Edition 9-Canned vegetables (or frozen)
This is a no-brainer. Everyone should have a few cans or bags of vegetables on the shelf to supplement fresh vegetables, or in our case, totally make up our vegetable diet. It’s a great way to add some color, flavor, and vitamins to any recipe.
Green Bean Casserole
1 can cream of mushroom soup
1/2 cup milk
Dash ground black pepper
2 cans french cut green beans (drained and rinsed)
1 (6 oz can) French’s French Fried Onions *
MIX first four ingredients and 3/4 of the onions in small casserole dish. Top with remaining onions. BAKE at 350°F. for 25 min. or until hot.
*This does call for more FFO than usual, but what good is a handful of leftover onions when you could make a much crunchier, tastier dish with the whole can tossed in? Also, you may bake it for longer than 25 minutes, the longer it bakes the better the ingredients combine and the flavor goes through the casserole.