I know some people believe this dish a little too low-brow for their taste, yet to me I think if presented in the right fashion can be elevated to a higher level. I love making this in a Lodge cast iron skillet all Winter long. I have altered the ‘original recipe’ as I like there to be more soup and I also don’t add any French Fried Onions to the mixture, instead placing them all on top and letting them get good and crispy brown – I love that crunchy texture. The use of fresh green beans from the produce section is nice instead of canned or frozen.
2 – 12 oz. bags fresh green beans
1 – 18 oz. can Cream of Mushroom soup
1/2 c. half & half
1 tsp. garlic salt (I use Penzey’s)
1/2 tsp. fresh cracked pepper
6 oz. French Fried Onions
I cook the green beans in my pressure cooker, snapping them in half so as to not have large pieces when you are actually eating the dish. They cook in roughly 3 minutes in the pressure cooker.
Mix together the soup, half & half, garlic salt and pepper – stirring with a whisk to combine. Add the green beans and stir together. Place into an oven safe dish and bake in a 350 degree, preheated oven for 30 minutes. Remove from oven and cover top with French Fried Onions, place back into oven and bake for ten more minutes. Remove and allow to rest for ten minutes before serving.