Caryn Bean at Hungarian Kosher Foods, raves about this casserole. In her words, ” It is delicious! The creamy mushroom with the crunchy onions are a great combination. ” Her family serves it every Thanksgiving; she looks forward to it for weeks beforehand. I have tasted it and think it is wonderful for any holiday or party. So here is the Classic Green Bean Casserole.
I love the creaminess of the cream of mushroom soup, but if you want to prepare it parve, you can. The flavor will be a bit different, not as creamy, but you can use a parve mushroom soup.
3 (15 ounce) cans cut green beans, drained
2 (10.5 ounce) cans condensed cream of mushroom soup
1 (6 ounce) container French fried onion rings
Preheat oven to 350.
In a rectangular casserole, mix the green beans and mushroom soup.
Top with onion rings.
Bake, covered, for 40 minutes, until bubbly.
Uncover and bake for an additional 5 – 10 minutes, until the onion rings are golden.
Alternatively, you can bake the green bean mixture WITHOUT the onion rings, uncovered for 30 minutes, until the mixture is hot and is bubbling. Then top with onion rings and bake an additional 5 – 10 minutes.
Serve as a side with fish, or enjoy as a main with bread and a salad.