If you are feeding a crowd this recipe is easy to double.
Check out what my pals over at Campbell’s had to say about this recipe:
“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.”
I make this casserole every year for Thanksgiving.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup TruMoo milk
1 teaspoon La Choy soy sauce
1 dash McCormick black pepper
4 cups cooked Green Giant cut green beans
1 1/3 cups French’s® French Fried Onions
Instructions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
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.
Bake for 5 minutes or until the onions are golden brown.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This green bean casserole recipe is perfect for your holiday table.
Thank you to Campbell’s for this great recipe.
