green bean casserole

There is nothing like the sensation and taste of a few peas right off the vine as you stand in a summer garden. That said, in winter, one is unlikely to come upon pods of peas still dangling on the vine. Instead, the wonder of canned goods comes forward.

Here is a recipe of my mother's that she would prepare at Thanksgiving or Christmas. We all liked it a lot. When I grew up and fixed it now and again, it was well received then as well.

Ingredients:

two cans @14ozs green beans, French cut
1 can petits pois (any green pea will do, but there is something special during the holidays about the tiny petits pois)
1 can Campbell's Healthy Request Mushroom soup
8 or more thin slices of cheese (American or Monterrey Jack or other favorite)
one small white or yellow onion, sliced paper thin
about half a cup of slivered almonds (especially good if toasted)
a rectangular glass casserole dish, approximately 13 X 8 inches

Preparation: 

Open the cans, and drain.

Layer 1 - spread 1 can of the green beans on the bottom of the dish. Sprinkle half the peas on top. Arrange half of the onions and nuts on that. Spread half of the soup on top of that.

Layer 2 - Repeat layer 1. Arrange cheese slices on the top.

If your family and guests are cheese enthusiasts, put cheese on both layers!

Bake uncovered at 350 or 375 degrees for 30-40 minutes. When the juices are bubbling, and the top lightly browned, you know it is done.

Let cool 15 minutes or so before serving.