Green Bean Casserole
When you are tired of plain green beans or feeding a crowd, this casserole with its creamy, smooth sauce and unmatchable flavor is so appealing. With just six ingredients and 10 minutes to put together, you can't find an easier crowd pleasing side dish.
Now You Know: Where did this recipe originate? It was created by Campbell Test Kitchen Manager Dorcas Reilly in 1955.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans*
1 1/3 cups French's® French Fried Onions
* For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, or about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.
Instructions
Step 1Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Step 2
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Step 3
Bake for 5 minutes or until the onions are golden brown.