Illustrated ‘Bolivian-style’ adapted cooking: Green Bean Casserole!

Now, updated with the promised images! Great fit for this week’s photo theme, as well. How I love coincidences!

Enjoy!

Here is my ‘adapted’ recipe:

Green Bean Casserole, “Bolivian-Style”, totally vegetarian!

Ingredients:

1 cup and some 5 oz of 1 can CAMPBELL’S® Miranda Family’s Kitchen homemade Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed* 1/2 kg (1 pound and some 4 oz) of freshly cut, cooked [with a bit of salt] green beans

1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions homemade onion rings (yeah, that one, where you beat one egg with 3 Tb spoons of all-purpouse flour, and a bit of salt!) [hopefully, it’ll do the trick… gotta be original, at least!] 😮

Directions:

MIX soup, milk and pepper in a 1 1/2 – qt. baking dish. Stir in beans and 2/3 cup homemade onion rings (see the images for a real shock on my recently-discovered cooking skills!) 😮

BAKE at 350°F 375°F for 30 35 min.

STIR. Top with remaining 2/3 cup of onion chips/rings. Bake for some 5 min. or until onion chips are golden.

Liked the results? What about my first-time homemade onion rings for the topping? ♥

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