April 2009
Mom loved this dish. So did every other mother in the ’50s. There was hardly a household in America that did not have a can of fried onions in the cupboard. I don’t even know if they still make them.
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2
10-ounce packages frozen French-style green beans
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1
can condensed cream of mushroom soup
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1/2
cup
milk
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1
3 1/2-ounce can French-fried onions
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Heat oven to 375 degrees.
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Cook beans according to package directions.
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Blend mushroom soup with milk.
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Drain cooked beans and add to soup mixture.
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Reserve 1/3 cup onions for topping; add the rest to the green bean mixture.
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Pour into buttered 1-quart casserole. Sprinkle reserved onions on top. Bake 25 minutes.
