A different version of green bean casserole.I do fresh green beans, garlic, sauteed mushrooms and onions, cream of mushroom soup, heavy cream, almonds, and those horrid French's onions as a topper.
Green Bean Casserole
4 (14.5 oz.) cans green beans
2 (10.75 oz.) cans tomato soup
1 lb. ground meat
salt
pepper
Preheat oven to 450°F. Drain and discard liquid from two cans of green beans. Add the beans and the beans and juice from the other two cans to a 4 qt. saucepan.. Mix in two cans of tomato soup. Heat to a light boil. Brown the ground meat and season with salt and pepper. Drain. Add the ground meat to the bean and tomato soup mixture. Top with baking powder biscuits. Bake at 450°F until biscuits are done, about 12 to 15 minutes. Serve hot.
Biscuits
2 cups flour
4 tsp baking powder
1 tsp salt
4 tbsp shortening
1 cup milk or water
Sift together flour, baking powder and salt. Cut in shortening with a fork. Add liquid and mix to a soft dough. Toss on a lightly floured board or counter top. Knead lightly for 15 to 20 strokes. Pat into shape and cut with round cutter or inverted drinking glass. Bake at 450°F for 12 to 15 minutes.
