Sherry was also nice enough to send me her Greenbean Casserole recipe to share. We had this at Thanksgiving this year, and it was sooo good! This recipe is from the Cambell's Kitchen.
Prep: 10 minutes
Bake: 30 minutes
1 can (10 3/4 oz) Cambell's Condensed Cream of Mushroom (Sherry uses Cream of Celery to please the picky eaters)
1/2 cup Milk
1 tsp. soy sauce
Dash of ground black pepper
4 cups cooked green beans
1 1/3 cups French's French Fried Onions
Mix soup, milk, soy, black peppar, beans and 2/3 cup onions in 1 1/2-qt. casserole.
Bake at 350F for 25 minutes or until hot.
Sprinkle with remaining onions. Bake 5 minutes
Tip: Use 1 bag (16 to 20 oz.) frozen green beans, 2 packages (9 oz each) frozen green beans, 2 cans (16 oz) green beans or about 1 1/2 lb fresh green beans for this recipe.
For a changes of pace, substitue 4 cups cooked broccoli flowerets for green beans.
For a creative twist, stir in 1/2 cup shredded cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional cheddar cheese when adding remaining onions.