Today is Thanksgiving Day in the United States, so we are making a classic Thanksgiving side dish. Green bean casserole was invented in 1955 by a home economist named Dorcas Reilly, who wanted to make a recipe that was easy and could use items that the home cook would have on-hand at all times. Lately, it’s been getting a bit of a bad rep, but we think it’s delicious, simple to make, and we’ve narrowed it down to just 3 ingredients!

Green Bean Casserole

Ingredients:

1 14.5 oz. can of green beans (reserve the liquid)
1 10.5 oz can of condensed Cream of Celery soup
1 6 oz. package French-fried onions

Mix the condensed soup with a few splashes of the green bean liquid to thin it out to your desired consistency. Add the rest of the green beans (drained) to the mixture, then fold in half of the onions. Place into an oven-safe baking dish and top with the remainder of the onions. Bake at 350 degrees Fahrenheit until heated through. Serve hot.