Monday, January 14, 2013

Green Bean Casserole

I am calling one in for this morning and starting to post our holiday recipes in their individual posts. As a reminder, all of the recipes that we used on Christmas are under the Christmas Menu Tab.

I try to stick with the classics for Christmas. Now that it is Berkeley and I, we make a list of our favorite holiday dishes and go from there. The list always has the great GBC on it. This is the way I was taught to make this dish. It is similar to the Kraft recipe that you can find on the back of soup cans and frenched onion containers but it has a few tweaks.

The Great GBC
adapted from Kraft
8 to 10 servings
  • 27oz (or 2 cans drained) French-cut green beans
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 1can (2.8 oz.) French fried onions, divided
  • dash of Worcestershire sauce
  • salt and pepper to taste
  1. Preheat oven to 350°F. 
  2. Combine green beans, condensed soup, 1 cup of cheese,  salt and pepper, Worcestershire sauce and half of the onions in 1-1/2-qt. casserole dish. 
  3. In a small bowl combine remaining cheese and onions. Set aside. 
  4. Once oven is heated, bake for 30 minutes. Top casserole with remaining cheese and onion mixture. Bake 5 more minutes. 

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