Gracious Green Bean Casserole
- 3 pkg. frozen French style green beans, thawed and drained well
- 2 cans cream of mushroom soup
- 2 cans milk (fill soup can after emptying)
- 3 Tbs. + 1/4 C. FRENCH'S onions in the can
- 1/2 red onion, diced
- 2 Tbs. butter or margarine
- 2 Tbs. flour
- 4 Tbs. breadcrumbs
Dice onion and sauté in deep skillet with butter until translucent. Add flour to create a roux and cook for about 5 minutes, mixing the flour well into the butter and onions making sure it doesn't brown or burn – just until golden.
In a separate bowl, combine soups and milk. Add milk mixture to skillet and combine well with onion and flour mixture. Heat about 5 minutes. Add defrosted and drained beans and 3 tablespoons of canned onions (crushed) and cook for about 8 minutes.
Add mixture to greased casserole dish that has breadcrumbs on the bottom and sides (for easier cleanup and more flavor). Shake out excess crumbs. Place green bean mixture into casserole and bake, covered, about 10 minutes at 350 degrees. Remove foil and add remaining canned onions.
Heat through until bubbly and onions are toasted (about 3-5 minutes).
Cook's note: If preparing ahead make up until the point of placing in greased casserole dish and refrigerate. Bring to room temperature before reheating and then cook about 15-20 minutes or until bubbly.