An American Thanksgiving favorite!
Servings: 6
Ingredients
- 10 3/4 oz Campbell's condensed cream of mushroom soup
- 1/2 cup milk (whole or 2%)
- 1 tsp soy sauce
- 1/4 tsp pepper
- 1 1/3 cup French's crispy fried onions
- 12 oz frozen green beans (French cut or regular)
Instructions
- Pre-heat the oven to 350F with a rack positioned in the center of the oven.
- Pour the can of soup, milk, soy sauce and pepper in a large glass bowl. Mix well.
- Add in 2/3 cup of French's fried onions to the mixture and fold well.
- Add the frozen beans into the mixture and mix until the beans are well coated with the mixture.
- Transfer to a baking dish.
- Bake until hot and bubbling and the bean are fully cooked. This can be for 35-45 minutes (depending on how thawed your beans are).
- Remove from oven. Arrange the remaining onions on top or around the side. Bake for another 5 minutes or until the onions are golden brown.
- Let the casserole rest for a few minutes before serving.
- Store leftovers in an oven safe dish for easy reheating. Reheat at 325F for 10-15 minutes. The fried onions will not stay crispy but you can add more to top off in the last five minutes of reheating.
- Leftovers can also be frozen. Thaw before reheating.
© Ginny's Recipe Collection