Green Bean Casserole

Recipe Name: Green Bean Casserole

Story: I was not brought up eating very many casseroles.  But my son Dustin told me that Green Bean Casserole is an essential part of our Thanksgiving Meal.  So I started making it about 20 years ago.  Initially I followed Campbell soup recipe.  But then have experimented with the beans, fresh, frozen, and canned.  It took me until a couple years ago that I was satisfied with the beans and adding fresh mushrooms.  I think adding the fresh mushrooms were a game changer!

Years you've been making it: For over 20 years

Author / Creator: Mom / Suzy with the help of Campbell's cream of mushroom soup and French's crispy Fried Onions

Submitted by: Mom / Suzy

Ingredients: 

• 2 packages of french cut frozen green beans
• 1 8oz package of sliced mushrooms
• 1 large can of Campbell's cream of mushroom soup
• fill the can of soup with milk
• Sprinkle of pepper
• One container of French's Crispy Fried Onions

Directions: 

1. Steam cook the green beans just until they are al dente. Let cool.
2. Clean the mushrooms even if bought sliced
3. Mix the soup, milk, pepper, and mushrooms, then when the green beans are cooled mix them into the mixture.
4. At this point the mixture can be put in a casserole dish and frozen for a couple of weeks prior to Thanksgiving.  If freezing take out of freezer 1-2 days prior to Thanksgiving and place in the refrigerator.
5. On Thanksgiving day heat the oven to 350 and cook for about 30 minutes until slightly bubbling.  I usually put tinfoil on top.
6. Remove the tinfoil and cover the top with Crispy Onions.
7. Cook for another 10 minutes.

Notes: 
I am always trying to improve recipes with my own initiative.  Once I tried with fresh green beans but they really had to be cooked well.  This year I tried about 1/2 tsp of thyme.  I love thyme so for me it may have made a difference but I do not think anyone noticed.  I guess that can be a good thing.