Green Bean Casserole
40 min serves 8-10
Green Bean Casserole
Iconic. What more can we say about this timeless classic holiday side? It’s a snap to prep and you can make it up to 2 days ahead. This is a dish that is actually better when you do make it ahead-just rewarm in the oven and let sit for at least 15 minutes before serving.
Ingredients:
- 1 pound fresh green beans, trimmed and cut in to 1 1/2" to 2" pieces, about 6 cups, when trimmed
- 1 can (10.5 ounce) low sodium cream of onion soup
- 1 can (10.5 ounce) low sodium cream of celery soup
- 3/4 C milk
- 2 t low sodium soy sauce
- 2 C packaged fried onions
- Preheat your oven to 350°F.
- Fill a medium saucepan 3/4 full with water and 2 t kosher salt. Bring to a boil and add the green beans.
- Reduce heat to medium high and simmer, until crisp tender, about 3 minutes.
- Drain beans and run under cold water. Mix soups, milk, and soy sauce in a large bowl, whisking to break up any lumps in the soup.
- Add green beans and 1 1/2 cups of the fried onions, stirring to combine. Transfer mix to a 1 1/2 to 2 quart casserole dish.
- Bake for 25 minutes, top baked casserole with remaining fried onions and serve.
- If making ahead, cover uncooked casserole tighly with foil and store in refrigerator. Bring to room temperature while the oven preheats, remove foil and bake as instructed above.
Made with Pre©
Chuck Roast - 8 Pack
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21g
Protein
-
11%
Less fat*
-
-
202mg
CLA
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112mg
Omega 3s
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*vs. USDA Data for Choice Chuck Roast
Amount per 123g
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123g
1 serving
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55kcal
Calories
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1.95g
Protein
-
47mg
Sodium
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1.5g
Fiber
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2.44g
Fat
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7.44g
Carbohydrates
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3.67g
Sugar
Nutrition is approximate, data retrieved from happyforks.com