Monday Recipe
No, I’m not going to inflict an Oreo Spam Burger on y’all, although it would make for an interesting pressure cooker recipe *cough*.
Here’s a classic side for The Big Feast, whichever one is your particular favorite. Hey, we don’t judge here. We do keep score, though. I digress…
Classic Green Bean Casserole
You’ll Need:
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions
You’ll Do:
1) Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2) Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3) Bake for 5 minutes or until the onions are golden brown.
Hat tip to Campbell Test Kitchen Manager Dorcas Reilly who’s 1955 creation has stood the test of time, and Campbell’s for the link.
Category: Cooking
Wonder if you could put some cubed Spam in there?
You could. But why would you want to when bacon is available? (smile)
Frank’s redhot to taste, make it edible.
Vegetables is what my food eats.
*no grin*
I know what’s going in your stocking on the 24th, -Dog. You did hang on to that MOPP gear, right?
Are you attempting to threaten me with a good time, Ed?
Always down for a ‘good time’.
Unfortunately when I PCS’ed from an MTOE unit they took back my JSLIST, which is bs because after Instructor time they sent me to New Jersey: The Chemical Dump of the US.
Thanks for rubbing that in.
For those who like to cook under pressure, a bit of a two-fer. The first is from Pillsbury and is as easy as can be: Ingredients 1/2 cup Progresso® chicken broth (from 32-oz container) 1 1/2lb green beans, trimmed and cut into 1 1/2-inch pieces or 2 bags (12 oz each) frozen cut green beans 1 can (10 3/4 oz) condensed cream of mushroom soup 1 teaspoon soy sauce 1/4teaspoon pepper 1/2 cup French-fried onions (from 2.8-oz can) Steps 1. In 6-quart Instant Pot® insert, add chicken broth and green beans. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 1 minute. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. 2. Select SAUTE; adjust to LESS. Stir in soup, soy sauce and pepper; cook 3 to 5 minutes, stirring occasionally, until heated through. Transfer to serving dish, and top with onions before serving. The second makes the sauce which allows for more creativity (and a lot less salt than canned creamed of mushroom.) 1 cup cold half-and-half ¾ cup chicken broth, divided 2 tablespoons cornstarch 1 teaspoon Worcestershire sauce ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter ½ cup chopped onions 1 (8 ounce) package sliced button mushrooms 1 pound fresh green beans, trimmed 1 (6 ounce) can crispy fried onions, divided Instructions Step 1 Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside. Step 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off. Step 3 Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build. Step 4 Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green… Read more »
Way back when this first became popular, it was made with the French style green beans. Canned. Maybe that was a regional thing, but it is how I learned to eat it. Never did develop a taste for it made with whole green beans, frozen beans, or anything other than those original canned Frenched beans. In any other setting, commercially canned green are just nasty.
Comfort food doesn’t have to make sense.
I grew up thinking this was my grandma’s secret green bean recipe. I lost part of my childhood when I read the recipe on the back of the french fried onions can.
I think that’s where Miz Poe got it as well. She’s been making it just like this for more than a half century.
I’d say whoever came up with the idea of putting the recipe on French’s packaging has probably accounted for hundreds of millions of cans (or bags) being sold.
Ms Thang, Soccer Mom/fellow educator to my Baby Girl down the street made this for the Christmas Meal. I concentrated my attack on the roasted taters and the smoked/grilled tenderloin of beef beast myself. Like my Brother Roh-Dog I don’t eat too much of what my food eats. I did have a taste…it was missing something…prolly the bacon.