Thursday, June 15, 2017

Green Bean Casserole by Timothy Farrelly

Tim's Green Bean Casserole (taken in class, Thursday, June 15th!). Great job Tim!
It’s a chilly Thanksgiving evening on Vinalhaven, Maine, and my family and I are around the dining room table. My mom and others have just finished cooking dinner, and Green Bean Casserole will be served. Of course the other common Thanksgiving foods will be served as well: turkey, mashed potatoes, stuffing, and more, but the Green Bean Casserole is my chief focus. Baked Green Bean Casserole with French cut green beans and French’s Fried Onions is ready when the creamy mushroom sauce bubbles.

I’m not sure how I came to like this dish so much, nor can I remember the first time I had it. There was probably a time, when I was younger, that I thought it was gross by the mixture of the green and brown colors. Now I know having bright green in a dish is a good thing because it means it is healthy and fresh.

However I do remember the first time I helped make it. My mom and I were in our kitchen and she walked me through the steps as I did them. “Don’t use that many onions!” she instructed. Through my mom’s guidance, I realized cooking meals like Green Bean Casserole is not too hard.

Green Bean Casserole
  • 1 (14 oz) bag of French cut green beans
  • 1 (10.5 oz) can of Campbell’s Cream of Mushroom Soup
  • ⅓ cup of milk
  • 1 dash of black pepper
  • 1 (16 oz) can of French’s Fried Onions

How to make it
  1. Place the frozen beans into a bowl to thaw.
  2. Combine the cream of mushroom soup, milk, black pepper, and half of the French’s fried onions into a separate bowl; mix with the green beans when they’re thawed.
  3. Spray 9x9-in. baking dish with cooking spray and fill with green bean mixture.
  4. Top with remaining French’s onions and bake in oven at 350℉ for 30 minutes. Serve when onions are brown and sauce is bubbling.

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