I can’t believe I haven’t posted this recipe before now. I wouldn’t have realized it if my oldest daughter hadn’t asked for the recipe. I figured I might as well share it with everyone because things are getting a little hectic around here as we have packed up a few things as we prepare for our new home and who knows where this recipe might end up?
One of my fondest memories from when I was little was sitting on the back porch with my Mom-mom helping her with the beans and other goodies she had harvested from her garden.
As I got older I did this with my kids as well. I can still remember when we had a Doberman, named Mac, who loved green beans. The little stinker would run right up to the washtub and steal the beans every chance he got!
This recipe is definitely a family favorite and is requested at EVERY Thanksgiving and Christmas dinner we have. I have made it with green beans and pole beans, that we’ve bought from Southwestern Produce, it gets gobbled up every time. This makes a big batch so you may want to cut the portions in half if you aren’t planning to feed an army!
Momma’s Green Bean Casserole
- 2 cans cream of mushroom soup
- 1 1/2 c. milk
- 1/4 t. pepper
- dash or two of Worcestershire sauce, optional
- 4 cans or about 6-8 c. cooked green beans
- 2 2/3 c. crunchy fried onions, optional (the kind you buy in a bag)
- 1 lb. cooked bacon, chopped –optional
Preheat oven to 350°F. Mix soup, milk, and pepper in a 9 x 13 casserole dish.
Carefully stir in the beans, half of the fried onions, and the bacon if you are using it.
Bake for about 30 minutes or until hot and give a gentle stir.
Sprinkle with the remaining onions.
Bake 5-7 minutes more until the onions are golden brown.