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Green Bean Casserole

Cooking for One or Two

2 cups frozen green beans
1/2 cup Campbell's mushroom soup (undiluted)
1/4 cup milk
1/4 tsp. Worschester sauce or soy sauce
1/2 cup french fried onions
dash pepper

Family Size

4 cups frozen green beans
1 cup Campbell's mushroom soup (undiluted)
1/2 cup milk
1/2 tsp. Worschester sauce or soy sauce
1 cup french fried onions
dash pepper

Cook frozen green beans until they are tender, about 3 minutes in the microwave. Add soup, milk, Worschester sauce and 1/2 of the french fried onions. Pour casserole mixture into a 24 ounce oven-proof baking dish and bake at 325 degrees for 20 minutes, or until casserole is bubbling around the edges.

Remove casserole dish from the oven and sprinkle the remaining french fried onions over the hot casserole. Serve warm, usually as as side dish accompanying Thanksgiving dinner.

Casserole Dishes

Casserole dishes and serving dishes are almost as essential to serving Thanksgiving dinner as the cranberry and stuffing. While the bird may be the star, the side dishes are the reason many of us sit through the meal.

As a matter of fact, the turkey or ham will take up one plate, but you'll need a variety of plates and casserole dishes to serve the sides. Corning has one of the most versatile lines of casserole and side dishes. They are white ramekins with straight sides and lids, perfect for microwaving, oven cooking and storage after the meal.

This line of casserole dishes is available at most grocery stores. Pick up several of the smaller 12 and 24 ounce dishes and at least one larger casserole dish that can double as a salad bowl.

Many local kitchen supply shops also carry a wide range of small dishes, simply because restaurants serve most sides as single servings. Check Seattle Restaurant Supply for a variety of small casserole dishes. This store is also a good place to pick up small pie plates and tart pans for baking desserts

Browse through your local kitchen supply shop for single-serving bakeware too. Shops that cater to restauranteurs and chefs are especially helpful because the restaurant business is all about plateing individual servings.