Green Bean Casserole recipe…

Wow Thanksgiving is almost here and I am behind on posting!!!! Here’s a quick and easy recipe I make before Thanksgiving and freeze until the day before! This recipe is super easy to double or triple if you need to feed a crowd! Just a few ingredients, a spoon to mix and a 9×9 inch casserole dish is all you need! This recipe is the Campbell’s soup recipe but it’s super easy which is why I want to break it down by steps for you! Pay attention to the clock on my stove. See how quickly this comes together!

Ingredients:
1 small can of cream of mushroom soup
1/2 cup of milk
1tsp soy sauce
Pepper to taste
4 cups green beans
1 1/3 cup crispy onions
****Preheat the oven to 350°
Step 1: combine soup, milk, soy sauce and pepper. Don’t dirty a bowl, mix this right in your casserole dish!
Step 2: add the green beans. Notice in the above picture I had over 4 cups of beans. I cleaned out my freezer. Had some french cut green beans as well as a few whole green beans in the freezer. So I mixed them!
Step 3: add between a quarter to half of your crispy onions and mix in. The rest will go on top of the casserole towards the end of baking
Step 4: hey look it’s been only 6 minutes! Put foil on the dish and put in the oven for 25 minutes. Remove from the oven and sprinkle remaining crispy onions on top. Put back in the oven and bake until it starts to bubble and onions darken slightly.
Less then an hour later it’s done!!!! Serve immediately or let cool completely then cover and freeze. This is the exact casserole I will be serving my family this Thanksgiving. I’ll take it out of the freezer the day before to thaw and then warm it up in oven or microwave before serving. I’ll probably dump this in the crock pot and warm it that way, make life easier to do it that way so your oven is free for the turkey!

Happy Thanksgiving!!!!!!

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