The ubiquitous Thanksgiving side dish. It’s really simple, but when you put the right amounts of everything it really makes it great!
Serves 8-10
2 cans cream of mushroom soup
1/2c milk or cream
1t soy sauce
6-8 c green beans, preferably sliced diagonally
2-1/2c crispy fried onions (I like to use crispy jalapeño pieces from Trader Joe’s for half of it)
20 min prep time
Stir the soup together with the milk and soy sauce. Add the green beans and mix to combine. Add 1-1/2 c of the fried onions last and fold them in gently.
Spoon into a casserole dish and bake for 25 min (or until hot) at 350°. Stir the beans, then top with the remaining 1c of crispy fried onions (or more). Pop back in the oven for another 5 minutes to crisp the onions.