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Old 01-27-2007, 09:10 PM   #11
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Join Date: Oct 2004
Location: Boston area
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Quote:
Originally Posted by Constance
Personally, I don't care for frozen green beans, and when it comes toand Green Bean Casserole, I want only canned ones, preferably French style. Don't care for cheese in it...just the soup (no milk), green beans and fried onion rings.

"If somethin' ain't broke, don't fix it."
Well, geez, Constance, that may be the whole answer! NO milk!

Ha!

Lee
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Old 01-28-2007, 05:39 AM   #12
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Quote:
Originally Posted by BreezyCooking
Although I know the original recipe calls for canned green beans, I can't STAND canned green beans. In fact, except for dried-type beans (like kidney, etc.) & corn, I really don't like any canned vegetables. Much prefer fresh or frozen.

I find this casserole MUCH better & definitely not watery at all when I make it using thawed/drained frozen green beans. In fact, the recipe on the back of the french-fried onion rings does give an equivalent for using frozen beans in the recipe. Give them a try next time. I buy the frozen whole baby green beans, but have used the regular cut ones as well. Both work just great.
I don't make this dish any more but I will recommend the frozen whole green beans at Costco--they are true tiny haricot verts and would be absolutely delicious in this.
The only canned green beans I use (if I can't find these frozen) are Italian pole beans. Cooked a bit long with some pork and onions, you have a fine southern "mess o' beans" .
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Old 01-29-2007, 07:43 PM   #13
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Originally Posted by QSis
Well, geez, Constance, that may be the whole answer! NO milk!

Ha!

Lee
Yep, that was it, Constance.

I used fresh beans which I had steamed a couple of days ago. Mixed them with the can of mushroom soup, NO MILK, covered with a can of fried onion rings and wa-la! Delicious, and the consistency that I remembered.

Thanks again!

Lee
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