Green bean casserole

Bring a large pot of well-salted water to a boil over high heat; set up a big bowl of ice water.

Preheat the oven to 350.

Trim fresh green beans: level a handful so the ends line up and cut them off.

Boil the green beans two to three minutes until bright green and a little tender.

Transfer to the ice bath for two minutes so they do not overcook.

In a large bowl stir together the milk, cream of mushroom soup, salt and black pepper.

Variation: saute a container of sliced mushrooms with a little butter, salt and pepper and mix them in.

Drain the green beans, add them to the bowl and stir until evenly coated.

Variation: add fresh herbs such as sage or thyme, a cup of cheese (pepper jack, cheddar, fontina) in or on top, or about half a cup of sliced toasted almonds or walnuts.

Transfer to the casserole dish and tamp down evenly.

Bake at 350 about half an hour until the edges bubble; stir.

Top with the crispy fried onions and bake about five more minutes until the onions brown.