OK, I have never in my life made the green bean casserole (the one
with cream of mushroom soup and fried onions), but I'm doing an orphan
thanksgiving this year and everyone was ready to revolt when I said I
wasn't making it.

So....I guess I gotta make it. Recipe says use canned or frozen beans.
I loathe canned beans, even for this I won't use them. So I got frozen
green beans. Here's my question - do I cook the frozen beans before
preparing the casserole? Or just thaw them, or use them frozen? Which
is it?

Sigh....the things we do for the people we love....

Cathy

On Wed 23 Nov 2005 09:27:27a, Thus Spake Zarathustra, or was it cathy?

> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
> Cathy
>

When I've used frozen green beans I have always pre-cooked them to at least
crips-tender before assembling them in the casserole. I don't know if
anyone else uses them just after thawing, but I would think they would be
too crisp. The baking time is only sufficient for thoroughly warming the
ingredients. The beans really aren't cooked further.

HTH

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

cathy wrote:
> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
> Cathy



Cook the beans first, just don't overcook them.

You'll be surprised how good the casserole tastes, in spite of its list
of ingredients.

Best regards,
Bob

"cathy" > wrote in message
...
> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
> Cathy

You will not get the taste of the past. At all! This is one dish that you
can make that still has that 'ole time flavor' and all the ingredients are
available. Why not try it, if only once? It will be a conversation topic
for Thanksgivings to come.
Dee Dee

On Wed, 23 Nov 2005 16:27:27 GMT, cathy wrote:

> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
IMO: if you use frozen french cut or haricot verts (whole but skinny)
you'll love it. I don't really cook frozen beans, I heat them enough
to thaw because, IMO, they cook enough in the oven while the dish is
heating up (take out when it bubbles on the sides). I don't do the
onion topping, I make a bread crumb topping instead so it stays in the
oven a bit longer anyway.
--

Practice safe eating. Always use condiments.

"cathy" > wrote in message
...
> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
> Cathy

I, at least, defrost the beans first and then warm up in the microwave. I
won't use canned either. Ick. I've been to people's homes who have used
canned and the color just fades to grey. Frozen beans retain more color and
more crispness to the dish. I'm making the green bean casserole this year,
too. I've had it almost every year since childhood and as such,
Thanksgiving just isn't the same without it. I'll have a lot left over
since my husband won't touch the stuff! LOL.

kili

On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "cathy" > wrote in message
> ...
>> OK, I have never in my life made the green bean casserole (the one
>> with cream of mushroom soup and fried onions), but I'm doing an orphan
>> thanksgiving this year and everyone was ready to revolt when I said I
>> wasn't making it.
>>
>> So....I guess I gotta make it. Recipe says use canned or frozen beans.
>> I loathe canned beans, even for this I won't use them. So I got frozen
>> green beans. Here's my question - do I cook the frozen beans before
>> preparing the casserole? Or just thaw them, or use them frozen? Which
>> is it?
>>
>> Sigh....the things we do for the people we love....
>>
>> Cathy
>
> You will not get the taste of the past. At all! This is one dish that
> you can make that still has that 'ole time flavor' and all the
> ingredients are available. Why not try it, if only once? It will be a
> conversation topic for Thanksgivings to come.
> Dee Dee

Agreed. I've used canned, frozen, and even fresh beans, the latter two
cooked to crisp-tender. I still go back to the canned for the 'ole time
flavor'. I think it's a much tastier dish than most folks want to admit.
The one change to the ingredients I've made a few times and really like is
using the cheddar French fried onions instead of the original.

I don't ordinarily eat canned green beans, but it seems to fit this recipe.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

cathy wrote:
> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....

Gotta be canned, and must be french cut.

What's yer bitch, yer using canned onyuns and canned soup ain'tcha?

If you're not going to do it correctly then don't bother.

On 23 Nov 2005 09:51:20 -0800, "Sheldon" > wrote:

>
>cathy wrote:
>> OK, I have never in my life made the green bean casserole (the one
>> with cream of mushroom soup and fried onions), but I'm doing an orphan
>> thanksgiving this year and everyone was ready to revolt when I said I
>> wasn't making it.
>>
>> So....I guess I gotta make it. Recipe says use canned or frozen beans.
>> I loathe canned beans, even for this I won't use them. So I got frozen
>> green beans. Here's my question - do I cook the frozen beans before
>> preparing the casserole? Or just thaw them, or use them frozen? Which
>> is it?
>>
>> Sigh....the things we do for the people we love....
>
>Gotta be canned, and must be french cut.
>
>What's yer bitch, yer using canned onyuns and canned soup ain'tcha?
>
>If you're not going to do it correctly then don't bother.

Well, as a rule in general cooking I find canned green beans limp,
salty but otherwise flavorless, and a hideous grey color. I didn't
realize those problems didn't matter/are important to the preparation
and taste of this dish. I honestly have never made it and as far as I
can recall, have never eaten it.

So OK, I'll go out today and get a couple of cans of the green beans.
The frozen ones won't go to waste, I use them all the time.

Cathy

On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright
> wrote:

>On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>Randall?
>
>>
>> "cathy" > wrote in message
>> ...
>>> OK, I have never in my life made the green bean casserole (the one
>>> with cream of mushroom soup and fried onions), but I'm doing an orphan
>>> thanksgiving this year and everyone was ready to revolt when I said I
>>> wasn't making it.
>>>
>>> So....I guess I gotta make it. Recipe says use canned or frozen beans.
>>> I loathe canned beans, even for this I won't use them. So I got frozen
>>> green beans. Here's my question - do I cook the frozen beans before
>>> preparing the casserole? Or just thaw them, or use them frozen? Which
>>> is it?
>>>
>>> Sigh....the things we do for the people we love....
>>>
>>> Cathy
>>
>> You will not get the taste of the past. At all! This is one dish that
>> you can make that still has that 'ole time flavor' and all the
>> ingredients are available. Why not try it, if only once? It will be a
>> conversation topic for Thanksgivings to come.
>> Dee Dee
>
>Agreed. I've used canned, frozen, and even fresh beans, the latter two
>cooked to crisp-tender. I still go back to the canned for the 'ole time
>flavor'. I think it's a much tastier dish than most folks want to admit.
>The one change to the ingredients I've made a few times and really like is
>using the cheddar French fried onions instead of the original.
>
>I don't ordinarily eat canned green beans, but it seems to fit this recipe.

OK, I think I get it now. The (so-called) flavor of the canned beans
is essential to the outcome of the dish. I guess it's off to the
market for two cans of green beans.

Thanks for the help!

Cathy

On Wed 23 Nov 2005 11:03:27a, Thus Spake Zarathustra, or was it cathy?

> On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright
> > wrote:
>
>>On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>>Randall?
>>
>>>
>>> "cathy" > wrote in message
>>> ...
>>>> OK, I have never in my life made the green bean casserole (the one
>>>> with cream of mushroom soup and fried onions), but I'm doing an
>>>> orphan thanksgiving this year and everyone was ready to revolt when I
>>>> said I wasn't making it.
>>>>
>>>> So....I guess I gotta make it. Recipe says use canned or frozen
>>>> beans. I loathe canned beans, even for this I won't use them. So I
>>>> got frozen green beans. Here's my question - do I cook the frozen
>>>> beans before preparing the casserole? Or just thaw them, or use them
>>>> frozen? Which is it?
>>>>
>>>> Sigh....the things we do for the people we love....
>>>>
>>>> Cathy
>>>
>>> You will not get the taste of the past. At all! This is one dish
>>> that you can make that still has that 'ole time flavor' and all the
>>> ingredients are available. Why not try it, if only once? It will be
>>> a conversation topic for Thanksgivings to come.
>>> Dee Dee
>>
>>Agreed. I've used canned, frozen, and even fresh beans, the latter two
>>cooked to crisp-tender. I still go back to the canned for the 'ole time
>>flavor'. I think it's a much tastier dish than most folks want to
>>admit. The one change to the ingredients I've made a few times and
>>really like is using the cheddar French fried onions instead of the
>>original.
>>
>>I don't ordinarily eat canned green beans, but it seems to fit this
>>recipe.
>
> OK, I think I get it now. The (so-called) flavor of the canned beans
> is essential to the outcome of the dish. I guess it's off to the
> market for two cans of green beans.
>
> Thanks for the help!
>
> Cathy

Enjoy! You might be surprised, so let us know.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "cathy" > wrote in message
>> ...
>>> OK, I have never in my life made the green bean casserole (the one
>>> with cream of mushroom soup and fried onions), but I'm doing an
>>> orphan
>>> thanksgiving this year and everyone was ready to revolt when I said
>>> I
>>> wasn't making it.
>>>
>>> So....I guess I gotta make it. Recipe says use canned or frozen
>>> beans.
>>> I loathe canned beans, even for this I won't use them. So I got
>>> frozen
>>> green beans. Here's my question - do I cook the frozen beans before
>>> preparing the casserole? Or just thaw them, or use them frozen?
>>> Which
>>> is it?
>>>
>>> Sigh....the things we do for the people we love....
>>>
>>> Cathy
>>
>> You will not get the taste of the past. At all! This is one dish
>> that
>> you can make that still has that 'ole time flavor' and all the
>> ingredients are available. Why not try it, if only once? It will be
>> a
>> conversation topic for Thanksgivings to come.
>> Dee Dee
>
> Agreed. I've used canned, frozen, and even fresh beans, the latter
> two
> cooked to crisp-tender. I still go back to the canned for the 'ole
> time
> flavor'. I think it's a much tastier dish than most folks want to
> admit.
> The one change to the ingredients I've made a few times and really
> like is
> using the cheddar French fried onions instead of the original.
>
> I don't ordinarily eat canned green beans, but it seems to fit this
> recipe.

So will you share your recipe for this casserole please. I have never
seen it

On Wed, 23 Nov 2005 17:17:31 GMT, kilikini wrote:

> I'll have a lot left over
> since my husband won't touch the stuff! LOL.

What a turkey!


--

Practice safe eating. Always use condiments.

On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright wrote:

> The one change to the ingredients I've made a few times and really like is
> using the cheddar French fried onions instead of the original.

I add toasted slivered almonds and a plash of dry sherry.
--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On Wed, 23 Nov 2005 17:17:31 GMT, kilikini wrote:
>
> > I'll have a lot left over
> > since my husband won't touch the stuff! LOL.
>
> What a turkey!
>
>

Yeah, but I'm not eating his collard greens! Tee hee hee!

kili

"sf" > wrote in message
...
> On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright wrote:
>
> > The one change to the ingredients I've made a few times and really like
is
> > using the cheddar French fried onions instead of the original.
>
> I add toasted slivered almonds and a plash of dry sherry.
> --

Oooooooh, the sherry sounds good, and I have some! It's never occurred to
me to add it before! Yay. Thanks!

kili

cathy wrote:
> On 23 Nov 2005 09:51:20 -0800, "Sheldon" > wrote:
>
> >
> >cathy wrote:
> >> OK, I have never in my life made the green bean casserole (the one
> >> with cream of mushroom soup and fried onions), but I'm doing an orphan
> >> thanksgiving this year and everyone was ready to revolt when I said I
> >> wasn't making it.
> >>
> >> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> >> I loathe canned beans, even for this I won't use them. So I got frozen
> >> green beans. Here's my question - do I cook the frozen beans before
> >> preparing the casserole? Or just thaw them, or use them frozen? Which
> >> is it?
> >>
> >> Sigh....the things we do for the people we love....
> >
> >Gotta be canned, and must be french cut.
> >
> >What's yer bitch, yer using canned onyuns and canned soup ain'tcha?
> >
> >If you're not going to do it correctly then don't bother.
>
> Well, as a rule in general cooking I find canned green beans limp,
> salty but otherwise flavorless, and a hideous grey color. I didn't
> realize those problems didn't matter/are important to the preparation
> and taste of this dish. I honestly have never made it and as far as I
> can recall, have never eaten it.
>
> So OK, I'll go out today and get a couple of cans of the green beans.
> The frozen ones won't go to waste, I use them all the time.

Actually the better brands of canned french green beans (like Green
Giant) aren't too terrible, and the canned onions, well, they're what
they're supposed to be... it's the canned soup that is what makes this
dish disgusting to me.

Sheldon

On Wed 23 Nov 2005 11:12:43a, Thus Spake Zarathustra, or was it Ophelia?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>
>>> "cathy" > wrote in message
>>> ...
>>>> OK, I have never in my life made the green bean casserole (the one
>>>> with cream of mushroom soup and fried onions), but I'm doing an
>>>> orphan thanksgiving this year and everyone was ready to revolt when I
>>>> said I
>>>> wasn't making it.
>>>>
>>>> So....I guess I gotta make it. Recipe says use canned or frozen
>>>> beans. I loathe canned beans, even for this I won't use them. So I
>>>> got frozen green beans. Here's my question - do I cook the frozen
>>>> beans before preparing the casserole? Or just thaw them, or use them
>>>> frozen? Which
>>>> is it?
>>>>
>>>> Sigh....the things we do for the people we love....
>>>>
>>>> Cathy
>>>
>>> You will not get the taste of the past. At all! This is one dish
>>> that you can make that still has that 'ole time flavor' and all the
>>> ingredients are available. Why not try it, if only once? It will be
>>> a conversation topic for Thanksgivings to come.
>>> Dee Dee
>>
>> Agreed. I've used canned, frozen, and even fresh beans, the latter
>> two cooked to crisp-tender. I still go back to the canned for the 'ole
>> time flavor'. I think it's a much tastier dish than most folks want
>> to admit. The one change to the ingredients I've made a few times and
>> really like is
>> using the cheddar French fried onions instead of the original.
>>
>> I don't ordinarily eat canned green beans, but it seems to fit this
>> recipe.
>
> So will you share your recipe for this casserole please. I have never
> seen it

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.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Wed, 23 Nov 2005 18:12:43 GMT, "Ophelia" > wrote:

>
>"Wayne Boatwright" > wrote in message
.. .
>> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>
>>> "cathy" > wrote in message
>>> ...
>>>> OK, I have never in my life made the green bean casserole (the one
>>>> with cream of mushroom soup and fried onions), but I'm doing an
>>>> orphan
>>>> thanksgiving this year and everyone was ready to revolt when I said
>>>> I
>>>> wasn't making it.
>>>>
>>>> So....I guess I gotta make it. Recipe says use canned or frozen
>>>> beans.
>>>> I loathe canned beans, even for this I won't use them. So I got
>>>> frozen
>>>> green beans. Here's my question - do I cook the frozen beans before
>>>> preparing the casserole? Or just thaw them, or use them frozen?
>>>> Which
>>>> is it?
>>>>
>>>> Sigh....the things we do for the people we love....
>>>>
>>>> Cathy
>>>
>>> You will not get the taste of the past. At all! This is one dish
>>> that
>>> you can make that still has that 'ole time flavor' and all the
>>> ingredients are available. Why not try it, if only once? It will be
>>> a
>>> conversation topic for Thanksgivings to come.
>>> Dee Dee
>>
>> Agreed. I've used canned, frozen, and even fresh beans, the latter
>> two
>> cooked to crisp-tender. I still go back to the canned for the 'ole
>> time
>> flavor'. I think it's a much tastier dish than most folks want to
>> admit.
>> The one change to the ingredients I've made a few times and really
>> like is
>> using the cheddar French fried onions instead of the original.
>>
>> I don't ordinarily eat canned green beans, but it seems to fit this
>> recipe.
>
>So will you share your recipe for this casserole please. I have never
>seen it
>
This is supposed to be THE great classic holiday side dish:

Green Bean Casserole

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's®
98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
dash Pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt.
casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each)
frozen green beans, 2 cans (about 16 oz. each) green beans or about 1
1/2 lb. fresh green beans for this recipe.

Sheldon wrote:
>
> Actually the better brands of canned french green beans (like Green
> Giant) aren't too terrible, and the canned onions, well, they're what
> they're supposed to be... it's the canned soup that is what makes this
> dish disgusting to me.
>
> Sheldon

You said it! Blech!!

On Wed 23 Nov 2005 11:30:25a, Thus Spake Zarathustra, or was it cathy?

> On Wed, 23 Nov 2005 18:12:43 GMT, "Ophelia" > wrote:
>
>>
>>"Wayne Boatwright" > wrote in message
. ..
>>> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>>> Randall?
>>>
>>>>
>>>> "cathy" > wrote in message
>>>> ...
>>>>> OK, I have never in my life made the green bean casserole (the one
>>>>> with cream of mushroom soup and fried onions), but I'm doing an
>>>>> orphan thanksgiving this year and everyone was ready to revolt when I
>>>>> said I
>>>>> wasn't making it.
>>>>>
>>>>> So....I guess I gotta make it. Recipe says use canned or frozen
>>>>> beans. I loathe canned beans, even for this I won't use them. So I
>>>>> got frozen green beans. Here's my question - do I cook the frozen
>>>>> beans before preparing the casserole? Or just thaw them, or use them
>>>>> frozen? Which
>>>>> is it?
>>>>>
>>>>> Sigh....the things we do for the people we love....
>>>>>
>>>>> Cathy
>>>>
>>>> You will not get the taste of the past. At all! This is one dish
>>>> that you can make that still has that 'ole time flavor' and all the
>>>> ingredients are available. Why not try it, if only once? It will be
>>>> a conversation topic for Thanksgivings to come.
>>>> Dee Dee
>>>
>>> Agreed. I've used canned, frozen, and even fresh beans, the latter
>>> two cooked to crisp-tender. I still go back to the canned for the 'ole
>>> time flavor'. I think it's a much tastier dish than most folks want
>>> to admit. The one change to the ingredients I've made a few times and
>>> really like is
>>> using the cheddar French fried onions instead of the original.
>>>
>>> I don't ordinarily eat canned green beans, but it seems to fit this
>>> recipe.
>>
>>So will you share your recipe for this casserole please. I have never
>>seen it
>>
> This is supposed to be THE great classic holiday side dish:
>
> Green Bean Casserole
>
> 1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's®
> 98% Fat Free Cream of Mushroom Soup
> 1/2 cup milk
> 1 tsp. soy sauce
> dash Pepper
> 4 cups cooked cut green beans
> 1 1/3 cups French's® French Fried Onions
>
> Directions:
>
> MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt.
> casserole.
>
> BAKE at 350°F. for 25 min. or until hot.
>
> STIR and then sprinkle with remaining onions. Bake 5 min.
>
> TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each)
> frozen green beans, 2 cans (about 16 oz. each) green beans or about 1
> 1/2 lb. fresh green beans for this recipe.

Yep, that is the original recipe. I just like to add a dash of
Worcestershire sauce to it and a bit more milk. If the casserole sits any
length of time, it thickens more. The additional milk maintains a nice
consistency.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"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

itsjoannotjoann wrote:

> Sheldon wrote:
> >
> > Actually the better brands of canned french green beans (like Green
> > Giant) aren't too terrible, and the canned onions, well, they're what
> > they're supposed to be... it's the canned soup that is what makes this
> > dish disgusting to me.
> >
> > Sheldon
>
> You said it! Blech!!


It's easy enough to make yer own mushroom soup, very simple...

When I make this "casserole" I use fresh green beans (do them in the nuker
or steam them), the ho - made mushroom soup, and I add a few pimentoes or
bits of red bell pepper for color...it may not be "authentic" but to me it's
an improvement of sorts over the regular pedestrian version. Of course the
canned onions are a must, it's what makes the dish...

--
Best
Greg

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.



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

itsjoannotjoann wrote:
> Sheldon wrote:
> >
> > Actually the better brands of canned french green beans (like Green
> > Giant) aren't too terrible, and the canned onions, well, they're what
> > they're supposed to be... it's the canned soup that is what makes this
> > dish disgusting to me.
> >
> > Sheldon
>
> You said it! Blech!!

Holiday meals are ritualistic, which for many people seems to mean an
occasion to put away whatever vestige of sense they display on ordinary
days. Compare this, for example:

1. In rapidly boiling salted water boil 1 lb. fresh green beans till
just done -- check by tasting after about 6 minutes. Drain and cool,
set aside.
2. Meanwhile, slice 8 oz. mushrooms and sauté them in butter or
butter and olive oil. Add a couple of squeezes of fresh lemon juice.
Toss over medium high heat for a few minutes until mushrooms begin to
exude the oil they first absorbed. Season with salt, pepper, add the
green beans, season them in turn and stir all together. Sprinkle with
a few more drops lemon juice and serve hot.

No, it don't need no stinking canned fried onions because the beans are
still crisp, not reduced to mush.

Simple, fresh, and most important, delicious. Therefore completely
unsuited for a holiday meal. Maybe next week. -aem

On 23 Nov 2005, Wayne Boatwright wrote:
> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
> >
> > "cathy" > wrote in message
> > ...
> >> OK, I have never in my life made the green bean casserole (the one
> >> with cream of mushroom soup and fried onions), but I'm doing an orphan
> >> thanksgiving this year and everyone was ready to revolt when I said I
> >> wasn't making it.
> >>
> >> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> >> I loathe canned beans, even for this I won't use them. So I got frozen
> >> green beans. Here's my question - do I cook the frozen beans before
> >> preparing the casserole? Or just thaw them, or use them frozen? Which
> >> is it?
> >>
> >> Sigh....the things we do for the people we love....
> >>
> >> Cathy
> >
> > You will not get the taste of the past. At all! This is one dish that
> > you can make that still has that 'ole time flavor' and all the
> > ingredients are available. Why not try it, if only once? It will be a
> > conversation topic for Thanksgivings to come.
> > Dee Dee
>
> Agreed. I've used canned, frozen, and even fresh beans, the latter two
> cooked to crisp-tender. I still go back to the canned for the 'ole time
> flavor'. I think it's a much tastier dish than most folks want to admit.
> The one change to the ingredients I've made a few times and really like is
> using the cheddar French fried onions instead of the original.
>
> I don't ordinarily eat canned green beans, but it seems to fit this recipe.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>

Yeah, I agree, too. I like the canned cut green beans (instead of the
"french style). It's been so long since I've seen the original recipe,
that I don't recall what it says. I fry several pieces of bacon until
crisp, saute my onions in the drippings, toss in the beans, and a can of
chopped water chestnuts and coat well with the bacon, toss in the crumbled
bacon and the soup and turn into a baking dish. I don't add my fried
onions until the last 10 minutes or so of baking.

Elaine, too

On Wed 23 Nov 2005 12:23:07p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On 23 Nov 2005, Wayne Boatwright wrote:
>> On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>> >
>> > "cathy" > wrote in message
>> > ...
>> >> OK, I have never in my life made the green bean casserole (the one
>> >> with cream of mushroom soup and fried onions), but I'm doing an
>> >> orphan thanksgiving this year and everyone was ready to revolt when
>> >> I said I wasn't making it.
>> >>
>> >> So....I guess I gotta make it. Recipe says use canned or frozen
>> >> beans. I loathe canned beans, even for this I won't use them. So I
>> >> got frozen green beans. Here's my question - do I cook the frozen
>> >> beans before preparing the casserole? Or just thaw them, or use them
>> >> frozen? Which is it?
>> >>
>> >> Sigh....the things we do for the people we love....
>> >>
>> >> Cathy
>> >
>> > You will not get the taste of the past. At all! This is one dish
>> > that you can make that still has that 'ole time flavor' and all the
>> > ingredients are available. Why not try it, if only once? It will be
>> > a conversation topic for Thanksgivings to come.
>> > Dee Dee
>>
>> Agreed. I've used canned, frozen, and even fresh beans, the latter two
>> cooked to crisp-tender. I still go back to the canned for the 'ole
>> time flavor'. I think it's a much tastier dish than most folks want to
>> admit. The one change to the ingredients I've made a few times and
>> really like i s using the cheddar French fried onions instead of the
>> original.
>>
>> I don't ordinarily eat canned green beans, but it seems to fit this
>> recip e.
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>>
>
> Yeah, I agree, too. I like the canned cut green beans (instead of the
> "french style). It's been so long since I've seen the original recipe,
> that I don't recall what it says. I fry several pieces of bacon until
> crisp, saute my onions in the drippings, toss in the beans, and a can of
> chopped water chestnuts and coat well with the bacon, toss in the
> crumbled bacon and the soup and turn into a baking dish. I don't add my
> fried onions until the last 10 minutes or so of baking.
>
> Elaine, too
>
>

Oh, that sounds like a great variation. Saved for the next time!

Thanks, Elaine

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"cathy" > wrote in message
...
> OK, I have never in my life made the green bean casserole (the one
> with cream of mushroom soup and fried onions), but I'm doing an orphan
> thanksgiving this year and everyone was ready to revolt when I said I
> wasn't making it.
>
> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> I loathe canned beans, even for this I won't use them. So I got frozen
> green beans. Here's my question - do I cook the frozen beans before
> preparing the casserole? Or just thaw them, or use them frozen? Which
> is it?
>
> Sigh....the things we do for the people we love....
>
> Cathy
The Food Network just had a segment on Durkee? that makes the onions.
Durkee said not to add the onions to the bean casserole until the last 5
minutes in the oven in order to retain the crispness. Have fun.
Janet

On Wed, 23 Nov 2005 10:44:22 -0600, zxcvbob >
wrote:

>You'll be surprised how good the casserole tastes, in spite of its list
>of ingredients.

Then there are those of us who can't abide the thing. Ick, yuck, and
also bleahhh.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Wed, 23 Nov 2005, cathy wrote:

> On 23 Nov 2005 18:45:07 +0100, Wayne Boatwright
> > wrote:
>
> >On Wed 23 Nov 2005 09:52:16a, Thus Spake Zarathustra, or was it Dee
> >Randall?
> >
> >>
> >> "cathy" > wrote in message
> >> ...
> >>> OK, I have never in my life made the green bean casserole (the one
> >>> with cream of mushroom soup and fried onions), but I'm doing an orphan
> >>> thanksgiving this year and everyone was ready to revolt when I said I
> >>> wasn't making it.
> >>>
> >>> So....I guess I gotta make it. Recipe says use canned or frozen beans.
> >>> I loathe canned beans, even for this I won't use them. So I got frozen
> >>> green beans. Here's my question - do I cook the frozen beans before
> >>> preparing the casserole? Or just thaw them, or use them frozen? Which
> >>> is it?
> >>>
> >>> Sigh....the things we do for the people we love....
> >>>
> >>> Cathy
> >>
> >> You will not get the taste of the past. At all! This is one dish that
> >> you can make that still has that 'ole time flavor' and all the
> >> ingredients are available. Why not try it, if only once? It will be a
> >> conversation topic for Thanksgivings to come.
> >> Dee Dee
> >
> >Agreed. I've used canned, frozen, and even fresh beans, the latter two
> >cooked to crisp-tender. I still go back to the canned for the 'ole time
> >flavor'. I think it's a much tastier dish than most folks want to admit.
> >The one change to the ingredients I've made a few times and really like is
> >using the cheddar French fried onions instead of the original.
> >
> >I don't ordinarily eat canned green beans, but it seems to fit this recipe.
>
> OK, I think I get it now. The (so-called) flavor of the canned beans
> is essential to the outcome of the dish. I guess it's off to the
> market for two cans of green beans.
>
> Thanks for the help!
>
> Cathy
>

And you can't tell they are a washed out gray because they are covered in
soup! <g>

Elaine, too

"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?

Denny Wheeler wrote:
> zxcvbob wrote:
>
> >You'll be surprised how good the casserole tastes, in spite of its list
> >of ingredients.
>
> Then there are those of us who can't abide the thing. Ick, yuck, and
> also bleahhh.

No one is forcing you to make it, let alone eat it. duh

> -denny-
> "Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

Yup, that's you... fortunately, for us, thoughts don't occur to you
very often.

Sheldon

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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Ophelia" > writes:

>Thank you Wayne I have never seen canned fried onions though.

>I have saved the recipe though... you never know

In the U.S. they are sometimes hard to find except during the
holidays. I find French's brand friend onions in the canned veggie
aisle. They're just small bits of battered, fried onion, so I presume
you could make some from scratch if you wanted.

Stacia

In article >,
cathy > wrote:

> MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt.
> casserole.

I think the soy sauce is a recent development. We used to make this
for a family occasion and never used soy sauce.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On 23 Nov 2005, Wayne Boatwright wrote:

> On Wed 23 Nov 2005 12:23:07p, Thus Spake Zarathustra, or was it Elaine
> Parrish?
>
> >>
> >> Agreed. I've used canned, frozen, and even fresh beans, the latter two
> >> cooked to crisp-tender. I still go back to the canned for the 'ole
> >> time flavor'. I think it's a much tastier dish than most folks want to
> >> admit. The one change to the ingredients I've made a few times and
> >> really like i s using the cheddar French fried onions instead of the
> >> original.
> >>
> >> I don't ordinarily eat canned green beans, but it seems to fit this
> >> recip e.
> >>
> >> --
> >> Wayne Boatwright *¿*
> >> _____________________________________________
> >>
> >> A chicken in every pot is a *LOT* of chicken!
> >>
> >
> > Yeah, I agree, too. I like the canned cut green beans (instead of the
> > "french style). It's been so long since I've seen the original recipe,
> > that I don't recall what it says. I fry several pieces of bacon until
> > crisp, saute my onions in the drippings, toss in the beans, and a can of
> > chopped water chestnuts and coat well with the bacon, toss in the
> > crumbled bacon and the soup and turn into a baking dish. I don't add my
> > fried onions until the last 10 minutes or so of baking.
> >
> > Elaine, too
> >
> >
>
> Oh, that sounds like a great variation. Saved for the next time!
>
> Thanks, Elaine
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>

You're welcome, Wayne.

When I said saute the onions in the bacon
drippings, I meant regular, white/yellow raw onions, but you could
probably use the canned, fried ones here. I always put this is an shallow
baking dish, and use the big can of fried onions, so the crunchy onions
are in every spoonful.

Elaine, too

"Glitter Ninja" > wrote in message
...
> "Ophelia" > writes:
>
>>Thank you Wayne I have never seen canned fried onions though.
>
>>I have saved the recipe though... you never know
>
> In the U.S. they are sometimes hard to find except during the
> holidays. I find French's brand friend onions in the canned veggie
> aisle. They're just small bits of battered, fried onion, so I presume
> you could make some from scratch if you wanted.

yes I could do that thanks

sf wrote:
>
> On Wed, 23 Nov 2005 16:27:27 GMT, cathy wrote:
>
> > OK, I have never in my life made the green bean casserole (the one
> > with cream of mushroom soup and fried onions), but I'm doing an orphan
> > thanksgiving this year and everyone was ready to revolt when I said I
> > wasn't making it.
> >
> > So....I guess I gotta make it. Recipe says use canned or frozen beans.
> > I loathe canned beans, even for this I won't use them. So I got frozen
> > green beans. Here's my question - do I cook the frozen beans before
> > preparing the casserole? Or just thaw them, or use them frozen? Which
> > is it?
> >
> > Sigh....the things we do for the people we love....
> >
> IMO: if you use frozen french cut or haricot verts (whole but skinny)
> you'll love it. I don't really cook frozen beans, I heat them enough
> to thaw because, IMO, they cook enough in the oven while the dish is
> heating up (take out when it bubbles on the sides). I don't do the
> onion topping, I make a bread crumb topping instead so it stays in the
> oven a bit longer anyway.

Do you put crumbs into the casserole in place of the first measure
of onion rings? I set out to get ingredients for this dish a couple of
months ago and changed my mind at the cost of the onions.....3.oo at the
no frills market.....Sharon

>
> Yep, that is the original recipe. I just like to add a dash of
> Worcestershire sauce to it and a bit more milk. If the casserole sits any
> length of time, it thickens more. The additional milk maintains a nice
> consistency.
>
> --
> Wayne Boatwright *¿*

Wayne, your recipe is the same basic one I used for years - although I
always added in a can or two of drained, sliced water chestnuts. My
nieces adored it & no holiday dinner was complete without it. When
you're a young bride cranking out dinner for the assembled masses of
relatives, nothing beats the experience of having a cute little
red-headed five-year-old food critic bestow the title of "The Very Best
Cooker" upon you in front of your MIL...or watching your food snob BIL
sneaking spoonfuls.

Nancy T
(who is about to attack two perfectly innocent butternut squash with
implements of destruction and has, in a moment of reckless abandon,
decided to use challah in the bread stuffing this year)

On Wed 23 Nov 2005 03:59:45p, Thus Spake Zarathustra, or was it ntantiques?

>
>
>>
>> Yep, that is the original recipe. I just like to add a dash of
>> Worcestershire sauce to it and a bit more milk. If the casserole sits
any
>> length of time, it thickens more. The additional milk maintains a nice
>> consistency.
>>
>> --
>> Wayne Boatwright *¿*
>
> Wayne, your recipe is the same basic one I used for years - although I
> always added in a can or two of drained, sliced water chestnuts. My
> nieces adored it & no holiday dinner was complete without it. When
> you're a young bride cranking out dinner for the assembled masses of
> relatives, nothing beats the experience of having a cute little
> red-headed five-year-old food critic bestow the title of "The Very Best
> Cooker" upon you in front of your MIL...or watching your food snob BIL
> sneaking spoonfuls.

Oh, the water chestnuts sound like a great addition! The crunch would be
really nice.

Hehe, I can just picture all those new relatives just circling and waiting
to shoot you down. :-)

> Nancy T
> (who is about to attack two perfectly innocent butternut squash with
> implements of destruction and has, in a moment of reckless abandon,
> decided to use challah in the bread stuffing this year)

Aw, gee, the butternuts won't get to enjoy Thanksgiving, but I'm sure all
guests will enjoy the butternuts!

I don't usually make bread stuffing, but as much as I love challah, I think
I need to try that soon.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!