Saturday, November 19, 2011

Campbell’s Green Bean Casserole

If you’ve just popped in for a visit, Dollinks, I’ve devoted the past few days’ recipes to Thanksgiving and other feasts that involve many dishes for many guests. I’ve given you some dishes that can be prepared a day or two in advance; today, I’ll give you some easy green bean dishes that can be made in minutes. 
When I prepare a large festive dinner, I always seek (but never achieve!) perfection. Perhaps you’re the same. If so, remind yourself of several things: You’re not a professional chef (Whoops! You are? Then close your eyes as you read the recipe below, because it’s too simple for your talents). Restaurant kitchens have many people doing many jobs; unless you have a staff and a massive kitchen, you probably do most of the work yourself. If Jeeves has the day off, you can’t realistically prepare a dozen elaborate dishes and expect to feel calm and relaxed for the Big Event … at least, I can’t!
Drum Roll, Dollinks! Enter the gourmet ingredient already in every kitchen cupboard! Every gourmand’s “must-have”! The single element no discerning palate can ever be without! Yes, indeed, I’m talking about Campbell’s Mushroom Soup (and no, I’m not being paid to say this). Without further ado (“ado” is a secret ingredient in fine French cooking), let’s explore a few green bean recipes for your Thanksgiving table! 
Campbell’s Green Bean Casserole:
1 - 10 oz. (284 mL) can cream of mushroom soup
½ c. milk
1 tsp. soy sauce
Dash of pepper
4 c. cooked fresh or frozen green beans 
1-⅓ c. canned french-fried onions, divided
Preheat oven to 350 deg. F. Combine soup, milk, soy, pepper, beans, and ⅔ c. onions in 1-½ quart casserole.  Bake 25 min. or until hot. Stir. Sprinkle with remaining onions. Bake a further 5 min. Serves 6.
- With thanks to the Campbell’s Soup Company

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