Green Bean Casserole

This is a favorite recipe for Thanksgiving and other family occasions.

3-4 cans green beans (cut or French style), can also use fresh beans

1 can cream of mushroom soup

Onion - chopped fine

Oleo - 2 tbsp (stick kind) or soft

Velveeta cheese (soft but sliceable)

Black pepper

1 can onion rings

Drain green beans and reserve some of the liquid. Spray a 2 or 2 ½ qt casserole dish with Pam or some cooking spray. Start layering in green beans, sprinkle with black pepper, small amount of onion, and bits of oleo to cover, also pieces of Velveeta to cover good. If doing a large dish, repeat layers. After layering, cover with cream of mushroom soup that has been diluted to spreading consistency with the reserved bean juice, spread on top and punch holes so it will go through the beans.

Cook at 350-400 degrees for 30-45 min, or until it looks rather thick (casserole will thicken more with cooling). Then add a can of french/fried onion rings, return to oven and brown onions to light brown. Watch the onion rings very carefully as they burn easily. If onion rings are not available you could use sliced almonds. They would probably be good anyway.

If you’re using fresh green beans, they would need to be cooked until done or at least almost. Maybe you would need to add a little more seasoning. If Velveeta isn’t available, you could use cheddar cheese. This recipe was given to me by Wanda Foust from the Heber Springs church. I’ve used it over 50 years and it’s still on Wanda’s original card. This makes an excellent church and funeral dish!