On Wed 23 Nov 2005 02:45:54p, Thus Spake Zarathustra, or was it Ophelia?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Wed 23 Nov 2005 11:44:18a, Thus Spake Zarathustra, or was it
>> Ophelia?
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>>
>>>> There are many slight variations, Ophelia, but this is the one I
>>>> use...
>>>>
>>>> 2 14 or 15 ounce cans cut green beans (I don't like the French cut)
>>>> 1 10-3/4 ounce can condensed cream of mushroom soup
>>>> 3/4 cup whole milk
>>>> 1-1/3 cups French's canned French Fried Onions, divided
>>>> 1/2 teaspoon soy sauce
>>>> 1/4 teaspoon Worcestershire sauce
>>>> 1/4 teaspoon black pepper
>>>>
>>>> Combine all ingredients except 2/3 cup of the French Fried Onions
>>>> and turn into a 1-1/2 quart casserole or baking dish.
>>>>
>>>> Bake 30 minutes at 350 degrees F. Top with remaining French Fried
>>>> Onions
>>>> and return to oven for 5 minutes.
>>>>
>>>> Serve hot from the oven or nicely warm.
>>>
>>> Thank you Wayne I have never seen canned fried onions though.
>>>
>>> I have saved the recipe though... you never know
>>
>> I was afraid you might not find them in the UK. They are battered
>> shreds and small bits of onion, crisply fried. They even stay crisp
>> in the can.
>> :-) You could probably make them if they're not in your markets.
>
> Battered?? Do they not get soggy in all that soup?

I guess you could say that the half you combine with the bean mixture does
get soggy, but that's just part of the dish. I don't think there's an
awareness of "sogginess", since they are thoroughly mixed in. The other
half that's scatter on top near the end of the baking do remain crisp.
When they come out of the can, they are very crisp.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!