Classic Green Bean Casserole
Recipe makes 6 servings
Whatcha Need
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup whole milk
- 1 teaspoon soy sauce
- 4 cups (two 14.5-ounce cans) cut green beans, drained
- 1⅓ cups French’s® French Fried Onions, divided
Whatcha Do
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Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and ⅔ cup onions in a 1½ -quart oven-safe casserole until all ingredients are combined. Season the mixture with salt and pepper.
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Bake for 25 minutes or until hot and bubbling. Stir the bean mixture, then sprinkle with the remaining ⅔ cup onions.
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Bake for another 5 minutes or until the onions are golden brown. Let the casserole rest a few minutes before serving to help the flavors meld and the dish to settle. Store leftovers in an oven-safe dish for easy reheating.
Notes
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To use fresh green beans, blanch 1½ pounds using the following method: Boil the trimmed beans for 2 to 4 minutes until crisp-tender, then immediately plunge them into a bowl of iced water to stop the cooking and preserve their bright green color.
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You can also use 16 to 20 ounces of frozen green beans.
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If using Unsalted Cream of Mushroom soup, adding ¼ teaspoon of salt will enhance the flavor, but you may use less if desired.
