It appears that you're running an Ad-Blocker. This site is monetized by Advertising and by User Donations; we ask that if you find this site helpful that you whitelist us in your Ad-Blocker, or make a Donation to help aid in operating costs.
Campbell's® Green Bean Casserole · Recipe
This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.
Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Ingredients
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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
Directions
• Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
• Bake at 350 degrees F. for 25 min. or until hot. Stir.
• Top with remaining onions. Bake for 5 min. more.
Notes
• For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (14.5 ounces each) green beans, drained or about 3 pounds fresh green beans.
• For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
• 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.
• For Slow Cooker Green Bean Casserole: Omit the milk. Stir the soup, soy sauce, black pepper, beans and 1 1/3 cups onions in a 6-quart slow cooker. Cover and cook on LOW for 5 to 6 hours or until the beans are tender. Stir. Sprinkle with the remaining onions.
• Make Ahead: Assemble as directed but do not bake (reserve remaining 1 cup onions for topping). Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 25 minutes or until hot. Sprinkle with the reserved onions and bake for 5 minutes more.
Posted on November 17th, 2017
Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Ingredients
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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
Directions
• Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
• Bake at 350 degrees F. for 25 min. or until hot. Stir.
• Top with remaining onions. Bake for 5 min. more.
Notes
• For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (14.5 ounces each) green beans, drained or about 3 pounds fresh green beans.
• For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
• 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.
• For Slow Cooker Green Bean Casserole: Omit the milk. Stir the soup, soy sauce, black pepper, beans and 1 1/3 cups onions in a 6-quart slow cooker. Cover and cook on LOW for 5 to 6 hours or until the beans are tender. Stir. Sprinkle with the remaining onions.
• Make Ahead: Assemble as directed but do not bake (reserve remaining 1 cup onions for topping). Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 25 minutes or until hot. Sprinkle with the reserved onions and bake for 5 minutes more.
Posted on November 17th, 2017
▼ Sponsored Links ▼
▲ Sponsored Links ▲
▲ Sponsored Links ▲
Comments
(Related Products
▼ Sponsored Links ▼
▲ Sponsored Links ▲
▲ Sponsored Links ▲