Recipe courtesy of Robert Irvine

Green Bean Casserole

Name: Green Bean Casserole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 16 to 20 servings
Cuisine: american
Ingredients: 2 pounds haricots verts (French thin green beans); 2 large red onions, finely diced; 8 tablespoons (1/2 cup or 1 stick) butter, unsalted; 2 (10-ounce) cans cream of mushroom soup; 3 tomatoes, seeded and diced; 4 cans French-fried onions; Salt and freshly ground black pepper

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 16 to 20 servings

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Ingredients

2 pounds haricots verts (French thin green beans)

2 large red onions, finely diced

8 tablespoons (1/2 cup or 1 stick) butter, unsalted

2 (10-ounce) cans cream of mushroom soup

3 tomatoes, seeded and diced

4 cans French-fried onions

Salt and freshly ground black pepper

Directions

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Watch how to make this recipe.

Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
Preheat oven to 325 degrees F.
In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.