Good Ole Casserole

I looked over a bunch of casserole recipes and decided that I could make one with the food we had.  The result was an absolutely delicious meal with an earthy texture.

• 1 can cream of mushroom soup with roasted garlic
• 1 can milk
• Bunch of green Beans (2-3 cups, cut into thirds)
• bunch of red potatos (1-2 cups, cut into 1/2 inch cubes)
• A few stalks green onions (we used about 5, cut into ~1/2 inch portions)
• Cheddar Cheese
• French's onions
• Quorn Chicken Substitute (3 cutlets, cut into ~1-inch cubes.  Alternatively, use a breast or two of cooked chicken)
• 1/2 tsppeper
• 1/4 teaspoon Salt (we used Lowry's season salt)
• 1/4 teaspoon Garlic Powder
• Side of delicious bread with butter

Preheat Oven to 350.

Steam the green beans for about 5-10 minutes (taste-test them now and again).  They should be not-quite-fully-soft when you take them out of the steamer.  Alternatively, if you don't have a steamer (they're only a few dollars!  They make cooking veggies vastly quicker and preserve a LOT of the nutrients that you lose in boiling!), you can use a can of Green Beans.

Cut the potatoes, green onions, and chicken-ish stuff.  Place all veggies into your pan, add the cream of mushroom and can of milk (I usually make sure to swoosh the milk around in the can to try and get ALL of the soup out).  Thoroughly mix all the ingredients together in the pan. 

Cover with aluminum foil and bake for 20 minutes.  Remove cover, add cheese and French's Onions, and bake for another 5 minutes.  Remove from oven and allow to cool.  Sometimes, the onions can get soggy during baking, so some might prefer to add the French's onions after baking is finished.

It was freakin' great, and we had to fight over who got the leftovers.  :)  We were able to buy most of the ingredients (save the cream of mushroom and French's onions, of course) locally.  And the best part is that it really didn't require a lot of cooking attention compared to, say, the Yellow Curry we made a few days ago!