Green Bean Casserole

By japaulson

Tips:
Use 2 bags (16 to 20 ounces each) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.

To add crunch, add 1/2 cup sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

To add a festive touch, add 1/2 cup chopped red pepper with the soup.

For cheese lovers, stir in 1 cup shredded cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup milk
• 2 teaspoons soy sauce
• 1/4 teaspoon ground black pepper
• 8 cups cooked cut green beans
• 2 2/3 cups French's® French Fried Onions

Details

Servings 12

Preparation

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-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.