Green Bean Casserole is a must have at our Thanksgiving table. I think I've tried every variation you can think of, but I always come back to the original with only a small twist.
The recipe calls for 8 cups of cooked green beans. I use two pounds of fresh green beans and I cook them in 2 cups of turkey stock for about 5 minutes. It gives them a unique and really tasty flavor.
2 cans (10 3/4 oz) Campbell's Cream of Mushroom soup
1 cup of milk
2 tsp soy sauce
1/4 tsp ground black pepper
8 cups of cooked green beans
1 can (6 oz) French's French Fried Onions
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups French fried onions.
Bake at 350 for 25 minutes or until hot. Stir.
Top with remaining onions. Bake for 5 minutes more.
One more twist -- I add 2 Tbsp dried minced onion flakes and four slices of cooked crumbled bacon to the soup mixture.