This green bean casserole recipe, with canned beans and French-fried onions, is a holiday favorite with my family and so easy to make. The beloved dish has been a Thanksgiving tradition since it was created in 1955 by Dorcas Reilly, a chef from the Campbell's Test Kitchen. Campbell's printed the recipe right on the label of their soup cans, and the rest is history. From allrecipes.com.
*French fried onions are generally considered "foods worth trying cautiously" rather than strictly IC-friendly, as individual tolerances for onions vary significantly. While some with Interstitial Cystitis (IC) can tolerate them, others may find them to be a trigger. Be sure to check for other problem ingredients.
Original Green Bean Casserole
Ingredients:
2 (15-ounce) cans cut green beans, drained
1 (10.5-ounce) can condensed cream of mushroom soup (check for problem ingredients for all soups) try Pacific Foods
¾ cup milk
1 (2.8-ounce) can French fried onions, divided (food worth trying cautiously)
salt and pepper to taste (if tolerated)
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix green beans, condensed cream of mushroom soup, milk, and half of the fried onions together in a 1.5-quart casserole dish.
3. Bake in the preheated oven until bubbly, about 25 minutes.
4. Sprinkle remaining onions on top; return to the oven for 5 minutes. Season with salt and pepper to taste. Let rest for a few minutes before serving.
