And just for the record, this is now one of my 6-year-old’s favorite vegetable recipes. She gave it a huge thumbs up and has already asked me to make it again! So holidays aside, this may very well be our new standard way to eat green beans. Bring a large pot of water to the boil and cook beans until just tender (about 3 minutes), then drain and rinse under cold water. It’s really hard to beat wholesome, pure ingredients that are lovingly put together in a homemade dish like this one. Pour the soup mixture over the green beans and stir to combine. Stir until all ingredients are well combined. This favorite holiday side dish is just 4. In a medium bowl, mix together the cream of mushroom soup, milk, parmesan cheese, salt, and pepper. In the bottom of a 6-quart slow cooker, mix together the cream of mushroom soup, milk, onion powder and ground pepper. I took the standard Green Bean Casserole recipe and “real foodinized” it for you, and the outcome is just delicious! I am not going to promise it will taste exactly like the original recipe you’ve made in years past, because I think this one will actually be even better than before. Classic green bean casserole is creamy and flavorful with crunchy French fried onions mixed in and on top. How do I store leftovers This can be stored in an airtight container in the refrigerator where it should keep for up to 2-3 days. Add the remaining french fried onions and bake for another 10 minutes until golden. It’s totally possible to have a real food Thanksgiving dinner, and this recipe is here to help. Prepare casserole as directed but in a larger baking pan, about 9×13-inch and bake in your oven for about 35-40 minutes.
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