Green Bean Bake

This is the famous casserole that everyone loves and it has become a yearly Thanksgiving tradition. It's simple, delicious, and is one of those side dishes that screams "home cooked meal". By the way, I know the rest of the world calls it "Green Bean Casserole", but Mom always called it "Green Bean Bake", so I'll stick with that. Great then!

1 (10 3/4 oz.) can cream of mushroom soup, undiluted
3/4 c Milk
1/8 ts Pepper
2 cans cut green beans, drained
1 1/3 c (2.8 oz. can) French's Fried Onions, divided

In a 1 1/2 qt. casserole dish, combine soup, milk and pepper; stir until well blended. Stir in beans and 2/3 cup onions. Bake, uncovered, at 350F for 30 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.

Tip:
You don't have to use canned green beans. Any kind will work. Fresh, frozen, canned, French cut, regular cut, all fine. If you're using fresh ones, just snap off the ends and steam them until they're almost tender, then continue with the recipe as directed.