Green Bean Casserole is an American classic that is barely known in the UK. Using tinned mushroom soup as a casserole sauce isn’t a very British thing but you know what, America might well be on to something!
Finely slice 100g Onion into half-moons and toss the rings in 3 tbsp Cornflour and 1 tsp Garlic Salt.
Heat 3 tbsp Vegetable Oil in a large frying pan.
Shake the excess cornflour off the onion rings and add them to the hot oil.
Fry the onions until crispy and golden brown. You will need to keep turning and moving them around the pan and separating the pieces of onion from each other. Remove from the pan and leave to drain on some kitchen roll.
Add 150g Condensed Cream of Mushroom Soup, 2 tsp Soy Sauce and 150 ml Skimmed Milk to a casserole dish.
Mix together and add 150 g Frozen Green Beans and two thirds of the crispy onions.
Pop in the oven and bake for 30 minutes.
Take the casserole out of the oven and sprinkle the remaining crispy onions over the top.