Classic Green Bean Casserole

By WhystleStop

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.

Ingredients

• 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 can (8 ounces) sliced water chestnuts
• 1 1/3 cups French's® French Fried Onions

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

1 Drain the water chestnuts. Slice into halves and place in large mixing bowl.

2 Stir the water chestnuts, soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

3 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.

4 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.

For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.

To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers: Add 2 slices bacon, cooked and crumbled, to the bean mixture.
Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp. Add 1/4 cup chopped 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.