Your Grandma’s Green Bean Casserole

I have a recipe for Supe­ri­or Green Bean Casse­role, but some­times you want it the way your Grand­ma used to make it: Way too much salt, mushy canned beans, greasy French-fried onions and all. I don’t judge.

  • 1 can (10 12 oz.) con­densed cream of mush­room soup
  • 12 cup milk
  • 1 tsp. soy sauce
  • 1 dash black pepper
  • 2 14 12 oz. cans green beans
  • 1 13 cups French fried onions

The key to this recipe is the ingre­di­ents: They have to come in cans. If you want fresh green beans or mush­rooms or onions you’re in the wrong place.

Stir the soup, milk, soy sauce, black pep­per, beans and 23 cup onions in a 1 1/2‑quart casserole.

Bake at 350°F. for 25 min­utes or until the bean mix­ture is hot and bub­bling. Stir the bean mix­ture. Sprin­kle with the remain­ing onions.

Bake for 5 min­utes or until the onions are gold­en brown.