This particular recipe is for a family of at least four, but can be easily doubled for bigger groups. String bean casserole is one of those must have sides every year at Thanksgiving. For those of us that love to take everything up a notch and add our own personal stamp to every recipe like me, you'll find this recipe goes a little further, but the flavor is great!
- 3 cans of string beans drained, or if you prefer
- 3-4 cups of cooked fresh string beans
- 1 cup of sliced portabella mushrooms
- 1/2 cup of diced onion
- 1-2 tablespoons of soy sauce
- 1 half of a green pepper sliced into thin strips
- 1 half of a red bell pepper sliced into thin strips
- 1 half of a yellow or orange bell pepper sliced into thin strips
- (the bell peppers give this delicious dish a wonderful zip of flavor and color)
- 1/4 cup of almond slivers (this adds a little texture and crunch and is naturally complimentary to the string beans)
- 1 and 1/2 cans of Cream of Mushroom soup (26 ounce size)
- Onion rings
- 1 cup of shredded extra sharp Cheddar cheese
- 1/2 tsp red pepper flakes
Preheat oven to 350 degrees
In a large bowl combine all ingredients except for the onion rings. Mix thoroughly.
Transfer to a lightly buttered casserole dish, and and add onion rings.
Bake at 350 for 25 to 30 minutes until bubbling and hot.