This is an important time of year. A time for family, food, and fun. It’s a time to take a break out of busy lives to slow down, come together, and give thanks.

As farmers and ranchers, we have a lot to be thankful for. We are thankful for the opportunity to take in another harvest. We are thankful for the opportunity to play a role in putting food on our dinner tables and yours. We are thankful for your trust and support in what we do.

American farmers and ranchers work hard every day. We work hard not only to continuously improve our farming practices to preserve this way of life for future generations, but to help folks understand what we do and why we do it.

This holiday season, when so much attention is centered on food, I encourage you to reach out with any questions you may have about how your food is grown or raised.

With that in mind, I’d like to share with you this easy Thanksgiving crowd pleaser.

I hope you enjoy it!
– Hilary

Green Bean Casserole


  • 2 cans green beans
  • ¾ cup of milk
  • 1 can cream of mushroom soup
  • 1/8 teaspoon pepper
  • 1 can French fried onions


  • Drain beans from can.
  • Combine milk, soup and pepper, and pour over beans.
  • Add ½ can onions and pour into 1½ quart casserole dish.
  • Bake at 350 degrees for 20 min.
  • Garnish with remaining onions and bake 5 minutes.




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