Green Bean Casserole

It goes without saying that there’s a pretty big date looming at the end of this week. No, I’m not talking about that Mayan end-of-the-world thing. I’m talking about my annual Caker Christmas party on December 22. (I set it the day after Armageddon just in case.)

This year, I’m doing a “vintage” theme – all the recipes have to come from caker cookbooks from the '50s and '60s. Suffice to say, I think me and the Italians are in for some incredible indigestion gastronomical delights. I’ll post all the deets the following day – provided my sodium-induced edema doesn't get in the way. (I swear, I can't even get my knitted slippers on by the end of the night.)

In the meantime, help yourself to this staple of caker holiday dinners. Green Bean Casserole is so popular, even cakers who don’t know they’re cakers (which, truthfully, is most cakers) make this dish. If you want to ramp up the festivitiness of it, use the French-cut beans with pimento pieces. That way, pieces of green and red shine through the grey sludge like tiny bits of hope. And given the state of the world sometimes, I think we need every scrap of hope we can find.

2 one-pound cans cut green beans, drained (see note)
¼ cup milk
1 can Cream of Mushroom Soup
1/8 teaspoon pepper
1 ½ cups French Fried onions

Heat oven to 350°. Combine beans, milk, soup, pepper and ¾ of French Fried onions. Pour into 1 ½ quart casserole. Bake, uncovered for 30 minutes. Top with remaining onions and bake 5 minutes longer.

Note: Most people use the French cut beans.

Source: Let's Break Bread Together, The United Churches in Canada