I literally HATED green beans as a kid! I would go so far as to pretend to be sick at Thanksgiving, Easter and Christmas so that I wouldn’t have to eat them. Lame, right? Well now that I have grown up, at least in terms of eating vegetables, I wooed Sam with my green bean casserole last Thanksgiving and he absolutely loved it. He asks for it all the time. So for Easter I indulged him in some creamy fatty veg goodness. You might be thinking, “She’s lying to him! That’s no green bean casserole. Where’s the fried onions?!” And technically, you’re right. But while I may be a fatty/glutton at times, I can not bring myself to put fried onions on top of all this cream.
But we got so excited with eating that we didn’t actually take any photos of it post-baking, so we’ve only one gross pre-baked snap. Sorry!
Green Bean Casserole
Ingredients:
2 cups french green beans
1 can Campbell’s Cream of Mushroom soup
3 tablespoon butter
1 cup of milk
1 package of bacon lardons
2 cloves of garlic
1/2 onion (chopped)
1 cup shredded cheddar cheese
(It tastes 100% better than this prebaking picture shows!)
Instructions:
Preheat your oven to 350 F. Boil your green beans for 10 minutes. Butter your casserole dish. Drain your green beans. Spoon half of your can of cream of mushroom soup in the bottom of your dish. Mix the bacon, garlic, green beans and onions together. Pour into the dish and spread evenly. Top with the rest of the soup and your milk. Bake for 20 minutes.
After the first 20 minutes, take your dish carefully out of the oven, top it with the cheese and bake for another 7-10 minutes.
