There are a lot of ways you can make it. Basically drain your green beans, I use two cans, stir in a can of cream soup and possibly a little milk if it is too thick. You can add shredded cheese or top with sliced cheese, crumbled bacon and a can of french fried onions and bake or microwave until hot. Hope that helps!

Well, GBC or at least some version of it was served at dinner at my friend's house on Thursday. There were only six of us, and it was a very nice afternoon/evening, and there it was. I wanted to laugh only because of this thread, but held back. It was made by one of the other guests and I took some. But it was definitely NOT the traditional recipe -- I think there was some velveeta in there. I had a few bites to be polite. I think if you're going to do the frozen/canned beans & COM & fried onion recipe, it should be done AS IS with no embelishments of velveeta or whatever. It's either got to be exactly the recipe or else completely different as in the idea of the original post. My opinion, anyway! However, in the end, a good time WAS had by all.

In my family it always depended on tradition. Aunt Doris wanted my mom's beans and Mom Nellie's corn pone. So much has changed over the years with passings... The last ten-15 years we have all become much more in need of the fresh veggie style of cooking. Traditions change. At least my family changed. My mixed roast veg is much like beachlily. Prepped ahead, a bit of par-boiling considering cooking times for each. I've added roasted cauliflower, quickly seared asparagus and baby haricot verte. Slices of acorn squash, golden baby beets...whatever looks good and ones that can be purchased in small quantities helps add to the variety. Our families do not go for anything baked and cheesy. (except for the teen boys). The oohs and aahs as it takes center stage on a big footed platter.... (two vegetarians in my family and three in the other.) Travels easy in a couple zip-locks in a cooler...my family is a 5 hr drive and much easier to prep in my own kitchen...mother's is so small. I finish the baking close to meal time. Rarely have leftovers but makes a good breakfast hash and/or some goes in my sisters blender smoosh. : ) This one pictured is from Thanksgiving, just the two of us and about a half hour before finish roasting. Didn't do careful slicing, (more careful with company) and DID have leftovers...a nice hash and a garlic, potato veg soup.

I almost never make a casserole with pasta, but I frequently make rice dishes that are similar, and I make them in the pressure cooker. Ingredients have to be added in stages so that each one gets cooked correctly, and there is no binder or sauce included. I make chicken avgolemono soup with wide egg noodles, and it is similar to a casserole, but it is not baked. I made eggplant Parmesan yesterday. The way I make grits is somewhat similar to a casserole - it contains grits, broth, sausage, peppers, eggs, cheese, and herbs and is baked in a casserole dish (covered).