Original Green Bean Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed, or 2 cans cut green beans, drained
1-1/3 cups french-fried onions (canned)
Yield: 6 servings
Baking time: 35 minutes

Have oven preheating to 350 degrees (if the turkey's still going in the same oven at 325, that's OK). Combine condensed soup, milk and pepper in a 1-1/2-quart baking dish. Stir until blended. Stir in the thawed green beans and 2/3 cup of the canned crunchy onions.

Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle the top with the remaining 2/3 cup canned crunchy onions. Bake 5 minutes more.

Variations:

Swiss-Style Green Beans: In step 1, add 1/3 cup sour cream and reduce milk to 1/3 cup. Add some thinly sliced celery, if desired. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs. Optional topping among the crunchy onions, sliced natural almonds.

Tomato Alfredo Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup. Mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, cut into slivers. Proceed as recipe directs.

Almondine Green Bean Casserole: In step 1, substitute 1 package (0.9 oz.) hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups. Mix well. Stir in 2 tablespoons melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tablespoons sliced almonds along with the crunchy canned onions.

Pepper Jack Green Bean Casserole: In step 1, substitute 1 can of condensed cream of celery soup for the mushroom soup and decrease milk to 1/2 cup. Mix well. Stir in 1 cup shredded Monterey Jack with jalapenos cheese, 1 cup diced red bell pepper and 1 teaspoon ground cumin. Proceed as recipe directs.

Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can of Cheddar cheese soup for the mushroom, and reduce milk to 1/3 cup. Mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

Creamy Pesto Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, reduce milk to 1 /2 cup and mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.