Alright, let’s talk about this here Grandma’s Green Bean Casserole. You know, the one everybody loves, the one that’s always on the table for holidays and big get-togethers. It ain’t fancy, mind you, but it’s good. Real good. And it’s easy as pie to make, even if you ain’t the best cook in the world.
First off, you gotta get yourself some green beans. Now, I like the canned kind. Yep, the regular old canned green beans. Don’t go getting all highfalutin on me with fresh beans. Canned ones work just fine. You need a couple of cans, them big ones. Drain them good, you don’t want a watery casserole. That’s the first thing. This ain’t rocket science.
Then you need some cream of mushroom soup. That’s the secret ingredient, you know. The stuff that makes it all creamy and dreamy. Two cans of that should do the trick. Don’t skimp on the soup, that’s where all the flavor is at. Just dump it right in with them green beans. Make sure you get all that mushroomy goodness in there, that’s real important.
Next up, you need some of them french fried onions. The crispy ones, the ones that come in a can? Yeah, those. You gotta have them. It ain’t green bean casserole without them crispy onions. I like to put some in the mix, and then some more on top. That way you get that crunch all the way through. And don’t be shy with them onions, now. The more the merrier, I always say.
And a little bit of milk, just to loosen things up a bit. Maybe half a cup? Just enough so it ain’t too thick. You don’t want it runny, but you don’t want it so thick you can’t stir it. It’s gotta be just right, you know? Like porridge, not too thin not too thick. And if you want to get real fancy, you can add a little bit of black pepper. Not too much, just a pinch. Just to give it a little zing.
- Canned green beans (2 big cans)
- Cream of mushroom soup (2 cans)
- French fried onions (1 big can or 2 small ones)
- Milk (about 1/2 cup)
- Black pepper (a pinch)
Now, you just mix it all together in a big bowl. Don’t be gentle, just get in there and mix it up good. Make sure everything is coated in that creamy soup. You want every green bean to be swimming in that mushroomy goodness. And don’t forget them crispy onions, gotta get them mixed in too.
Then you pour it all into a casserole dish. A 9×13 inch one should do just fine. Spread it out even, so it cooks all nice and even. And then you top it with the rest of them french fried onions. Pile them on high, don’t be stingy. You want that crispy topping, that’s the best part. And don’t forget to spread them out evenly, so you get a good crunch in every bite.
Baking it is easy peasy. Just stick it in the oven at 350 degrees for about 20-25 minutes. You want it to be hot and bubbly, and them onions on top should be nice and golden brown. And if you want to get real fancy, you can put it under the broiler for a minute or two at the end, just to get them onions extra crispy. But watch it close, you don’t want to burn them.
And that’s it! Grandma’s Green Bean Casserole. It ain’t pretty, but it’s darn good. It’s the kind of dish that makes you feel warm and cozy inside. It’s the kind of dish that brings back memories of family and friends and good times. It’s comfort food, plain and simple. And sometimes, that’s all you need.
Now, I know some folks like to add other stuff to their green bean casserole. Cheese, bacon, all kinds of fancy things. But me? I like to keep it simple. Just the green beans, the soup, and them crispy onions. That’s all you need. It’s the way my grandma made it, and it’s the way I make it. And it’s always a hit. Trust me on this one.
So, next time you’re looking for a dish to bring to a potluck, or you just want something warm and comforting for dinner, give this Grandma’s Green Bean Casserole a try. It’s easy, it’s delicious, and it’s sure to please even the pickiest eaters. And who knows, maybe it’ll become a tradition in your family too. Just like it is in mine. It really is the ultimate comfort dish, no matter how you look at it.
