GREEN BEAN CASSEROLE & VARIATIONS

By Kathy C.

Ingredients

• LARGE BATCH VARIATION:
• 1 can (10 3/4 ounces) CAMPBELL'S® Cream of Mushroom Soup
• 3/4 cup milk
• 1/8 teaspoon black pepper
• 2 packages (9 ounces each) frozen cut green beans, thawed* (4 cups)
• Or 2 cans (14 1/2 ounces each) cut green beans, drained.
• 1 1/3 cups FRENCH'S® French Fried Onions, divided
• 2 cans or 1 XL can CAMPBELL'S® Cream of Mushroom Soup
• 1 cup milk
• 1/4 teaspoon black pepper
• 48 oz frozen cut green beans, thawed or pre-cooked*
• Or 6 cans green beans, drained
• 3 cups FRENCH'S® French Fried Onions, divided

Details

Servings 6
Preparation time 35mins
Cooking time 70mins
Adapted from frenchs.com

Preparation

Step 1

Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.

Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

NOTE: If using frozen(thawed) green beans, increase baking time to at least 45 minutes.
(KC)**I doubled the sauce but only added 1 cup milk, and tripled the green beans (3lb/48oz/1500g). I cooked the casserole the day before(45minutes), then on Thanksgiving reheated it and topped with French's onions. Next time I may just precook the frozen beans before adding them to the recipe.

Variations:

Tomato Alfredo Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs.

Swiss-style Green Bean Casserole: In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs.

Pepper Jack Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S® Cream of Celery Soup for the mushroom soup, and decrease milk to 1/2 cup; mix well. Stir in 1 cup shredded Monterey Jack with Jalapeño cheese, 1 cup diced red bell pepper and 1 tsp. ground cumin. Proceed as recipe directs.

Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S® Cheddar Cheese Soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

Creamy Pesto Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.

Almondine Green Bean Casserole: In step 1, substitute 1 pkg. (0.9 oz.) Hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups; mix well. Stir in 2 tbsp. melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tbsp. sliced almonds along with the French Fried Onions.