Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Green Bean Casserole is one of my favorite Thanksgiving dishes. My family has always used canned or fresh green beans to make the dish but using frozen made putting it together quick and easy! I enjoyed the added step of whisking the soup and milk together. In the past, I have stirred the two ingredients together with a spoon but whisking them brought some extra airiness to the final product.
Since the beans are frozen it was difficult to gauge how much salt and pepper to add to the mix while I was preparing it, and I ended up adding a good bit after it was cooked. Growing up my mom taught me that if you are unsure of how much salt to add, it is always best to err on the side of undersalting while cooking as you and your guests can add the desired amount during the meal.
Makes 8 to 10 servings
Preparation Time: 10 Minutes
Cook Time: 35 Minutes
Ingredients:
*2 cups canned cream of mushroom soup
*1 1/2 cups milk
*Salt and black pepper, to taste
*2 pounds frozen cut green beans
*2 cups French’s crispy fried onions
Preparation:
*Preheat oven to 350F.
*In a mixing bowl pour in the cream of mushroom soup and milk. Whisk well and pour into a large baking dish.
*Stir in the green beans and 1 cup of the crispy onions.
*Bake for 30 minutes, then top with remaining 1 cup of crispy onions and bake for an additional 5 minutes, or until onions are golden brown
Recipe and Taste Tester - Alina Gersib