The classic green bean casserole is a super-easy, super tasty side offering that can be directly traced to the fertile mind of one person – Dorcas Reilly. She was the woman who first came up with this tasty six-ingredient recipe is the one dish that is required at my holiday side board.

You probably already have this one stashed in your recipe folder somewhere. But if not or you happen to lose this one you can find it just about anywhere, including the back of the mushroom soup can.

Classic Green Bean Casserole

6-8 servings

Ingredients:

• 1 can (10.5 ounces) condensed cream or mushroom soup
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1 dash black pepper
• 4 cups cooked cut green beans (see note)
• 1 1/3 cups French-fried onions

Instructions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Note: For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages

See also:

• This cornbread dressing recipe will steal the show
• How to avoid a fire when frying turkey