Herbed Green Bean Casserole Recipe

I a'm not a veggie person and have to force myself to make them (and sometimes eat them) with my entrees. This also means that I have to make them taste like something else besides salt and black pepper. During one Thanksgiving meal preparation, when I thought I was reaching for my usual garlic seasoning, I grabbed the Italian Blend instead and came across something wonderful!

This serves 10-12 people

2 lbs of fresh green beans (unthawed frozen green beans may be used but the julienne-style, or thin-cut will bring soggy results)

One large (or two small cans) of condensed cream of mushroom soup

One package of fresh whole mushrooms (sliced may be used but the whole ones are usually a better value)

2 tsp. of Italian Seasoning Blend (Marjoram, Basil, Garlic, Oregano and Rosemary are the core herbs typically used though they tend to vary slightly by manufacturer. For a real pop to your Thanksgiving meal, go with a fresh version that is chopped fine before mixing)

2 tsp of garlic salt (the coarse California style w/parsley flakes is best for flavor)

1 tsp of black peppercorn, ground coarsely

2 pats of butter or margarine, softened

One large canister of fried onions*

Preheat oven at 350 degrees. In a large bowl, clean beans and break down to half (or bite-size, if preferred) its size lengthwise. Mix in soup until every bean is covered. If using frozen beans, thaw lightly only (15-20 minutes) if mixture does not break down easily or have excessive ice. Otherwise, your side dish will be soggy. Remove stems from mushrooms, slice to preference and add to green bean mixture. Afterwards, add herbs, seasonings and butter until mixed well. If mixture is too thick, add one tsp. of water.

Pour into baking pan or casserole dish, cover with aluminum foil and bake for 30-40 minutes, or until bubbly.

Remove; pour fried onions evenly over vegetables and brown for an additional 15 minutes.

*While there are many companies who have gotten on the fried onion condiment thing, especially during the holidays, I personally would recommend French's Original Fried Onions over any "toppers" or store brand - even if the latter costs less. In fact, I like them so much that I use two large canisters but one will suffice for this recipe. One could say that the onions are my garnish because it looks like a toasty onion mountain when I serve it with Thanksgiving dinner.