I have just one week until my Thanksgiving company starts arriving. My brother flies in from Houston next Saturday. Soon thereafter my other brothers and their wives will arrive, followed by my parents. That adds up to 14 people staying in our house for a week. 14!! I have already started worrying about how I am going to keep that many people fed and happy. I am also starting to gather the ingredients for all of the must have Thanksgiving dishes. One of them is this dish.
*Note: Don’t forget about it while you are frantically getting everything else ready. Thanksgiving 2006 was the year of the burned green beans – not good.
- ½ pound diced bacon
- 1 onion, diced
- 3 cans, drained, green beans
- 2 cans cream of mushroom soup
- ⅓ cup Parmesan cheese
- French’s fried onions
- Brown bacon and remove from pan to degrease.
- Drain all but 1 Tbsp grease and add onion.
- Saute until onion is clear.
- Add bacon, green beans, cream of mushroom soup, Parmesan cheese and enough milk to make it smooth.
- Transfer to a greased casserole dish and dust with more Parmesan.
- Bake covered at 350 degrees until bubbly, about 30 minutes.
- Remove from oven and top with a light sprinkling of French’s fried onions.
- Put back in the oven for just a few minutes, maybe 5.