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.
Nutrition Facts
Green Bean Casserole
Amount Per Serving
Calories 140
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 532mg23%
Potassium 210mg6%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 424IU8%
Vitamin C 7mg8%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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