgiving isn't celebrated in Cuba, we had no traditions to follow. My mother solved that problem by thoroughly embracing American tradition. Roast turkey with bread stuffing. Sweet potatoes. Cranberry sauce -- the slice-and-serve type. And green bean casserole. I don't know where she got the recipe for the casserole but it invariably, should I say, "graced" our table.
Type: Vegetables| 2 | Cut green beans - (16 oz ea) - drained | |
| 1 | Condensed cream of mushroom soup - (10 3/4 | |
| 3/4 cup | 177ml | Milk |
| Freshly-ground black pepper - to taste | ||
| 1 | French fried onions - (6 oz) - divided |
Heat the oven to 350 degrees.
Combine the green beans, mushroom soup, milk, pepper to taste and half of the fried onions in a large bowl. Pour this into a 1 1/2-quart ungreased shallow casserole dish. Bake until the casserole has heated through, about 35 to 45 minutes.
Remove it from the oven, sprinkle the remaining onions over the top and bake another 5 to 10 minutes until the onions are lightly browned. If you really wanted to, you could easily double this recipe.
This recipe yields 4 to 6 servings.
Each of 6 servings: 300 calories; 618 mg sodium; 5 mg cholesterol; 19 grams fat; 6 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 5.29 grams fiber.
Source:
The Los Angeles Times, 11-14-2001
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