Green Bean Casserole Recipe Created by Ruth Paget
Note: I ate this casserole frequently as a child in Detroit, Michigan. I relearned how to make this recipe from my daughter Florence Paget recently.
This Detroit recipe may have its roots in Appalachia. Its ingredients are all pantry items that you can use in winter when snowfall might congest roads for a day or two and you have to cook what you have on hand.
Serves 4 to 6 people
Ingredients:
-2 (14.5-ounce) cans Del Monte green beans, drained and rinsed
-2 (11-ounce) containers of Trader Joe’s condensed mushroom soup
-1 (8-ounce) container Kirkland UHT milk
-sea salt and freshly cracked pepper, to taste
-3 to 4 cups Fresh Gourmet Dried onions to cover the top of the casserole
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Place green beans, mushroom soup, and milk in a disposable baking dish. Mix ingredients together until the green beans are well coasted with mushroom soup and mil.
3-Grind sea salt and black pepper over the top of the green bean mixture.
4-Cover the top of the casserole with dried onions.
5-Bake the casserole for 40 minutes and serve warm.
This casserole is a perfect lacto-ovo vegetarian dish containing:
-protein in the beans and milk
-carbohydrates in the vegetable casing around the green beans
-vitamins, minerals, and antioxidants in the mushrooms and onions
-calcium in the milk
This green beans casserole is also a tasty side for roast turkey.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
