Mermaids of the Lake - A Lifestyle Publication for Women Creative Smart Fun Articles Liberty Lake WA

{Green Bean Casserole}

By Debbie Nania

Green Bean Casserole, originally introduced in the 1950's by the Campbell's Soup Co. is still a staple on many holiday tables today. In my family, it was Aunt Joanne's job to bring the Green Bean Casserole to Grandma Ellen's for all our Easter, Thanksgiving and Christmas dinners. I associate that unique taste of the 70's with her and the wonderful, cozy times with my mom's large family. Grandma set her dining room table with all the leaves and added a card table or two that extended out into the living room. The kids either sat at the end of the card table or at another "kids" table set in the basement. My cousin, Gail and I would be so hungry waiting for dinner that we would gorge on the sliced carrots and black olives that were set out as appetizers, leaving us less than hungry when dinner finally hit the table!

1 can cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.