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Green Bean Casserole

(by Jenna Dutcher)


1 can Cream of Mushroom soup (reduced salt)

2 cans French-Style Green Beans

1 family-size container of French’s Crispy Fried Onions

salt and pepper to taste

 

Preheat oven to 350 F.

Drain both cans of green beans.

In a 1 1/2-quart baking dish, mix Cream of Mushroom soup with green beans and 2/3 of the fried onions.

Add salt and pepper to taste.

Bake for 30 minutes or until hot.

Top with remaining 1/3 of the fried onions.

Bake 5 minutes longer or until onions are golden brown.


(Read Taking Up the Mantle, the story that accompanies this recipe.)

 
 
 

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