In the second installment of the Casserole Chronicles, I will explore the myth...the legend...that is the traditional green bean casserole. Yes, there are some haters out there. But, there must be a lot of lovers, too. How else can you explain the successful fried onion industry? No, it is not the most vibrant casserole in the world, but I have learned to accessorize with sunny whole kernel corn and fluffy white rice to complement the sage-colored beans, creamy beige soup, and golden crunchy onions. The only thing that makes this casserole even better is to throw in some cooked chicken which takes this recipe from side dish to main dish, from supporting role to super star!
Savory Garden Casserole
2 cans French style green beans, drained
1 can whole kernel corn, drained
1 cup prepared white rice
2 cans cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1 tsp. seasoning salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 small can of fried onions, divided
Sometimes, it's just nice to have most of the work done for you. The main ingredients are canned. For the rice, I usually do one boil-in-the-bag or one cup of instant rice. I use white rice but brown rice would work nicely here, too.
Two cans of French-style green beans, drained
One can of drained whole kernel corn
Next, add in the rice.
After adding the rice, mix in the remaining ingredients, saving about 1/3 of the can of fried onions to add to the casserole near the end of the cooking process.
Spread in a greased casserole dish. Bake at 350 degrees until bubbling in the center. The time will depend on the shape of your dish. It usually takes about 40 minutes for this dish since it's a deep dish. When the middle starts to bubble, add the reserved fried onions on top. Return to the oven and cook for another five minutes or so.
Enjoy your five minutes of fame! It is fleeting...
Ohhhhh, yummy :o)ReplyDelete