Green Bean Casserole Recipe
What would a holiday meal be without a green bean casserole? As a kid, you tend to stick up your nose and this goopy, unappetizingly colored dish. But as an adult, you realize that green beans drenched in bechamel sauce is a beautiful and tasty combination. Tasting Guidelines: Taste is savory. Weight is medium but can be balanced with red wine vinegar and sugar. Texture is soft. Good for people with low to moderate treatment side effects. Emotional response of a warm home cooked holiday meal. Best categorized as traditional American.
Servings: 6 people
Cost: $10
Equipment
- sauce pan or saute pan
- can opener
- casserole baking dish
- Cooking utensil spoon
Ingredients
Ingredients:
- 1 can cream of mushroom soup
- 2 cans french style green beans drain water from can
- ½ c. Parmesan or mozzarella cheese
Flavor Balancers:
- ½ tsp. Kosher salt or sea salt
- 1 tsp. black pepper finely ground
Aromatic:
- ½ tsp. garlic powder
- 1 tsp. Old Bay seasoning
Instructions
- Combine green beans, cream of mushroom soup, and seasonings into a 2 quart sauce pan and bring to a simmer over medium heat. Stir in cheese. Remove from heat and transfer to baking dish. Cover with French's fried onions. Bake uncovered at 350 degrees Fahrenheit for 30 minutes.
Notes
I recommend starting this recipe on the stove because it is easier to adjust your flavors on the stove as opposed to baking everything together at once and hoping for the best. Casseroles that contain cream of mushroom soup tend to be heavy. But by taking control of the flavor and weight in advance, we have a recipe for success.