Originally, this recipe for green bean casserole comes from the side of the French’s fried onion package. It is very simple and contains just a few ingredients. This is a typical vegetable side dish for Thanksgiving in the US. In fact, I can’t recall a time when we didn’t have this dish for family Thanksgiving celebrations. I try to make it wherever I am in the world, using the closest ingredients I can find.
In the UK, the fried onions are called crispy onions and are usually found in the salad dressing aisle. And France has a literal translation of fried onions called oignons frits. Tins (aka cans) of cream of mushroom soup are easy to find in the UK. However, in France I had to opt for a large carton of fancy forest mushroom soup (velouté de champignons). It had a stronger taste of mushroom and seems less processed than the tins. However it is a thinner consistency than the tins, so I would use slightly less than 400 g. The French mushroom soup has a more refined flavour so it could actually be a good future variation in the recipe for green bean casserole!
1 tin (400g) Cream of Mushroom Soup or any creamy mushroom soup
1/2 c milk
1 tsp soy sauce
Dash ground black pepper
4 cups frozen cut green beans, mostly defrosted
1 1/2 c Crispy or Fried onions
Pre-heat the oven to 180 C (350 F).
First, mix the soup, milk, soy, black pepper, green beans and 2/3 cup onions in a 1 1/2-qt. casserole. Then sprinkle with the remaining crispy onions.
Bake for 30 minutes or until heated through. Serve hot.
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