4-14.5 oz cans cut green beans, drained
2-10.5 oz cans cream of mushroom soup
2-6 oz containers of French’s Fried Onions
8oz shredded cheddar cheese
Ground black pepper, to taste
In a large bowl combine all cans of green beans, both cans of cream of mushroom soup, 1 container of fried onions, and the cheddar cheese. Fill one of the soup cans ¾ full of milk and stir it to get remaining soup out of the can. Then pour the milk mixture from the one can into the other and stir. Pour the milk mixture into the bowl. Add pepper to taste, then mix well. Place mixture in a 9×12 pan and bake at 350 for 30 minutes. Cover the casserole with the remaining container of fried onions and bake for an additional 5-10 minutes.
Thanks to Jennifer Gibson from Floyd for this week’s recipe!