It’s the dish everyone’s expecting on the holidays, but it’s so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient – cream of mushroom soup.
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350 degrees F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
Try this Italian version with pancetta and rosemary! Cook 4 ouncespancetta, diced, in a skillet over medium heat until almost crisp.
Add 1/4 cupchopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.
Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated pecorino Romano cheese, then bake as directed in Step 3.