Saute the green onions, shallot and garlic in
Drain green beans.
Spread in bottom of oblong microwave-safe casserole dish.
Cover with soup and stir.
Drain water chestnuts and spread on top of green bean-soup mixture.
Microwave on High 5 to 7 minutes until heated through and bubbly around the edges. Top with French fried onion rings.
Microwave on High 2 to 3 minutes.
Start a pot of 10 cups of water to boil (using hot
Brown your ground meat and add favorite seasonings.
Preheat oven to 350.
Make classic Green Bean casserole recipe:
Drain cans of green beans.
Combine:Condensed Soup, Pepper, Milk/Cream and stir.
Add: Green beans and all fried onions.
Stir gently making sure to coat green beans.
Add: Brown Ground Meat to green bean mixture.
Stir.
Add to casserole dish.
Cover casserole mixture with mashed potatoes and bake 45-55 minutes.
375 degrees.
Drain green beans then using clean paper
Preheat oven 350 degrees Fahrenheit.
In a medium bowl, combine green beans, cream of chicken soup, milk, cheddar cheese, salt, pepper, garlic power, and onion powder to taste.
In a three quart baking dish, or an 8 x 8 baking dish, sprinkle 1/3 of stuffing mix.
Top with half of green bean mix.
Layer with 1/3 of stuffing mix.
Top with remaining green bean mix.
Combine melted butter and remaining stuffing mix; layer top of the casserole.
Bake casserole for 30 minutes; you may have to adjust baking time for an 8 x 8 pan.
Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.
In large casserole, place drained green beans.
Add mushroom soup and milk.
Mix thoroughly.
Place dried onions on top of green bean/mushroom soup mixture.
Cook in oven for 45 minutes at 325\u00b0 or until dried onions are browned and mushroom soup is boiling.
Mix all ingredients together, except crackers and butter. Combine crushed crackers and butter; put on top of green bean mixture in a casserole dish.
Bake at 350\u00b0 for approximately 30 minutes.
Spray a large saucepan with cooking spray.
Brown beef and chopped onions over medium heat until cooked though; drain any fat.
To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water.
Bring to a boil.
Add uncooked instant rice, green beans, parsley, and black pepper; stir well.
Cover and reduce heat to low.
Simmer for 15 minutes or until rice is tender, stirring once or twice.
Simmer limas for 30 minutes or more, until very soft (baby limas cook faster).
Drain, saving the liquid.
Strain or puree; return puree to saucepan.
Add 1 cup (more or less) of the bean liquid, 1 cup milk (more or less), the bouillon, savory and crushed garlic.
Simmer all of this for 15 minutes; stir and watch (milk burns and sticks).
Add the sour cream, blending.
Makes about 5 cups.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
hicken broth and the package of mushrooms (remember to reserve those
Boil water, add bouillon and soup greens.
Melt margarine. Add Cream of Wheat and eggs to margarine and mix thoroughly.
Dip teaspoon in cup of cold water.
Drop teaspoons of Cream of Wheat mixture into boiling water, dipping teaspoon in cold water before forming next dumpling.
Simmer for 15 minutes.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
Bake at 350 degrees F. for 25 min. or until hot. Stir.
Top with remaining onions. Bake for 5 min. more.
Green Bean Casserole Cheese Lovers
Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.
Put the frozen green beans in a casserole dish.
Put the cream of mushroom soup in and mix to combine.
Add about two tablespoons of water to dish and put the French fried onions on top and press down slightly to compact the mix.
Bake at 350\u00b0F for about 30 to 45 minutes or until the onions are browned.
If you like your green beans a little crunchy, cut the cooking time, if you like them really soft, then cook them longer.
Serve hot.
fry up mushrooms in butter until tender.
remove ends of green beans, cut into small pieces. Boil for 5 minutes in a small saucepan.
combine chicken, rice, cooked mushrooms and green beans into a 9x13 pan.
combine soup and milk, whisking together until smooth.
pour soup and milk into casserole dish and mix all together.
bake in a 350 F oven for 30 minutes.
Preheat oven to 350 degrees F.
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and onions. Sprinkle with black pepper (optional) and stir.
Bake for 25 minutes in the oven until heated through and bubbly.
Sprinkle with French fried onions over the tops and return to oven for 5 minutes.
Mix the Soup, Milk, Sour Cream, Garlic & pepper. Fold in the Green Beans.