Green Bean Casserole

By Jan_C

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
• 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 time 10mins
Cooking time 40mins
Adapted from campbellskitchen.com

Preparation

Step 1

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

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.

3.Bake for 5 minutes or until the onions are golden brown.

VARIATIONS:

A family classic. I use the roasted garlic soup, just makes it even better!

I double the recipe, because we love the leftovers. I use cooked fresh green beans or frozen (never canned). I microwave fresh sliced mushrooms and take the mushroom broth and mix it in a mixture of half sour cream, milk and a couple dashes of Tobasco sauce (for a touch of heat) to make up a little more than one cup of liquid. When I assemble all the ingredients (except for the can French Fried Onion Rings) into the casserole dish before baking, I give it a good mixing with a generous sprinkle of freshly ground Black. Then I make a nice generous ring around the edge of the casserole dish with the onion rings.

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