My family loves Thanksgiving. One of the many things I make for the occasion is green bean casserole. Everyone has their own different recipe for this dish, but I just use the one on the back of the French's onion can. It's the one that everyone loves and it is so simple to make.

Everyone devours my green bean casserole whenever I make it, but sometimes there are leftovers. Personally, I don't eat leftovers. There's something about old food that I just don't like. But others, like my husband, love them.

Thanksgiving was a few days ago and as usual I made my green bean casserole. Today, I heated up the leftovers from this dish. While it may not look that good, it sure tasted good. It might have even tasted better as a leftover than as a fresh dish.

There is an art to leftovers and that is to not let them sit too long before you eat them. Eating leftovers within two days gives the best results. Sometimes flavors have a chance to mesh together after being cooked and end up tasting much better than when eaten right when it's made.

These are the ingredients needed for green bean casserole:

Ingredients:

1 (10 3/4 oz.) can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

I usually use the Steamfresh green beans that come in 12 oz. packages. If you decide to do this, make sure you add another half can of cream of mushroom soup and a little more milk. This way it still has that creamy consistency.

To make the casserole, preheat your oven to 350 degrees. Mix together the soup, milk and pepper. Add the green beans and 2/3 cup of French's onions. Mix well. Bake for 30 minutes.

Add remaining onions around the edges of the casserole. Put back in oven and bake for 5 more minutes.