Green Bean Casserole

So Kimberly really loves green bean casserole. Like a lot. This is our first collaboratively WRITTEN recipe - we had to fill in the blanks for each other, cause while one of us was cooking the other was entertaining Julian.
We adapated Paula Deen's recipe and I don't like green beans, but this casserole was really pretty good.


Green Bean Casserole



they were so excited to eat it that we forgot to take a picture first... whoops.
also... sorry all these pictures are the wrong way. Kim just got a Mac and we have no idea how to work with this.


2 cans cream of mushroom soup
French's fried onions
Salt and Pepper
3 cups Chicken Broth
1/2 cup diced onions
1 cup grated cheddar cheese
1/3 stick of butter
2 cans of green beans
House seasoning *see directions below*
House Seasoning:
Paula Dean's recipe calls for ONE ENTIRE CUP OF SALT. No. Just no. We used probably 2 Tablespoons and even that seemed like we were overdoing it. So:
2 Tbsp salt
1.5 tblspn pepper
1.4 tablspn garlic powder
(really, the amount of salt, pepper and garlic powder is up to you...you can do more or less than we did of each).
Mix ingredients together.


Melt the butter in a large skillet. Saute the onions in the butter. Boil green beans in the chicken broth and drain. Add the green beans, mushroom soup, House Seasoning, and French friend onions to the onion & butter mixture. Stir well. Pour into a greased 1 and 1/2 quart baking dish. Bake for 20 minutes at 350. Top with cheddar cheese and as many French friend onions as your heart desires, and bake for 10 minutes longer or until cheese is melted and onions are browned.