Custom Cookbook and Green Bean Casserole

After Jill and I married in 1987, my mom made us a custom cookbook of my favorite recipes. She typed most if not all of them. Those pages are yellowing now. Over the years, Jill has added some in her own handwriting.

I've been trying to cook more lately and realized that I've forgotten about this cookbook, locating recipes online and saving them in my private storage. Preparing to cook Easter dinner tomorrow, I located this recipe for green bean casserole. It's one of Jill's all-time favorites. So I'm going to give it a go.

And I had the idea of saving these recipes here on the blog so anyone or everyone could enjoy them, especially those who would appreciate seeing my mom's handiwork.

Green Bean Casserole

Ingredients:

2 cans green beans

1 stick margarine

2 onions, chopped

1/3 lb. sharp cheddar cheese, grated

1 tube Ritz crackers

1 can cream of mushroom soup

Instructions:

Saute onion in margarine until tender. Drain. Save margarin. Cook beans until water is almost gone. Crumble crackers and mix in reserved margarine. (Save a few to sprinkle on top of casserole.) Mix onions, beans, soup, crackers and part of the cheese. Put in a casserole dish and top with remainder of cheese and crackers. Bake at 325 degrees for 30 minutes.

Credit:

"What's Cooking at Cook" Cookbook, Ruston, La.

My aunt Joanne Taylor must have shared the recipe with my mom. She was a member of Cook Baptist Church. 

UPDATE:

We prepared this for Easter 2018 and it was delicious. We probably cooked the onions just a little too long and they didn't give off much margarine when we drained them. It left the dish oily. But it tasted oh so good.