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1
Preheat the oven to 350 degrees F.
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2
First we are going to brown the ground sausage in a large frying pan.
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3
We are just going until you no longer see pink, as we will be baking it later.
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4
While the sausage is browning, in an 8x8 or 9x9 baking dish, mix the cream of mushroom soup with the milk (using the soup can as the measurement).
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5
Next pour in the drained green beans.
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6
This next part, I do by taste and really am not sure how much I actually use.
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7
I have made it so much I no longer measure anything out.
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8
Sprinkle the top of the beans with your favorite Italian seasonings (I am guessing I use between 1 to 2 tablespoons total).
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9
Also add the garlic.
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10
I have used minced garlic, and I have also used garlic powder or garlic salt.
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11
It just depends on what I have on hand.
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12
By this time your sausage should be finishing up cooking.
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13
If you dont see pink, you are ready to drain off the fat and pour the sausage on top of the green beans.
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14
Combine all the ingredients with the cream of mushroom soup so that everything is nicely coated.
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15
On top of the casserole, around the edges of the baking dish sprinkle the Frenchs onions.
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16
Bake for 30-45 minutes.
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17
Once you put your casserole in the oven, make your mashed potatoes.
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18
Peel and cut 6 to 8 medium-sized potatoes into roughly 1 inch cubes.
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19
Place chopped potatoes into a pot of water.
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20
Bring to a boil and let cook for 20 minutes or so until the potatoes are fork tender.
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21
Using a potato masher, mash the potatoes slightly to get them broke up.
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22
Add in the milk and butter or margarine.
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23
Continue mashing to desired consistency.
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24
When everything is ready, put a serving of mashed potatoes on the plate and cover them with the green bean casserole.
