Green Bean Casserole is my second favorite food for Thanksgiving, my most favorite is stuffing. But recently, my green bean casseroles have turned out very soupy.
So today I went the extra, extra, extra mile. I fully defrosted the green beans by draining them in a colander then patting them down with paper towels. Voila! Incredible, non-soupy green bean casserole!
Today’s song connection is admittedly a stretch, but green bean casserole and musician Lee Greenwood do go together. I love Lee Greenwood‘s song “God Bless the USA.” Tomorrow is Memorial Day and I don’t think we can ever have too many patriotic songs! I covered “God Bless the USA” on my album As American As Jazz: A Patriotic Celebration of the USA, but it’s Lee Greenwood’s version that I remember watching fireworks to on the Fourth of July as a kid.
- 2 - 16-ounce bags of frozen French cut green beans, thawed and drained
- 1/2 cup milk
- 2 teaspoons Worcestershire sauce
- 1 can cream of mushroom soup
- 1 1/2 cups French fried onions
- Preheat oven to 325 degrees.
- Place the French cut green beans in a casserole dish.
- In a medium bowl whisk together milk, Worcestershire sauce, and mushroom soup until blended. Pour over the green beans and mix. Add 1 cup of French fried onions to the mixture and stir.
- Bake for 20 minutes uncovered. Remove from oven and shake the remaining 1/2 cup of French fried onions on top of the beans. Bake for another 5 minutes.