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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Green Bean Casserole

4 cups fresh green beans, cut into 2 inch pieces
1 can (10 and 3/4 oz.) condensed cream of mushroom soup
1 can (10 and 3/4 oz.) condensed cream of chicken soup
2 cans (2.8 oz.) French fried onions

Blanch green beans in boiling water for about 2 minutes. Drain beans and place in a casserole dish. Combine beans with soups and mix well. Bake at 350 degrees for about 25 minutes. Top with French fried onions and bake for about 5 minutes more.

The Skinny: Use low fat soups. Hopefully, you can find French fried onions in your local grocery store. For those of you that are not familiar with French fried onions, they come in a little can, are very crunchy and have a strong onion flavor. If you cannot find French fried onions then add about 1/2 cup of chopped onions to the dish and use something else crunchy like crumbled potato chips to top the casserole.