Green Bean Casserole with Pimento
Photo: Rick Kimpel from Spring, TX, USA, CC BY-SA 2.0
This green bean casserole swaps the usual fried onion topping for a Parmesan and bread crumb crust, and it uses whole small onions inside for a soft, sweet bite. A little diced pimento adds red flecks and a mild tang against the creamy mushroom soup. Everything comes from cans and jars, so it needs only one dish and a few minutes of assembly before the oven does the work.
Instructions
Heat the oven to 350 °F (177 °C). Lightly butter a 1½-quart casserole dish.
Put the drained green beans, drained small onions, diced pimento and condensed mushroom soup into the dish and stir them together until the soup coats everything evenly.
Mix the bread crumbs and grated Parmesan in a small bowl, then sprinkle the mixture evenly over the top of the casserole.
Bake uncovered for 25 to 30 minutes, until the casserole is heated through and the crumb topping has set and taken on some color.
Make it personal.
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