Green Bean and Onion Casserole
My parents celebrated their first Thanksgiving in the mid-1960s. My family had recently emigrated from Cuba, and we had plenty to be thankful for. But since Thanksgiving isn’t celebrated in Cuba, we had no traditions to follow.
My mother solved that problem by thoroughly embracing American tradition. Roast turkey with bread stuffing. Sweet potatoes. Cranberry sauce--the slice-and-serve type. And green bean casserole. I don’t know where she got the recipe for the casserole but it invariably, should I say, “graced” our table.
Yep. Canned green beans, canned cream of mushroom soup and canned fried onions. How could anyone possibly miss it?
Strangely, I kind of do. I’d never willingly make it now, but it does bring back warm, happy memories. Canned memories.
Heat the oven to 350 degrees.
Combine the green beans, mushroom soup, milk, pepper to taste and half of the fried onions in a large bowl. Pour this into a 1 1/2-quart ungreased shallow casserole dish. Bake until the casserole has heated through, about 35 to 45 minutes. Remove it from the oven, sprinkle the remaining onions over the top and bake another 5 to 10 minutes until the onions are lightly browned.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
